[Aticle Title]: negative impacts of elevated CO₂ on quality responses of Garlic scapes kept in low oxygen atmospheres

This study investigated how elevated CO₂ concentrations induce flavor deterioration in garlic scapes under low-oxygen conditions. Prolonged exposure to 20% CO₂ and 3% O₂ induced physiological disorders featuring accelerated flavor component degradation. Electronic nose analysis revealed dynamic volatile changes during 24-day storage: characteristic aromatic and sulfur-containing compounds (key Allium flavor determinants) decreased by 40.2% within 20 days, while fermentation-derived volatiles (alcohols, aldehydes, ketones) increased 2.1 to 10.5-fold, indicating metabolic pathway shifts. GC-MS quantification confirmed CO₂ concentration-dependent metabolic alterations. The Significant compound diallyl disulfide decreased from 77.24% to 46.76%, while fermentation markers accumulated: 4-heptenal (0.73%-0.91%), ethanol (0.78%-8.17%; 10.5-fold increase), and ethyl laurate (undetectable - 0.42%). These findings demonstrate that CO₂ > 17% under low oxygen triggers anaerobic respiration, causing irreversible flavor deterioration through sulfur metabolism inhibition and fermentation volatile accumulation.

The online version contains supplementary material available at 10.1007/s13197-025-06480-z.