Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 32, Issue 1, Pages 29-44Publisher
ELSEVIER
DOI: 10.1016/j.postharvbio.2003.09.017
Keywords
aroma; 'Fuji' apples; controlled atmospheres; quality shelf-life; harvest date; odour volatiles
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'Fuji' apples were harvested at two different dates, over two consecutive years ( 1999 and 2000), and stored under different atmosphere conditions: AIR (21 kPa O-2 + 0.03 kPa CO2), SCA (3 kPa O-2 + 2 kPa CO2) or ULO (1 kPa O-2 + 2 kPa CO2). After 3, 5 or 7 months of storage plus 1 or 10 days of ripening at 20degreesC, aroma volatile emission and quality parameters were measured. Generally, the highest total aroma emission was obtained after 5-months storage and 1 day of ripening at 20degreesC regardless of atmosphere conditions, for early-harvested fruit. After 7-months storage, the ULO atmosphere depressed total aroma volatile emission. The compounds contributing mostly to the characteristic aroma of 'Fuji' apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate, and their concentrations were higher the first day after removal from storage at 5, 3 and 7 months, respectively. Storage conditions and season had a significant effect oil aroma volatile Compounds. (C) 2003 Elsevier B.V. All rights reserved.
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