Aroma volatile compounds of 'Fuji' apples in relation to harvest date and cold storage technology: A comparison of two seasons

  • Echeverría G
  • Fuentes T
  • Graell J
 et al. 
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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 (21kPa O2+0.03kPa CO2), SCA (3kPa O2+2kPa CO2) or ULO (1kPa O2+2kPa CO2). After 3, 5 or 7 months of storage plus 1 or 10 days of ripening at 20°C, 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 20°C 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 on aroma volatile compounds. © 2003 Elsevier B.V. All rights reserved.

Author-supplied keywords

  • 'Fuji' apples
  • Aroma
  • Controlled atmosphere
  • Harvest date
  • Odour
  • Quality
  • Shelf-life
  • Volatiles

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