Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis
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Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7months of storage at 1 ◦C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled atmospheres with O2/CO2 ratios of 10 lm−3/10 l m−3 (ULO1), 10 l m−3/20 l m−3 (ULO2) and 30 l m−3/20
lm−3 (SCA). After storage the apples were kept at 20 ◦C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 ◦C. After 7 months of storage plus 1 day at 20 ◦C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.