of some aroma-related enzymes in both peel and pulp tissues were obtained during subsequent shelf life of fruit and submitted to multivariate analysis procedures. CA storage caused a decrease in the emission of volatile esters in comparison to storage in air. Results suggest that lessened ester production was the consequence of modifications in activities of alcohol o-acyltransferase (AAT) and lipoxygenase (LOX) activities. For short-term storage, inhibition of lipoxygenase activity in CA stored fruit possibly led to a shortage of lipid-derived substrates, resulting in decreased production of volatile esters in spite of substantial ester-forming capacity that allowed for some recovery of fruit capacity for ester emission during the shelf life. For long-term storage, strong inhibition of AAT activity in CA stored fruit in combination with low LOX activities resulted in unrecoverable diminution of biosynthesis of volatile esters.