Aroma volatile compounds of ‘Fuji’ apples in relation to harvest date and cold storage technology: A comparison of two seasons
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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 O2 + 0.03 kPa CO2), SCA (3 kPa O2 + 2 kPa CO2) or ULO (1 kPa O2 + 2 kPa 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.