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Notes:
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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.
G. Echeverría is recipient of a grant from Instituto Nacional de Investigación y Tecnolog´ıa Agraria y Alimentaria (INIA). The authors are indebted to Comisión Interministerial de Ciencia y Tecnolog´ıa (CICYT) (project ALI98-0960-C02-02) for financial support, and NUFRI, S.A.T., and CATAFRUIT, S.A., for providing fruits and storage facilities. |
