Production of volatile aroma substances by ‘Golden Delicious’ apple fruits after storage for various times in different CO2and O2concentrations

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Abstract
Summary ‘Golden Delicious’ apple fruits were stored for 3–9 months at 11 combinations of CO2/O2 concentrations at 1°C. The production of volatiles by the stored fruits was measured by gas chromatography during a post-storage shelf-life period at 20°C. The reduction in the production of volatiles largely resembled the general inhibition of ripening under the various controlled-atmosphere (CA) conditions. With increasing CO2- and decreasing O2-concentrations, aroma volatile production was reduced, especially if both gas treatments were simultaneously applied. However, there was neither a simple additive or synergistic, nor a linear relationship between changes in storage atmosphere composition and aroma volatile production. Decreasing the O2 concentration to 3% had little effect on volatile production, but a further decrease to 1% significantly reduced it. At O2 concentrations above 3%, higher CO2 concentration became decisive in diminishing volatile production. After an extended storage, a clear residual CA effect on volatile production was observed. After 7 or 9 months’ storage a complete recovery from this CA effect was not possible. A three-week treatment at 1°C and ambient atmosphere, after the CA storage, and before a shelf-life period greatly improved production of volatiles. After 9 months of storage, however, even this treatment failed to allow a complete recovery.