Availability of assimilates and formation of aroma compounds in apples as affected by the fruit/leaf ratio

Abstract

Availability of assimilates in apple trees (Malus domestica cv. Jonagored) was affected by removing young fruits to obtain 3 ranges of fruit/leaf ratios with average values of 130, 268 and 381 fruits per kg leaf dry matter. Fruit analyses were carried out at fruit harvest and 4 times during a 3‐week ripening period. The analyses included detection of volatile aroma components from the juice by headspace gas chromatography. At a low fruit/leaf ratio, higher concentrations of total dry matter, soluble solid and titrateable acids were found. The flesh was also firmer, and ethylene development proceeded at a lower rate and reached a lower maximum value. Aroma compounds consisted of ca 20% esters, 73% alcohols and 6% C‐6 aldehydes. The production of butylacetate and hexylacetate, which were the dominating esters, peaked during the ripening period and was most pronounced at the lowest fruit/leaf ratios. At the last sampling date this was also the case for butanol, which was the dominating alcohol. Other esters and alcohols behaved similarly, while C‐6 aldehydes showed no significant differences in the fruit/leaf ratio. We suggest that the greater availability of assimilates when internal competition is relieved at a low fruit/leaf ratio causes increased accumulation of fatty acid aroma precursors and aroma compounds as well as of sugars, acids and other compounds in the fruits.