Changes in aroma quality of ?Golden Delicious? apples after storage at different oxygen and carbon dioxide concentrations

Abstract

‘Golden Delicious’ apples were stored in semicommercial chambers in normal atmosphere and in various controlled atmospheres (CAs) in which oxygen and carbon dioxide contents were held at 10, 20 or 30 l m−3 for 3, 5 or 7 months. Following storage, fruits were kept at 20 °C for 1, 5 or 10 days, after which quality parameters were determined and aroma components were obtained and analysed by the dynamic headspace method and quantified by gas chromatography–mass spectrometry. The highest emission of volatile components was obtained after 5 months of storage. Esters were the main compounds released after cold storage in all conditions. Normal cold storage gave the highest amounts of straight-chain esters, while low-oxygen atmospheres gave the highest amounts of branched-chain esters. After 3 and 7 months there were no significant differences in volatiles on comparing fruits from different storage conditions. Low-oxygen atmospheres had beneficial effects on fruit firmness, titratable acidity and colour. Apples coming from low-oxygen atmospheres gave the highest sensory score after 5 months of cold storage. © 2000 Society of Chemical Industry