Effect of Harvest Date and Storage Conditions on Quality and Aroma Production of `Fuji' Apples

Abstract

This work determined the effects of harvest date and storage conditions on fruit quality and aroma production in `Fuji' apples over two years. Fruits were harvested on two dates and stored in different atmospheres: AIR (21% O2 + 0.03% CO2); SCA (3% O2 + 2% CO2); ULO1 (1% O 2 + 1% CO2) and ULO2 (1% O2 + 2% CO2). After 3, 5 and 7 months of storage (plus 1, 5 and 10 days at 20 °C) fruit firmness, titratable acidity, soluble solids, skin colour, physiological disorders and aroma production were measured. `Fuji' apple quality was maintained during the harvest and storage periods, however fruit quality was better in controlled than AIR atmospheres. ULO1 was more effective in maintaining firmness during storage than other treatments, especially in earlier-harvested apples. Differences in soluble solids and titratable acidity were not always significant. The incidence of physiological disorders was low. Maximum aroma production was reached in fruits stored in AIR atmosphere (after 5 days at 20 °C) for early-harvested fruits in 2000/2001 season. In general, aroma levels decreased over time in different storage treatments. Fruits stored in ultra low oxygen atmospheres showed low aroma production, especially after long storage periods (7 months) in ULO2 atmosphere. ULO1 (1% O 2 + 1% CO2) was a good atmosphere for maintaining quality and aroma production in `Fuji' apples during storage and shelf-life periods.