Abstract
ABSTRACT Quality parameters at harvest, and color, ethylene production (EP) and headspace volatile production rates during postharvest ripening at 20C were investigated on two Golden Delicious‐like scab‐resistant apples (Golden Orange [GO] and Golden Lasa [GL]), and on the scab‐susceptible Golden Delicious clone B (G) cultivar. At harvest, quality parameters defined GO and GL apples as less mature than G ones, even if their skin color was yellower. With postharvest ripening, GO and GL apples showed lower EP, lower maximum total volatile production, and their skin color turned as yellow as G ones. When fully mature, GO and GL differed from G apples for organic acid, sugar and volatile compositions, which could explain the different sensory descriptions particular to these cultivars. Canonical discriminant analysis showed that the differences in volatile composition among the three cultivars became greater as the postharvest ripening process went on, and, only when fruits were still immature, could cultivars not be distinguished by using the aroma pattern.
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