Abstract
'Jonagored' and 'Granny Smith' apples were stored for 24 hours in acetaldehyde (AA) vapours (40 or 710 mg AA/100 g apples) or ethanol (ET) vapours (40 or 815 mg ET/100 g apples). The lower AA concentration accelerated ethylene production and ripening in general. The higher ET concentration inhibited ethylene production, while the lower ET concentration had no influence on ethylene production. Storing of apples in ET caused a slight increase of AA in fruit tissue, but apples stored in AA vapours exhibited a more dramatic increase of ET in fruit tissue. Ethyl acetate increased slightly in apples exposed to the higher concentrations of AA or ET. Sensory evaluation revealed that ethanol (both concentrations) and acetaldehyde (lower concentration) enhanced both odour and taste of apples. The higher AA concentrations caused skin browning and complete inhibition of ethylene production. The best results were obtained by treating the apples with the lower concentration of ET where no detrimental side effects were observed.
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