VOLATILE COMPOUNDS IN APPLES DEPENDENT ON HARVESTING DATE AND AFTER-RIPENING CONDITIONS
The number and amounts of volatiles increased with delayed harvest. Butyl acetate and hexyl acetate were the main components. After-ripening conditions at 18° C caused an additional rise in the content of volatile compounds. 500 ppm butyl acetate were proposed to indicate sufficient aroma. On this basis apples from the optimal and late harvest had more flavour than apples picked earlier. After removing the apples from cold storage (at 4° C) after 1.5, 2.5, and 3.5 months the volatile formation continued to develop in the same way. Prolonged storage lessened the increase.