VOLATILE COMPOUNDS IN APPLES DEPENDENT ON HARVESTING DATE AND AFTER-RIPENING CONDITIONS

U. Bachmann
Studies were made of the effects of harvesting date and after-ripening conditions at 18° C and 4° C on the formation of volatile compounds in different varieties of apples (James Grieve, Cox Orange, Golden Delicious). The content of aroma compounds was determined by a modified GC-head-space-technique.

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.

Bachmann, U. (1983). VOLATILE COMPOUNDS IN APPLES DEPENDENT ON HARVESTING DATE AND AFTER-RIPENING CONDITIONS. Acta Hortic. 138, 77-82
DOI: 10.17660/ActaHortic.1983.138.8
https://doi.org/10.17660/ActaHortic.1983.138.8

Acta Horticulturae