EFFECT OF DIFFERENT CA CONDITIONS AND ETHYLENE LEVELS ON THE AROMA PRODUCTION OF APPLES
Golden Delicious apples were harvested in the preclimateric stage and stored for 8 months at 1 °C in air or in different controlled atmosphere conditions with or without ethylene removing. The aroma volatiles were measured during a 10 day shelf life period at 20 C following CA storage The production of aroma volatiles of CA stored fruits was highly suppressed at high C02 levels or low O2 and ethylene levels. The C02 and the O2 concentrations had the greatest influence on the aroma production, whereas the ethylene level had only a small importance. The EFE activity was also reduced by increasing CO2 and reducing O2 concentrations. The level of ethylene concentration in the store did not show any effect on the enzyme activity. Fruits stored in conventional CA conditions (3%CO2/3%O2) decreased more rapidly firmness and changed more intensively the skin colour from green to yellow when compared with ultra low oxygen (ULO) conditions (O2 1%). High ethylene concentration (100ppm) decreased the firmness but did not have any effect on the skin colour change.
Brackmann, A. (1989). EFFECT OF DIFFERENT CA CONDITIONS AND ETHYLENE LEVELS ON THE AROMA PRODUCTION OF APPLES. Acta Hortic. 258, 207-214