VOLATILE COMPOUNDS EMITTED BY SWEET CHERRIES (PRUNUS-AVIUM CV BING) DURING FRUIT-DEVELOPMENT AND RIPENING

Volatile compounds were collected using headspace sampling from intact sweet cherries (Prunus avium cv. Bing). Samples were collected at weekly intervals during fruit development and during a 7-day ripening period following harvest at commercial maturity. Thirty-one compounds of several chemical classes were identified including aldehydes, alcohols, esters, a ketone, a volatile acid, and a terpene. Of the compounds identified, ethanol had the highest concentration, but the amounts varied considerably among harvest dates. A number of compounds were detected in all of the samples, while stage of development determined the presence of other compounds. Several esters were detected only during the ripening period following harvest at commercial maturity.