PRODUCTION OF SOME ODOR-ACTIVE VOLATILES BY MCINTOSH APPLES FOLLOWING LOW-ETHYLENE CONTROLLED-ATMOSPHERE STORAGE

The effectiveness of some poststorage treatments in enhancing the flavor components of low-ethylene controlled-atmosphere (LCA) stored 'McIntosh' apples (Malus domestica Borkh.) was investigated. Fruits were stored for 9 months in LCA at 3.3C and then exposed to air at 20C and to air, simulated LCA, 100% O2, or light at 3.3C for up to 4 weeks. Respiration and ethylene production indicated that apples were still in the early stage of ripening after 9 months of storage in LCA. Gas chromatographic analysis for 13 odor-active volatiles revealed the presence of eight. Air at 20C after LCA significantly increased the production of some odor volatiles, while light for up to 3 weeks only slightly increased their concentration. Poststorage exposure to air or 100% O2 at 3.3C for up to 4 weeks was not effective in enhancing volatile formation.