Production and Regeneration of Principal Volatiles in Apples Stored in Modified Atmospheres and Air

In a series of exploratory experiments, storage of McIntosh apples ( Malus domestica Borkh.) in modified atmospheres (MA) (5% CO 2 + 3% O 2 at 2.8°C) suppressed the development of headspace ethanol and acetaldehyde from that in apples stored in air at 0°C (RA). Acetaldehyde, ethanol, ethyl butyrate and hexanal production from intact fruit was further suppressed when the apples were stored in 1.5% CO 2 + 1.5% O 2 or 1.5% CO 2 + 1.0% O 2 at 2.8°C. Placement of fruit in RA following MA storage initially regenerated ethyl butyrate and hexanal in preference to ethanol and acetaldehyde. However storage of fruit in 1.5% CO 2 + 1.0% O 2 for 320 days completely suppressed the principal headspace volatiles and blocked their subsequent regeneration in RA.