Influence of water loss on the loss of volatiles by apples

A study was made of the effect of different rates of water loss on the loss of volatiles from Jonathan apples stored at 30°f. The rates of loss of n‐butanol, iso‐amyl alcohol and n‐hexanol decreased with increasing rates of water loss while the corresponding acetate esters increased. The water loss was considered to be enhancing the production of acetate esters as well as providing a ‘carrier’ for their removal from the fruit.