Association between loss of volatiles and reduced incidence of breakdown in Jonathan apples achieved by warming during storage

The amounts of n‐butyl, iso‐amyl and n‐hexyl alcohols, and their acetate esters, and the ratios of acetate ester :alcohol given off by Jonathan apples during storage at−1° were examined. After 14 weeks' storage, warming of the fruit at 20° for three days resulted in increased emanation of the alcohols and esters, and an increase in the ratios of ester :alcohol given off during subsequent storage at −1°. The increase in ester alcohol ratios indicated that warming had a differential effect on the metabolism of these compounds These data support the hypothesis that loss of acetate is involved in controlling the development of low‐temperature breakdown in apples.