Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7 months of storage at 1 °C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled atmospheres with O2/CO2 ratios of 10 l m−3/10 l m−3 (ULO1), 10 l m−3/20 l m−3 (ULO2) and 30 l m−3/20 l m−3 (SCA). After storage the apples were kept at 20 °C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2‐methylbutanoate, 2‐methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf‐life. After 3 and 5 months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 °C. After 7 months of storage plus 1 day at 20 °C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf‐life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.