The emission of flavour-contributing volatile esters by ‘Golden Reinders’ apples is improved after mid-term storage by postharvest calcium treatment

摘要: Abstract Calcium treatment of apple ( Malus  ×  domestica Borkh.) fruit is a widely used practice aimed mainly at avoiding the development bitter pit. However, very few studies have reported effects such treatments on production flavour-related volatile compounds, despite relevance aroma and taste for overall quality. In this study, commercially mature ‘Golden Reinders’ apples were dipped in 2% (w/v) calcium chloride prior to storage 1 °C 92% RH under either air, standard controlled atmosphere (SCA; 3 kPa O 2 :2 kPa CO ) or ultra-low oxygen (ULO; 1 kPa 19 31 weeks, subsequent removal 20 °C 7 d, after which emission aroma-related compounds number maturity quality parameters assessed. notably enhanced mid-term air and, lesser extent, SCA. Retention titratable acidity (TA) was also improved air-stored response treatment, while no firmness observed. Although ULO-stored samples showed highest TA values storage, severely depleted, could not overcome inhibition. It therefore suggested that applications allow improving preserving adequate levels key fruit, are thus simple economical alternative CA cultivar.