Volatiles from apples, as related to variety, season, maturity, and storage
AuthorsD. S. Brown
J. R. Buchanan
J. R. Hicks
Authors AffiliationsD. S. Brown was Professor of Pomology and Pomologist in the Experiment Station, Davis; J. R. Buchanan was Associate Specialist in Pomology, Davis; J. R. Hicks was formerly Laboratory Technician II, Department of Pomology, Davis, is now Research Assistant, Department of Horticulture, University of Maryland.
Hilgardia 39(2):37-67. DOI:10.3733/hilg.v39n02p037. March 1968.
In the work reported here, gas chromatography was used to study production of volatiles related to variety, fruit maturity, ripening, and storage of apples.
Varieties differed in the kind and amount of volatiles produced, although closely related varieties sometimes produced similar patterns of volatiles. Mature apples produced appreciable amounts of volatiles sooner after harvest and attained maximum rates of production more quickly than did immature apples. Maximum rates of production of volatiles attained by apples following storage at 32°F for 2 to 6 months were usually lower than those from freshly harvested apples.
Comparison of relative retention times of known alcohols and esters with those for the apple volatiles, as determined on two different chromatographic columns, provided some evidence for identification of the apple volatiles.
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