Effect of aminoethoxyvinylglycine and low-pressure storage on the post-storage production of aroma volatiles by Golden Delicious apples

Golden Delicious apple fruits untreated (control) or treated pre-harvest with the ethylene biosynthesis inhibitor aminoethoxyvinylglycine (AVG) were stored at 2°C under either ambient pressure or low pressure (6.7 kPa; LPS). The production of aroma volatiles during post-storage periods at 20°C was measured on fruits stored for 3, 5, 7 and 9 months. Aroma production of AVG- or LPS-treated fruits immediately after storage was considerably lower. However, after 14 days at 20°C, aroma production almost reached values for control fruits (AVG fruits had to be treated with 50 μl C₂H₄ litre^?1). After the longer storage this effect of a post-storage period at 20°C declined gradually and finally was almost absent. Only a post-storage period at 2°C in a normal atmosphere followed by a period at 20°C was now able to partially revive long-stored fruits from this ‘residual’ effect of AVG or LPS. It is suggested that changes in the sensitivity of fruits to C₂H₄ are responsible for the observed decline in aroma production.