INFLUENCE OF CA AND ULO STORAGE-CONDITION S ON QUALITY PARAMETERS ANDRIPENING OF PRECLIMACTERIC AND CLIMACTERIC HARVESTED APPLE FRUITS .2.EFFECT ON ETHYLENE, CO2, AROMA, AND FATTY-ACID PRODUCTION

The effect of ultra low oxygen (ULO, 3 % CO2 +1 % O-2) and low ethylen e (1 ppm C2H4) storage on the production of ethylene, CO2, aroma volat iles, and fatty acids of preclimacteric and climacteric harvested 'Gol den Delicious' apples were evaluated during shelf life at 20 degrees C . Activity of ACC oxidase, increase of ethylene and CO2 as well as pro duction of aroma volatiles and fatty acids were inhibited during shelf life after 8 months storage. The reduction of all these parameters wa s more pronounced in preclimacteric harvested fruits than in climacter ic fruits. Increasing CO2 concentrations from 1 to 3 % at ULO conditio ns (1 % O-2) intensified the inhibition of respiration and the product ion of ethylene, aroma, and fatty acids. On the other hand, removal of ethylene from the store atmosphere only slightly affected CO2 and aro ma production of apples. The results indicate the possible relationshi p between retarded farcy acid synthesis and production of reduced arom a volatiles.