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`Gala' apples ( Malus  ×  domestica  Borkh) were harvested at optimum maturity for long-term storage, precooled overnight at 0 °C, treated with 1 μL·L -1 ; 1-methylcyclopropene (1-MCP) for 24 hours at 0 °C, and then placed in controlled atmosphere (CA) to determine the storage regime that would have the least negative impact on post-storage aroma volatile production. Fruit were stored at 0° and 2.5° C in ultra low oxygen (0.6% O 2  -0.6% CO 2 ; ULOCA), low oxygen (1.2% O 2  -1.2% CO 2 ; LOCA) and standard (2.5% O 2  -2.5% CO 2 ; SCA) CA for 120 and 240 days, and in ambient air for 60, 90, 120 and 150 days. Post-storage fruit volatiles were quantified by headspace analysis using a solid-phase micro-extraction (SPME) probe and FID-GC, and key volatiles were identified by GC-MS. Fruit volatile production was greatest at harvest, and decreased thereafter for fruit held in air and CA for up to 150 or 240 days, respectively. 1-MCP treatment resulted in reduced rates of respiration, ethylene and volatile production, regardless of storage regime, and resulted in a reduced production rate of all the major volatile compounds, including esters, alcohols, acids, aldehydes and ketones. Post-storage volatile production was the least in fruits removed from 0 °C in ULO, followed by LO, SCA, and then air. 1-MCP treatment inhibited post-storage volatile production in CA- and air-stored fruit by as much as 95 percent. However, recovery of aroma was delayed significantly in fruit which had been held at 0 °C vs. 2.5 ° C, suggesting aroma volatile synthesis in `Gala' is chilling sensitive.

Impact of 1-Methycyclopropene and Controlled Atmosphere Storage on Volatile Production in `Gala' Apples