## Results and Discussion
### Volatilome of Apples after Storage

Table 2: Mean values (relative concentrations to IS given in ug/L) (n = 2 for Fresh, n = 3 for CA, MCP and RA) of the primary flavor compounds identified in apple pureée after inhibition of fruit enzymes and secondary flavor compounds determined in in fruit juice in Crimson Crisp apples before storage (166 dafb) and after 199 days storage under different conditions (CA—controlled atmosphere storage, MCP—controlled atmosphere storage with the application of 1-MCP, RA—regular air storage). Figure 1: Volatilome in stored Crimson Crisp apples. Cumulative relative concentrations of primary (**A**) and secondary (**B**) volatiles in the fresh apples after harvest (Fresh) compared to stored apples from regular air storage (RA), controlled atmosphere storage (CA) and controlled atmosphere storage with 1-MCP application (MCP). (alc = alcohols; ald = aldehydes; est = esters; ket = ketones, oth = others). \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Primary Aroma Compounds**} & \multicolumn{6}{c}{**Secondary Aroma Compounds**} \\ \hline
**Compound Name a** & **RI** & **RI** & **Fresh d** & **CA d** & **MCP d** & **RA d** & **Fresh d** & **CA d** & **MCP d** & **RA d** \\
**(exp.) b** & **(lit.) c** & **[ug/kg]** & **[ug/kg]** & **[ug/kg]** & **[ug/kg]** & **[ug/kg]** & **[ug/kg]** & **[ug/L]** & **[ug/L]** & **[ug/L]** & **[ug/L]** \\ \hline _Aldehydes_ & & & & & & & & & & & \\ Butanal & 593 & 598 & 4.74 A & 1.26 C & 0.90 C & 3.24 C & 4.77 BC & 6.1 B & 4.3 C & 13.3 A \\ Hexanal & 799 & 802 & 27.4 A & 10.8 B & 6.18 C & 11.5 C & 149.5 A & 254 A & 245 A & 357 A \\
2-Hexenal, (Z)- & 846 & 848 & 3.43 A & 0.13 B & 0.08 B & 0.10 B & 10.8 A & 12.0 A & 9.48 A & 10.8 A \\
2-Hexenal, (E)- & 855 & 854 & 90.5 A & 10.85 B & 8.42 BC & 7.77 C & 357 A & 272 B & 243 B & 282 B \\
2,4-Hexadiadien, (E,E)- & 912 & 913 & 2.31 A & 0.43 B & 0.34 B & 0.41 B & 13.3 A & 14.1 A & 12.8 A \\ Octanal & 1004 & 1005 & n.d. D & 2.77 B & 1.01 C & 2.79 B & 3.9 B & 8.62 A & 3.4 B & 11.0 A \\ Nonanal & 1106 & 1106 & n.d. C & 3.16 B & 2.29 B & 3.73 B & 12.9 A & 9.3 A & 10.7 A & 11.8 \\ \hline _Esters_ & & & & & & & & & & \\ Acetic acid, methyl ester & 535 & 525 & 2.66 B & 1.48 BC & 0.79 C & 3.65 C & 0.77 C & 4.02 B & 2.1 C & 12.78 A \\ Acetic acid, ethyl ester & & & & & & & & & & \\ Carbonic acid, dimethyl ester & 618 & 620 & 7.26 B & 3.23 C & 4.02 C & 9.90 C & 2.41 C & 8.42 B & 9.43 B & 23.0 A \\ Carbonic acid, dimethyl ester & & & & & & & & & & \\ Propanoic acid, methyl ester & 621 & 620 & 2.35 A & 0.74 B & 0.76 B & 0.61 B & 1.72 C & 2.69 A & 2.94 A & 2.18 B \\ Propanoic acid, methyl ester & & & & & & & & & & \\ Acetic acid, propyl ester & 634 & 643 & 3.54 A & 0.95 BC & 1.07 B & 0.63 B & 1.05 C & 2.02 AB & 2.39 A & 1.4 BC \\ Acetic acid, butyl ester & & & & & & & & & & \\ Acetic acid, methyl ester & & & & & & & & & & \\ Acetic acid, methyl ester & & & & & & & & & & \\ Acetic acid, & 774 & 780 & 10.68 A & 5.01 C & 1.68 D & 8.31 D & 6.77 C & 21.2 B & 7.75 C & 32.4 A \\
2-methylpropyl ester & & & & & & & & & & \\ Propanoic acid, & & & & & & & & & & & \\ propyl ester & 809 & 812 & 12.1 A & 0.01 C & n.d. C & 0.69 C & 8.51 A & 0.64 C & 0.05 D & 3.95 B \\ Acetic acid, butyl ester & & & & & & & & & & \\ Acetic acid, & & & & & & & & & & & \\ Acetic acid, & & & & & & & & & & \\ 2-Buten-1-ol, & & & & & & & & & & \\ 3-methyl-, acetate & & & & & & & & & & \\ Hexanoic acid, & & & & & & & & & & \\ methyl ester & & & & & & & & & & \\ Butanoic acid, & & & & & & & & & & \\ 2-methyl-, & & & & & & & & & & \\ propyl ester & & & & & & & & & & \\ Butanoic acid, & & & & & & & & & & \\ 2-methyl-, & & & & & & & & & & \\ propyl ester & & & & & & & & & & \\ Butanoic acid, & & & & & & & & & & \\ 2-methyl-, & & & & & & & & & & \\ propyl ester & & & & & & & & & & & \\ Butanoic acid, & & & & & & & & & &  
In general, the different storage techniques slow down the reaction rates of biochemical reactions in the fruits [10].