## 4 Conclusions  
In this study, we evaluated the applicability of different conditions during long-term storage for highly ripe apples (starch degradation 9.7) of the scab-resistant and organically grown cultivar Crimson Crisp. The results demonstrate that it is necessary to evaluate the cultivar-specificbehavior in the course of long-term storage. Under CA and MCP storage conditions, Crimson Crisp apples were able to maintain their firmness and juiciness, did not show browning and only exhibited minor changes in TSS, TA and pH. On the contrary, RA-stored fruits suffered from a severe loss of quality, which was especially noticeable in the case of TA, firmness and juiciness. The analysis of primary and secondary aroma compounds shows a strong impact on the biochemical reactions in the fruit by the taken measures. While the overall content of primary volatile organic compounds was significantly reduced regardless of the storage technique, the highest overall amounts of secondary aroma compounds were found in RA-stored fruit. These results do not only indicate a less pronounced impact of RA storage conditions on enzyme systems which are responsible for the formation of volatiles, but indicate structural disorders in RA stored fruits resulting in a better availability of non-volatile aroma precursors. On the contrast to RA-stored fruits, both CA and MCP-stored fruits showed overall losses in secondary aroma compounds after 6 months, which were even more pronounced in MCP-stored apples than in CA-stored apple. However, multivariate data treatment of the concentrations of the aroma volatiles demonstrated that especially CA stored fruits show the highest correlation to the fresh sample. This leads to the conclusion, that CA-stored apples show reduced flavor but the overall flavor profile is best conserved. These findings are strongly supported by the results obtained from sensory evaluation which confirm the preservation of fresh/fruity attributes as well as crisp and juicy texture in CA and MCP stored fruits, while RA leads to structural disorders in Crimson Crisp apples with concomitant overbearing aroma formation. Crimson Crisp apples represent an interesting and promising cultivar for this region. The results demonstrate that Crimson Crisp apples of high ripeness are suitable for long-term storage under controlled atmosphere. Even though RA storage was shown as not suitable, CA storage proved to be an appropriate measure. This knowledge gain is of particular importance for the storage of organically grown Crimson Crisp apples, as the application of 1-MCP is not allowed for organic fruits. In addition to the knowledge that we gain for pomology and apple cultivation, this work highlights the power of flavor analysis and sensory evaluation when new cultivars are introduced to orchards and tested for their quality potential. Conceptualization, B.S., T.R. and N.P. ; methodology, B.S. ; formal analysis, B.S. and N.P. ; investigation, N.P. ; resources, B.S. and T.R. ; data curation, N.P. ; writing--original draft preparation, N.P. ; writing--review and editing, B.S. ; visualization, N.P. ; supervision, B.S. and T.R. ; project administration, B.S. and T.R. All authors have read and agreed to the published version of the manuscript. Open Access Funding by the Graz University of Technology. This paper already contains all data available. The authors gratefully knowledge the assistance of [PERSON] and [PERSON] with the GC/MS analysis and [PERSON] for her help in sensory evaluation. Furthermore, the authors are grateful to the members of the panel for sensory evaluation of the apple samples. Special thanks are due to the Research Centre for Fruit Growing & Viticulture Haidegg for making the harvest of Crimson Crisp apples possible as well as to [PERSON] and [PERSON] who assisted the analysis of basic apple quality attributes. Furthermore, the authors acknowledge Compusense, Guelph, Canada for providing us with the opportunity to be a part of the Compusense Academic Consortium.