## Results
### Volatile Organic Compounds
Cumulative VOCs concentrations decreased by 37.7% for control and by 18.8%-50.7% for sHWT samples, but were nevertheless 3.5-5.8 times higher than for intact apples (Table 2, 1 st position). While cutting immediately and strongly increased the emission of acetate esters, the concentrations of these compounds decreased or, at least, remained constant during storage. Only the concentration of ethyl-acetate continued to increase after 3 days of storage as did the concentrations of all other ethyl esters, methyl 2-methylbutyrate, ethanol, hexanal and both ketones. Responses of sHWT samples depended on both the treatment temperatures and the post-processing acid treatment (Table 3). Head space concentration of ethanol was generally higher and that of estragole and propyl-acetate lower in sHW-treated samples than in controls; propyl acetate concentration was more reduced at 65 \({}^{\circ}\)C than at 55 \({}^{\circ}\)C. Furthermore, sHWT at 65 \({}^{\circ}\)C significantly reduced emissions of ethyl-propionate, ethyl hexanoate and methyl hexanoate. These VOCs were also reduced at sHWT of 55 \({}^{\circ}\)C combined with acid treatment, i.e. chemical prevention. The combination of sHWT and acid application also resulted in increased D-Limonene and decreased ethyl 2-butenoate emissions, while the enhancement of the ethanol emission was attenuated. At a sHWT of 55 \({}^{\circ}\)C, the combination with organic acid resulted in lower ethyl acetate emission. In contrast, only the sole sHWT at 55 \({}^{\circ}\)C (i.e., without cp) let the emissions of nearly all ethyl esters increase especially that of ethyl-acetate, methyl hexanoate and 2-butanone, compared to controls. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**VOC** & **Time** & **Initial** & **Time** & **C** & 55 & 55\_cp & 65 & 65\_cp \\ \hline
1-Hexanol * & intact & **1.44 a** & 5 d & **2.90 b** & 3.99 b-c & **3.07 b** & 4.54 c & 3.60 b-c \\ al6 & cut & **3.94 b-c** & 10 d & 3.06 b & 4.21 b-c & 3.08 b & 3.39 b-c & 2.84 b \\  & & & 13 d & **2.88 b** & 3.93 b-c & 3.27 b-c & 3.52 b-c & 3.11 b \\ \hline
2-Butanone & intact & **2.67 a-e** & 5 d & **0.86 a-b** & 4.71 e-f & 3.62 c-e & 8.89 g & 6.75 f-g \\ k1 & cut & **0.33 a** & 10 d & **0.73 a-b** & 7.32 g & 1.96 a-d & 4.68 e-f & 4.22 d-e \\  & & & 13 d & **1.32 a-c** & 7.12 g & 2.44 a-e & 3.30 b-e & 3.76 c-e \\ \hline
1-Penten-3-one & intact & **nd** & 5 d & 1.35 b & 2.29 b-d & 1.77 b-c & 3.35 e-f & 1.98 b-c \\ k2 & cut & **nd** & 10 d & **3.71 e-f** & 3.98 f & **3.21 d-f** & 5.16 g & 3.72 e-f \\  & & & 13 d & 3.52 e-f & 2.78 c-e & 4.18 f & 4.06 f & 3.76 e-f \\ \hline Hexanal * & intact & **0.50 a** & 5 d & **3.23 b-d** & 6.47 f-g & 4.66 d-f & **7.14** g & 5.25 d-g \\ ad1 & cut & **1.92 a-b** & 10 d & **4.49 d-f** & 5.08 d-f & 3.72 b-d & 6.26 e-g & 4.43 d-e \\  & & & 13 d & **4.19 c-d** & 2.30 a-c & 3.46 b-d & 3.77 b-d & 3.81 b-d \\ \hline Estragole & intact & **0.30 b-e** & 5 d & **0.61 g** & **0.42 e-f** & 0.45 d-g & 0.35 b-f & **0.47 e-g** \\ bd1 & cut & **0.41 b-f** & 10 d & **0.52 f-g** & nd & nd & 0.29 b-d & 0.37 b-f \\  & & & 13 d & **0.51 f-g** & nd & 0.26 b-c & 0.24 b & 0.36 b-f \\ \hline D-Limonene & intact & **3.27 a** & 5 d & **6.26 a-d** & **10.4 e** & 9.77 e & 7.54 b-e & 8.45 d-e \\ tp1 & cut & **4.93 a-c** & 10 d & **4.74 a-b** & 4.54 a & 9.54 e & 7.65 c-e & 8.67 d-e \\  & & & 13 d & **4.70 a-b** & **4.40 a** & 9.06 d-e & 5.23 a-c & 9.28 e \\ \hline \(\alpha\)-Farnesene & intact & **13.8 a-c** & 5 d & **24.0 d-e** & **18.8 a-d** & **21.3 c-e** & 16.8 a-d & 28.0 e \\ tp2 & cut & **19.1 a-d** & 10 d & **17.4 a-d** & **14.4 a-c** & **14.9 a-c** & 15.0 a-c & 20.5 b-e \\  & & & 13 d & **16.5 a-d** & 10.6 a & **12.1 a-b** & 12.5 a-b & 17.7 a-d \\ \hline \end{tabular}
* marked VOCs described as generally important “character impact” compounds in apples [29]. nd = not detected/below detection limit; dark green = \(\geq\)500% increase; light green = \(\geq\)33% increase; yellow = \(\leq\)33% increase/decrease; light red = \(\geq\)80% decrease; dark red = \(\geq\)500% decrease.  
\end{table}