## Results  
### Volatile Organic Compounds  
In total, 33 different VOCs were identified in fresh-cut apple slices, with esters (21) forming the major group of compounds (Table 1). The emission of individual VOCs was significantly affected by cutting, sHWT and/or storage time (Table 2). In fresh, intact 'Braeburn' apples, 2-methylbutyl acetate (29.0%) and \(\alpha\)-Farnesene (15.9%) were the most abundant VOCs. Cutting immediately and significantly increased the emissions of 17 VOCs, while that of only three VOCs significantly decreased. The cumulative VOCs concentration increased sevenfold, particularly concentrations of acetate esters (es2-es8) increased most. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**VOC** & **Time** & **Initial** & **Time** & **C** & 55 & 55\_cp & 65 & 65\_cp \\ \hline \multirow{3}{*}{\begin{tabular}{c} Cumulative VOC \\ concentration \\ \end{tabular} } & intact & **87 a** & 5 d & **445 b-d** & **515 c-e** & 388 b & **415 b-c** & **425 b-c** \\  & cut & **618 b** & 10 d & 361 b & 493 c-e & 320 b & 379 b & 354 b \\  & & 13 d & 385 b & **502 d-e** & 305 b & 317 b & 369 b \\ \hline \multirow{3}{*}{\begin{tabular}{c} Ethyl acetate \\ es1 \\ \end{tabular} } & intact & **0.86 a** & 5 d & **100 c-d** & 152 e & 80.9 b-c & 93.3 b-d & 83.5 b-c \\  & cut & **1.98 a** & 10 d & **101 b-d** & **180 f** & 75.8 b & 121 d & 83.2 b-c \\  & & 13 d & **121 d** & 196 f & 82 b-c & **106 b-d** & 105 b-d** \\ \hline \multirow{3}{*}{\begin{tabular}{c} Propyl acetate \\ es2 \\ \end{tabular} } & intact & **nd** & 5 d & **3.79 g** & **2.53 d-c** & 2.45 c-e & 1.78 b-c & 2.59 d-e \\  & cut & **2.91 e-f** & 10 d & 3.35 f-g & 2.27 b-e & 2.31 b-e & 1.71 b & 2.39 b-e \\  & & 13 d & 3.74 g & 2.21 b-b & 2.11 b-d & 0.39 a & **nd** \\ \hline \multirow{3}{*}{\begin{tabular}{c} Butyl acetate * \\ es3 \\ \end{tabular} } & intact & **2.53 a** & 5 d & 27.6 b-b & 25.3 b & 24.1 b-b & 26.5 b & 24.7 b \\  & cut & **56.0 c** & 10 d & 20.0 b & 18.7 b & 18.4 b & 17.7 b & 17.8 b \\  & & 13 d & 19.0 b & 17.3 b & 16.9 b & 14.9 b & 17.2 b \\ \hline \multirow{3}{*}{\begin{tabular}{c} Isobutyl acetate \\ es4 \\ \end{tabular} } & intact & **1.52 a** & 5 d & **21.9 b** & 18.1 b & 17.9 b & 22.2 b & 17.9 b \\  & cut & **64.1 c** & 10 d & **16.7 a-b** & 15.1 a-b & 13.7 a-b & 16.1 a-b & 13.7 a-b \\  & & 13 d & **15.9 a-b** & 15.8 a-b & 12.3 a-b & 13.9 a-b & 14.2 a-b \\ \hline \multirow{2}{*}{\begin{tabular}{c} 2-methylbutyl acetate * \\ es5 \\ \end{tabular} } & intact & **25.2 a** & 5 d & **39 g** & 127 c-d & 110 b-d & 114 b-d & 128 c-d \\  & cut & **325 c** & 10 d & **94.1 b-d** & 94.7 b-d & 79.5 a-c & 74.8 a-e & 91.1 b-d \\  & & 13 d & **87.3 b-d** & 89.9 b-d & 66.5 a-b & 62 a-b & 87.8 b-d \\ \hline \multirow{3}{*}{\
\begin{tabular}{c} Pentyl acetate * \\ es6 \\ \end{tabular} } & intact & **0.78 a** & 5 d & **4.36 b** & 3.34 a-b & 3.36 a-b & 4.04 b & 3.16 a-b \\  & cut & **13.1 c** & 10 d & 2.64 a-b & 2.44 a-b & 2.02 a-b & 2.37 a-b & 1.91 a-b \\  & & 13 d & **2.38 a-b** & **1.83 a-b** & **1.61 a-b** & 1.80 a-b & 1.43 a-b \\ \hline \multirow{3}{*}{
\begin{tabular}{c} Heyl acetate * \\ es7 \\ \end{tabular} } & intact & **3.15 a** & 5 d & 5.98 a & 4.64 a & 4.45 a & 5.19 a & 3.73 a \\  & cut & **59.8 b** & 10 d & 3.48 a & 3.56 a & 2.31 a & 2.85 a & 2.14 a \\  & & 13 d & 3.15 a & 2.56 a & 1.73 a & 2.13 a & **1.88 a** \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Semi-quantitative concentrations (nL L L\({}^{-1}\)) of VOCs, emitted by intact, freshly cut (cut) and various treated (C: control with chemical prevention; 55: 55 \({}^{\circ}\)C sHWT without chemical prevention; 55: 55 \({}^{\circ}\)C sHWT with chemical prevention; 65: 65 \({}^{\circ}\)C sHWT without chemical prevention; 65\(\_\)cp: 65 \({}^{\circ}\)C sHWT with chemical prevention) fresh-cut apple slices on days 5, 10 and 13 of storage in sugar syrup at 4 \({}^{\circ}\)C. VOCs concentrations given resulted from the emissions of 20 apple slices hermetically enclosed in a 1 L-glass jar at 4 \({}^{\circ}\)C for 1 h. Given are means (\(n\) = 3).