Effects of hexanal supplementation on volatile compound profiles and quality parameters of ‘Fuji Kiku’ apples during cold storage and shelf life

Jesenko, Erika (author), Vidrih, Rajko (author), Zlatić, Emil (author)

The effects of hexanal supplementation in the storage atmosphere of ‘Fuji Kiku’ apples were investigated. The contents of volatile compounds (VOCs) in the headspace emitted by apple fruit during cold storage and in the headspace of apple fruit and juice during shelf life were determined. Hexanal treatment during storage significantly affected the VOC profile by stimulating the production or retention of key esters, including hexyl acetate, ethyl acetate, and butyl 2-methylbutanoate, during cold storage. Supplementation of hexanal also increased the production of linear esters, especially hexyl acetate, and promoted the formation of branched esters such as ethyl 2-methylbutanoate and hexyl 2-methylbutanoate during shelf life. Hexanal also increased the alcohol concentrations, with a significant increase in hexanol and 2-pentanol. Partial least squares discriminant analysis showed clear separation between control and hexanal-treated samples, with compounds like butyl hexanoate and 2-methyl-1-butanol being the most influential. Apple juice extracted from the flesh of hexanal-treated apples exhibited higher concentrations of key VOCs, including 2-methylbutyl acetate, hexyl acetate, and 2-methyl-1-butanol. No significant differences in firmness were observed; however, hexanal showed an inhibitory effect on the colour development of fruit. This study highlights the potential of hexanal in influencing aroma-related compounds and provides insight into strategies to improve postharvest aroma in apples.

• Language: English
• Keywords: volatile compounds, esters, hexanal, apples, cold storage, shelf life, apple juice
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication version: Version of Record
• Year: 2025
• Number of pages: 18 str.
• Numbering: Vol. 15, iss. 2, art. 292
• PID: 20.500.12556/RUL-175349
• UDC: 664.8.037:634.11
• ISSN on article: 2073-4395
• DOI: 10.3390/agronomy15020292
• COBISS.SI-ID: 224026883
• Publication date in RUL: 24.10.2025

Record is a part of a journal

• Title: Agronomy
• Publisher: AG
• ISSN: 2073-4395
• COBISS.SI-ID: 522953241

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: jabolka, jabolčni sok, skladiščenje jabolk, hlapne spojine

Projects

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0234-2018
• Name: Integrirano živilstvo in prehrana