Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life

Pre-storage at 20 °C before cold storage was used to improve volatile compound emissions of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit without negatively affecting quality measures and sensory attributes. Commercially harvested fruit were subjected to pre-storage at 20 °C for 0, 10, 24, or 36 h and then stored at −0.5 °C for 10, 20, or 40 d. After cold storage, the fruit were kept at 20 °C for up to three days. ‘Big Top’ nectarines given 10 h pre-storage followed by 10 and 20 d cold storage were perceived as more flavourful, juicy, and sweet, had higher soluble solid contents, and contained more butyl propanoate, 2-methybutyl-2-methylpropanoate, and 2-methyl-1-butanol than control fruit. ‘Early Rich’ peaches given 36 h pre-storage followed by 20 d cold storage were perceived as sweeter and had more propyl acetate, pentyl acetate, and 2-methyl-1-butanol than control fruit.

► The effects of 20 °C pre-storage on stone fruit quality after cold storage and shelf life were investigated.
► Ester profiles were influenced by pre-storage and fruit cultivar.
► Maximum ester emission was found after 36 h of pre-storage plus 20 d at −0.5 °C.
► Most compounds that contributed to flavour and sweetness were found with the pre-storage treatment.