Aroma profile of Fuji apples treated with gelatin edible coating during their storage

- Decreased levels of acids and aldehydes were detected in coated apples.
- Acetate esters behavior suggests a slowdown of the ripening in coated apples.
- Gelatin application increased ethanol percentage and lowered CO2 emission.
- Esters responsible of the Fuji varietal aroma were identified also in coated apples.

This study aimed to detect possible changes in the volatile organic compounds (VOCs) of Fuji apples induced by gelatin-based edible coating (EC), during 21 days of storage at room temperature. VOCs were analyzed by solid-phase micro extraction-gas chromatography-mass spectrometry. Data were analyzed by one-way ANOVA and principal component analysis. Control apples showed a greater presence of total aldehydes and acids at 7 and 14 days, respectively, while coated apples were characterized by higher proportions of alcohols (from 1.3- to 2-fold) at 7 day till the end of the storage. The higher ethanol proportions detected in coated apples (154-fold higher after 7 days) indicate a likely partial anaerobiosis, confirmed by the lower CO2 emission (reaching -68% after 21 days). Esters responsible of the varietal aroma of Fuji were identified also in coated fruits, suggesting that gelatin did not modify the typical aroma extensively. Acetate esters, normally increasing with maturity, were less concentrated in coated apples (-78% 2-methylbutyl acetate and -73% hexyl acetate, after 1 and 7 days respectively), suggesting a likely slowdown of the ripening due to the EC.Further investigation is needed to improve this storage technology considering that aroma is an important determinant of food quality.