| Summary: | Gases produced inside harvested fruit sensitively influence the continuing quality of the stored fruit and its maximum time of storability. In this work, the evolution of gaseous volatiles inside “Golden Delicious” apples were studied using CO<sub>2</sub> laser photoacoustic spectroscopy with the aim of developing new methods for in-storage fruit quality monitoring. Studying the concentrations of volatile organic compounds generated inside “Golden Delicious” apples during storage, it was found that the concentrations of these compounds depended on the stage of maturity reached during fruit maturation and on the conditions of preservation. Numerical simulations using COMSOL Multiphysics software were used to study the conversion of ethylene to ethanol in the course of respiration processes occurring inside stored food. Experimental data obtained by means of photoacoustic spectroscopy were used to critically assess the simulation results. Using the combination of both techniques, new prospects for the development and implementation of advanced schemes of fruit storage and preservation have emerged.
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