SummaryThe effect of 1-MCP and CA storage on aroma production and consumer acceptance were investigated during storage of ‘Royal Gala’ apples. Fruit was harvested 132 d (Harvest 1) and 144 d (Harvest 2) after full bloom (DAFB), and stored under refrigerated air (RA; 0oC; 90 – 95% RH), or in a controlled atmosphere (CA; 2.0 – 2.5 kPa CO2, 1.8 – 2.0 kPa O2), or treated at harvest with 625 nl l–1 1-methylcyclopropene (1-MCP) ) followed by RA storage. Ripening indices, aroma volatile production, and sensory quality were determined after 2, 4 and 6 months of storage, plus 7 d of simulated shelf-life. Butyl acetate and hexyl acetate were the most abundant esters produced by ‘Royal Gala’ apple, and hexanol, butanol, and 2-methyl butanol were the most abundant alcohols. Hexyl acetate, 2-methyl butyl acetate and butyl acetate were found to be major contributors to aroma. CA storage and 1-MCP-treatment reduced ethylene production, softening and acidity loss. Storage of apples under RA conditions gave the highest le...