Production region significantly influences the main volatiles of ‘Fuji’ apple

Volatile flavor, as one of the important sensory substance in apples, directly influences customers’ choice and has attracted great attentions. In this study, representative ‘Fuji’ apples (Malus × domestica Borkh.) from Xinjiang and Shandong regions in China were chosen to study the influence of production regions, skin varieties (blushed and striped) and bagging management on the volatile flavor. About 40 volatile organic compounds were identified, mainly including esters and olefins. Bagging management reduced the differences in apple aroma components not significantly, and little difference was caused by skin varieties. While the production region had a significant impact on the difference in volatile and aroma substances compared to bagging management and skin variety. This study will provide key differential volatiles and their main influence factor for cultivation of ‘Fuji’ apple with good flavor quality.