Comparative analysis of aroma compounds in ‘Bartlett’ pear in relation to harvest date, storage conditions, and shelf-life

•Bartlett pear ripening under ULO conditions was studied.•The ‘Bartlett’ pear requires some stress conditioning for adequate sensory attributes.•ULO conditions and lower storage temperature (−1°C) improved aroma.•Stress conditions provoked a decrease in the total aldehydes and the total higher alcohols.