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Títol:
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Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment
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Autor/a:
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Ortiz Catalán, Abel; Graell i Sarle, Jordi; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma; Lara Ayala, Isabel
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Notes:
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Peach fruit is highly perishable, which drastically restricts storage potential and marketing possibilities. Although aroma is a very important attribute for sensory quality of peach, post-harvest procedures, aimed at extending commercial availability of fruit, have focused preferentially on other quality aspects. In this work, we were interested in assessing the effect of 1-methylcyclopropene (1-MCP) treatment and controlled atmosphere storage on the post-storage production of volatile esters, important aroma-contributing compounds, by fruit of the late season cultivar"Tardibelle". Results indicate that the supply of alcohol and acyl-CoA precursors was altered as a consequence of treatments considered, leading to significant changes in the emission of some volatile esters, particularly of the straight-chain type. Some enzyme activities involved in the production of volatile esters from fatty acids were partially inhibited in 1-MCP-treated fruit, suggesting that they are under ethylene regulation, although tissue-specific differences were also observed. Lipoxygenase and hydroperoxide lyase activities were particularly relevant for these modifications. |
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Matèries:
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-Controlled atmosphere
-Volatile esters
-1-methylcyclopropene
-Aroma
-Peach
-Préssecs
-Avaluació sensorial dels aliments
-Emmagatzematge d'aliments
-Peaches
-Sensory evaluation of food
-Food storage |
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Drets:
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(c) Elsevier, 2010
info:eu-repo/semantics/restrictedAccess |
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Tipus de document:
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Article
Article - Versió publicada |
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Publicat per:
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Elsevier
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