Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment

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Data de publicació
2010
Autor/a
Ortiz Catalán, Abel
Graell i Sarle, Jordi
López Fructuoso, Mª Luisa
Echeverría Cortada, Gemma
Lara Ayala, Isabel
Citació recomanada
Ortiz Catalán, Abel; Graell i Sarle, Jordi; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma; Lara Ayala, Isabel; . (2010) . Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment. Food Chemistry, 2010, vol. 123, núm. 3, p. 698-704. https://doi.org/10.1016/j.foodchem.2010.05.037.
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Resum
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.
URI
http://hdl.handle.net/10459.1/48313
DOI
https://doi.org/10.1016/j.foodchem.2010.05.037
És part de
Food Chemistry, 2010, vol. 123, núm. 3, p. 698-704
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