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

dc.contributor.authorOrtiz Catalán, Abel
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorLara Ayala, Isabel
dc.date.accessioned2015-06-04T17:00:04Z
dc.date.available2015-06-04T17:00:04Z
dc.date.issued2010
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/48313
dc.description.abstractPeach 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodchem.2010.05.037
dc.relation.ispartofFood Chemistry, 2010, vol. 123, núm. 3, p. 698-704
dc.rights(c) Elsevier, 2010
dc.subjectControlled atmosphere
dc.subjectVolatile esters
dc.subject1-methylcyclopropene
dc.subjectAroma
dc.subjectPeach
dc.subject.classificationPréssecs
dc.subject.classificationAvaluació sensorial dels aliments
dc.subject.classificationEmmagatzematge d'aliments
dc.subject.otherPeaches
dc.subject.otherSensory evaluation of food
dc.subject.otherFood storage
dc.titleVolatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-06-04T17:00:04Z
dc.identifier.idgrec015239
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2010.05.037
dc.date.embargoEndDate2025-01-01


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