| dc.contributor.author | Ortiz Catalán, Abel | |
| dc.contributor.author | Graell i Sarle, Jordi | |
| dc.contributor.author | López Fructuoso, Mª Luisa | |
| dc.contributor.author | Echeverría Cortada, Gemma | |
| dc.contributor.author | Lara Ayala, Isabel | |
| dc.date.accessioned | 2015-06-04T17:00:04Z | |
| dc.date.available | 2015-06-04T17:00:04Z | |
| dc.date.issued | 2010 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10459.1/48313 | |
| dc.description.abstract | 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. | |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier | |
| dc.relation.isformatof | Reproducció del document publicat a: https://doi.org/10.1016/j.foodchem.2010.05.037 | |
| dc.relation.ispartof | Food Chemistry, 2010, vol. 123, núm. 3, p. 698-704 | |
| dc.rights | (c) Elsevier, 2010 | |
| dc.subject | Controlled atmosphere | |
| dc.subject | Volatile esters | |
| dc.subject | 1-methylcyclopropene | |
| dc.subject | Aroma | |
| dc.subject | Peach | |
| dc.subject.classification | Préssecs | |
| dc.subject.classification | Avaluació sensorial dels aliments | |
| dc.subject.classification | Emmagatzematge d'aliments | |
| dc.subject.other | Peaches | |
| dc.subject.other | Sensory evaluation of food | |
| dc.subject.other | Food storage | |
| dc.title | Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment | |
| dc.type | info:eu-repo/semantics/article | |
| dc.date.updated | 2015-06-04T17:00:04Z | |
| dc.identifier.idgrec | 015239 | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dc.rights.accessRights | info:eu-repo/semantics/restrictedAccess | |
| dc.identifier.doi | https://doi.org/10.1016/j.foodchem.2010.05.037 | |
| dc.date.embargoEndDate | 2025-01-01 | |
