Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples

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Issue date
2008
Author
Lara Ayala, Isabel
Ortiz Catalán, Abel
Echeverría Cortada, Gemma
López Fructuoso, Mª Luisa
Graell i Sarle, Jordi
Suggested citation
Lara Ayala, Isabel; Ortiz Catalán, Abel; Echeverría Cortada, Gemma; López Fructuoso, Mª Luisa; Graell i Sarle, Jordi; . (2008) . Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples. Journal of Horticultural Science and Biotechnology, 2008, vol. 83, núm. 2, p. 253-259. https://doi.org/10.1080/14620316.2008.11512377.
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Abstract
Emission of aroma volatile compounds (AVCs) and the activity of some related enzymes were monitored during ontree maturation of ‘Mondial Gala’ apples. Volatile esters were quantitatively prominent among the AVCs identified throughout the experiment and, in most cases, their production increased noticeably during the later stages of fruit development. However, the activity of alcohol o-acyltransferase (AAT), the enzyme directly responsible for ester production, was detectable at almost constant levels throughout the experimental period, and therefore it was not in accordance with changes in the emission of volatile esters. Multivariate analysis indicated that the increase in the production of volatile esters during maturation arose mainly from the greater availability of substrates for esterification reactions, rather than from increased AAT activity. The role of some aroma-related enzyme activities in controlling the supply of precursors for ester production is discussed.
URI
http://hdl.handle.net/10459.1/58555
DOI
https://doi.org/10.1080/14620316.2008.11512377
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Journal of Horticultural Science and Biotechnology, 2008, vol. 83, núm. 2, p. 253-259
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