Volatile production, quality and aroma-related enzyme activities during maturation of ‘Fuji’ apples
Issue date
2004Suggested citation
Echeverría Cortada, Gemma;
Graell i Sarle, Jordi;
López Fructuoso, Mª Luisa;
Lara Ayala, Isabel;
.
(2004)
.
Volatile production, quality and aroma-related enzyme activities during maturation of ‘Fuji’ apples.
Postharvest Biology and Technology, 2004, vol. 31, núm. 3, p. 217-227.
http://hdl.handle.net/10459.1/58627.
Metadata
Show full item recordAbstract
Production of volatile aroma compounds, and quality parameters, were monitored in relation to the activity of lipoxygenase,
pyruvate decarboxylase, alcohol dehydrogenase and alcohol o-acyltransferase during maturation of ‘Fuji’ apples. Acetate esters
increased during maturation and were quantitatively the most significant compounds contributing to ‘Fuji’ aroma. Increase in
acetate ester production was associated with the availability of the necessary alcohol precursors. Principal component analysis
revealed a clear separation according to sampling date, which accounted for up to 67% of total variance, and allowed ‘Fuji’
apples used in this study to be classified into three ripeness stages. Overall the results suggest that precursor availability for the
related enzymes is a more significant factor than enzyme activity for the development of aroma during on-tree maturation of
‘Fuji’ apples.
Is part of
Postharvest Biology and Technology, 2004, vol. 31, núm. 3, p. 217-227European research projects
Collections
Related items
Showing items related by title, author, creator and subject.
-
Quality and volatile emission changes of ‘Mondial Gala’ apples during on-tree maturation and postharvest storage in air or controlled atmosphere
Graell i Sarle, Jordi; López Fructuoso, Mª Luisa; Fuentes, T.; Echeverría Cortada, Gemma; Lara Ayala, Isabel (SAGE Publications, 2008)Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of ‘Mondial Gala’ apples. Fruit ... -
Volatile emission after controlled atmosphere storage of Mondial Gala apples (Malus domestica): relationship to some involved enzyme activities
Lara Ayala, Isabel; Echeverría Cortada, Gemma; Graell i Sarle, Jordi; López Fructuoso, Mª Luisa (American Chemical Society, 2007)Mondial Gala apples were harvested at commercial maturity and stored at 1 °C under either air or controlled atmosphere (CA) conditions (2 kPa O2/2 kPa CO2 and 1 kPa O2/1 kPa CO2), where they remained for 3 or 6 months. ... -
Long-term storage of Pink Lady apples modifies volatile-involved enzyme activities: consequences on production of volatile esters
Villatoro Gonzàlez, Carmen; Echeverría Cortada, Gemma; Graell i Sarle, Jordi; López Fructuoso, Mª Luisa; Lara Ayala, Isabel (American Chemical Society, 2008)Pink Lady apples were harvested at commercial maturity and stored at 1 °C and 92% relative humidity under either air or controlled atmosphere conditions (2 kPa O2:2 kPa CO2 and 1 kPa O2:1 kPa CO2) for 27 weeks. Data on ...