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dc.contributor.authorVillatoro Gonzàlez, Carmen
dc.contributor.authorAltisent Rosell, Rosa
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.contributor.authorLara Ayala, Isabel
dc.date.accessioned2016-11-30T08:22:32Z
dc.date.issued2008
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10459.1/58702
dc.description.abstractThe production of aroma volatile compounds and standard quality attributes, in addition to lipoxygenase (LOX), hydroperoxide lyase (HPL), pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH) and alcohol o-acyltransferase (AAT) activities, were assessed during maturation of ‘Pink Lady®’ apples. Low production of aroma volatiles was observed in early harvested fruit, which gradually increased as ripeness approached. Hexyl acetate, hexyl 2-methylbutanoate, hexyl hexanoate, hexyl butanoate, 2-methylbutyl acetate and butyl acetate were prominent within the blend of volatiles produced by fruit throughout maturation. Multivariate analysis showed these compounds had the highest influence on differentiation of maturity stages, indicating that aroma volatile emission is an important factor for definition of fruit ripeness, which suggests production of these esters might be useful as an index of maturity. No large variations in AAT activity were found throughout the experimental period despite increasing ester emission, suggesting the enhancement of ester production by ‘Pink Lady®’ apples at ripening arises mainly from greater availability of substrates. Increased LOX activity was observed at later stages of fruit development, and the possible role of this enzyme activity on enhanced capacity for aroma volatile biosynthesis in more mature fruit is discussed.ca_ES
dc.description.sponsorshipC. Villatoro is the recipient of a PhD grant from Agencia de Gestió d’Ajuts Universitaris i de Recerca (AGAUR). This work was supported through project AGL2003-02114, financed by Ministerio de Ciencia y Tecnología (MCyT).ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMICYT/PN2000-2003/AGL2003-02114ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.postharvbio.2007.07.003ca_ES
dc.relation.ispartofPostharvest Biology and Technology, 2008, vol. 47, núm. 3, p. 286-295ca_ES
dc.rights(c) Elsevier B.V., 2007ca_ES
dc.subjectAromaca_ES
dc.subjectAlcohol dehydrogenaseca_ES
dc.subjectAlcohol o-acyltransferaseca_ES
dc.subjectHydroperoxide lyaseca_ES
dc.titleChanges in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady®’ applesca_ES
dc.typearticleca_ES
dc.identifier.idgrec011955
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.postharvbio.2007.07.003
dc.date.embargoEndDate10000-01-01


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