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dc.contributor.authorVillatoro Gonzàlez, Carmen
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.contributor.authorLara Ayala, Isabel
dc.date.accessioned2016-12-05T10:16:05Z
dc.date.issued2008
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/58772
dc.description.abstractPink 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 the emission of volatile compounds and on the activity of some related enzymes in both skin and flesh tissues were obtained during subsequent shelf life at 20 °C. Major effects of storage atmosphere and poststorage period were observed on the emission of volatile esters and their precursors. Changes in the production of volatile esters were partly due to alterations in the activity of alcohol o-acyltransferase, but the specific esters emitted by fruit after storage also resulted largely from modifications in the supply of the corresponding substrates. Samples stored under air were characterized by higher availability of acetaldehyde, whereas those stored under CA showed enhanced emission of the alcohol precursors ethanol and 1-hexanol (2 kPa O2) and 1-butanol (1 kPa O2), with accordingly higher production of ethyl, hexyl, and butyl esters. Multivariate analysis revealed that a large part of the observed differences in precursor availability arose from modifications in the activity of the enzymes considered. Higher pyruvate decarboxylase activity in air-stored fruit possibly accounted for higher acetaldehyde levels in these samples, while storage under 1 kPa O2 led to significantly decreased lipoxygenase activity and thus to lessened production of 1-hexanol and hexyl esters. Low acetaldehyde availability together with enhanced hydroperoxide lyase and alcohol dehydrogenase levels in these fruits are suggested to have led to higher emission of 1-butanol and butyl esters.ca_ES
dc.language.isoengca_ES
dc.publisherAmerican Chemical Societyca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1021/jf801098bca_ES
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2008, vol. 56, núm. 19, p. 9166-9174ca_ES
dc.rights(c) American Chemical Society, 2008ca_ES
dc.subjectAlcohol o-acyltransferaseca_ES
dc.subjectAlcohol dehydrogenaseca_ES
dc.subjectControlled atmosphereca_ES
dc.subjectHydroperoxide lyaseca_ES
dc.titleLong-term storage of Pink Lady apples modifies volatile-involved enzyme activities: consequences on production of volatile estersca_ES
dc.typearticleca_ES
dc.identifier.idgrec012384
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1021/jf801098b
dc.date.embargoEndDate2025-01-01


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