Aroma volatile biosynthesis in different tissues of ‘Redchief Delicious’ apples (Malus x domestica Borkh.) under anoxic conditions
D.R. Rudell, D.S. Mattinson , J.P. Mattheis , S. Grant Wyllie, J.W. Fellman
USDA ARS Tree Fruit Research Laboratory, Wenatchee WA 98801 USA; Dept. of Horticulture and Landscape Architecture Washington State Univ., Pullman WA USA; Centre for Biostructural and Biomolecular Research, Univ. of Western Sidney, Hawkesbury, Richmond NSW
2002
บทคัดย่อ
Tissu disks from different tissue were obtained from ‘Redchief Delicious’ apple fruit (Malus x domestica Borkh.) and analyzed for the ability to metabolize 1-pentanol as well as synthesize constitutive esters and alcohols under anoxic and aerobic conditiions. The skin tissue displayed a greater capacity to synthesize pentanal, pentyl acetate, pentyl acetate, pentyl propionate, pentyl butyrate, and pentyl hexanoate than the hypanthial and carpellary tissues during icubation with 1-pentanol. With the exception of pentyl acetate and pentyl propionate biosynthesis, the hypanthial tissue synthesized these compounds at a higher rate than the carpellary tissue. Anoxia inhibited both constituent and 1-pentanol derived ester biosynthesis. While anosia inhibited ester biosynthesis, ethanol biosynthesis increased at a greater rate in tissue disks held under these conditions. Biosynthesis of 1-butanol, 2-methyl-1-butanol, and 1-hexanol was greater in tissue disks held in air during the first part of the measurement period and dropped off more rapidly than those transpiring in tissue disks held under anoxic conditions. The biosynthetic rates of air exposure. While hyposia or anoxia conditions may promote ethanol synthesis, these conditions also appear to inhibit the formation of the ethanolderived esters partially responsible for the off-flavor in apples attributed to ultralow O2 controlled atmosphere storage.