บทคัดย่องานวิจัย

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Synthesis of aroma compounds by controlled atmosphere (CA) stored apples supplied with aroma precursors: alcohols, acids and esters.

Harb, J.; Streif, J.; Bangerth, F.;

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 142-149 Ref: 13 ref.

1994

บทคัดย่อ

Synthesis of aroma compounds by controlled atmosphere (CA) stored apples supplied with aroma precursors: alcohols, acids and esters.

ABSTRACT :

 

Golden Delicious apple fruits were stored under varying % CO2/% O2 regimes viz. 3/21, 3/3, 3/1 (ULO storage), 1/21 (air storage), 1/3 and 1/1 (ULO storage with low CO2), and the production of volatiles was monitored at 2 monthly intervals. A sample of fruits was exposed to the following aroma precursors: alcohols (ethanol, propanol, butanol, pentanol, hexanol, isobutanol and isopentanol), acids (acetic, propionic, butyric, pentanoic and hexanoic acid) and the ethyl esters methyl heptanoate and methyl linolenate. Each aroma precursor was applied after harvest in Sep. or in Mar. after ULO-storage (3% CO2 and 1% O2) for 5 months. CA storage suppressed volatile production except for fruits stored in 1% CO2/3% O2 in which volatile production was high during the second half of storage. All alcohols except ethanol increased the biosynthesis of volatiles. The acid precursors had no effect at harvest but, apart from acetic and hexanoic acids, they induced the biosynthesis of their esters when added in Ma

r. It is proposed that long-chain fatty acids are the ultimate precursors of aroma volatiles and that they are strongly correlated with volatile production.