บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ester production of apples following a brief period of hypoxia.

Dixon, J.; Hewett, E. W.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 113-118 Ref: 15 ref.

1997

บทคัดย่อ

Ester production of apples following a brief period of hypoxia.

Apple fruit aroma consists of mainly low molecular weight esters produced following esterification of alcohols by alcohol acyl transferase (AAT) in an oxygen-dependent reaction where acyl CoA is a substrate. Skin discs from 9 cultivars of hypoxic-treated (<0.5% O2 for 24 h) apple fruits incubated with equimolar amounts of a mixture of 5 C2-C6 alcohols produced 1.4 to 4.0 times more acetate esters than discs from air-stored fruits treated similarly. Individual cultivars had different patterns of ester production following application of alcohol precursors, indicating different esterification capabilities of hypoxic-treated fruits. It was not possible to determine whether this was due to enhanced AAT activity, increased acyl CoA concentration or both. It is suggested that a brief period of hypoxia may have the potential to ameliorate low aroma production after long-term storage of apples.