บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Investigations into the physiology of volatile aroma production of apple fruits.

Bangerth, F.; Streif, J.; Song, J.; Brackmann, A.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 189-194 Ref: 15 ref.

1998

บทคัดย่อ

Investigations into the physiology of volatile aroma production of apple fruits.

A restricted capacity for aroma volatile production of apple fruits is often observed if fruits are harvested prior to maturity or stored for an extended period of time in low O2 and/or high CO2 concentrations. It appears that in both cases, similar or identical physiological events may be responsible. When such fruits are fed with various volatile precursors they immediately start producing high amounts of aroma volatiles, indicating that the enzymes needed for their production are present, while precursors are lacking. Analysis of various lipid fractions yielded a good correlation between content of some unsaturated free fatty acids and volatiles production. Further experiments employing (for example) inhibitors of fatty acid biosynthesis and desaturation suggested that these substances are limiting under the above conditions. It is proposed that the failure in aroma production is caused by the impact of low respiration leading to depletion of metabolites (such as ATP, NADPH) required for fatt

y acid biosynthesis and desaturation.