Evolution of strawberry alcohol acyltransferase activity during fruit development and storage

被引：107

作者：

Perez, AG ^{[1
]}

Sanz, C ^{[1
]}

Olias, R ^{[1
]}

Rios, JJ ^{[1
]}

Olias, JM ^{[1
]}

机构：

[1] CSIC,INST GRASA,DEPT FISIOL & TECNOL PROD VEGETALES,SEVILLE 41012,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 10期

关键词：

strawberry; flavor; ester biogenesis; alcohol acyltransferase;

D O I：

10.1021/jf960040f

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Four strawberry (Fragaria ananassa x Duch.) varieties Oso Grande, Chandler, Tudla, and I-101) were studied in relation to their alcohol acyltransferase (AAT) activity. AAT activity profile during fruit development and ripening was determined for each variety. The highest AAT activity value corresponded to Oso Grande, which is also the variety showing the earliest maximum peak of AAT activity. The effect of passive modified atmosphere (MA) storage on strawberry AAT was also studied. An increase in AAT activity was found in strawberries stored under high CO2 (>30%). This higher level of AAT activity could be attributed to a detoxifying function of AAT that might be activated to eliminate ethanol generated by fermentation. Data obtained show a good correlation between AAT activity and flavor quality in strawberries.

引用

页码：3286 / 3290

页数：5

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