Investigations into the physiology of volatile aroma production of apple fruits

被引：13

作者：

Bangerth, F ^{[1
]}

Streif, J ^{[1
]}

Song, J ^{[1
]}

Brackmann, A ^{[1
]}

机构：

[1] U Hohenheim, Inst Obst Gemuse & Weinbau 370, D-70593 Stuttgart, Germany

来源：

POSTHARVEST '96 - PROCEEDINGS OF THE INTERNATIONAL POSTHARVEST SCIENCE CONFERENCE | 1998年 / 464卷

关键词：

D O I：

10.17660/ActaHortic.1998.464.26

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

A restricted capacity for aroma volatile production of apple fruit is often observed if fruits are harvested prior to maturity or stored for an extend period of time in low O-2 and/or high CO2 concentrations. It appears that in the two cases, similar or identical physiological events may be responsible. When such huh 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 suggest that these substances are limiting under the above conditions. We propose 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 fatty acid biosynthesis and desaturation.

引用

页码：189 / 194

页数：6