บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Production and development of volatile aroma compounds of apple fruits at different times of maturity.

Song, J.; Bangerth, F.;

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 150-159 Ref: 31 ref.

1994

บทคัดย่อ

Production and development of volatile aroma compounds of apple fruits at different times of maturity.

ABSTRACT :

 

When Golden Delicious apple fruits were harvested 4 weeks before the estimated optimum harvest maturity, the production of volatiles was very low. The production increased as the optimal harvest time was approached. When these fruits were treated with volatile precursors (various aldehydes) the release of the corresponding alcohols and esters greatly increased, but only for about 72 h. Early harvested fruits also contained lower levels of fatty acids, particularly palmitic, stearic and linolenic acids. Ethylene treatment of early harvested fruits increased volatile production. It was concluded that low aroma production of early harvested fruits is due to a reduced capacity for fatty acid and amino acid synthesis.