Effect of modified atmosphere on alcohol acyltransferase activity and volatile composition of strawberry
C. Sanz, R. Olias, A.G. Perez
ISHS Acta Horticulturae 600: 563-566.
2003
บทคัดย่อ
The effect of modified atmospheres (MA) on strawberry aroma has been studied. Emission of volatile compounds and alcohol acyltransferase activity, key enzyme involved in ester biosynthesis, were selected as indices of aroma quality. Strawberries (Fragaria x ananassa cv. Camarosa) were packed in polyethylene terphthalate (PET) punnets filmed with polypropylene (PP) and stored at different temperatures to generate different MA conditions. Changes in volatile composition and AAT activity were measured during storage. When the internal atmosphere of the baskets reached CO2 concentrations above 25% and O2 concentrations below 2%, strawberry fruit developed an unusual aroma pattern in which methyl and ethyl acetate were the major compounds and only minor amounts of other esters were found. A parallel increase in AAT activity of these fruits was also observed. These alterations in AAT and aroma profile could be due to high CO2 and/or low O2. Results obtained in further experiments with several CA conditions: high CO2 levels combined with 21% O2, low O2 levels combined with 0.03% CO2, and high O2 combined with high CO2, suggest that a high CO2 concentration is the main factor responsible for changes in AAT activity and volatile composition of MA stored strawberries.