Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 29, Issue 1, Pages 29-39Publisher
ELSEVIER
DOI: 10.1016/S0925-5214(02)00230-2
Keywords
aroma; alcohol dehydrogenase; alcohol o-acyltransferase; pyruvate decarboxylase; lipoxygenase; cold storage; controlled atmospheres; Pyrus communis; volatile compounds
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The production of butyl and hexyl acetates and the contents of ethanol and acetaldehyde in relation to the activity of some related enzymes (lipoxygenase, pyruvate decarboxylase, alcohol dehydrogenase and alcohol o-acyltransferase) was studied in 'Doyenne du Cornice' pears during ripening at 20 degreesC, following long-term cold storage under different conditions: air, or CA in 2 kPa O-2 with various CO2 partial pressures (0.7, 2 or 5 kPa). A decrease in volatile production was found for fruit stored under low O-2 upon return to ambient conditions. Results suggest that inhibition of volatile biosynthesis by CA storage is caused mainly by limited precursor/substrate supply to the related enzymes rather than by enzyme degradation or inactivation. Ethanol production by the fruit did not correlate well with ADH activity. The possibilities of a feedback inhibition of enzyme activity by excess product and of oxidation into acetaldehyde upon return to air are discussed. Hypoxic conditions caused a decrease in LOX activity after 5 months storage, possibly leading to shortage of lipid precursors for ester biosynthesis. (C) 2002 Elsevier Science B.V. All rights reserved.
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