Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions
Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions
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DOI：
10.1016/s0925-5214(02)00230-2
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发表时间：
2003-07-01
影响因子：
7
通讯作者：
López, ML
中科院分区：
文献类型：
--
作者：
Lara, I;Mió, RM;López, ML
乙酸丁酯、乙酸己酯的生成及乙醇、乙醛含量与相关酶活性的关系在不同条件下长期冷藏后，研究了“Doyenne du Cornice”梨在20 ℃成熟期间的脂肪氧合酶、丙酮酸脱羧酶、乙醇脱氢酶和乙醇o-酰基转移酶）：空气，或CA在2 kPa O-2中，具有各种CO2分压（0.7、2或5 kPa）。发现在低O-2下储存的水果返回到环境条件下的挥发性物质的生产减少。结果表明，抑制挥发性生物合成CA存储主要是由有限的前体/底物供应相关的酶，而不是由酶降解或失活。乙醇生产的水果没有相关性以及ADH活性。过量的产品和氧化成乙醛后返回到空气中的酶活性的反馈抑制的可能性进行了讨论。低渗条件下造成的LOX活性下降后5个月的存储，可能导致酯的生物合成的脂质前体的短缺。(C)2002 Elsevier Science B.V.保留所有权利。
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.