Relationships between respiration, ethylene, and aroma production in ripening banana
Relationships between respiration, ethylene, and aroma production in ripening banana
复制标题
DOI：
10.1021/jf980906c
复制
发表时间：
1999-04-01
影响因子：
6.1
通讯作者：
Wyllie, SG
中科院分区：
文献类型：
--
作者：
Golding, JB;Shearer, D;Wyllie, SG
成熟的绿色香蕉用乙烯拮抗剂1-甲基环丙烯（1-MCP）处理后的24小时内的时间间隔开始成熟与丙烯。在1-MCP处理后，果实在空气或丙烯中成熟，同时定期监测乙烯、二氧化碳和挥发物的产生和组成。1-MCP的应用显着延迟和抑制果实呼吸和挥发性物质的产生的开始和幅度。1-MCP处理也引起了香气挥发物的组成的定量变化，导致醇类的浓度大幅增加，其相关的酯减少。结果表明，乙烯在整合香蕉成熟过程中发生的许多生化过程中具有持续的作用。
Mature green bananas were treated with the ethylene antagonist 1-methylcyclopropene (1-MCP) at intervals during the 24 h period after initiation of ripening with propylene. Following 1-MCP treatment, the fruits were ripened in either air or propylene while ethylene, carbon dioxide, and volatile production and composition were monitored at regular intervals. The application of 1-MCP significantly delayed and suppressed the onset and magnitude of fruit respiration and volatile production. The 1-MCP treatments also caused a quantitative change in the composition of the aroma volatiles, resulting in a substantial increase in the concentration of alcohols and a decrease in their related esters. The results showed that ethylene has a continuing role in integrating many of the biochemical processes that take place during the ripening of bananas.