Agriculture Reference
In-Depth Information
apple, etc. In banana, esters are the predominant volatiles enriched with esters such as ac-
etates and butyrates. The flavor may result from the combined perception of amyl esters
and butyl esters. Volatile production increases during ripening. The components for volatile
biosynthesis may arise from amino acids and fatty acids. In melons, the volatile components
comprise esters, aldehydes, alcohols, terpenes, and lactones. Hexyl acetate, isoamyl acetate,
and octyl acetate are the major aliphatic esters. Benzyl acetate, phenyl propyl acetate, and
phenyl ethyl acetate are also observed. The aldehydes, alcohols, terpenes, and lactones are
minor components in melons. In mango fruits, the characteristic aroma of each variety is
based on the composition of volatiles. The variety “Baladi” is characterized by the presence
of high levels of limonene, other monoterpenes and sesquiterpenes, and ethyl esters of even
numbered fatty acids. By contrast, the variety “Alphonso” is characterized by high levels
of C6 aldehydes and alcohols (hexanal, hexanol) that may indicate a high level of fatty
acid peroxidation in ripe fruits. C6 aldehydes are major flavor components of tomato fruits
as well. In genetically transformed tomatoes (antisense phospholipase D), the evolution of
pentanal and hexenal/hexanal was much higher after blending, suggesting the preservation
of fatty acids in ripe fruits. Preserving the integrity of the membrane during ripening could
help preserve the fatty acids that contribute to the flavor profile of the fruits, and this feature
may provide a better flavor profile for fruits.
General reading
Buchanan, B.B., Gruissem, W., and Jones, R.L. (eds) 2000. Biochemistry and Molecular Biology of Plants ,
American Society of Plant Physiologists, Bethesda, MD.
Kays, S.J. (ed.) 1997. Postharvest Physiology of Perishable Plant Products , Exon Press, Athens, Georgia.
Seymour, G.B., Taylor, J.E., and Tucker, G.A. (eds). 1991. Biochemistry of Fruit Ripening , Chapman & Hall,
London.
References
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Bach, T.J., Boronat, A., and Campos, N. 1999. Mevalonate biosynthesis in plants. Crit. Rev. Biochem. Mol. Biol.,
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Beaudry, R.M., Severson, R.F., Black, C.C., and Kays, S.J. 1989. Banana ripening: implication of changes in gly-
colytic intermediate concentrations, glycolytic and gluconeogenic carbon flux, and fructose 2,6-bisphosphate
concentration. Plant Physiol., 91: 1436-1444.
Bennet, A.B. and Christofferson, R.E. 1986. Synthesis and processing of cellulose from ripening avocado fruit.
Plant. Physiol., 81: 830-835.
Bird, C.R., Smith, C.J.S., Ray, J.A., Moreau, P., Bevan, M.W., Bird, A.S., Hughes, S., Morris, P.C., Grierson,
D., and Schuch, W. 1988. The tomato polygalacturonase gene and ripening specific expression in transgenic
plants. Plant Mol. Biol., 11: 651-662.
Bruemmer, J.H. 1989. Terminal oxidase activity during ripening of Hamlin orange. Phytochemistry, 28: 2901-
2902.
Chung, C.R., Chou, S.J., Kuang, L.Y., Charng, Y.Y., and Yang, S.F. 2002. Subcellular localization of 1-
aminocyclopropane-1-carboxylic acid oxidase in apple fruit. Plant Cell Physiol., 43: 549-554.
Dallman, T.F., Thomson, W.W., Eaks, I.L., and Nothnagel, E.A. 1989. Expression and transport of cellulase in
avocado mesocarp during ripening. Protoplasma, 151: 33-46.
Davies, K.M., Hobson, G.E., and Grierson, D. 1988. Silver ions inhibit the ethylene stimulated production of
ripening related mRNAs in tomato fruit. Plant Cell Environ., 11: 729-738.
Fischer, R.L. and Bennet, A.B. 1991. Role of cell wall hydrolases in fruit ripening. Annu. Rev. Plant Physiol. Plant
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