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| Title: | Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit |
| Authors: | Balbontin, C.
Gaete-Eastman, C.
Vergara, M.
Herrera, R.
Moya-Leon, M.A. |
| Keywords: | Vasconcellea pubescens; Ethylene perception; Esters; Odour value; Aroma impact; Principal component analysis |
| Issue Date: | 2007 |
| Publisher: | Elsevier B.V. |
| Citation: | Postharvest Biology and Technology 43 (1): 67-77 |
| Abstract: | Mountain or highland papaya (Vasconcellea pubescens) is a climacteric fruit which develops a strong and characteristic aroma during ripening. The dynamics of aroma volatile production during ripening of whole papaya fruit were analysed by headspace-SPME. The main compounds produced by the fruit were esters (aliphatic and branched) and alcohols: the most abundant esters were ethyl acetate, ethyl butanoate, methyl butanoate and butyl acetate, comprising 88% of the volatiles in fully ripe fruit; butanol was the most abundant alcohol. Among the volatiles produced, ethyl butanoate, ethyl acetate, ethyl hexanoate and ethyl 2-methylbutanoate were found to be the most potent odour compounds |
| Description: | Moya-Leon, M.A. Laboratorio de Fisiología Vegetal, Instituto de Biología Vegetal y Biotecnología, Universidad de Talca, Casilla 747, Talca, Chile.
Centro de Investigación en Biotecnología Silvoagrícola (CIBS), Chile. |
| URI: | http://dspace.utalca.cl/handle/1950/4125 |
| ISSN: | 0925-5214 |
| Appears in Collections: | Artículos en publicaciones ISI - Universidad de Talca
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