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Please use this identifier to cite or link to this item: http://dspace.utalca.cl/handle/1950/4125

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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