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Physiological Studies on Aroma Volatile Formation in Peach Fruit

Author: ZhangXiaoMeng
Tutor: JiaHuiJuan
School: Zhejiang University
Course: Pomology
Keywords: Peach Aroma components Ethylene release 1-MCP Fatty acid Enzyme activity
CLC: S662.1
Type: Master's thesis
Year: 2005
Downloads: 584
Quote: 18
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Abstract

Peach is one of the important fruits of the global, our of peach area and production ranking first in the world, especially in the southern peach color, smell, taste, favored by consumers. Peach aroma of the quality characteristics of growers and consumers, as well as quality breeders attention more and more to become an important indicator of the quality of the evaluation peach fruit aroma components. Of this thesis (Prunus persica L.) (cooked medium) and \several major law of the formation of aroma components in the process; postharvest 1-MCP on peach fruit ethylene biosynthesis and aroma components generated; aroma components of the formation of the fatty acid content of the substrate change; peach main characteristic aroma components biosynthetic pathway - related enzyme activity of LOX pathway. The results were as follows: the test in two peach fruit varieties detected seven major characteristic aroma components, namely trans-2 - hexenal, official -3 - hexenol of γ-six lactone γ-eight lactone, γ-ten lactone, δ-ten lactone of γ-dodecalactone. With the release of endogenous ethylene synthesis, fruit ripening process to speed up, change the composition and content of aroma components. The specific content of the two varieties, but the trend is similar. Is called \\Speculated fruit endogenous synthesis of ethylene on the peach fruit aroma substances, especially γ-10 for mature fruit lactone and δ-10 lactone synthesis has an important regulatory role. In addition, the peach ripening process, accompanied by the ethylene climacteric fruit firmness decreased rapidly peel background color from green to yellow, TSS increased, TA decreases. Use air control, 1ppm, 5ppm, 50ppm four 1-MCP concentration research on postharvest peach fruit ethylene release and synthesis of aroma components. The results showed that the synthesis of ethylene on postharvest peach aroma components has a regulatory role. 5ppm and 50ppm of the treatment compared with the control, the obvious delayed Ethylene transition peaks 1 day, so that the peak value of the inner esters of delay appears two days significantly reduced aroma components and the \inhibition, and to 50ppm role most obvious. 1ppm treatment compared with the control can reduce the emission of ethylene, no significant difference in the impact of the \Aroma sensory evaluation showed that the 5 ppm treatment not only postpone the peak ethylene climacteric fruit, delaying fruit softening, but better to maintain post-harvest quality of peach fruit aroma.

Physiological Studies on Aroma Volatile Formation in Peach Fruit

Abstract

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