Physiological traits and 2-acetyl-1-pyrroline development of aromatic coconut fruit

Thai aromatic coconut has a unique aroma characteristic in the coconut juice.
This characteristic is associated with the fragrant substance 2-acetyl-1-pyrroline (2-AP). Since understanding the synthesis of this fragrance and the involved factors may bring to the possibility of fragrance control, this study aimed to investigate the synthesis of 2-acetyl-1-pyrroline (2-AP) along with the fruit development.
We found that the coconut fruit development is represented by a double sigmoidal curve.
The coconut liquid endosperm (juice) started developing from the 2^nd month of growth while the solid endosperm (flesh) started forming from 5^th month of growth.
The titratable acidity and the soluble solid of the liquid endosperm were balanced at the 6^th month growth for optimum sweetness.
The first presence of 2-AP in the liquid endosperm and solid endosperm were recorded at the 6^th month growth and it increased when the fruit got older.
The expression of Badh2 gene in the pathway suggested a relationship with the synthesis of 2-AP.

XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): International Symposium on Impact of Asia-Pacific Horticulture – Resources, Technology and Social Welfare

K. Krisanapook, N. Jaroonchon, W. Imsabai

fruit development, liquid endosperm, solid endosperm, fragrance, gene expression

https://doi.org/10.17660/ActaHortic.2016.1129.11