Articles
THE EFFECT OF CALCIUM-INFILTRATION ON RESPIRATION, ETHYLENE AND AROMA PRODUCTION OF ‘GOLDEN DELICIOUS’ APPLE FRUITS
Article number
326_13
Pages
131 – 138
Language
Abstract
After infiltration of 0.05 or 0.15 M calcium chloride together with 0.3 M mannitol into climacteric apples (Malus pumila var domestica L. cv.
Golden Delicious), the fruits were stored either at 20 C for 14 days or at 4 C for 100 days.
Measurements were taken for respiration, ethylene evolution and volatile (aroma) compounds.
Fruits infiltrated with 0.3 M mannitol alone, showed internal browning and decay after about 14 days or 100 days at 20 C or at 4 C respectively.
The addition of increasing concentrations of CaCl2 resulted progressively in a reduced respiration and ethylene production by the fruits during storage.
No differences in the compositions of the aroma compounds were found between the control and infiltrated fruits.
However, 0.15 M CaCl2 significantly decreased the quantity of total aroma production.
It appears from the present investigation that the aroma production is affected by CaCl2 at a rather early step in the aroma biosynthesis chain so that more or less all compounds are reduced simultaneously.
Golden Delicious), the fruits were stored either at 20 C for 14 days or at 4 C for 100 days.
Measurements were taken for respiration, ethylene evolution and volatile (aroma) compounds.
Fruits infiltrated with 0.3 M mannitol alone, showed internal browning and decay after about 14 days or 100 days at 20 C or at 4 C respectively.
The addition of increasing concentrations of CaCl2 resulted progressively in a reduced respiration and ethylene production by the fruits during storage.
No differences in the compositions of the aroma compounds were found between the control and infiltrated fruits.
However, 0.15 M CaCl2 significantly decreased the quantity of total aroma production.
It appears from the present investigation that the aroma production is affected by CaCl2 at a rather early step in the aroma biosynthesis chain so that more or less all compounds are reduced simultaneously.
Authors
J. Song, F. Bangerth
Keywords
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