INFLUENCE OF PROPYLENE ON GLYCOSIDASES AND VOLATILES IN PEACH FRUIT

Glycosidases are known to be involved in the process of cell wall degradation during the ripening of fruit.
Galactosidase especially, has been seen to play a role in the softening of some fruit such as melon (Rose et al., 1998). Glycosidases contribute to the aroma of fruits such as the muscat grape, but even in other fruit such as peach and apricot, their role has been seen in the release of volatiles, especially terpene alcohols (Aryan et al., 1987; Krammer et al., 1991). It is well known that ethylene hastens the ripening of climacteric fruits and softening of stone fruits.
For this reason they are harvested at the climacteric minimum, when they are very firm and ethylene production is very low.
Unfortunately, this early harvest compromises the development of full aroma.
Is ethylene involved in the release of aroma volatiles during peach softening? This is the aim of this work.

IV International Conference on Postharvest Science

F. Cecchi, D. DeSantis, T. Cardarelli, I. Marty, R. Botondi, F. Mencarelli

ethylene, aroma, peach, glycosidases

https://doi.org/10.17660/ActaHortic.2001.553.40