Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 11, 1998, Pages 4787-4792

  Bauchot, Anne D ^a   Mottram, Donald S ^a   Dodson, Andrew T ^a   John, Philip ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

ACC oxidase antisense gene; Ethylene; Flavor; Odor value; Postharvest; Ripening

Indexed keywords

CUCUMIS; CUCUMIS MELO;

EID: 0000391034     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980692z     Document Type: Article

References (28)

1. Alavoine, F.; Crochon, M.; Fady, C.; Fallot, J.; Pech, J. C. La Qualité Gustative des Fruits. Méthodes Pratiques d'Analyses; CEMAGREF: Anthony, France, 1988.
2. Ayub, R.; Guis, M.; Ben Amor, M.; Gillot, L.; Roustan, J. P.; Latché, A.; Bouzayen, M.; Pech, J. C. Expression of ACC oxidase antisense gene inhibits ripening of Cantaloupe melon fruits. Nat. Biotechnol. 1996, 14, 862-866.
3. Balagué, C.; Watson, C. F.; Turner, A. J.; Rougé, P.; Picton, S.; Pech, J. C.; Grierson, D. Isolation of a ripening and wound-induced cDNA from Cucumis melo L., with homology to the ethylene-forming enzyme. Eur. J. Biochem. 1993, 212, 27-34.
4. Buttery, R. G.; Seifert, R. M.; Ling, L. C.; Soderstrom, E. L.; Ogawa, J. M.; Turnbaugh, J. G. Additional aroma components of Honeydew melon. J. Agric. Food Chem. 1982, 30, 1208-1211.
5. Guis, M.; Botondi, R.; Ben-Amor, M.; Ayub, R.; Bouzayen, M.; Pech, J. C.; Latché, A. Ripening-associated biochemical traits of Cantaloupe Charentais melons expressing an antisense ACC oxidase transgene. J. Am. Soc. Hortic. Sci. 1997, 722, 748-751.
6. Hadfield, K. A.; Rose, J. C. K.; Bennet, A. B. The respiratory climacteric is present in Charentais (Cucumis melo cv Reticulatus F1 alpha) melons ripened on and off the plant. J. Exp. Bot. 1995, 46, 1923-1925.
7. Homatidou, V. I.; Karvouni, S. S.; Dourtoglou, V. G.; Poulos, C. N. Determination of total volatile components of Cucumis melo L. variety Cantaloupensis. J. Agric. Food Chem. 1992, 40, 1385-1388.
8. Horvat, R. J.; Senter, D. S. Identification of additional volatile compounds from Cantaloupe. J. Food Sci. 1987,52, 1097-1098.
9. John, I.; Drake, R.; Cooper, W.; Lee, P.; Horton, P.; Grierson, D. Delayed leaf senescence in ethylene-deficient ACC-oxidase antisense tomato plants-Molecular and physiological analysis. Plant J. 1995, 7, 483-490.
10. Kemp, T. R.; Stolz, L. P.; Knavel, D. E. Volatile components of muskmelon fruit J. Agric. Food Chem. 1972, 20, 196-198.
11. Lester, G. Lipoxygenase activity or hypoderrmal and middle mesocarp tissues from netted muskmelon fruit during maturation and storage. J. Am. Soc. Hortic. Sci. 1990, 115, 612-615.
12. Mistry, B. S.; Reineccius, T.; Olson, L. K. Gas Chromatography-Olfactometry for the determination of key odorants in foods. In Techniques for Analysing Food Aroma; Marsili, R., Ed.; Dekker: New York, 1997; pp 265-292.
13. Mutton, L. L.; Cullis, B. R.; Blakeney, A. B. The objective definition of eating quality in rockmelons (Cucumis melo). J. Sci. Food Agric. 1981, 32, 385-391.
14. Schieberle, P.; Ofner, S.; Grosch, W. Evaluation of potent odorants in Cucumber and muskmelons (Cucumis melo) by aroma extract dilution analysis, J. Food Sci. 1990, 55, 193-195.
15. Schreier, P. Biosynthesis pathways. In Chromatographic Studies of Biogenesis of Plant Volatiles; Hüthing Verlag: Heidelberg, Germany, 1984; pp 53-158.
16. Takeoka, G.; Buttery, R. G.; Flath, R. A.; Teranishi, R.; Wheeler, E. L.; Wieczorek, R. L. Volatile constituents of pineapple (Ananas comosus (L) Merr.). In Flavor Chemistry, Trends and Developments; Teranishi, R., Buttery, R. G., Shahidi, F., Eds.; ACS Symposium Series 388; American Chemical Society: Washington, DC, 1989; pp 223-237.
17. Takeoka, G.; Buttery, R. G.; Teranishi, R.; Flath, R. A. Identification of additional pineapple volatiles. J. Agric. Food Chem. 1991, 39, 1848-1851.
18. Takeoka, R. G.; Buttery, R. G.; Flath, R. A. Volatile constituents of asian pear (Pyrus serotina). J. Agric. Food Chem. 1992, 40, 1925-1929.
19. Ueda, Y.; Fujishita, N.; Chachin, K. Presence of alcohol acetyltransferase in melons (Cucumis melo L.). Postharvest Biol. Technol. 1997, 10, 121-126.
20. Wang, Y.; Wyllie, S. G.; Leach, D N. Chemical changes during the development and ripening of the fruit of Cucumis melo (cv. Makdimon). J. Agric. Food Chem. 1996, 44, 210-216.
21. Whitaker, T. W.; Davis, G. N. In Cucurbits. Botany, Cultivation, Utilization, Polunin, N., Ed.; Interscience: New York, 1962; pp 41-42.
22. Wyllie, S. G.; Leach, D. N. Sulfur-containing compounds in the aroma volatiles of melons (Cucumis melo). J. Agric. Food Chem. 1992, 40, 253-256.
23. Wyllie, S. G.; Leach, D. N.; Wang, Y.; Shewfelt, R. L. Sulfur volatiles in Cucumis melo cv Makdimon (Muskmelon) aroma. In Sulfur Compounds in Foods; Mussinan, C. J., Keelan, M. E., Eds.; ACS Symposium Series 564; American Chemical Society: Washington, DC, 1994; pp 36-48.
24. Wyllie, S. G.; Leach, D. N.; Wang, Y. Development of flavor attributes in the fruit of C. melo during ripening and storage. In Biotechnology for Improved Foods and Flavors; Takeoka, G. R., Teranishi, R., Williams, P. J., Kobayashi, A., Eds.; ACS Symposium Series 637; American Chemical Society: Washington, DC, 1996a, pp 228-239.
25. Wyllie, S. G.; Leach, D. N.; Nonhebel, H. N.; Lusunzi, I. Biochemical pathways for the formation of esters in ripening fruit. In Flavour Science: Recent Developments; Taylor, A. J., Mottram, D. S., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1996b, pp 52-57.
26. Yabumoto, K.; Jennings, W. G. Volatile constituents of Cantaloupe Cucumis melo, and their biogenesis. J. Food Sci. 1977, 42, 32-37.
27. Yabumoto, K.; Yamaguchi, M.; Jennings, W. G. Production of volatile compounds by muskmelon, Cucumis melo. Food Chem. 1978, 3, 7-16.
28. Yamaguchi, M.; Hughes, D. L.; Yabumoto, K.; Jennings, W. G. Quality of Cantaloupe muskmelon: variability and attributes. Sci. Hortic. 1977, 6, 59-70.