Presence of alcohol acetyltransferase in melons (Cucumis melo L.)

Postharvest Biology and Technology

Volumn 10, Issue 2, 1997, Pages 121-126

  Ueda, Yoshinori ^a   Fujishita, Noriyuki ^a   Chachin, Kazuo ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Alcohol acetyltransferase; Cucumis melo; Melon

Indexed keywords

CUCUMIS MELO;

EID: 0030900421     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(96)01303-8     Document Type: Article

References (16)

1. Buttery, R.G., Seifert, R.M., Ling, L.C., Soderstrom, E.L., Ogawa, J.M. and Turnbaugh, J.G., 1982. Additional aroma components of honeydew melon. J. Agric. Food Chem., 30: 1208-1211.
2. Fellmann, J.K., Mattison, D.S., Bostick, B.C., Mattheis, J.P. and Patterson, M.E., 1993. Ester biosynthesis in Rome apples subjected to low-oxygen atmospheres. Postharvest Biol. Technol., 3: 201-214.
3. Harada, M., Ueda, Y. and Iwata, T., 1985. Purification and some properties of alcohol acetyltransferase from banana fruit. Plant Cell Physiol., 26: 1067-1074.
4. Homatidou, V., Karvouni, S.S., Dourtoglou, V.G. and Poulos, C.N., 1992. Determination of total volatile components of Cucumis melo L. variety cantaloupensis. J. Agric. Food Chem., 40: 1385-1388.
5. Ke, D., Zhou, L. and Kader, A.A., 1994. Mode of oxygen and carbon dioxide action on strawberry ester biosynthesis. J. Am. Soc. Hort. Sci., 119: 971-975.
6. Kemp, T.R., Knavel, D.E. and Stoltz, L.P., 1971. Characterization of some volatile components of muskmelon fruit. Phytochemistry, 10: 1925-1928.
7. Kemp, T.R., Knavel, D.E. and Stoltz, L.P., 1973. Volatile Cucumis melo components: identification of additional compounds and effects of storage conditions. Phytochemistry. 13: 1167-1170.
8. Kemp, T.R., Knavel, D.E., Stoltz, L.P. and Lundin, R.E., 1974. 3,6-Nonadiene-1-ol from Citrullus vulgaris and Cucumis melo. Phytochemistry, 13: 1167-1170.
9. Perez, A.G., Sanz, C. and Olias, J.M., 1993. Partial purification and some properties of alcohol acyltransferase from strawberry fruits. J. Agric. Food Chem., 41: 1462-1466.
10. Ueda, Y., Tsuda, A., Bai, J., Fujishita, N. and Chachin, K., 1992. Characteristic pattern of aroma ester formation from banana, melon and strawberry with reference to the substrate specificity of ester synthetase and alcohol contents in pulp. Nippon Shokuhin Kogyo Gakkaishi. J. Jpn. Soc. Food Sci. Technol., 39: 183-187.
11. Whitaker, T.W. and Davis, G.N., 1962. Cucurbits. Leonard Hill, London, p. 245.
12. Wyllie, S.G. and Leach, D.N., 1990. Aroma volatiles of cucumis melo cv. golden crispy. J. Agric. Food Chem., 38: 2042-2044.
13. Wyllie, S.G. and Leach, D.N. 1992. Sulfur-containing compounds in the aroma volatiles of melon (Cucumis melo). J. Agric. Food Chem., 40: 253-256.
14. Yabumoto, K., Yamaguchi, M. and Jennings, W.G. 1977a. Biosynthesis of some volatile constituents of musk melon, Cucumis melo. Chem. Microbiol. Technol. Lebensm., 5: 53-56.
15. Yabumoto, K., Jennings, W.G. and Yamaguchi, M. 1977b. Volatile constituents of cantaloupe. Cucumis melo, and their biogenesis. J. Food Sci., 42: 32-37.
16. Yabumoto, K., Yamaguchi, M. and Jennings, W.G., 1978. Production of volatile compounds by muskmelon, Cucumis mero. Food Chem., 3: 7-16.