Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh

Postharvest Biology and Technology

Volumn 19, Issue 3, 2000, Pages 279-285

  Chervin, Christian ^a   Speirs, Jim ^a   Loveys, Brian ^a   Patterson, Brian D ^a  

^a CSIRO   (Australia)

Author keywords

'Packham's Triumph' pears; Low oxygen storage

Indexed keywords

EID: 0033926843     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(00)00096-X     Document Type: Article

References (12)

1. Andrianarison R.H., Beneytout J.L. Appearance of new lipoxygenase isozymes during seedling germination of Vicia sativa. Plant Sci. 87:1992;143-150.
2. Brackmann A., Streif J., Bangerth F. Relationship between a reduced aroma production and lipid metabolism of apples after long-term controlled-atmosphere storage. J. Am. Soc. Hort. Sci. 118:1993;243-247.
3. Buttery R., Teranishi R., Ling L.C. Fresh tomato aroma volatiles: A quantitative study. J. Agric. Food Chem. 35:1987;540-544.
4. Chervin C., Speirs J., Truett J.K. Expression of alcohol dehydrogenase in ripening pears and associated alcohol production. J. Am. Soc. Hort. Sci. 124:1999;71-75.
5. Fellman J.K., Mattinson D.S., Bostick B.C., Mattheis J.P., Patterson M.E. Ester biosynthesis in 'Rome' apples subjected to low-oxygen atmospheres. Postharvest Biol. Technol. 3:1993;201-214.
6. Heinz D.E., Creveling R.K., Jennings W.G. Direct determination of aroma compounds as an index of pear maturity. J. Food Sci. 30:1965;641-643.
7. Maarse H., Visscher C.A. Pear (Pyrus communis L.). Maarse H., Visscher C.A. Volatile Compounds in Food: Qualitative and Quantitative Data. I. Products 1-66:1989;172-175 TNO-CIVO Food Analysis Institute, Zeist, The Netherlands.
8. Patterson B.D., Hatfield G.S., Knee M. Residual effects of controlled atmosphere storage on the production of volatiles compounds by two varieties of apples. J. Sci. Food Agric. 25:1974;843-849.
9. Song J., Gardner B.D., Holland J.F., Beaudry R.M. Rapid analysis of volatile flavor compounds in apple fruit using SPME and GC/time-of-flight mass spectrometry. J. Agric. Food Chem. 45:1997;1801-1807.
10. Speirs J., Lee E., Holt K., Kim Y.-D., Scott N.S., Loveys B., Schuch W. Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols. Plant Physiol. 117:1998;1047-1058.
11. Suwanagul A., Richardson D.G. Identification of headspace volatile compounds from different pear (Pyrus communis L.) varieties. Acta Hort. 475:1998;605-623.
12. Williams A.A., Knee M. The flavour of Cox's Orange Pippin apples and its variation with storage. Ann. Appl. Biol. 87:1977;127-131.