Effect of short-term anaerobic conditions on the production of volatiles, activity of alcohol acetyltransferase and other quality traits of ripened bananas

Journal of the Science of Food and Agriculture

Volumn 86, Issue 10, 2006, Pages 1475-1480

  Wendakoon, Sumithra K ^a   Ueda, Yoshinori ^a   Imahori, Yoshihiro ^a   Ishimaru, Megumi ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Alcohol acetyltransferase (AAT); Anaerobic conditions; Bananas; Fruit quality; Volatile compounds

Indexed keywords

EID: 33746174958     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2518     Document Type: Article

References (19)

1. Bai JH, Ueda Y and Iwata T, Effect of packaging with polyethylene bags on shelf life and volatiles production of ripening-initiated bananas. Nippon Shokuhin Kogyo Gakkaishi 37:971-977 (1990).
2. Chamara D, Illeperuma K, Galappatty PT and Sarananda KH, Modified atmosphere packaging of 'Kolikuttu' bananas at low temperature. J Hort Sci Biotech 75:92-96 (2000).
3. Kader AA, Biochemical and physiological basis for effects of controlled and modified atmospheres on fruit and vegetables. Food Technol 40:99-104 (1986).
4. Ketsa S, Development and control of senescent spotting in banana. Food Preserv Sci 26:173-178 (2000).
5. Pesis E, Copel A, Ben-arie R, Feygenberg O and Aharoni Y, Low-oxygen treatment for inhibition of decay and ripening in organic bananas. J Hort Sci Biotech 76:648-652 (2001).
6. Klieber A, Bagnato N, Barrett R and Sedgley M, Effect of post-ripening nitrogen atmosphere storage on banana shelf life, visual appearance and aroma. Postharvest Biol Technol 25:15-24 (2002).
7. Harada M, Ueda Y and Iwata T, Purification and some properties of alcohol acetyltransferase from banana fruit. Plant Cell Physiol 26:1067-1074 (1985).
8. Somogyi M, Notes on sugar determination. J Biol Chem 195:19-23 (1952).
9. Bartolome LG and Hoff JE, Gas chromatographic methods for the assay of pectin methylesterase, free methanol, and methoxy groups in plant tissues. J Agric Food Chem 20:262-266 (1972).
10. Pesis E, Marinansky R and Avissar I, Effect of prestorage treatments with acetaldehyde vapors or anaerobic conditions on volatiles accumulation during storage of various fruits. Acta Hortic 258:661-667 (1989).
11. 2 on flesh firmness and ester production of strawberry. J Japan Soc Hortic Sci 62:457-464 (1993).
12. Richardson DG and Kosittrakun M, Off-flavor development of apples, pears, berries, and plums under anaerobiosis and partial reversal in air, in Fruit Flavors. ACS Symposium Series 596, ed. by Rouseff RL and Leahy MM, American Chemical Society, Washington DC, pp. 211-223 (1995).
13. Wendakoon SK, Ueda Y, Imahori Y and Ishimaru M, Inhibition of acetate ester biosynthesis in banana (Musa sapientum L) fruit pulp under anaerobic conditions. J Agric Food Chem 52:1615-1620 (2004).
14. Macku C and Jennings G, Production of volatiles by ripening bananas. J Agric Food Chem 35:845-848 (1987).
15. Ueda Y, Fujishita N and Chachin K, Presence of alcohol acetyltransferase in melons (Cucumis melo L). Postharvest Biol Technol 10:121-126 (1997).
16. Shalit M, Katzar N, Tadmor Y, Larkov O, Burger Y, Shalekhet F, et al, Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits. J Agric Food Chem 49:794-799 (2001).
17. Jayanty S, Song J, Rubinstein NM, Chong A and Beaudry RM, Temporal relationship between ester biosynthesis and ripening events in bananas. J Am Soc Hort Sci 127:998-1005 (2002).
18. Ke D, Zhou L and Kader AA, Mode of oxygen and carbon dioxide action on strawberry ester biosynthesis. J Am Soc Hort Sci 119:971-975 (1994).
19. Lara I, Miro RM, Fuentes T, Sayez G, Graell J and Lopez ML, Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions. Postharvest Biol Technol 29:29-39 (2003).