Long-term storage of Pink Lady apples modifies volatile-involved enzyme activities: Consequences on production of volatile esters

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 9166-9174

  Villatoro, Carmen ^a   Echeverría, Gemma ^a   Graell, Jordi ^a   López, María Luisa ^a   Lara, Isabel ^a  

^a IRTA   (Spain)

Author keywords

Alcohol dehydrogenase; Alcohol o acyltransferase; Controlled atmosphere; Hydroperoxide lyase; Lipoxygenase; Malus x domestica; Pink Lady apple; Pyruvate decarboxylase; Volatile compounds

Indexed keywords

ACETALDEHYDE; ALCOHOL O ACETYLTRANSFERASE; ALCOHOL O-ACETYLTRANSFERASE; ESTER; PROTEIN; VOLATILE ORGANIC COMPOUND;

APPLE; ARTICLE; CHEMISTRY; COLD; ENZYMOLOGY; FOOD PRESERVATION; FRUIT; METABOLISM; METHODOLOGY; TIME; VOLATILIZATION;

ACETALDEHYDE; COLD TEMPERATURE; ESTERS; FOOD PRESERVATION; FRUIT; MALUS; PROTEINS; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

LYCORIS SQUAMIGERA; MALUS X DOMESTICA; OENOTHERA SPECIOSA;

EID: 54349123909     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801098b     Document Type: Article

References (48)

1. Corrigan, V. K.; Hurst, P. L.; Boulton, G. Sensory characteristics and consumer acceptability of 'Pink Lady' and other late-season apple cultivars. N. Z. J. Crop Hortic. Sci. 1997, 25, 375-383.
2. Vayesse, P. Recognizing Apple and Pear Varieties; Centre Technique Interprofessionnel des Fruits et Legumes (CTIFL): Paris, 2000; pp 64-65.
3. Castro, E.; Biasi, V.; Mitcham, E. Controlled atmosphere induced internal browning in Pink Lady apples. Acta Hortic. 2005, 687, 63-69.
4. Dixon, J.; Hewett, E. W. Factors affecting apple aroma/flavour volatile concentration: A review. N. Z. J. Crop Hortic. Sci. 2000, 28, 155-173.
5. Rowan, D.; Allen, J. M.; Fielder, S.; Hunt, M. Biosynthesis of straight-chain ester volatiles in Red Delicious and Granny Smith apples using deuterium-labeled precursors. J. Agric. Food Chem. 1999, 47, 2553-2562.
6. Rowan, D.; Lane, H.; Allen, J.; Fielder, S.; Hunt, M. Biosynthesis of 2-methylbutyl, 2-methyl-2-butenyl, and 2-methylbutanoate esters in Red Delicious and Granny Smith apples using deuterium-labeled substrates. J. Agric. Food Chem. 1996, 44, 3276-3285.
7. Song, J.; Bangerth, F. Fatty acids as precursors for aroma volatile biosynthesis in pre-climacteric and climacteric apple fruit. Postharvest Biol. Technol. 2003, 30, 113-121.
8. Olías, R.; Pérez, A. G.; Sanz, C. Catalytic properties of alcohol acyltransferase in different strawberry species and cultivars. J. Agric. Food Chem. 2002, 50, 4031-4036.
9. Pérez, A. G.; Sanz, C.; Olías, R.; Ríos, J. J.; Olías, J. M. Evolution of strawberry alcohol acyltransferase activity during fruit development and storage. J. Agric. Food Chem. 1996, 44, 3286-3290.
10. Wyllie, S.; Fellman, J. K. Formation of volatile branched chain esters in bananas. J. Agric. Food Chem. 2000, 48, 3493-3496.
11. Defilippi, B.; Kader, A. A.; Dandekar, A. Apple aroma: Alcohol acyltransferases, a rate limiting step for ester biosynthesis, is regulated by ethylene. Plant Sci. 2005, 168, 1199-1210.
12. Pérez, A. G.; Sanz, C.; Olías, R.; Ríos, J. J.; Olías, J. M. Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits. J. Agric. Food Chem. 1999, 47, 249-253.
13. Lara, I.; Graell, J.; López, M. L.; Echeverría, G. Multivariate analysis of modifications in biosynthesis of volatile compounds after CA storage of 'Fuji' apples. Postharvest Biol. Technol. 2006, 39, 19-28.
14. Lara, I.; Echeverría, G.; Graell, J.; López, M. L. Volatile emission after controlled atmosphere storage of 'Mondial Gala' apples (Malus x domestica): Relationship to some involved enzyme activities. J. Agric. Food Chem. 2007, 55, 6087-6095.
15. Mattheis, J. P.; Buchanan, D. A.; Fellman, J. K. Change in apple fruit volatiles after storage in atmosphere inducing anaerobic metabolism. J. Agric. Food Chem. 1991, 39, 1602-1605.
16. Yahia, E.; Liu, F. W.; Acree, T. E. Changes of some odour-active volatiles in low-ethylene controlled atmosphere stored apples. Lebensm. Wiss. Technol. 1991, 24, 145-150.
17. 2. J. Agric. Food Chem. 2004, 52, 5957-5963.
18. Brackmann, A.; Streif, J.; Bangerth, F. Relationship between a reduced aroma production and lipid metabolism of apple after long-term controlled-atmosphere storage. J. Am. Soc. Hortic. Sci. 1993, 118, 243-247.
19. Saquet, A. A.; Streif, J.; Bangerth, F. Impaired aroma production of CA-stored 'Jonagold' apples as affected by adenine and pyridine nucleotide levels and fatty acid concentrations. J. Hortic. Sci. Biotechnol. 2003, 78, 695-705.
20. Fellman, J. K.; Martinson, D. S.; Bostick, B.; Mattheis, J. P.; Patterson, M. Ester biosynthesis in 'Rome' apples subjected to low-oxygen atmospheres. Postharvest Biol. Technol. 1993, 3, 201-214.
21. Matich, A.; Rowan, D. Pathways analysis of branched-chain esters biosynthesis in apples using deuterium labeling and enantioselective gas-chromatography-mass spectrometry. J. Agric. Food Chem. 2007, 55, 2727-2735.
22. Harb, J.; Streif, J.; Bangerth, F. Synthesis of aroma compounds by controlled atmosphere (CA) stored apples supplied with aroma precursors: Alcohols, acids and esters. Acta Hortic. 1994, 368, 142-149.
23. Drake, S. R.; Elfving, D. C.; Eisele, T. A. Harvest maturity and storage affect quality of 'Cripps Pink' (Pink Lady) apples. Hortechnology 2002, 12, 388-391.
24. Brackmann, A.; Guarienti, A. J. W.; Saquet, A. A.; Giehl, R. F. H.; Sestari, I. Condições de atmosfera controlada para maçã 'Pink Lady'. Ciência Rural 2005, 35, 504-509.
25. López, M. L.; Villatoro, C.; Fuentes, T.; Graell, J.; Lara, I.; Echeverría, G. Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady' apples stored in different conditions. Postharvest Biol. Technol. 2007, 43, 55-66.
26. Castro, E.; Biasi, V.; Mitcham, E. Quality of 'Pink Lady' apples in relation to maturity at harvest, prestorage treatments, and controlled atmosphere during storage. HortScience 2007, 42, 605-610.
27. Ke, D.; Yahia, E. M.; Mateos, M.; Kader, A. A. Ethanolic fermentation of 'Bartlett' pears as influenced by ripening stage and atmospheric composition. J. Am. Soc. Hortic. Sci. 1994, 119, 976-982.
28. Lara, I.; Miró, R. M.; Fuentes, T.; Sayez, G.; Graell, J.; López, M. L. Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions. Postharvest Biol. Technol. 2003, 29, 29-39.
29. Vick, B. A. A spectrophotometric assay for hydroperoxide lyase. Lipids 1991, 26, 315-320.
30. Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding. Anal. Biochem. 1976, 72, 248-254.
31. (31 ) SAS Institute, Inc. SAS/STAT Guide for Personal Computers, 6th ed.; SAS Institute, Inc.: Cary, NC, 1987.
32. Martens, H.; Naes, T. Partial least squares regression. Multivariate Calibration; Wiley: New York, 1989; pp 116-165.
33. Buttery, R. G. Quantitative and sensory aspects of flavor tomato and other vegetables and fruits. In Flavor Science: Sensible Principles and Techniques; Acree, T. E.; Teranishi, R., Eds.; American Chemical Society: Washington, DC, 1993; pp 259-286.
34. Souleyre, E. J. F.; Greenwood, D. R.; Friel, E. N.; Karunairetnam, S.; Newcomb, R. An alcohol acyltransferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavour. FEBS J. 2005, 272, 3132-3144.
35. Yahyaoui, F.; Wongs-Aree, C.; Latché, A.; Hackett, R.; Grierson, D.; Pech, J. C. Molecular and biochemical characteristics of a gene encoding and alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening. Eur. J. Biochem. 2002, 269, 2359-2366.
36. Aharoni, A.; Keizer, L. C.; Bouwmeester, H. J.; Sun, Z. K.; Álvarez-Huerta, M.; Verhoeven, H. A.; Blaas, J.; van Houweligen, A. M.; De Vos, R. C.; van der Voet, H.; Jansen, R. C.; Guis, M.; Mol, J.; Davis, R. W.; Schena, M.; van Tunen, A. J.; O'Connell, A. P. Identification of the SAAT gene involved in strawberry flavor biogenesis by use of DNA microarrays. Plant Cell 2000, 12, 647-662.
37. Beekwilder, J.; Álvarez-Huerta, M.; Neef, E.; Verstappen, F. W. A.; Bouwmeester, H. J.; Aharoni, A. Functional characterization of enzymes forming volatile esters from strawberry and banana. Plant Physiol. 2004, 135, 1865-1878.
38. Olías, R.; Pérez, A. G.; Ríos, J. J.; Sanz, C. Aroma of virgin olive oil: Biogenesis of the 'green' odor notes. J. Agric. Food Chem. 1993, 41, 2368-2373.
39. Mir, N.; Beaudry, R. Atmosphere control using oxygen and carbon dioxide. In Fruit Quality and Its Biological Basis; Knee, M., Ed.; Sheffield Academic Press: Sheffield, United Kingdom, 2002; pp 122-156.
40. 2. J. Am. Soc. Hortic. Sci. 1992, 117, 934-940.
41. Chervin, C.; Truett, J. K. Alcohol dehydrogenase expression and alcohol production during pear ripening. J. Am. Soc. Hortic. Sci. 1999, 124, 71-75.
42. Rudell, D. R.; Martinson, D. S.; Mattheis, J. P.; Wyllie, S. G.; Fellman, J. K. Investigations of aroma volatile biosynthesis under anoxic conditions and in different tissues of 'Redchief Delicious' apple fruit (Malus domestica Borkh.). J. Agric. Food Chem. 2002, 50, 2627-2632.
43. Bartley, I. M.; Hindley, S. J. Alcohol dehydrogenase of apple. J. Exp Bot. 1980, 121, 449-459.
44. Kovats, E. Gas chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone. Helv. Chim. Acta 1958, 41, 1915-1932.
45. Flath, R. A.; Black, D. R.; Guadagni, D. G.; McFadden, W. H.; Schultz, T. H. Identification and organoleptic evaluation of Compounds in Delicious apple essence. J. Agric. Food Chem. 1967, 15, 29-35.
46. Takeoka, G. R.; Flath, R. A.; Mon, T. R.; Teranishi, R.; Guentert, M. Volatile constituents of apricot (Prunus armeniaca). J. Agric. Food Chem. 1990, 38, 471-477.
47. Guadagni, D. G.; Buttery, R. G.; Harris, J. Odour intensities of hop oil components. J. Sci. Food Agric. 1966, 17, 142-144.
48. Burdock, G. A. Handbook of Flavor Ingredients, 4th ed.; CRC Press: Boca Raton, FL, 2002.