Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit

dc.creatorBalbontin, C.
dc.creatorGaete-Eastman, C.
dc.creatorVergara, M.
dc.creatorHerrera, R.
dc.creatorMoya-Leon, M.A.
dc.date2007-12-05T22:30:26Z
dc.date2007-12-05T22:30:26Z
dc.date2007
dc.date.accessioned2017-03-07T14:43:28Z
dc.date.available2017-03-07T14:43:28Z
dc.identifierPostharvest Biology and Technology 43 (1): 67-77
dc.identifier0925-5214
dc.identifierhttp://dspace.utalca.cl/handle/1950/4125
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/371823
dc.descriptionMoya-Leon, M.A. Laboratorio de Fisiología Vegetal, Instituto de Biología Vegetal y Biotecnología, Universidad de Talca, Casilla 747, Talca, Chile. Centro de Investigación en Biotecnología Silvoagrícola (CIBS), Chile.
dc.descriptionMountain or highland papaya (Vasconcellea pubescens) is a climacteric fruit which develops a strong and characteristic aroma during ripening. The dynamics of aroma volatile production during ripening of whole papaya fruit were analysed by headspace-SPME. The main compounds produced by the fruit were esters (aliphatic and branched) and alcohols: the most abundant esters were ethyl acetate, ethyl butanoate, methyl butanoate and butyl acetate, comprising 88% of the volatiles in fully ripe fruit; butanol was the most abundant alcohol. Among the volatiles produced, ethyl butanoate, ethyl acetate, ethyl hexanoate and ethyl 2-methylbutanoate were found to be the most potent odour compounds
dc.format2941 bytes
dc.formattext/html
dc.languageen
dc.publisherElsevier B.V.
dc.subjectVasconcellea pubescens; Ethylene perception; Esters; Odour value; Aroma impact; Principal component analysis
dc.titleTreatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit
dc.typeArtículos de revistas


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