Jump to Main Content
Inhibitory effect of methyl jasmonate on the volatile ester-forming enzyme system in Golden Delicious apples
- Olias, J.M., Sanz, L.C., Rios, J.J., Perez, A.G.
- Journal of agricultural and food chemistry 1992 v.40 no.2 pp. 266-270
- apples, controlled atmosphere storage, enzymes, esters, flavor compounds, jasmonic acid, postharvest physiology, ripening, storage quality
- Golden Delicious apples, after removal from controlled atmosphere, were stored in the dark at 25 degrees C in an atmosphere containing vapors of methyl jasmonate (8 ppm), and the evolution of aroma components was studied. The sum of ester concentrations of treated apples, in relation to that of controls, decreased by more than 50% after 6 days of treatment. Intact apples held in atmospheres containing acetic acid and hexanol vapors resulted in more than a 2-fold increase in the sum of hexyl ester concentration in the headspace. Hexyl ester formation was inhibited 50-90% by methyl jasmonate.