1-MCP treatment preserves aroma quality of ‘Packham's Triumph’ pears during long-term storage

Moya-León, Marı́a Alejandra; Vergara, Mireya; Bravo, Carolina Pilar Villagra; Montes, Maria Elena; Moggia, Claudia

doi:10.1016/j.postharvbio.2006.06.003

Cited by 57 publications

(35 citation statements)

References 27 publications

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“…74% of all VOCs. A high concentration of esters endows a 'fruity' or 'sweet' note to pear fruit (Moya-Leon et al, 2006;Echeverria et al, 2008;Villatoro et al, 2008). Among the 43 volatiles, eight VOCs were detected from fruit at all ripening stages and at both locations.…”

Section: Gross Quantitative Variations In Volatile Organic Compoundsmentioning

confidence: 99%

“…These two dominant compounds, with sweet or fruity notes, have low odour threshold values (1.0 and 2.0 µg kg -1 , respectively). Esters impart the characteristic fruity or sweet smell to apple and European pear cultivars (Moya-Leon et al, 2006;Echeverria et al, 2008;Villatoro et al, 2008). At the start of ripening, the concentration of esters was lower than that of aldehydes, but increased dramatically during ripening.…”

Section: Relative Abundance Of Different Vocs During Fruit Ripeningmentioning

confidence: 99%

“…We detected 13 ethyl esters and two hexyl esters during fruit ripening. Alcohols are formed by the reduction of aldehydes catalysed by alcohol dehydrogenases (ADH; Lara et al, 2003;Moya-Leon et al, 2006;Prestage et al, 1999).…”

Section: Relative Abundance Of Different Vocs During Fruit Ripeningmentioning

confidence: 99%

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Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

Jia

Teng

2013

The Journal of Horticultural Science and Biotechnology

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Section: Gross Quantitative Variations In Volatile Organic Compoundsmentioning

confidence: 99%

Section: Relative Abundance Of Different Vocs During Fruit Ripeningmentioning

confidence: 99%

See 1 more Smart Citation

Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

Jia

Teng

2013

The Journal of Horticultural Science and Biotechnology

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“…Responses of pears to 1-MCP are ''concentration • exposure time''-dependent (Argenta et al, 2003;Ekman et al, 2004). However, the 1-MCP concentrations that delay but not inhibit fruit ripening are variable and are affected by cultivar, variations of fruit maturity at harvest, storage conditions, and storage period (Argenta et al, 2003;Bai et al, 2006;Calvo and Sozzi, 2004;Ekman et al, 2004;Kubo et al, 2003;Moya-Leon et al, 2006;Trinchero et al, 2004). These factors make it difficult to develop correct 1-MCP concentrations for commercial application of 1-MCP, and failure of fruit to ripen is a common observation in 1-MCP studies.…”

Section: Flesh Browning (%) Hudson Valleymentioning

confidence: 99%

Overview of 1-Methylcyclopropene Trials and Uses for Edible Horticultural Crops

Watkins¹

2008

horts

214

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The inhibitor of ethylene perception, 1-methylcyclopropene (1-MCP), is the basis of a new technology that is increasingly being used to improve storage potential and maintain quality of fruit and vegetables. 1-MCP is registered for use on a number of crops, including apple, apricot, avocado, banana, broccoli, kiwifruit, pear, mango, melon, peach, nectarine, persimmon, plum, and tomato. The registered crop is often specific to country. The effects of 1-MCP on quality of these crops, as well as its effects on physiological disorders and pathological diseases, are reviewed. Most available literature on 1-MCP has focused on laboratory-based trials and little information exists about its effects on product quality at the commercial level. The apple is the most significant exception, being the first crop for which 1-MCP was used commercially and extensively around the world. The apple is a crop for which limited ripening after harvest is desirable. For many other fruit, successful commercialization of 1-MCP will require an appropriate balance between 1-MCP concentrations and exposure periods that will delay but not inhibit ripening. The effects of preharvest factors, cultivar, maturity, and postharvest practices are complex and will impact commercial success of 1-MCP-based technology. For leafy or nonfruit vegetables, the advantages of 1-MCP may only be apparent under abusive conditions such as high temperatures and exogenous ethylene exposure. Finally, commercial utilization of 1-MCP-based technology will be a function of the cost of its application relative to its benefits for each product.

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“…The aroma of fruits is determined by a large number of volatile compounds, and its biosynthesis depends on many factors, such as cultivar, ripening stage and postharvest conditions [5][6][7]. V. pubescens's aroma is determined mainly by esters and in lower proportion by alcohols and aldehydes present at the ripe stage [1].…”

Section: Introductionmentioning

confidence: 99%

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

Morales-Quintana¹,

Fuentes²,

Gaete-Eastman³

et al. 2011

Journal of Molecular Graphics and Modelling

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1-MCP treatment preserves aroma quality of ‘Packham's Triumph’ pears during long-term storage

Cited by 57 publications

References 27 publications

Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

Overview of 1-Methylcyclopropene Trials and Uses for Edible Horticultural Crops

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

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