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Ethanol content of ripening apples (variety Mutsu) and ethylene production during storage under anaerobic conditions at room temperature.

Author(s) : KARAOULANIS G. D., DILLEY D.

Type of article: Article, IJR article

Summary

Ethylene, one of the simplest organic compounds, is a natural product of plant metabolism, and it is known to play a major role in the ageing and ripening of fruit. Thus many compounds could be converted into ethylene through various chemical reactions. A number of compounds have been proposed as precursors, such as propanol, beta-alanine, etc. The main objective of the work was to determine whether the apples (Mutsu variety) produce ethylene, acetaldehyde and ethanol during ripening under anaerobic conditions at room temperature. It was found that as the concentration of ethanol increases, ethylene production reached a maximum of 23 ppm, and acetaldehyde reached its maximum value of 690 microl/millil. During the same period, the concentration of O2 decreased to a minimum level of 2%.

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Pages: 364-366

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Details

  • Original title: Ethanol content of ripening apples (variety Mutsu) and ethylene production during storage under anaerobic conditions at room temperature.
  • Record ID : 1994-0296
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 16 - n. 5
  • Publication date: 1993/09

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