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Metabolism of natural volatile compounds by strawberry fruit.

Author(s) : HAMILTON-KEMP T. R., ARCHBOLD D. D., LOUGHRIN J. H., COLLINS R. W., BYERS M. E.

Type of article: Article

Summary

As part of a series of experiments to evaluate naturally occurring volatile compounds as fumigants to reduce microbial populations, especially pathogenic fungi (e.g. Botrytis), on strawberry fruits, several test compounds were found to be metabolized by the fruit to yield additional volatile compounds. The natural products used as fumigants comprised alcohols, aldehydes, ketones, esters and hydrocarbons. Metabolic pathways leading to the formation of the volatile products and applications for the metabolites are discussed.

Details

  • Original title: Metabolism of natural volatile compounds by strawberry fruit.
  • Record ID : 1998-3596
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 44 - n. 9
  • Publication date: 1996

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