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The effect of harvest date on aroma compound production from "Golden Delicious" apple fruit and relationship to respiration and ethylene production.

Author(s) : SONG J., BANGERTH F.

Type of article: Article

Summary

The maturity of apple fruit at harvest was examined as a factor affecting later flavour development. Respiration, ethylene production and aroma compound emanation at 20 deg C from ripening "Golden Delicious" apple fruit harvested at different stages of maturity and their changes during ripening were studied. Among the 36 aroma compounds identified by GC-MS, four flavour and character impact compounds were examined in detail. It is suggested that fundamental physiological processes such as respiration and ethylene production may be limiting factors for volatile production in earlier-harvested fruit.

Details

  • Original title: The effect of harvest date on aroma compound production from "Golden Delicious" apple fruit and relationship to respiration and ethylene production.
  • Record ID : 1997-2200
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 8 - n. 4
  • Publication date: 1996/09

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