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Relationships between free and esterified fatty acids and LOX-derived volatiles during ripening in apple

  • Published:2016-02 Issue: Volume:112 Page:105-113
  • ISSN:0925-5214
  • Container-title:Postharvest Biology and Technology
  • language:en
  • Short-container-title:Postharvest Biology and Technology

Author:

Contreras Carolina,Tjellström Henrik,Beaudry Randolph M.ORCID

Funder

AgBioResearch

the Michigan Apple Committee, the National Institute of Food and Agriculture

Fulbright and CONICYT-Chile

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference74 articles.

1. Insects betray themselves in nature to predators by rapid isomerization of green leaf volatiles;Allmann;Science,2010

2. Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity of ultra-low oxygen storage of ‘Fuji’ apple;Altisent;J. Agric. Food Chem.,2009

3. Anon, 2011. National Institute of Standards and Technology (NIST), Chemistry WebBook. http://webbook.nist.gov/chemistry/name-ser.html.

4. Lipid metabolism of ripening apples;Bartley;Phytochemistry,1985

5. Synthesis of aroma compounds by apples supplied with alcohols and methyl esters of fatty acids;Bartley;J. Sci. Food Agric.,1985
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