PROFILE OF VOLATILE COMPOUNDS AND PHYSICOCHEMICAL PARAMETERS OF FOUR APPLE VARIETIES, DURING THEIR TREE MATURATION

被引：0

作者：

Elena Estrada-Beltran, Aztrid ^{[1
]}

Aidee Salas-Salazar, Nora ^{[2
,3
,4
]}

Angel Parra-Quezada, Rafael ^{[5
]}

Olivas Orozco, Guadalupe Isela ^{[6
,7
]}

Luis Jacobo-Cuellar, Juan ^{[8
,9
]}

Antonia Flores-Cordova, Maria ^{[9
,10
]}

Robles-Hernandez, Loreto ^{[9
,11
]}

Cristina Soto-Caballero, Mayra ^{[9
,12
]}

Noemi Frias-Moreno, Maria ^{[9
,13
]}

机构：

[1] Univ Autonoma Chihuahua, Fac Ciencias Agrotecnol, Ciencias Hortofruticolas, Chihuahua, Mexico

[2] Ctr Invest Alimentac & Desarrollo CIAD, Ciencias, Hermosillo, Sonora, Mexico

[3] Univ Autonoma Chihuahua UACH, Chihuahua, Mexico

[4] UACH, Fac Ciencias Agrotecnol, Presa La Amistad 2015, Cd Cuauhtemoc 31510, Chih, Mexico

[5] UACH, Colegio Posgrad, Cd Cuauhtemoc, Chih, Mexico

[6] Washington State Univ, Ciencias, Pullman, WA 99164 USA

[7] CIAD, Hermosillo, Sonora, Mexico

[8] Colegio Posgrad, Ciencias, Montecillo, Mexico

[9] UACH, Cd Cuauhtemoc, Chih, Mexico

[10] Univ Autonoma Chapingo, Ciencias, Texcoco, Mexico

[11] Univ Idaho, Ciencias, Moscow, ID 83843 USA

[12] Inst Tecnol & Estudios Super Monterrey, Ciencias, Monterrey, Mexico

[13] UACH, Ciencias, Cd Cuauhtemoc, Chih, Mexico

来源：

INTERCIENCIA | 2021年 / 46卷 / 04期

关键词：

CA STORAGE; MATURITY; QUALITY; FLAVOR; COLOR; FRUIT; AROMA;

D O I：

暂无

中图分类号：

Q14 [生态学（生物生态学）];

学科分类号：

071012 ; 0713 ;

摘要：

Apple is a climacteric fruit; its ripening process is regulated by the synthesis of ethylene. During ripening, apples go through physiological and structural changes, modifying the content of volatile compounds, acidity, firmness, color and soluble solids; thus, knowledge of how these parameters develop during ripening is of interest. We evaluated the evolution of quality parameters, ethylene and volatile compounds of four apple varieties during tree development. Results showed that the Top Red Delicious variety was the first to present the presence of ethylene, while the latest was Pink Lady; in turn, this variety had the highest content of malic acid. For its part, the Fuji variety presented the highest skin firmness at the time of harvest and the highest content of soluble solids. In Pink Lady apples the largest variety of volatile compounds was identified, but in the sum of total abundances of volatile compounds Fuji apples were the most valuable. The Jazz variety had the highest content of volatile compounds considered to have an impact on apple flavor.

引用

页码：140 / 147

页数：8

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