Changes in volatile compounds and associated relationships with other ripening events in banana fruit
2010
Zhu, H. | Li, X. P. | Yuan, R.C. | Chen, Y.F. | Chen, W.X.
Volatile compounds formed during the ripening of banana fruit (Musa spp. AAA group, Cavendish sub-group, ‘Brazilian’) were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectrometry (GC/MS). At the different stages of ripening, the main banana volatile components were distinctive and different. At the mature-green stage, high levels of C₆- and C₉-aldehydes were detected, representing approx. 70% of the total volatiles. At the ripe stage, the levels of these compounds decreased significantly and large numbers of esters were detected, among which acetate and butyrate were the predominant volatiles, accounting for over 90% of the total esters produced. When fruit became over-ripe, an increased level of ethanol (12.3% ofthe total volatiles) was detected, and the proportion of total esters decreased to 83.7%. Changes in total volatile production by banana fruit throughout storage were closely-related to fruit ripening and ripening-associated parameters such as fruit ethylene production, respiration rate, firmness, colour, soluble solids content (SSC), and starch content. During fruit ripening, endogenous ethylene production peaked first, followed by a peak of respiration, and a burst of volatiles. Meanwhile, fruit colour changed from green to yellow with pulp softening. SSC increased gradually as the starch content declined. Temporal correlations were observed between total volatile production and these ripening events in banana fruit.
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