Premium
Ripening of Gloster 69 apples after low‐ethylene storage
Author(s) -
Tsantili Eleni,
Knee Michael
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540409
Subject(s) - aroma , ethylene , ripening , chemistry , sugar , pectin , starch , food science , climacteric , horticulture , botany , organic chemistry , biology , catalysis , menopause , genetics
Preclimacteric Gloster 69 apples were stored for up to 200 days in 2 k Pa O 2 at 1·5°C with continuous ethylene removal. Fruit retained the ability to ripen normally after prolonged storage. In particular, synthesis of the aroma volatiles, 2‐methyl butyl acetate and hexyl acetate, was not impaired. Ethylene at 15°C induced the synthesis of both aroma volatiles, the decrease in firmness and the increase in soluble pectin but simply accelerated the decreases in malate, starch and chlorophyll, whereas it showed no direct and consistent effect on sugar changes.