The Changes of Volatile Compositions of‘Okubo’Peach and Its Relationship with Ethylene and Relevant Enzymes Stored at Ambient Temperature

ACTA HORTICULTURAE SINICA ›› 2011, Vol. 38 ›› Issue (1): 35-42.

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The Changes of Volatile Compositions of‘Okubo’Peach and Its Relationship with Ethylene and Relevant Enzymes Stored at Ambient Temperature

LI Yang-xin，WANG Gui-xi*，and LIANG Li-song

（Research Institute of Forestry，Chinese Academy of Forestry，Key Laboratory of Tree Breeding and Cultivation of State Forestry Administration，Beijing 100091，China）

Received:2010-08-31 Revised:2010-12-30 Online:2011-01-25 Published:2011-01-25
Contact: WANG Gui-xi

Abstract

Abstract: The changes of characteristic volatile compositions of‘Okubo’peach and ethylene release rate，as well as relevant enzyme activities stored at ambient temperature after harvest were studied. The impact of grass-type aroma reduction to flavor is greater than that of floral aroma increase; Taking the ratio of grass-type aroma to floral aroma as a indicator，the flavor is the best when the ratio is minimum. The ethylene release rate was significantly negative correlated with the aldehydes content and grass-type aroma content. The ACO and the LOX enzyme co-regulate the ethylene synthesis，thereby control the release of volatile compositions and affect fruit flavor.

Key words: peach, storage at ambient temperature, volatile composition, ethylene

CLC Number:

S 662.1

LI Yang-xin;WANG Gui-xi;and LIANG Li-song. The Changes of Volatile Compositions of‘Okubo’Peach and Its Relationship with Ethylene and Relevant Enzymes Stored at Ambient Temperature[J]. ACTA HORTICULTURAE SINICA, 2011, 38(1): 35-42.

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The Changes of Volatile Compositions of‘Okubo’Peach and Its Relationship with Ethylene and Relevant Enzymes Stored at Ambient Temperature

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