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MOLECULAR AND PHYSIOLOGICAL BASES OF AROMA BIOSYNTHESIS IN APRICOT FRUIT ( Prunus armeniaca L.)

Glycolysis. ? -oxidation transamination. Lipids. Fatty acids (linoleic, linolenic). Pyruvate. Changes detected between ripening stages. ?-oxidation. Lipoxigenase. PDC. -. Aldehydes. Cte. LOX. Acetaldehyde. ADH. -. Detected volatile compound level. ADH. Hexanal Hexenal

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1 Laboratorio de Postcosecha, Instituto de Investigaciones Agropecuarias, CRI La Platina.

hexanal. ethyl octanoate. 1-hexanol. Glycolysis. ? -oxidation transamination. Lipids. Changes detected between ripening stages. Concentration (ng Kg -1 ). Fatty acids (linoleic, linolenic). (E)-2-hexenal. linalool. hexyl acetate. -. Change in volatile levels. ?-oxidation.

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Concentration

% of Maximum. % of Maximum. % of Maximum. Glycolysis. Changes detected between maturity/ripening stages. ? -oxidation transamination. Lipids. Fatty acids (linoleic, linolenic). -. Detected volatile compound level. Concentration. Concentration. Concentration. +. Pyruvate.

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133 views • 1 slides

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Maturity stages - PowerPoint PPT Presentation

MOLECULAR AND PHYSIOLOGICAL BASES OF AROMA BIOSYNTHESIS IN APRICOT FRUIT ( Prunus armeniaca L.)

1 Laboratorio de Postcosecha, Instituto de Investigaciones Agropecuarias, CRI La Platina.

Concentration