Aroma Volatiles in Fruits in Which Ethylene Production Is Depressed by Antisense Technology
During ripening, fruit undergoes striking changes in composition, texture, aroma, flavor and color. In climacteric fruits, such as tomatoes, bananas, melons, apricots and apples, these changes are associated with a respiratory burst (climacteric) and an increase in ethylene production (see Abeles et al. 1992; Tucker 1993). Also, ethylene applied to these fruits induces or accelerates ripening. Thus, ethylene plays an essential role in climacteric fruit ripening. Until now, the relationship between ethylene and fruit quality has not been fully understood. For instance, the development of a characteristic aroma is an important trait in many fruits, especially dessert fruits. Unfortunately, the role of ethylene on aroma volatile formation during ripening is not clear. Genetic modifications of the ethylene biosynthetic pathways in fruit have been achieved first in tomato (Hamilton et al. 1990; Oeller et al. 1991) and subsequently elsewhere (Ayub et al. 1996). These strategies provide useful tools to study the role of ethylene in fruit aroma development in general.
KeywordsEthylene Production Ethylene Biosynthesis Aroma Volatile Climacteric Fruit Propyl Acetate
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