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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits
Year:
2001
Authors :
אדלשטיין, מנחם
;
.
בורגר, יוסף
;
.
לוינסון, אפרים
;
.
לסטוצ'קין, אלנה
;
.
לרקוב, אולגה
;
.
עמר, אורית
;
.
קציר, נורית
;
.
קרחי, צבי
;
.
רביד, עוזי
;
.
שליט, משה
;
.
שלכת, פרנונד
;
.
תדמור, יעקב
;
.
Volume :
49
Co-Authors:
Shalit, M., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Katzir, N., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Tadmor, Y., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Larkov, O., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Burger, Y., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Shalekhet, F., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Lastochkin, E., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Ravid, U., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Amar, O., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Edelstein, M., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Karchi, Z., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Lewinsohn, E., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Facilitators :
From page:
794
To page:
799
(
Total pages:
6
)
Abstract:
Melon varieties (Cucumis melo L.) differ in a range of physical and chemical attributes. Sweetness and aroma are two of the most important factors in fruit quality and consumer preference. Volatile acetates are major components of the headspace of ripening cv. Arava fruits, a commercially important climacteric melon. In contrast, volatile aldehydes and alcohols are most abundant in cv. Rochet fruits, a nonclimacteric melon. The formation of volatile acetates is catalyzed by alcohol acetyltransferases (AAT), which utilize acetyl-CoA to acetylate several alcohols. Cell-free extract derived from Arava ripe melons exhibited substantial levels of AAT activity with a variety of alcohol substrates, whereas similar extracts derived from Rochet ripe melons had negligible activity. The levels of AAT activity in unripe Arava melons were also low but steadily increased during ripening. In contrast, similar extracts from Rochet fruits displayed low AAT activity during all stages of maturation. In addition, the benzyl- and 2-phenylethyl-dependent AAT activity levels seem well correlated with the total soluble solid content in Arava fruits.
Note:
Related Files :
biosynthesis
Chromatography, Gas
Cucumis melo
Cucumis sativus
Cucurbitaceae
odor
odors
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf001075p
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23913
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:03
Scientific Publication
Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits
49
Shalit, M., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Katzir, N., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Tadmor, Y., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Larkov, O., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Burger, Y., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Shalekhet, F., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Lastochkin, E., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Ravid, U., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Amar, O., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Edelstein, M., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Karchi, Z., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Lewinsohn, E., Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel
Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits
Melon varieties (Cucumis melo L.) differ in a range of physical and chemical attributes. Sweetness and aroma are two of the most important factors in fruit quality and consumer preference. Volatile acetates are major components of the headspace of ripening cv. Arava fruits, a commercially important climacteric melon. In contrast, volatile aldehydes and alcohols are most abundant in cv. Rochet fruits, a nonclimacteric melon. The formation of volatile acetates is catalyzed by alcohol acetyltransferases (AAT), which utilize acetyl-CoA to acetylate several alcohols. Cell-free extract derived from Arava ripe melons exhibited substantial levels of AAT activity with a variety of alcohol substrates, whereas similar extracts derived from Rochet ripe melons had negligible activity. The levels of AAT activity in unripe Arava melons were also low but steadily increased during ripening. In contrast, similar extracts from Rochet fruits displayed low AAT activity during all stages of maturation. In addition, the benzyl- and 2-phenylethyl-dependent AAT activity levels seem well correlated with the total soluble solid content in Arava fruits.
Scientific Publication
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