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首页> 外文期刊>Journal of Agricultural and Food Chemistry >EVOLUTION OF STRAWBERRY ALCOHOL ACYLTRANSFERASE ACTIVITY DURING FRUIT DEVELOPMENT AND STORAGE
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EVOLUTION OF STRAWBERRY ALCOHOL ACYLTRANSFERASE ACTIVITY DURING FRUIT DEVELOPMENT AND STORAGE

机译：果实发育和贮藏过程中草莓醇酰基转移酶活性的变化

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摘要

Four strawberry (Fragaria ananassa x Duch.) varieties Oso Grande, Chandler, Tudla, and I-101) were studied in relation to their alcohol acyltransferase (AAT) activity. AAT activity profile during fruit development and ripening was determined for each variety. The highest AAT activity value corresponded to Oso Grande, which is also the variety showing the earliest maximum peak of AAT activity. The effect of passive modified atmosphere (MA) storage on strawberry AAT was also studied. An increase in AAT activity was found in strawberries stored under high CO2 (>30%). This higher level of AAT activity could be attributed to a detoxifying function of AAT that might be activated to eliminate ethanol generated by fermentation. Data obtained show a good correlation between AAT activity and flavor quality in strawberries.
机译：研究了四个草莓（Fragaria ananassa x Duch。）草莓品种Oso Grande，Chandler，Tudla和I-101的酒精酰基转移酶（AAT）活性。确定了每个品种在果实发育和成熟过程中的AAT活性。最高的AAT活性值对应于Oso Grande，这也是显示最早的AAT活性最高峰的品种。还研究了被动气调贮藏对草莓AAT的影响。在高二氧化碳（> 30％）下储存的草莓中，AAT活性增加。较高水平的AAT活性可以归因于AAT的解毒功能，该功能可能被激活以消除发酵产生的乙醇。获得的数据表明草莓中AAT活性与风味品质之间具有良好的相关性。

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