title: The impact of cold storage and ethylene on volatile ester production and aroma perception in 'Hort16A' kiwifruit.
abstract: Fruit esters are regarded as key volatiles for fruit aroma. In this study, the effects of cold storage on volatile ester levels of 'Hort16A' (Actinidia chinensis Planch. var chinensis) kiwifruit were examined and the changes in aroma perception investigated. Cold storage (1.5°C) for two or four months of fruit matched for firmness and soluble solids concentration resulted in a significant reduction in aroma-related esters such as methyl/ethyl propanoate, methyl/ethyl butanoate and methyl/ethyl hexanoate. Levels of these esters, however, were restored by ethylene treatment (100ppm, 24h) before ripening. A sensory panel found that "tropical" and "fruit candy" aroma was stronger and "green" odour notes less intensively perceived in kiwifruit which were ethylene-treated after cold storage compared to untreated fruit. The key findings presented in this study may lead to further work on the ethylene pathway, and innovative storage and marketing solutions for current and novel fruit cultivars.
authors.affiliation: The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand. Electronic address: c.guenther@auckland.ac.nz.
authors.forename: Catrin S
authors.initials: CS
authors.lastname: Günther
authors.affiliation: The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand.
authors.forename: Ken B
authors.initials: KB
authors.lastname: Marsh
authors.affiliation: The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand.
authors.forename: Robert A
authors.initials: RA
authors.lastname: Winz
authors.affiliation: The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand.
authors.forename: Roger F
authors.initials: RF
authors.lastname: Harker
authors.affiliation: The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand.
authors.forename: Mark W
authors.initials: MW
authors.lastname: Wohlers
authors.affiliation: The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand.
authors.forename: Anne
authors.initials: A
authors.lastname: White
authors.affiliation: School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland Mail Centre, Auckland 1142, New Zealand.
authors.forename: Matthew R
authors.initials: MR
authors.lastname: Goddard
mesh_terms: D029042:Actinidia / Q000737:chemistry* / Q000187:drug effects* / Q000378:metabolism; D004952:Esters / Q000378:metabolism*; D005030:Ethylenes / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis; D012903:Smell; D055697:Taste Perception
chemical_list: D004952:Esters; D005030:Ethylenes; C036216:ethylene
keywords: 3-Methylbutyl butanoate (PubChem CID: 7795); Cold storage; Ethyl 3-(methylsulfanyl)propanoate (PubChem CID: 61592); Ethyl 3-hexenoate (PubChem CID: 5362622); Ethyl 3-hydroxybutanoate (PubChem CID: 62572); Ethyl acetate (PubChem CID: 8857); Ethyl benzoate (PubChem CID: 7165); Ethyl butanoate (PubChem CID: 7762); Ethyl furoate (PubChem CID: 11980); Ethyl octanoate (PubChem CID: 7799); Ethyl propanoate (PubChem CID: 7749); Ethylene; Fruit flavour; GC–MS; Kiwifruit; Postharvest; Sensory; Volatile esters