Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

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• 作者：Anne D. Bauchot ; Donald S. Mottram ; Andrew T. Dodson ; and Philip John
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：November 1998
• 年：1998
• 卷：46
• 期：11
• 页码：4787 - 4792
• 全文大小：55K
• 年卷期：v.46,no.11(November 1998)
• ISSN：1520-5118

文摘

The role of ethylene on volatile formation associated with ripening was investigated on melon hybridstransformed with an aminocyclopropane-1-carboxylic acid oxidase antisense gene. The headspaceof four antisense hybrid fruits was analyzed by GC/MS and compared to that of nontransformedhybrid fruit. The major volatiles extracted from nontransformed hybrids were esters, mostly acetates.However, the most potent odorants were ethyl esters, such as ethyl butanoate, and branched-chainesters, such as ethyl 2-methylpropanoate and ethyl 2-methylbutanoate. In antisense hybrids, thetotal volatiles were 60-85% lower than that of the nontransformed hybrids. Volatiles with lowodor values, such as ethyl, 2-methylpropyl and 2-methylbutyl acetates, were half to a fifth lowerthan in nontransformed hybrids, whereas potent odorants, such as ethyl 2-methylpropanoate andethyl 2-methylbutanoate, were <3% that of nontransformed hybrids. Examination of the biosyntheticpathways of volatile esters derived from amino acids demonstrates that ethylene stimulatedpreferentially the synthesis of the most potent odorants.Keywords: Ripening; postharvest; flavor; odor value; ACC oxidase antisense gene; ethylene