Volatile production in tomato fruit with modified alcohol dehydrogenase activity
✍ Scribed by Prestage, Samantha; Linforth, Rob S T; Taylor, Andrew J; Lee, Elizabeth; Speirs, Jim; Schuch, Wolfgang
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 151 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Using a low shear maceration procedure, headspace volatiles were collected and analysed from tomato fruit which had been genetically modiüed to enhance or reduce the activity of alcohol dehydrogenase 2 (ADH2). Fruit with enhanced activity showed up to three times the activity of control plants while down-regulated fruit showed about 3% of the control ADH activity. The aldehyde to alcohol ratios for (Z)-3-hexenal : (Z)-3-hexenol and 3-methylbutanal : 3-methylbutanol were calculated and shown to diþ er for down-regulated fruit compared to control fruit. Up-regulation showed no signiücant increase in either ratio. The amounts of (Z)-3-hexenol or 3-methylbutanol were not signiücantly increased by up-regulation. Down-regulation caused a signiücant decrease in the amount of (Z)-3-hexenol but no increase in (Z)-3-hexenal. In contrast, the amount of 3-methylbutanal increased while the amount of 3-methylbutanol did not change signiücantly. Since 3-methylbutanal and its alcohol are formed over the whole ripening period while (Z)-3-hexenal is formed only in the short period when tomato fruit are macerated, a potential explanation for these diþ erences can be proposed.