ISHS Acta Horticulturae 553: IV International Conference on Postharvest Science
PRODUCTION OF VOLATILE AROMATIC COMPOUNDS IN BIG TOP NECTARINES AND ROYAL GLORY PEACHES DURING MATURITY |
| Authors: | T. Lavilla, I. Recasens, M.L. López |
| Keywords: | aroma, harvest time, quality, peach, nectarine |
| Abstract:
Aroma is one of the important indices for evaluating fruit quality. The formation of aroma compounds during fruit maturation is a dynamic process, so the volatile composition changes both qualitatively and quantitatively. In immature peaches and nectarines, C6-aldehydes and alcohols are the major components. During fruit maturation, C6-compounds decrease and those of  - decalactone and  -decalactone, benzaldehyde and linalool increase significantly (Horvat et al., 1990; Robertson et al., 1990). The aim of this paper was to study the production of aromatic compounds in relation to fruit maturity at different picking times.
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