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1.
Pink Lady apples were harvested at commercial maturity and stored at 1 degrees C and 92% relative humidity under either air or controlled atmosphere conditions (2 kPa O 2:2 kPa CO 2 and 1 kPa O 2:1 kPa CO 2) for 27 weeks. Data on the emission of volatile compounds and on the activity of some related enzymes in both skin and flesh tissues were obtained during subsequent shelf life at 20 degrees C. Major effects of storage atmosphere and poststorage period were observed on the emission of volatile esters and their precursors. Changes in the production of volatile esters were partly due to alterations in the activity of alcohol o-acyltransferase, but the specific esters emitted by fruit after storage also resulted largely from modifications in the supply of the corresponding substrates. Samples stored under air were characterized by higher availability of acetaldehyde, whereas those stored under CA showed enhanced emission of the alcohol precursors ethanol and 1-hexanol (2 kPa O 2) and 1-butanol (1 kPa O 2), with accordingly higher production of ethyl, hexyl, and butyl esters. Multivariate analysis revealed that a large part of the observed differences in precursor availability arose from modifications in the activity of the enzymes considered. Higher pyruvate decarboxylase activity in air-stored fruit possibly accounted for higher acetaldehyde levels in these samples, while storage under 1 kPa O 2 led to significantly decreased lipoxygenase activity and thus to lessened production of 1-hexanol and hexyl esters. Low acetaldehyde availability together with enhanced hydroperoxide lyase and alcohol dehydrogenase levels in these fruits are suggested to have led to higher emission of 1-butanol and butyl esters.  相似文献   

2.
The emission of volatile compounds by Fuji apples following short- or long-term exposure to high CO(2) was studied. The production of ethanol, methyl and ethyl esters, octanal, nonanal, and decanal was enhanced while the production of C(3)-C(6) alcohols, propyl, butyl, pentyl, and hexyl esters and butanal decreased in fruit exposed to 10 kPa O(2) + 20 kPa CO(2) at 20 degrees C for up to 12 days. The impact of high CO(2) exposure on volatile production was dependent on fruit maturity at harvest. Apples stored for 8 months in an ultralow O(2)-controlled atmosphere (CA) (0.5 kPa O(2) + 0.05 kPa CO(2)) or high CO(2) CA (1.5 kPa O(2) + 3 kPa CO(2)) at 0.5 degrees C had reduced production of most volatiles, especially butyl and hexyl esters, as compared to fruit stored in air. Two exceptions were ethanol and ethyl acetate for which the production was enhanced by both CA regimes. Treatment with the antioxidant diphenylamine prior to storage prevented most of the high CO(2)-induced and ultralow O(2)-induced changes in volatile production. The results of this study do not indicate that changes in volatile production following the exposure of Fuji apples to high CO(2) are causally related to the development of CO(2) injury.  相似文献   

3.
Gala apples exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C were stored at 1 degrees C in air or a controlled atmosphere (CA) maintained at 1 kPa O2 and 2 kPa CO2. Volatile compounds were measured after 4, 12, 20, and 28 weeks plus 1 or 7 days at 20 degrees C. Treatment with 1-MCP and then storage in air or CA or storage in CA without 1-MCP treatment reduced volatile production as compared to apples not treated with 1-MCP stored in air. The reduced production of esters, alcohols, aldehydes, acetic acid, and 1-methoxy-4-(2-propenyl)benzene was observed. Ester production by fruit stored in CA decreased throughout the storage period regardless of previous 1-MCP treatment. The production of esters, alcohols, aldehydes, acetic acid, and 1-methoxy-4-(2-propenyl)benzene by 1-MCP-treated fruit stored in air plus 7 days at 20 degrees C increased after 20 or 28 weeks of storage. Continuous exposure to 417 micromol m(-3) ethylene for 7 days at 20 degrees C after 12 or 28 weeks of storage stimulated production of many volatile compounds, primarily esters and alcohols, by fruit stored in CA or 1-MCP-treated apples stored in air. However, exposure to ethylene had no effect on the production of aldehydes or acetic acid.  相似文献   

4.
Diphenylamine metabolism and ethylene action were evaluated as factors influencing the development of 'Braeburn' apple internal browning and cavitation during cold storage. Apples treated with the antioxidant diphenylamine (DPA) and/or the ethylene action inhibitor 1-methylcyclopropene (1-MCP) were held at 1 degrees C for up to 6 months in air or a controlled atmosphere (CA) containing 1 kPa of O2 and 3 kPa of CO2. Cortex tissues from fruit without disorders as well as from symptomatic and asymptomatic areas of fruit with disorders were analyzed for DPA and DPA derivative content. Internal browning and cavities developed in control and 1-MCP-treated fruit stored in CA, whereas air-stored and CA fruit treated with DPA or with DPA and 1-MCP prior to storage did not develop disorders. Depending on the storage regimen and duration, less DPA was detected in 1-MCP-treated fruit. The 4-hydroxydiphenylamine (4OHDPA) content of control fruit decreased during air storage duration but increased between 2 and 4 months in CA storage. 4OHDPA content in 1-MCP-treated fruit increased with storage duration in CA but not air. N-Nitrosodiphenylamine (NODPA) was detected after 2 months in control fruit stored in air or CA and in 1-MCP-treated fruit stored in CA, and NODPA content in control fruit was higher compared to that in 1-MCP-treated fruit. Accumulation of 4-methoxydiphenylamine (4MeODPA) in control fruit stored in air increased with storage duration, but 4MeODPA content did not change in 1-MCP-treated fruit stored in air or CA. 2-Nitrodiphenylamine content was reduced by prestorage treatment with 1-MCP, but storage environment and duration had no effect on its accumulation. The results indicate that CA storage increases the risk of disorder development in 'Braeburn' apples, that DPA can prevent disorder development, and that the content of DPA and DPA derivatives is influenced by storage environment and ethylene action. A clear relationship between DPA derivative formation and storage conditions that promote internal browning was not apparent.  相似文献   

5.
为探讨贮藏温度对美味猕猴桃果实风味品质的影响,将猕猴桃布鲁诺果实贮藏于常温(20±0.5℃)、低温(1±0.5℃)下,采用气相色谱-质谱联用(GC-MS)测定猕猴桃果实常温和低温贮藏后主要挥发性成分的种类和含量变化;同时,分析果实挥发性成分合成的脂肪酸代谢途径底物(亚麻酸、亚油酸)含量、关键酶活性及其基因表达量的变化。结果表明,与常温相比,低温贮藏降低了猕猴桃果实中酯类物质的种类和相对含量,保持较高醛酮类物质种类和相对含量;常温贮藏下猕猴桃果实风味物质随贮藏时间变化明显,而低温则能够较好维持猕猴桃果实的特征风味。与常温贮藏相比,低温贮藏抑制了脂肪酸代谢中脂氧合酶(LOX)、脂氢过氧化物裂解酶(HPL)、乙醇脱氢酶(ADH)以及醇酰基转移酶(AAT)等关键酶活性及其基因的表达,降低了果实亚油酸和亚麻酸的分解,通过脂肪酸代谢途径合成的酯类物质也因此有所降低。本研究为低温贮藏调控猕猴桃果实风味物质合成及维持猕猴桃果实特征风味提供了理论依据。  相似文献   

6.
Regulation of ethylene biosynthesis or action has a major effect on volatiles production in apples. To understand the biochemical processes involved, we used Greensleeves apples from a transgenic line with a high suppression of ethylene biosynthesis. The study was focused at the level of the aroma volatile-related enzymes, including alcohol acyltransferase (AAT), alcohol dehydrogenase (ADH), and lipoxygenase (LOX) and at the level of amino acids and fatty acids as aroma volatile precursors in peel and flesh tissues. In general, volatile production, enzyme activity levels, and precursor availability were higher in the peel than the flesh and were differentially affected by ethylene regulation. AAT enzyme activity showed a clear pattern concomitant with ethylene regulation. Contrarily, ADH and LOX seem to be independent of ethylene modulation. Isoleucine, an important precursor of aroma compounds including 2-methylbutanoate esters, showed a major increase in the peel during ripening and responded significantly to ethylene regulation. Other important aroma volatiles precursors, like linoleic and linolenic acid, showed an accumulation during ripening associated with increases in aldehydes. The significance of these changes in relation to aroma volatile production is discussed.  相似文献   

7.
All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results in a loss of flavor. The aim of this work, which was based on two seasons, was to evaluate the influence of a period of short-term air storage (periods of 2 and 4 weeks) after removal from ultralow oxygen (ULO) storage (1 kPa of O(2)/1 kPa of CO(2)) with respect to increases in volatile compound emissions and the effect on standard and sensory quality in 'Golden Reinders' apples. The results showed that emissions of 26 volatile compounds increased as a result of ULO + 2 weeks or ULO + 4 weeks of storage. However, the results of tastings involving a panel of consumers and trained experts revealed that this increase was not matched by corresponding increases in either the degree of consumer preference or flavor attributes.  相似文献   

8.
The content of aroma compounds and the catalytic activity of lipoxygenase (LOX), alliinase, hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in unblanched and blanched 15-mm leek slices packed in atmospheric air (21% O2) or 100% nitrogen (0% O2) three times during 12 months of frozen storage (12 M). The total amount of sulfur compounds and the total amount of aldehydes were greatly influenced by storage time, atmosphere, and blanching [concentration of sulfur compounds in fresh unblanched (UNB) slices = 1.35 mg/L, fresh blanched (B) slices = 1.09 mg/L, UNB 21% O2 12 M = 0.656 mg/L, UNB 0% O2 12 M = 2.11 mg/L, B 21% O2 12 M = 1.14 mg/L, B 0% O2 12 M = 1.59 mg/L]. B 0% O2 was closest to the original ratio between sulfur compounds and aldehydes after 12 months. The activities of HPL and alliinase were totally lost after 12 months, and ADH showed minimal activity, whereas LOX (UNB 0% O2) showed approximately 25% of the original activity. LOX was the most and HPL the least heat labile enzyme investigated.  相似文献   

9.
The content of aroma compounds and the catalytic activity of lipoxygenase (LOX), alliinase, hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in unblanched and blanched 15-mm leek slices packed in atmospheric air (21% O2) or 100% nitrogen (0% O2) three times during 12 months of frozen storage (12 M). The total amount of sulfur compounds and the total amount of aldehydes were greatly influenced by storage time, atmosphere, and blanching [concentration of sulfur compounds in fresh unblanched (UNB) slices = 1.35 mg/L, fresh blanched (B) slices = 1.09 mg/L, UNB 21% O2 12 M = 0.656 mg/L, UNB 0% O2 12 M = 2.11 mg/L, B 21% O2 12 M = 1.14 mg/L, B 0% O2 12 M = 1.59 mg/L]. B 0% O2 was closest to the original ratio between sulfur compounds and aldehydes after 12 months. The activities of HPL and alliinase were totally lost after 12 months, and ADH showed minimal activity, whereas LOX (UNB 0% O2) showed approximately 25% of the original activity. LOX was the most and HPL the least heat labile enzyme investigated.  相似文献   

10.
Wounded strawberry fruit produces a diverse group of volatile compounds including aldehydes, alcohols, and esters derived from the lipoxygenase (LOX) and hydroperoxide lyase (HPL) pathways. Because the wound volatiles may play an important role in plant-fungal interaction, the goal of this study was to develop a greater understanding about the biosynthesis of the major wound volatile, trans-2-hexenal (t-2-H), produced by strawberry fruit upon wounding. To that end, composition and quantity of total and free fatty acids of control and wounded strawberry fruit were analyzed. In addition, activities of the key enzymes, LOX and HPL, and production of C6 aldehydes were determined. Intact strawberry fruit did not produce detectable t-2-H which is derived from alpha-linolenic acid (18:3). However, in response to wounding by bruising, strawberry fruit emitted t-2-H and its precursor cis-3-hexenal (c-3-H). The level of total lipid 18:3 in the fruit increased 2-fold in response to wounding, whereas free 18:3 declined slightly ( approximately 30%). At 10 min following wounding, fruit exhibited a 25% increase in LOX activity, which leads to the production of 13-hydroperoxyoctadecatrienoic acid (13-HPOT) from 18:3. The activity of HPL, which catalyzes formation of cis-3-hexenal from 13-HPOT, increased 2-fold by 10 min after wounding. Thus, during a 15 min period after wounding, free 18:3 substrate availability and the activity of two key enzymes, LOX and HPL, changed in a manner consistent with increased c-3-H and t-2-H biosynthesis.  相似文献   

11.
Effects of controlled atmosphere (CA) conditions on physiological disorders and fungal fruit decay on apple ‘Aroma’ were investigated. Fruit from three growing seasons were stored at 1% or 2% O2 (both at 2% CO2) at either 1°C or 3°C in small research units; controls were kept in the same ventilated rooms at the two temperatures (ambient air). The fruit were removed from storage after four or six months and assessed for fruit decay immediately afterwards and after two weeks at 20°C. Fruit quality parameters were recorded at the end of storage. On a three-year average, fruit stored in CA was less ripe at the end of storage. After both four and six months storage, CA reduced total decay (physiological disorders and fungal decay) by on average 70% and 45%, respectively, compared to storage in ambient air. Senescent breakdown was lower after CA storage for four months, but not after six months and not after simulated shelf life. Soft scald was lower when stored in CA both after cold storage at 1°C and simulated shelf life. After storage at 3°C there was lower incidence of soft scald when stored in CA after four months, but not after six months. For fungal fruit decay in general, there was no effect of low oxygen, however, 2% O2 gave slightly less bitter rot (Colletotrichum acutatum) than 1% O2 and significantly less than ambient air after simulated shelf life. Averaged over all oxygen levels, 1°C gave significantly less bitter rot than 3°C. It may be concluded that use of CA for storage of ‘Aroma’ is a good way of reducing development of physiological disorders. However, development of bitter rot seemed to be more influenced by temperature and storage time than by low O2.  相似文献   

12.
The fruit ripening traits of pawpaw [ Asimina triloba (L.) Dunal] were examined after harvest and after cold storage at -2, 2, 4, and 6 degrees C for up to 12 weeks. Generally, fruits stored at 2-4 degrees C for 4 weeks ripened normally, but those stored at -2 degrees C did not ripen normally, those stored at 6 degrees C were overripe, and by 6-8 weeks those stored at 2-4 degrees C had a lower respiration rate and ethylene production, lower firmness, and lower pH than fruit cold-stored for 4 weeks or less. These changes, and the occasional development of brown discoloration in the pulp once the fruits were moved back to room temperature, were evidence of chilling injury by 6 weeks. After harvest and through 4 weeks of cold storage, the main volatile compounds produced by fruit were methyl and ethyl octanoates and hexanoates. Volatile production significantly increased >5-fold in fruit ripened for 72 h after harvest or after removal from up to 4 weeks of cold storage. Fruit cold-stored for 6 weeks or more produced fewer total volatiles and esters but increased levels of such off-flavor compounds as ethyl acetate, ethyl propionate, and hexanoic and decanoic acids. Alcohol acyltransferase (AAT) activity declined in cold-stored fruit but was not correlated with either total volatile production or total ester production. Alcohol dehydrogenase activity did not change during ripening after harvest or cold storage. Lipoxygenase activity was highest just after harvest or after 2 weeks of cold storage, but was low by 4 weeks. Thus, ripening of pawpaw fruit seems to be limited to 4 weeks at 2-4 degrees C with loss of ability to continue ripening and chilling injury symptoms evident at colder temperatures and after longer periods of cold storage.  相似文献   

13.
The ripening of Jonagored Jonagold apple fruit (Malus x domestica Borkh.) during development was manipulated with preharvest applications of ReTain or a combination of ReTain plus Ethrel. The fruits, harvested preclimacteric at approximately the same stages of maturity, were stored in refrigerated air (RA) for 45 days or in controlled atmosphere (CA) for 180 days at 0 degrees C. Volatile evolution, ethylene production, and respiration of stored fruit were studied during poststorage holding at 22 degrees C. ReTain reduced volatile production by 19%, but application of Ethrel to ReTain-treated fruit increased production to control levels. The inhibition of volatile production by ReTain appears to be independent of respiration but may be related to the ethylene-producing capacity of the fruit. Although ReTain reduced flavor-related volatile esters, it did not affect levels of the compound responsible for the typical spicy flavor in Jonagored Jonagold fruit, 4-methoxy-2-propenylbenzene. The CA-stored fruit had a much reduced production of volatile compounds compared to RA-stored fruit, with more discernible effects in ReTain-treated fruit. Ethrel application to ReTain-treated fruit improved the volatile production intermediate between the ReTain alone and control in CA-stored fruit. The data collectively suggest that ReTain may have some promise for better scheduling of harvest of apples with no appreciable loss in RA-stored fruit quality. Reduction in production of alpha-farnesene by ReTain may also reduce the potential for scald development in CA-stored fruit.  相似文献   

14.
Controlled atmosphere storage technology to extend the shelf life of "Reina de los Valles" wild strawberry fruit (Fragaria vesca L.) was studied. Fruits were stored at 3 degrees C for three weeks in different atmosphere compositions: 0.05% CO2/21% O2 (air), 3% CO2/18% O2, 6% CO2/15% O2, 10% CO2/11% O2, and 15% CO2/6% O2. The effect of gas composition on soluble solids content, titrable acidity, pH, off-flavor, aroma volatiles, and consumer preference was monitored. The result showed that the 10% CO2/11% O2 combination can efficiently prolong the shelf life of wild strawberries by maintaining the quality parameters within acceptable values, through inhibiting the development of Botrytis cinerea, without significantly modifying consumer acceptance.  相似文献   

15.
The aim of this work was to assess whether extra time spent under AIR conditions after storage in an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission without negatively affecting quality parameters and the consumer acceptability of Fuji apples. Fruits were stored for 19 and 30 weeks at 1 degrees C and 92% RH under ULO atmosphere conditions (1 kPa O 2:1 kPa CO 2) or under ULO conditions followed by different periods (2 and 4 weeks) in cold AIR atmosphere (ULO + 2w or ULO + 4w, respectively). Standard quality and emission of volatile compounds were analyzed after storage plus 1 and 7 days at 20 degrees C. Sensory attributes and acceptability were also determined after 7 days at 20 degrees C. The extra period of 30 weeks in an AIR atmosphere after ULO storage resulted in an increase in the concentration of the compounds that most contribute to the flavor of Fuji apples. These fruits were relatively well accepted by consumers despite a slight decline in firmness and acidity.  相似文献   

16.
西洋梨气调贮藏不同时间后货架期品质变化   总被引：3，自引：1，他引：2  
为研究西洋梨不同气调贮藏时间出库后货架期品质的变化,将西洋梨品种“阿巴特”在1.8%±0.2% O2,0.8%±0.2% CO2气体体积分数条件下进行不同时间贮藏。结果表明,与冷藏相比,贮藏期内气调贮藏可显著地抑制西洋梨果实硬度的下降和色泽的变化,降低果实出汁率、淀粉含量和乙烯释放量,并推迟乙烯高峰的出现时间,抑制淀粉酶活性的上升;货架期间,不同贮藏期出库果实自货架6 d起气调贮藏与对照相比果实硬度和淀粉含量的下降速率和色泽变化较快,果实的出汁率和淀粉酶活性明显上升,同时果实的乙烯释放明显加快。气调贮藏与对照相比可在一定程度上抑制贮藏期果实品质的下降,其中气调贮藏90 d、货架8 d的西洋梨果实能获得较好的后熟效果。  相似文献   

17.
Ten different gaseous treatments were evaluated for their efficacy in the keeping quality of cv. Napoleon table grapes during 38 days of storage at 0 degrees C followed by 6 days of shelf life at 15 degrees C in air. These storage methods included modified atmosphere packaging (MAP) with and without SO(2) or natural fungicides (hexanal and hexenal), two controlled atmospheres (CA), and intermittent and continuous applications of O(3). As a control, air atmosphere during cold storage was used. Most of the treatments applied kept the postharvest quality of the grapes, although the best results were obtained by the use of a MAP with 5 kPa of O(2) plus 15 kPa of CO(2) plus 80 kPa of N(2). The total anthocyanin content at harvest was 170 +/- 19 microg/g of fresh weight (fw) of grapes, which declined in most of the treatments applied and was reflected in the loss of red color. Peonidin 3-glucoside was detected at all sampling times as the major anthocyanin (always >50% from the total content). Treatments applied kept or decreased the total flavonol content from that measured at harvest (17 +/- 1.4 microg/g of fw of berries). However, an increase of up to 2-fold in total stilbenoid content after shelf life for CA and O(3) treatments was observed. At all sampling times for almost every treatment piceid concentration remained unaltered or slightly changed, whereas large increases were observed after shelf life for resveratrol (1.2 +/- 0.6 microg/g of fw of grapes sampled at harvest), even up to 3- and 4-fold for O(3)-treated grapes and 2-fold for CA-treated ones. Therefore, improved techniques for the keeping quality of cv. Napoleon table grapes during long-term storage seem to maintain or enhance their antioxidant compound content.  相似文献   

18.
Apple (Malus × domestica Borkh.) fruit intended for long-term storage are frequently harvested commercially before becoming fully ripe, often resulting in poor aroma development. Since postharvest calcium dips have proved effective for the enhancement of flavor-related volatile esters after cold storage of apples, this study was undertaken in order to assess whether preharvest calcium sprays (7 weekly applications at 1.6%, w/v, 81-123 days after full bloom) could also aid in improving this important attribute at harvest. This procedure significantly increased calcium content in treated fruit. The emission of aroma-related volatile esters by untreated and calcium-treated 'Fuji' apples was then monitored during maturation and ripening over two months prior to commercial harvest. Results indicate that most of the compounds contributing to overall flavor in ripe fruit were enhanced in response to preharvest calcium applications, suggesting that this procedure may be suitable for the improvement of fruit aroma at harvest. The emission of acetate esters was particularly favored, consistent with higher acetaldehyde contents in treated fruit. These effects arose apparently from increased pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) activities, possibly leading to a better supply of alcohols and acyl CoAs for ester biosynthesis.  相似文献   

19.
The effects of controlled-atmosphere (CA) storage on the firmness, respiration rate, quality, weight loss, total phenolics and flavonoids contents, and total antioxidant activities of the Pilgrim and Stevens cultivars of cranberries (Vaccinium macrocarpon Aiton) have been studied during storage in atmospheres of 2, 21, and 70% O(2) with 0, 15, and 30% CO(2) (balance N(2)); and 100% N(2) at 3 degrees C. Elevated CO(2) concentrations decreased bruising, physiological breakdown, and decay of berries, thereby reducing fruit losses. Respiration and weight loss of fruits decreased, but fruit softening increased, at higher CO(2) concentrations. Accumulations of acetaldehyde, ethanol, and ethyl acetate varied by cultivar and storage atmosphere but were generally highest in the 2 and 70% O(2) and 100% N(2) atmospheres and increased in response to elevated CO(2) concentrations. Overall, the 30% CO(2) plus 21% O(2) atmosphere appeared optimal for the storage of cranberries. Sensory analysis is required, however, to confirm that accumulations of fermentation products at this atmosphere are acceptable for consumers. Stevens fruits had a higher phenolics content and total antioxidant activity than Pilgrim fruits. The storage atmosphere did not affect the content of total phenolics or flavonoids. However, the total antioxidant activity of the fruits increased overall by about 45% in fruits stored in air. This increase was prevented by storage in 30% CO(2) plus 21% O(2).  相似文献   

20.
Five experimental coatings with different resistance to gas exchange were used with freshly harvested and 20-week commercially stored apples of Delicious, Fuji, Braeburn, and Granny Smith varieties. The coated or noncoated apples were held at 20 degrees C for up to 4 weeks. The gas partial pressures inside the fruits with the various coatings ranged from 1 to 25 kPa CO(2) and from 20 to 1 kPa O(2). Volatile evaporation rates were measured, as also were the volatiles compositions in the fruit. The coatings with intermediate gas resistance (carnauba-shellac mixture and candelilla) gave intermediate values of CO(2) and O(2) in the internal atmosphere in Delicious, Fuji, and Braeburn apples and the highest concentrations of butyl acetate and 2-methylbutyl acetate in the fruits. The coatings with the highest gas resistance (shellac and shellac-protein) caused high internal CO(2) and low O(2), resulting in anaerobic fermentation in Braeburn and Granny Smith apples and relatively high amounts of low-molecular-weight ethyl esters trapped within the fruit. A small portion of the alcohols were evaporated from fruits compared to esters, this attributed to their high Henry's law coefficients.  相似文献   

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