Mahendran, Thevaki published the artcileAroma volatiles components of ‘Fuerte’ Avocado (Persea americana Mill.) stored under different modified atmospheric conditions, Category: alcohols-buliding-blocks, the main research area is aroma avocado volatile compound ripening.
Modified atm. (MA) storage have direct influence on biogenesis and releasing of aroma volatiles in the ripe fruits. A study was conducted to investigate the influence of MA storage on the volatile constituents of ripe avocados. Mature avocados (cv. Fuerte) were packed in four different packaging materials and the equilibrium gas composition developed within the packs were in perforated polyvinylchloride: SM-60 (Control: 20.8% O2 + 0.03% CO2), Micro-porous polypropylene: MY-15 (4.8% O2 + 8.4% CO2), Low d. polyethylene: LPDE (7.7% O2 + 5.8% CO2) and Micro-porous polypropylene: MD-15 (9% O2 + 5.4% CO2). The MA packs of avocados were stored at 7°C for 4 wk and were ripen at 20°C. The volatile compounds of ripe avocados were investigated by means of gas chromatog. (GC) and GC-mass spectrometry. A total of 68 of components were identified among those Bu acetate, 3-hexenyl acetate, 2-hexenyl acetate and hexyl acetate were only detected from MA stored avocados. Therefore, the MA storage with suitable gas composition could be used as a novel technol. to extend the shelf life without significantly (p > 0.05) affecting the volatile components of the avocados.
Journal of Essential Oil Research published new progress about Avocado. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Category: alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts