Wang, Luyao published the artcileVolatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage, HPLC of Formula: 111-11-5, the main research area is Hanseniaspora uvarum volatile organic compound flavor cold storage; GC‐MS; Hanseniaspora uvarum; defense‐related enzymes; strawberry; volatile organic compounds.
Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry (Fragaria ananassa). By GC-MS assays, VOCs of Hanseniaspora uvarum (H. uvarum) fumigated strawberry fruit showed increased contents of Me caproate (5.8%), Me octanoate (5.1%), and Me caprylate (10.9%) in postharvest cold storage. Possible mechanisms of H. uvarum VOCs involved in regulations of the defense-related enzymes and substances in strawberry were investigated during postharvest storage in low temperature and high humidity (2 ± 1°C, RH 90%-95%). Defense-related enzymes assays indicated H. uvarum VOCs stimulated the accumulation of CAT, SOD, POD, APX, PPO, and PAL and inhibited biosynthesis of MDA in strawberry fruit under storage condition. Moreover, the expression levels of related key enzyme genes, such as CAT, SOD, APX42, PPO, and PAL6, were consistently increased in strawberry fruit after H. uvarum VOCs fumigation.
Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols, C6-10 Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.
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