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7.2 Biosynthesis of aroma compounds - general aspects
The ester concentration in the ripe fruit is regulated by two antagonistic enzyme systems: (i) esterase that is mainly responsible for ester hydrolysis and (ii) alcohol acyltransferase (AAT) that is responsible for the last step in the biosynthesis of the fruit esters.
Maturation and ripening are accompanied by respiration and ethylene biosynthesis in the plant.
In climacteric fruits, the maturation is accompanied by a drastic increase in the respiration rate that is associated with an increased ethylene biosynthesis.
In non-climacteric fruits, neither the respiration rate nor the ethylene biosynthesis increases during the course of ripening.
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