01922cab a2200289Ia 45 0 u182085 SIRSI 100603s2007 ua ss b eng d EAL eng ara ART AUJAS V15 NO1 8 Abd El-Mageed, Magda A. Arab universities journal of agricultural sciences, 2007 v. 15 (1) [electronic resource]. Development of volatile compounds of avocado and casimiroa during fruit maturation [electronic resource]. تطور مركبات نكهة ثمار الافوكادو والكازمرو اثناء نضج الثمار. p.89-100. Includes reference. Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages: green mature, commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography- mass spectrometric analysis. A total of 43 components were identified in avocado aroma including ; terpenes (15), esters (8), aldehydes (8), alcohols (61, ketones (2), thiazoles (I), pyridines (I), toluene and acetic acid. where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3- hexenol and (E)-2- hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Summary in arabic. Fruit Flavor and odor. Avocado. Fruit Ripening. Casimiroa edulis. Arab Universities Journal of Agricultural Science. 2007.v.15(1) 1110-2675 nnas u118374 http://nile.enal.sci.eg/EALE/2007/AUJAS/1507/1/89.pdf Full Text Article 1 AR lcc 38154 38154