01670naa a2200265 a 450000100080000000500110000800800410001902000180006010000160007824500660009426000090016030000140016950000510018352009710023465000160120565300160122165300130123765300130125065300130126370000170127670000140129370000210130770000180132877300580134616444521995-04-11       1994    bl uuuu     u00u1 u    #d  a4-7622-7755-X1 aURITANI, I.  aOdor compounds produced in peel of mature-green banana fruit.  c1994  ap.193-201  aIn: URITANI, I.; GARCIA, V. V.; MENDOZA, E. M.  aPrelimanary experiments indicated that it was necessary for the assay of lipoxygenase activity in banana peels to get a colorless enzyme extract with isoascorbate and pass the exract trhough a Sephadex G-25 column to remove polyphenols and isoascorbate. Lipoxigenase activity wasaabout 2 times higher ih the peel than ih the pulp through the 6 day ripening period with the activity decreasing during the process of ripening. Besides lipoxygenase, the presence of hydroperoxide lyase in the peel eas proven. It eas assumed that the valatile components were formed from linoleic acid and linolenic acid by active sequential reaction of the enzyme system in which lipoxygenase and hydroperoxide lyase participad, through destruction of compartimentalization of the tissue cells in the peel following peeling injury. This was proven by the GC analysis, which indicated the ocorrence of the 6 C 6- and 2 C 9- volatile components in the peel homogenates of some cultivars.  aAdubo Verde  aArmazenagem  aCultivar  aLatundan  aMusa app1 aIWATSUKI, N.1 aSAKAI, T.1 aMAGHIRANG, H. C.1 aGARCIA, V. V.  tTokyo, Japan: Japan Scientific Societies Press, 1994.