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  • Author or Editor: W. A. Frazier x
  • Journal of the American Society for Horticultural Science x
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Abstract

Inheritance of the volatile flavor component l-octen-3-ol in ‘OSU 58-110’ × ‘Bush Romano FM-14’ was determined, using gas-liquid chromatographic technique with gas-entrainment on-column trapping. The low concentration of l-octen-3-ol characteristic of ‘58-110’ was dominant in the F1, F2 and backcrosses. The range of concentration in each parent and the F1 was about 80 ppb. The concentration in the F1 was nearly identical to that of the low parent. F2 and backcross data were continuous over a wider range of concentration than the parents or F1. A definite bimodal distribution was not apparent.

Open Access

Abstract

Concentration of 17 volatile components in canned, frozen, and fresh green bean pods was determined by gas-liquid chromatography. Only l-octen-3-ol differed quantitatively with cultivar. Almost all volatile components detected in frozen pods were greatly reduced or lost as compared to those in fresh pods. In canned pods most of the “higher boiling” compounds were found to decrease while some “lower boiling” compounds increased considerably, l-octen-3-ol, a significant component of bean flavor, increased with time after thawing of the frozen samples, while very little change was observed in the concentration of other compounds. In fresh green beans the concentration of l-octen-3-ol was highest early in pod growth and decreased rapidly through the 21st day after anthesis and attainment of maximum marketable pod size.

Open Access