Abstract
For the determination of acetate ester formation, banana pulp slices or pulp cells suspension were incubated with pyruvate, acetate or citrate, alcohol, and co-factors. When the various concentrations of pyruvate were added to the pulp slices, higher concentrations showed more acetate ester production. Addition of ATP, CoA and Mg to the pulp cells also induced the formation of acetate esters. Substrates and co-factors accelerating TCA cycle enhanced the ester formation in the cell suspension. Results indicate that acid part of acetate esters was mainly derived from pyruvate via acetate in banana fruit although small amount of acetyl CoA was also formed from citrate.
