Hello research network, I'd like to ask a question about volatile compounds in bananas, as I don't have much experience on the subject.

Is the accumulation of molecules (Z-2-Dodecenol, Nonanal, Hexanal, 2-Octenal, (E), 5-Ethylcyclopentane, and heptanal) in the fruit after the postharvest period due to some type of stress? Or could it be due to the use of an ethylene biosynthesis inhibitor that delays ester formation?

Grateful in advance