期刊
CURRENT NUTRITION & FOOD SCIENCE
卷 19, 期 3, 页码 246-261出版社
BENTHAM SCIENCE PUBL LTD
DOI: 10.2174/1573401318666220527123341
关键词
Ethylene; ripening; hormones; fatty acids; amino acids; carbohydrates
The stage of ripeness determines the aromatic profiles of fruits, and the composition of volatile compounds plays a crucial role in fruit quality. Postharvest treatments have a direct impact on the biosynthesis of volatile compounds, with hormonal treatments and other postharvest treatments exhibiting different effects.
Fruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits.
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