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Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control

文献类型： 外文期刊

作者： Zhao, Huiyu 1 ; Zhang, Suling 1 ; Ma, Di 1 ; Liu, Zhenzhen 1 ; Qi, Peipei 1 ; Wang, Zhiwei 1 ; Di, Shanshan 1 ; Wang, Xinquan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Detect Pesticide Residues & Control Zhejia, Hangzhou 310021, Peoples R China

2.Desheng Middle Rd 298, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Fruit; Deterioration odorants; Influencing factors; Formation mechanism

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 182 卷

页码：

收录情况： SCI

摘要： Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized. Moreover, quality control strategies to mitigate fruits flavor deterioration by physical (temperature control, hypobaric treatment, UV-C, CA) and chemical (1-MCP, MT, NO, MeJA) techniques are also proposed. This review will provide useful references for fruits flavor control technologies development.

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