Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
J Agric Food Chem. 2022 Jul 20;70(28):8593-8597. doi: 10.1021/acs.jafc.2c01305. Epub 2022 Jul 6.
Soft fruits are appreciated for their taste qualities and for being a source of health-promoting compounds. However, their postharvest is affected by their high respiratory rates and susceptibility to fungal decay. Our aim here is to provide a perspective on the application of short-term high-CO treatments at a low temperature to maintain the postharvest quality of soft fruits. This work also suggests using a multi-omics approach to better understand the role of the cell wall and phenolic compounds in maintaining quality. Finally, the contribution of high-throughput transcriptomic technologies to understand the mechanisms modulated by the short-term gaseous treatments is also highlighted.
软水果因其口感品质和作为促进健康化合物的来源而受到赞赏。然而，它们的采后处理受到高呼吸率和易受真菌腐烂的影响。我们在这里的目的是提供一个关于在低温下应用短期高 CO 处理来维持软水果采后质量的视角。这项工作还建议采用多组学方法来更好地理解细胞壁和酚类化合物在维持品质方面的作用。最后，还强调了高通量转录组技术在理解短期气体处理调节机制方面的贡献。
