State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
Food Res Int. 2024 Apr;182:114077. doi: 10.1016/j.foodres.2024.114077. Epub 2024 Jan 30.
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.
水果在采后贮藏过程中极易发生风味劣变，不仅损害其品质，还严重影响其市场价值。本工作通过描述水果贮藏过程中风味劣变气味物质的化学组成（如醇类、醛类、酸类和含硫化合物），聚焦于研究贮藏过程中水果风味劣变的气味物质。此外，还总结了温度、氧气、微生物、乙烯等因素诱导的具体风味劣变机制（如发酵代谢、脂质氧化和氨基酸降解）。并且，还提出了通过物理（温度控制、低压处理、UV-C、CA）和化学（1-MCP、MT、NO、MeJA）技术来控制水果风味劣变的质量控制策略。本综述将为水果风味控制技术的发展提供有益的参考。
