采后
风味
食品科学
质量(理念)
化学
机制(生物学)
芳香
园艺
生物
物理
量子力学
作者
Huiyu Zhao,Suling Zhang,Dawei Ma,Zhenzhen Liu,Peipei Qi,Zhiwei Wang,Shanshan Di,Xinquan Wang
标识
DOI:10.1016/j.foodres.2024.114077
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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