Title:Effect of Postharvest Treatments on the Biosynthesis of Fruit Volatile
Compounds: A Literature Review
Volume: 19
Issue: 3
Author(s): Hilton César Rodrigues Magalhães*, Deborah dos Santos Garruti, Eliezer Ávila Gandra and Eduardo Purgatto
Affiliation:
- Laboratório de Análise de Alimentos, Embrapa Agroindústria Tropical, Fortaleza-CE, Brazil
Keywords:
Ethylene, ripening, hormones, fatty acids, amino acids, carbohydrates.
Abstract: 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.