Impact of preharvest and postharvest factors on changes in volatile compounds of pomegranate fruit and minimally processed arils - Review

被引：17
|
作者：
Caleb, Oluwafemi J. [1 ,3 ]
Fawole, Olaniyi A. [2 ]
Mphahlele, Rebogile R. [2 ]
Opara, Umezuruike Linus [1 ,2 ]
机构：
[1] Univ Stellenbosch, Fac AgriSci, Dept Food Sci,Postharvest Technol Res Lab, South African Res Chair Postharvest Technol, ZA-7602 Stellenbosch, South Africa
[2] Univ Stellenbosch, Fac AgriSci, Dept Hort Sci,Postharvest Technol Res Lab, South African Res Chair Postharvest Technol, ZA-7602 Stellenbosch, South Africa
[3] Leibniz Inst Agr Engn ATB, Dept Hort Engn, D-14469 Potsdam, Germany
来源：
SCIENTIA HORTICULTURAE | 2015年 / 188卷
基金：
新加坡国家研究基金会;
关键词：
Preharvest management; Postharvest life; Flavour life; Aroma; Volatile compounds; Smart packaging; AROMA COMPOUNDS; STORAGE-TEMPERATURE; SHELF-LIFE; O-METHYLTRANSFERASE; EDIBLE COATINGS; COLD-STORAGE; PEACH FRUIT; QUALITY; FLAVOR; STRAWBERRY;
D O I：
10.1016/j.scienta.2015.03.025
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
Composition, concentration and combination of volatile fractions in fresh and fresh-cut fruit and vegetables are essential in conferring the unique aroma characteristics of the product. The volatile organic compounds (VOCs) present are directly responsible for the taste and odour and, hence, the unique identities of fresh and fresh-cut produce. Flavour quality plays a crucial role in consumer preference and liking of pomegranate cultivars and products. This review discusses the volatile composition of pomegranate fruit, including a critical evaluation of the role played by various preharvest and postharvest factors on the flavour life of pomegranates. Future prospects and potential application of VOCs in smart/intelligent packaging and storage of horticultural crops are highlighted. This review provides some critical information for the entire role players along pomegranate value chain. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码：106 / 114
页数：9
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