Changes in Flavour-related Volatile Production during Post-harvest Handling of Apple and Pear Fruit

摘要

Flavour is a major attribute determining consumer acceptance of apples and pears. Although flavour results from a complex combination of taste and odour, it is largely determined by the production of aroma volatiles, which gives fruit much of their perceived quality. Biosynthesis of aroma volatile compounds and its contribution to eating quality of fiuit are very intricate. The final aroma profile of a fruit results from the properties of each individual compound as well as from a fine balance amongall compounds emitted. In addition, the involved biosynthetic pathways are influenced by many pre- and post-harvest factors, including harvest maturity and post-harvest handling. Thus any change in this balance will cause alterations in the volatile profile and hence will give rise to modifications in iruit flavour and acceptability. Novel post-harvest technologies have focused mostly on appearance and decay resistance of fiuit, and have often neglected flavour, despite the relevance of this attribute for sensory quality. For instance, confrolled-atmosphere storage is known to decrease volatile production and thus to be detrimental to aroma. The low eating quality of these fiuit results accordingly in consumer dissatisfaction, frequently preventing repeated purchases. This problem is exacerbated by the fact that the understanding of the fimdamental mechanisms controlling changes in flavour is limited, and that many biochemical pathways determining this quality trait are still unknown. In order to minimise loss of flavour, a deeper knowledge of the involved pathways, mechanisms and factors is required. This review aims at summarising current information available on the production of aroma volatiles in apple and pear, and on how different factors affect the biochemical pathways involved in this process.