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

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.