02413naa a2200385 a 450000100080000000500110000800800410001902400430006010000240010324501300012726000090025752013300026665000160159665000180161265000130163065000160164365000110165965000130167065000260168365000130170965000230172265000250174565000260177065000160179665000160181265000120182865000100184065000140185065000160186465000180188070000230189870000180192170000170193977300710195621606362024-01-11       2023    bl uuuu     u00u1 u    #d7 a10.2174/15734013186662205271233412DOI1 aMAGALHAES, H. C. R.  aEffect of postharvest treatments on the biosynthesis of fruit volatile compoundsba literature review.h[electronic resource]  c2023  aFruits 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.  aAmino acids  aCarbohydrates  aEthylene  aFatty acids  aFruits  aHormones  aPostharvest treatment  aRipening  aVolatile compounds  aVolatile fatty acids  aÁcido Graxo Volátil  aAminoácido  aCarboidrato  aEtileno  aFruta  aHormônio  aMaturação  aPós-Colheita1 aGARRUTI, D. dos S.1 aGANDRA, E. A.1 aPURGATTO, E.  tCurrent Nutrition & Food Sciencegv. 19, n. 3, p. 246–261, 2023.