Data/hora: 22/09/2024 21:13:58

Biblioteca(s): 	Embrapa Agroindústria Tropical.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	B - 2	
Data corrente: 	10/01/2024	
Data da última atualização: 	11/01/2024	
Autoria: 	MAGALHAES, H. C. R.; GARRUTI, D. dos S.; GANDRA, E. A.; PURGATTO, E.	
Afiliação: 	HILTON CESAR RODRIGUES MAGALHAES, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; ELIEZER ÁVILA GANDRA, UNIVERSIDADE FEDERAL DE PELOTAS; EDUARDO PURGATTO, UNIVERSIDADE DE SÃO PAULO.	
Título: 	Effect of postharvest treatments on the biosynthesis of fruit volatile compounds: a literature review.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Current Nutrition & Food Science, v. 19, n. 3, p. 246–261, 2023.	
DOI: 	10.2174/1573401318666220527123341	
Idioma: 	Inglês	
Conteúdo: 	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.	
Thesagro: 	Ácido Graxo Volátil; Aminoácido; Carboidrato; Etileno; Fruta; Hormônio; Maturação; Pós-Colheita.	
Thesaurus Nal: 	Amino acids; Carbohydrates; Ethylene; Fatty acids; Fruits; Hormones; Postharvest treatment; Ripening; Volatile compounds; Volatile fatty acids.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria Tropical (CNPAT)	
Exemplares: 	CNPAT - (17174-1) - UPC - AP - DD -  -  -  - DIS