Agronomía Colombiana,
Journal Year:
2023,
Volume and Issue:
41(3), P. e110392 - e110392
Published: Dec. 22, 2023
Naranjilla
(lulo)
is
an
Andean
fruit
that
very
attractive
for
consumption
due
to
its
acid
flavor
and
aroma,
as
well
antioxidant,
mineral,
carbohydrate,
protein
content.
However,
several
aspects
of
the
fruit´s
pre-harvest
ripening
postharvest
are
unknown,
which
results
in
deficiencies
during
handling
conservation.
The
aim
this
review
was
present
describe
naranjilla
fruit´'s
main
physiological
changes,
such
respiration
pattern,
ethylene
production,
firmness
reduction,
pigment
variation,
preservation
technologies
implemented
period.
has
been
cataloged
a
climacteric
but
respiratory
rate
lower
than
other
fruits
group.
During
ripening,
there
changes
color
evolution
from
green
yellow
hue
pulp
peel,
increase
concentration
soluble
sugars,
ascorbic
acid,
reduction
acidity.
Given
nature
considered
perishable
fruit.
To
preserve
throughout
period,
different
involving
cooling,
packaging
modified
atmospheres
(MAP),
use
1-methylciclopropene
(1-MCP),
UV-C
gamma
radiation,
ozone
application
have
evaluated.
From
these
technologies,
refrigeration
MAP
most
often
used
commercially;
they
efficient
relatively
economical.
More
research
required
optimize
preservation.
Frontiers in Plant Science,
Journal Year:
2022,
Volume and Issue:
13
Published: March 10, 2022
Floral
scents
and
fruit
aromas
are
crucial
volatile
organic
compounds
(VOCs)
in
plants.
They
used
defense
mechanisms,
along
with
mechanisms
to
attract
pollinators
seed
dispersers.
In
addition,
they
economically
important
for
the
quality
of
crops,
as
well
perfume,
cosmetics,
food,
drink,
pharmaceutical
industries.
share
many
flowers
fruits.
Volatile
classified
terpenoids,
phenylpropanoids/benzenoids,
fatty
acid
derivatives,
amino
derivatives.
Many
genes
transcription
factors
regulating
synthesis
volatiles
have
been
discovered.
this
review,
we
summarize
recent
progress
function,
composition,
biosynthetic
pathway,
metabolism
regulation.
We
also
discuss
unresolved
issues
research
perspectives,
providing
insight
into
improvements
applications
plant
VOCs.
Horticultural Plant Journal,
Journal Year:
2021,
Volume and Issue:
9(1), P. 109 - 121
Published: Sept. 21, 2021
Tomato
is
one
of
the
most
important
vegetable
crops
in
world
and
a
model
plant
used
to
study
ripening
climacteric
fleshy
fruit.
During
process
tomato
fruit,
flavor
aroma
metabolites,
color,
texture
hormones
undergo
significant
changes.
However,
low
temperatures
delayed
inhibiting
compounds
ethylene
production.
Metabolomics
transcriptomics
analyses
fruit
stored
under
temperature
(LT,
5
°C)
room
(RT,
25
were
carried
out
investigate
effects
storage
on
physiological
changes
after
harvest.
The
results
revealed
that
differentially
expressed
genes
(DEGs)
involved
ripening,
including
several
kinds
transcription
factors
(TFs)
(TCP,
WRKY,
MYB
bZIP),
enzymes
cell
wall
metabolism
[beta-galactosidase
(β-GAL),
pectinesterase
(PE)
pectate
lyase
(PL),
cellulose
synthase
(CESA)],
associated
with
[acetyltransferase
(AT),
malic
enzyme
(ME),
lipoxygenase(LOX),
aldehyde
dehydrogenase
(ALDH),
alcohol
(ADH)
hexokinase
(HK)],
heat
stress
protein
70
production
such
as
Ethylene
responsive
factor
1
(ERF1),
Auxin/indoleacetic
acids
(AUX/IAA),
gibberellin
regulated
protein.
Based
above
results,
we
constructed
regulatory
network
different
during
process.
According
analysis
metabolomics
it
was
found
contents
many
metabolites
greatly
affected
by
temperature,
including,
organic
(L-tartaric
acid,
a-hydroxyisobutyric
acid
4-acetamidobutyric
acid),
sugars
(melezitose,
beta-D-lactose,
D-sedoheptulose
7-phosphate,
2-deoxyribose
1-phosphate
raffinose)
phenols
(coniferin,
curcumin
feruloylputrescine).
This
postharvest
provided
basis
for
further
understanding
molecular
biology
biochemistry
ripening.
Abstract
Papaya
is
a
luscious
tropical
fruit
loaded
with
vitamins
and
phytochemicals.
The
climacteric
nature
of
exposes
it
to
numerous
postharvest
pathogens.
Postharvest
physical
treatments
are
safer
greener
approaches
mitigate
the
losses
bridge
gap
between
demand
supply
fruit.
These
preserve
quality
during
extended
periods
cold
storage
maintain
shelf
life.
Nonetheless,
prestorage
can
positively
impact
food
value
fresh
papaya
fruits.
This
review
summarizes
major
advances
in
field
on
quality.
Physical
include
ozonation,
irradiation,
thermal
low‐temperature
treatment,
synergistic
effect
among
different
also
synergetic
chemicals,
essential
oils,
coating
materials
retention
disease
management.
potential
physiological,
biochemical,
microbiological,
enzymatic,
biotechnological
mechanisms
reviewed.
primarily
highlights
changes
induced
due
treatment
genetic,
physicochemical
properties
Most
esthetic
nutritional
by
reducing
severity,
physiological
loss
weight,
preserving
attributes,
retaining
natural
gloss
color.
Use
interventions
vouch
for
safer,
sustainable,
premium
produce
global
market.
