Alcoholic Off-Flavor Disorders in Fresh Fruits

The off-flavor disorder is one of the most quality deteriorating and undesirable postharvest physiological disorders in fresh fruits. Over-biosynthesis accumulation ethanol metabolism-related metabolites such as acetaldehyde have been associated with an alcoholic various fruits at both pre- stages. Correspondingly, many studies reported association several inducing factors, including anaerobic respiration, low O2 stress, high CO2 storage temperature that upregulate metabolism Furthermore, numerous metabolic mechanisms govern under factors are subsequently addressed. These include γ-aminobutyric acid (GABA) shunt pathway, mitochondrial energy metabolism, glycolysis, Krebs or TCA cycle, cytosolic malate starch sugar metabolism. To summarize relevant findings, current paper reviews literature on disorder, focusing role significant underlying causes key boosting In addition, recent measures already taken progress to control higher activity may eventually result limiting harvested also discussed. Moreover, functions mechanisms, respiratory other fruit genetic makeup, degree maturity, handling conditions, needed be investigated future work transcriptomics levels reveal additional relation during ripening storage.