Flavor quality of fruits and vegetables

TLDR

Fruits and vegetables are key sources of nutrients, but their health impact depends on consumption patterns, and flavor quality—shaped by genetics, pre‑harvest, harvesting, and post‑harvest factors—deteriorates over time, making post‑harvest flavor life shorter than appearance or texture. The study emphasizes prioritizing flavor quality by selecting superior genotypes, employing integrated crop management, harvesting at optimal ripeness, and applying post‑harvest handling to preserve flavor and nutrition. © 2008 Society of Chemical Industry.

Abstract

Abstract Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetable. Flavor quality of fruits and vegetables is influenced by genetic, preharvest, harvesting, and postharvest factors. The longer the time between harvest and eating, the greater the losses of characteristic flavor (taste and aroma) and the development of off‐flavors in most fruits and vegetables. Postharvest life based on flavor and nutritional quality is shorter than that based on appearance and textural quality. Thus, it is essential that good flavor quality be emphasized in the future by selecting the best‐tasting genotypes to produce, by using an integrated crop management system and harvesting at the maturity or ripeness stage that will optimize eating quality at the time of consumption, and by using the postharvest handling procedures that will maintain optimal flavor and nutritional quality of fruits and vegetables between harvest and consumption. Copyright © 2008 Society of Chemical Industry