The role of different natural organic acids in postharvest fruit quality management and its mechanism

Abstract

Abstract Fresh fruits have good flavor and high nutritional value, but in the postharvest stage they will age and decay rapidly, so we need to find green postharvest fruit preservatives. And natural organic acids are promising natural fruit preservatives due to their safety and effectiveness. The present work reviews recent applications of natural organic acids in postharvest fruit quality management and discussed its potential biochemical mechanisms. This work indicates that numerous natural organic acids are effective postharvest fruit preservatives, such as oxalic acid, salicylic acid, citric acid, ascorbic acid, phenolic acid and terpenic acid. Natural organic acid treatments can improve postharvest fruit quality, as reflected by delaying senescence, alleviating chilling injury, controlling disease, and inhibiting browning. And natural organic acid can have multiple benefits on postharvest fruit. Natural organic acids also play a variety of roles in postharvest fruit disease control. In addition, chemical modification and cotreatment of natural organic acids can be performed to improve the efficiency of postharvest fruit preservation applications. The work provides an important reference for postharvest fruit quality management and the development of natural OAs fruit preservatives.

Keywords

• biochemical mechanisms
• organic acids
• postharvest fruit
• quality
• shelf life