Di Gong
Yang Bi
Yuanyuan Zong
Yongcai Li
Edward Sionov
Dov Prusky
Fungal colonization causes enormous economic loss of postharvest fruit. Fungal infections increase fruit deterioration and release of volatile organic compounds (VOCs) by rotting fruit. VOCs are also released during interactions between fruit and pathogenic fungi. Mouldy odour is typical of decayed fruit. This type of odour is emitted by fruit in late stages of fungal colonization due to the oxidative breakdown of long-chain unsaturated fatty acids, such as linoleic and linolenic acids. We have reviewed the sources of VOCs released by fungus-infected fruit and changes in their release at various stages of fungal colonization. Moreover, this review also focusses on the special VOCs released by infected fruit and summarizes the functions of VOCs of infected fruit. It expected to provide a basis for prevention of fruit disease.
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