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Characterization and sources of volatile organic compounds produced by postharvest pathogenic fungi colonized fruit
Year:
2022
Source of publication :
Postharvest Biology and Technology
Authors :
Prusky, Dov
;
.
Sionov, Edward
;
.
Volume :
188
Co-Authors:

Di Gong
Yang Bi
Yuanyuan Zong
Yongcai Li
Edward Sionov
Dov Prusky

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

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.

Note:
Related Files :
fruit
Fungal infection
Mouldy odour
VOCs biosynthesis
Volatile organic compounds
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Related Content
More details
DOI :
10.1016/j.postharvbio.2022.111903
Article number:
111903
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
58269
Last updated date:
22/03/2022 16:55
Creation date:
22/03/2022 16:55
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Scientific Publication
Characterization and sources of volatile organic compounds produced by postharvest pathogenic fungi colonized fruit
188

Di Gong
Yang Bi
Yuanyuan Zong
Yongcai Li
Edward Sionov
Dov Prusky

Characterization and sources of volatile organic compounds produced by postharvest pathogenic fungi colonized fruit

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.

Scientific Publication
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