Preharvest factors influencing flavor of fresh fruit and vegetables

Abstract Perception of fruit and vegetable flavor is a composite of sensory responses in the nose and mouth to aroma and taste. A diverse array of fruit and vegetable constituents including acids, sugars, volatiles and many other compounds individually elicit sensory responses that are recognized in total as flavor. Accumulation of these compounds during development as well as dynamic changes during ripening and/or senescence are determined in large part by the genetics of each species as well as developmental stage at harvest. However, other factors that influence development prior to harvest subsequently impact flavor. For horticultural crops, environment, cultural practices, agrichemicals and nutrition are some of the factors impacting flavor through effects on plant development.

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