Postharvest stress offers new opportunities to improve fruit and vegetable flavor

Flavor is one of the most important quality attributes of fresh fruits and vegetables. Despite advances in cold chain management, maintaining aroma and taste during storage and distribution remains a significant challenge for the fresh produce industry.

According to a recent review, selected abiotic stresses applied after harvest may serve as effective tools to enhance flavor characteristics. The study evaluates the effects of environmental fluctuations, mechanical injury, non-thermal technologies and chemical elicitors on the production of volatile organic compounds that contribute to aroma development.

The authors describe how these stress factors can redirect metabolic pathways, transforming primary precursors into secondary volatile compounds that shape sensory perception. Particular attention is given to the biochemical mechanisms behind the dual role of stress, which can either improve or degrade flavor quality depending on how it is managed.

The review also establishes a strategic framework for using postharvest abiotic stress as an active quality management approach. Beyond extending shelf life, this strategy could help strengthen aroma profiles and improve the overall eating experience of fresh fruits and vegetables.

Source

Wu, L., Guo, J., Zhang, L., Cheng, H., Ye, X., & Sun, Y. (2026). Postharvest abiotic stress reshaping flavor profiles in fresh fruits and vegetables: Challenges beyond shelf life. Critical Reviews in Food Science and Nutrition. Taylor & Francis.