PESISPhoto-Electron Spectroscopy of the Inner Shell
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The acetaldehyde is formed during fruit ripening, but is also responsible for the production of typical aromas during this process (PESIS, 2005).
Ethanol is a natural component which is classified as a safe substance, and it also has the advantage that its application is of low cost (Pesis, 2005; Xu et al., 2012) compared to other approaches, such as the use of 1-MCP or heat treatment.
Furthermore, at higher temperature, more organic acids are used as substrate in respiration (Pesis et al., 1999) thus resulting in higher pH.
Production of ethanol, ethylene and acetaldehyde might be beneficial for postharvest fruit quality (Pesis et al., 2005).
This condition promotes the formation and accumulation of acetaldehyde, which polymerizes tannin molecules, removing the astringency of fruits (PESIS et al., 1986).
Attempts have been made to reduce chilling sensitivity by different postharvest techniques such as heat shock (Rab and Saltveit, 1996), anaerobic shock treatments (Pesis et al., 1994), chemicals treatment (Saltveit et al., 2004) and hot air, vapor and water treatments (Woolf, 1997), storage conditions (Rab et al., 2010), packaging and waxing (Petracek et al., 1998).
[4.] Burdon JN, Dori S, Lomaniec E, Marinansky R and E Pesis Effect of prestorage treatments on mango fruit ripening.