The role of phenolics in the postharvest physiology of fruits and vegetables. A review

During the processing and storage of fruits and vegetables the reactivity of phenolic compounds, often coupled with the activity of polyphenol oxidase, is responsible for some phenomena affecting the colour, taste and nutritional value of the plant products. In addition, this reactivity can affect the resistance characteristics of fruits and vegetables against storage fungi. This paper reviews: (i) the role and the metabolism of preexisting phenolics during the cold storage of fruits and vegetables; (ii) the metabolism of the same compounds in stored plant material affected by physiological and fungal diseases; (iii) the potential practical application of these natural substances as fungicides and/or biochemical markers which can lead to improvements in storage technologies of fresh fruits and vegetables