Understanding citrus aroma: Changes induced by postharvest treatments of fresh fruit

Citrus fruit are among the most economically important crops globally, with substantial production and trade volumes. Due to their high yield and concentrated harvest period, a portion of the fruit undergo postharvest treatments to improve their shelf life. However, during the treatments, the reduction in the content of unique aroma compounds and the formation of off-flavors may decrease their commercial value. Given that aroma quality is a decisive factor in determining the marketability of citrus fruit, implementing effective postharvest treatments is essential for maintaining fruit quality and enhancing their commercial value. This study systematically reviews the effects of different postharvest treatments aimed at extending the shelf life of citrus, including cold storage, coating and packaging, and pre-storage treatments (heat treatment, irradiation treatment, electrical treatment, ultrasound treatment, and ethylene/ethephon treatment) on the aroma quality of citrus fruit. By exploring the alterations in the aroma profile induced by these technologies, this review provides a theoretical framework for optimizing postharvest aroma preservation, supporting both quality maintenance and product value enhancement in the citrus industry.