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Profiling of metabolites that contribute to the taste and odor of fruit products is important to produce the desired products. In this study, volatile and non-volatile compounds were analyzed using SPME/GC-MS and UHPLC-Q-Exactive-orbitrap-MS/MS, respectively. A total of 59 volatiles (including alcohols, aldehydes, acids, terpenes, ketones, phenols, and hydrocarbons et al.) and 18 non-volatiles (including phenolic acids, flavones, flavonoids, glucosides, phenols, and quinic acid derivatives et al.) were detected in dried Kirkir fruits. The binding interactions between the key volatiles and the detected non-volatiles with taste and olfactory receptors were also evaluated. Based on the molecular docking, 11 volatile compounds may contribute to the overall odor, while 16 non-volatile compounds may contribute to the taste of the Kirkir fruits. In conclusion, in silico studies can serve as a powerful technique for understanding mechanisms of interaction and predicting the key phytochemicals that contribute to the odor and taste of fruits., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential interests: Harron Elrasheid Tahir reports equipment, drugs, or, supplies was provided by Jiangsu University. Haroon Elrasheid Tahir reports a relationship with National Natural Science Foundation of China that includes: if there are other authors, they declare, that they have no known competing financial interests or personal relationships that could have appeared to inflence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Gums are a class of naturally occurring polysaccharides/carbohydrate polymers derived from renewable sources, which have the capacity to hydrate in water either by forming a gel or stabilizing emulsion systems. Among the substitutes recently considered to replace the application of petroleum-derived polymers against postharvest diseases and shelf life extension, gums and their derivatives have been considered as promising biocontrol products. Polysaccharide gum coatings provide a semipermeable barrier on the surface of produce to reduce respiration rate, weight loss and maintain the nutritional value. Gums have been used as excellent vehicles for active substances, also controlling the speed of diffusion of these, and improving the control of the maturation of fruit and vegetable. Additionally, plant extracts, essential oils, phenolic compounds, and vitamins can be incorporated into polysaccharides edible coatings in order to improve their mechanical barrier, antioxidant and antimicrobial properties. Gums have many advantages over the synthetic polymers, because they have been approved as GRAS by FAO, and their use is safe for the consumer and eco-friendly. This review aims to highlight the most relevant and current information in the use of polysaccharides in postharvest shelf life extension and preservation of overall quality of fruits and vegetables., (Copyright © 2019 Elsevier Ltd. All rights reserved.)