Abstract: Hypoxia is one of the major measures applied in the conventional controlled atmosphere storage technology, which can remarkably prolong the storage period of fruits and alleviate the symptoms of postharvest physiological disorders. In a controlled atmosphere, hypoxia can lower fruit respiration rate and ethylene production, delay fruit ripening and senescence, and well maintain fruit quality attributes including firmness, soluble solid content, titratable acidity and ascorbic acid content. However, low levels of oxygen are generally considered to be a negative factor for the flavor quality of fruits. This paper reviews the effects of low oxygen in controlled atmosphere storage on the biosynthesis of major sugars, organic acids and volatile aroma components in fruits, and their underlying biochemical and molecular mechanisms, so as to provide a theoretical reference for improving the flavor of fruits under controlled atmosphere storage.

Key words: controlled atmosphere storage; hypoxia; sugar; organic acid; aroma; flavor quality