Sulfur dioxide maintains postharvest aroma quality of table grapes by modulating the lipoxygenase pathway and ethanol metabolism

Key Points

• Aroma quality in table grapes is preserved through the modulation of the lipoxygenase pathway.
• Sulfur dioxide treatment results in enhanced aroma, optimizing postharvest processes with greater flavor.
• Analysis showcases the influences on ethanol metabolism, impacting overall grape quality postharvest.
• Findings may enable improved storage techniques, enhancing marketability for table grapes in the supply chain.