Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated functional groups. Although they are well‐recognized to exhibit key human health benefits, they cannot be synthesized in the human body and must be obtained from the diet. Fruit and vegetables are the primary dietary sources of carotenoids because plants automatically synthesize these compounds to protect cells from oxidative damage that may occur upon photosynthesis due to light. Biosynthesis and accumulation of carotenoids in plants begin during cultivation through postharvest storage. However, these compounds naturally degrade upon plant senescence and also during food processing (e.g., blanching, pasteurization, and drying). In this article, evolution of carotenoids during cultivation, postharvest storage, and food processing is comprehensively reviewed. Appropriate conditions and methods to cultivate, store, and process fruit and vegetables to help retard carotenoid degradation and enhance carotenoid biosynthesis are also reviewed and identified.

中文翻译：

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栽培、收获后储存和食品加工过程中植物类胡萝卜素的进化：综述

自然界中的类胡萝卜素主要是可能含有氧化官能团的 C40 烃。尽管它们被公认为对人类健康具有重要的益处，但它们不能在人体内合成，必须从饮食中获取。水果和蔬菜是类胡萝卜素的主要膳食来源，因为植物会自动合成这些化合物以保护细胞免受光合作用时可能发生的氧化损伤。植物中类胡萝卜素的生物合成和积累是在栽培过程中通过收获后储存开始的。然而，这些化合物会在植物衰老和食品加工（例如，热烫、巴氏杀菌和干燥）过程中自然降解。本文全面回顾了类胡萝卜素在栽培、采后储存和食品加工过程中的演变。