Fruits and vegetables are important sources of nutrients, such as vitamins, minerals, and bioactive compounds, and provide many health benefits. However, due to non-optimal post-harvest management, ...large quantities of fresh or fresh-cut fruits and vegetables experience a decline in their quality and nutritional value before they reach the consumer. This Special Issue covers technologies for the harvesting, handling, and storage of vegetables, including storage strategies such as active packaging, edible coatings, the application of nanotechnology in the post-harvest of vegetable crops, and others, with the aim of improving the shelf-life of fresh and fresh-cut fruits and vegetables.
The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural ...products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.
The thermal response of mango fruit varies according to the ripening stage at harvest. In addition, some markets require hydrothermal treatment for pest control, followed by fast cooling systems, ...which makes fruit temperature control a complex process. The objectives of this study were to develop an artificial mango for remote and real time monitoring of fruit and air temperatures and environmental relative humidity. The artificial fruit was developed according to ‘Tommy Atkins’ mango peel and flesh thermophysical behavior at different ripening stages. The artificial peel tissue was mimicked with poly lactic acid containing 5 % of wood powder, the flesh was obtained with 15 % agar and the seed was the sealed on-board electronic system for the peel, flesh, seed and environmental temperature sensors. The wireless transmission of data between the artificial fruit and the server was carried out using a transceiver, via Wi-Fi. The artificial fruit was used to simulate commercial conditions without or with hydrothermal treatment, followed by storage at 12 °C. The artificial fruit reached the recommended storage temperature of 12 °C after 300 minutes, which was the same time observed for ‘Tommy Atkins’ mango, at different ripening stages, subjected to hydrothermal and cooling treatments. The synergistic application of artificial fruit with on-board electronic and web-mobile systems is an innovative solution for real time monitoring fruit temperature under commercial conditions. The technology can be adjusted to other fruit species to ensure proper application of the cold chain and high fruit quality to consumers.
•Artificial fruit can be used to monitor mango peel and flesh temperatures.•Artificial fruit can be used to monitor environmental temperature.•Artificial fruit can be used to predict mango cooling behavior.•The electronic artificial fruit can be used to monitor the mango cold chain.
The postharvest diseases of citrus fruit cause considerable losses during storage and transportation. These diseases are managed principally by the application of synthetic fungicides. However, the ...increasing concern for health hazards and environmental pollution due to chemical use has required the development of alternative strategies for the control of postharvest citrus diseases. Management of postharvest diseases using microbial antagonists, natural plant‐derived products and Generally Recognized As Safe compounds has been demonstrated to be most suitable to replace the synthetic fungicides, which are either being banned or recommended for limited use. However, application of these alternatives by themselves may not always provide a commercially acceptable level of control of postharvest citrus diseases comparable to that obtained with synthetic fungicides. To provide more effective disease control, a multifaceted approach based on the combination of different postharvest treatments has been adopted. Actually, despite the distinctive features of these alternative methods, several reasons hinder the commercial use of such treatments. Consequently, research should emphasize the development of appropriate tools to effectively implement these alternative methods to commercial citrus production.
•Fruit ripening of jujube is regulated by abscisic acid and ethylene.•Mechanical injuries accelerate quality deteriorate and fungal infection.•Antioxidant system plays a vital role in the ...preservation of fresh jujube fruit.•Combined postharvest methods have good potential to enhance fruit storage quality.
Fresh jujube fruit is popular in the food market due to its delicious flavor, crisp texture, and high nutritional values. However, fresh jujube fruit is susceptible to quality deterioration in the postharvest supple chain due to its ripening and senescence, chilling injury, mechanical injury, fungal decay and their combination, which cumulatively leads to quality loss including water loss, softening, browning and even decay. In order to maintain the postharvest quality and extend the shelf-life of fresh jujube, effective postharvest technologies involving quality assessment, and preservation treatments are essential. This review presents postharvest physiological characteristics of jujube fruit, analyses the process of quality deterioration including water loss, browning, chilling injury, mechanical injury and pathogenic microorganisms, summarizes the non-destructive assessment technologies and preservation strategies for fresh jujube fruit including physical and chemical treatment as well as biological control. The quality degradation process of fresh jujube fruit is complex, which is affected by its internal quality and storage conditions. In order to achieving better preservation quality, multi-effect treatments and composite methods such as physical techniques combined with chemical treatments or biological control strategies are highly recommended.
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Purpose: The growing attention and interest in alternatives for chemical preservatives with natural types has led to numerous studies on essential oils and plant extracts. Strawberries, due to their ...high respiration and metabolic activity, and high water content, are highly sensitive to microbial contamination. Research Method: An experiment was conducted to investigate the effect of the essential oils of some medicinal plants on the fungus Aspergillus sp. in strawberry fruit in in vivo and in vitro conditions as a factorial form in a completely randomized design with three replications. The first factor included the type of essential oil: frankincense, ginger, cinnamon, and tarragon essential oils, and the second factor included the concentration of essential oil at five levels (0, 200, 400, 600, and 800 µL.L-1). Findings: In vitro results showed that with the increase in the concentration of plant essential oils, their antifungal activity increases. As a result, the lowest fungus colony diameter was obtained from the concentration of 800 µL.L-1 of essential oil. A comparison of the average type of essential oil showed that cinnamon essential oil had more antifungal activity than other essential oils used, so that at any level (200 to 800 µL.L-1), it caused a 100% inhibition of Aspergillus sp. growth. In vivo, results showed that the best appearance of the fruit and the highest soluble solids were recorded from the concentration of 800 µL.L-1 of essential oil. Cinnamon essential oil treatment resulted in the best fruit appearance, the highest soluble solids, and the highest levels of antioxidants, anthocyanin, and sugar compared to frankincense essential oil. Research limitations: There were no limitations. Originality/Value: Among the essential oils, cinnamon essential oil showed better antifungal activity against Aspergillus sp., which causes strawberry fruit spoilage. Therefore, it can be used as a substitute for chemical fungicides, although other essential oils may also be effective.
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