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Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning during storage due to mechanical damage and the loss of protective outer skin, adversely affecting their marketability and shelf life. Methyl jasmonate (MeJA) is currently extensively used for food preservation, but it has not been used in Chinese water chestnuts. This study investigated the effect of MeJA treatment on the quality of fresh-cut CWCs. Fresh-cut CWCs immersed in 20 μM MeJA solution for 10 min and stored at 10°C for 5 d effectively delayed the yellowing process, reduced the respiration rate, and minimized the weight and soluble solids loss during storage. In addition, MeJA treatment induced the activities of superoxide dismutase (SOD) and catalase (CAT), which improved the antioxidant capacity of fresh-cut CWCs and inhibited the generation of reactive oxygen species (ROS). Meanwhile, MeJA treatment inhibited the activities of phenylalanine aminotransferase (PAL), polyphenol oxidase (PPO) and peroxidase (POD). The results of quantitative real-time PCR (qRT-PCR) showed that MeJA down-regulated the expression of CwCHS1, CwCHS2, CwCHS3 and CwCHI2 in freshly cut CWCs and inhibited the accumulation of flavonoids, thus delaying the surface discoloration of freshly cut CWCs. [ABSTRACT FROM AUTHOR]

Minimally processed products are highly convenient, and fresh-cut fruits coated with the synbiotic film have many advantages. This study investigated the film-forming components and preservation ability of Da Xanh pomelo and Thai jackfruit fresh-cut by synbiotic pectin film. The results showed that PA70 film combined with 1.5% FOS (fructooligosaccharides) had the highest number of viable cells of L. plantarum after 30 days of storage at 5 °C. The number of probiotic cells existing on fresh-cut products of Da Xanh pomelo and Thai jackfruit was always high (> 8 log CFU/g) and stable during 10 days of storage. In addition, jackfruit and pomelo fresh-cut preserved with probiotic film also showed probiotic activity in simulated stomach and small intestine medium with the number of probiotic cells (> 6 log CFU/g) and survival cell ratio after 4 h in small intestine medium reached 81.20 ± 0.92% (pomelo) and 82.16 ± 0.94% (Thai jackfruit). [ABSTRACT FROM AUTHOR]

Abstract This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from −8.13 to 18.64, a* from −1.85 to 22.35, and b* from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (

The aim of this study was to find a purely natural and effective preservative that could be used in fresh-cut apples extracting proanthocyanidin (PC) components from black chokeberry (Aronia melanocarpa (Michx.) Elliott) using DESs (deep eutectic solvents). DM130 microporous resins were used in purification experiments to obtain proanthocyanidin purifiers with a higher content. To investigate the free radical scavenging ability (DPPH, ·OH, O2−, ABTS) of the resulting proanthocyanidin purifiers, experiments were conducted due to their potent antioxidant properties. The results show that the polyphenol extract from black chokeberry demonstrated an excellent antioxidant capacity, with more than 95% scavenging of DPPH, ABTS and superoxide anion at concentrations above 0.1 mg/mL. Furthermore, the antibacterial efficacy of the product was also evaluated. The results of this study on the inhibitory ability of bacteria demonstrated that PC exhibited superior inhibitory efficacy against E. coli and S. aureus, with inhibitory circles of 16 ± 0.11 mm and 18 ± 0.09 mm, respectively. Conversely, PC demonstrated no inhibitory efficacy against A. niger and Penicillium sp. Finally, the effect of PC in preserving fresh-cut apples was tested in terms of weight loss, hardness, appearance and total number of microorganisms. The results demonstrated a 26.44% reduction in weight loss and a 13.5% increase in hardness, as well as a 98% reduction in total bacterial counts in apple pieces treated with 5 mg/mL of PC in comparison to those left untreated. [ABSTRACT FROM AUTHOR]

This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from −8.13 to 18.64, a* from −1.85 to 22.35, and b* from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan‐based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh‐cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes. [ABSTRACT FROM AUTHOR]

To accurately evaluate the role of storage temperature in improving the quality of fresh-cut fruits and vegetables, the effects of two storage temperatures (5 °C and 15 °C) on the phenylpropanoid pathway and sucrose metabolism in fresh-cut melon (cv. Yugu) cubes were determined. A higher temperature (15 °C) expedited sucrose decomposition in the melon cubes at the early stage of storage, resulting in higher levels of glucose and fructose. This effect was corroborated by increased activities of acid invertase (AI), neutral invertase (NI), and sucrose synthase cleavage (SS-c), along with higher expressions of CmAI1/2, CmNI1/2, and CmSS1/2 in the melon cubes at 15 °C. Additionally, the higher activity and gene expression of hexokinase in melon cubes at 15 °C led to an increase in the utilization rate of sugars toward downstream metabolic pathways. Moreover, the melon cube storage at 15 °C elevated the activities and gene expressions of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H), and 4-coumaric acid: CoA ligase (4CL), thereby increasing the synthesis of phenolics. Sucrose showed a significant negative correlation with PAL, C4H, and 4CL, as well as with CmPAL5/7 and CmC4H1/3. However, hexokinase displayed a significant positive correlation with PAL, C4H, and 4CL, as well as with CmPAL1, CmPAL3-9, CmC4Hs, and Cm4CLs. These findings demonstrate that a higher-temperature storage of melon cubes can accelerate the phenylpropanoid pathway and sucrose metabolism by regulating the activity and gene expression of related enzymes, thereby inducing phenolic accumulation. These results also indicate that lower-temperature storage is not conducive to the conversion of sugars into phenolics in fresh-cut melon. Therefore, the temperature can be appropriately and briefly raised in the production and preservation process of fresh-cut melon to obtain higher levels of phenolics. [ABSTRACT FROM AUTHOR]

This study investigated the impact of pulsed light (PL) applied at a fluence of 4–12 J cm−2 (complying with U.S. Food and Drug Administration standards) on fresh‐cut watermelon, focusing on its efficacy in inactivating various food‐borne pathogenic gram‐positive (Escherichia coli and Staphylococcus aureus) and gram‐negative (Listeria monocytogenes and Salmonella) bacteria. The inactivation data were used to fit the log‐linear and Weibull kinetic models. Additionally, the impact of PL on physicochemical properties, lycopene content, total phenolic content, antioxidant activity, and pectin methylesterase (PME) residual activity (RA) was studied. The results demonstrated that the inactivation rate increases with the increase in fluence. Salmonella was most sensitive to PL, resulting in a reduction of 2.55 ± 0.08 log CFU g−1 and a higher kmax, whereas S. aureus was most resistant, with a reduction of 1.87 ± 0.24 log CFU g−1 and a lower kmax. The Weibull model was the best to predict the inactivation kinetics based on standard statistics and information theory criteria. For all assayed food‐borne pathogens, the inactivation curve showed non‐linearity with upward concavity except for L. monocytogenes, which followed a concave downward curve (β >1). Results showed that PL was effective in the retention of color, firmness, pH levels, total soluble solids, and titratable acidity, and also had a positive effect on enhancing the levels of essential components such as lycopene, total phenolic compounds, and antioxidant activity. Additionally, the PME RA significantly decreased with an increase in fluence due to structural modification. Therefore, PL can be explored to enhance fresh‐cut watermelon's safety and quality attributes. Practical Applications: The implementation of this research holds significant potential for practical benefits in the fresh‐cut fruit industry. The findings could revolutionize processing practices, ensuring enhanced microbial safety, enzyme inactivation, and an extended shelf‐life of fresh‐cut watermelon. The study strongly contributes to preserving the desirable texture, color, and overall quality of the product, enhancing the retention of lycopene and other valuable antioxidants by standardizing the pulsed light treatment parameters while adhering to U.S. Food and Drug Administration standards for food application. Moreover, this research will scientifically contribute to addressing the critical challenges of foodborne outbreaks in the fresh‐cut fruit sector while providing consumers with a healthy, convenient food choice. [ABSTRACT FROM AUTHOR]

Shortwave ultraviolet light (UV-C) disinfection is an emerging technology used to enhance food safety by reducing the pathogen load. Computational fluid dynamics (CFD) served as a numerical simulation tool to calculate the average radiation intensity within a disinfection chamber. The resulting CFD data was employed to estimate the UV-C inactivation kinetic parameters for Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Experimental procedures involved irradiating bacterial suspensions with UV-C doses ranging from 0 to 6.028 kJ/m2. The inactivation of S. Typhimurium was described using a log-linear equation, while UV-C survival curves for E. coli O157:H7 and L. monocytogenes were best fitted to Weibull model. Subsequently, the integration of CFD simulations and kinetic parameters enabled the estimation of UV-C doses approaching 6 kJ/m2 for the treatment of fresh-cut 'Tommy Atkins' mangoes inoculated with the mentioned microorganisms. This integrated approach partially predicted the inactivation of pathogens on the surface of mango spears. [ABSTRACT FROM AUTHOR]

Insufficient disinfection of fresh-cut spinach poses significant health risks, along with potential issues like odor, color changes, and softening during short-term storage. To address these challenges, boric acid solutions were explored as an alternative to chlorine washes, which are known to produce toxic compounds. Among various concentrations, 1 % boric acid exhibited the most effective microbial inactivation, leading to substantial reductions in total mesophilic aerobic bacteria, total yeast and mold, and Enterobacteriaceae counts, with reductions of 1.64, 1.38, and 1.77 logs, respectively. Additionally, washing spinach leaves with this solution for 1 min maintained quality parameters, with enhanced antioxidant activity (55.26 mg kg−1 Trolox equivalent), increased total phenolic content (1214.06 mg kg−1 gallic acid equivalent), retention of chlorophyll a (839.16 mg kg−1), chlorophyll b (539.61 mg kg−1) and ascorbic acid content (264.72 mg kg−1). Mechanical properties such as puncture strength (1.81 N) and puncture distance (52.78 mm) also showed favorable outcomes, alongside optimal moisture content at 89.81 %. Notably, residual boric acid content was lowest in spinach leaves (1252.49 mg kg−1) and highest in the wash water (53.88 mg kg−1) after treatment. Scanning electron microscopy images demonstrated maintained tissue integrity, while Hunter Lab readings indicated minimal color changes post-washing. Additionally, sensory evaluations and various physicochemical analyses further supported the efficacy of boric acid washing. Consequently, washing spinach leaves with a 1 % boric acid solution for 1 min yielded favorable results across multiple quality parameters. These findings suggest the potential of boric acid as a safe and effective alternative disinfectant in the fresh-cut produce industry, highlighting its practical implications for food safety and quality. Future research should focus on exploring long-term effects and optimizing washing protocols for broader applications.

Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first time in fresh-cut Yuluxiang pear (Pyrus bretschneideri Rehd.) to assess effects on fruit quality. OFFF-treated samples showed significant retention of firmness, titratable acid, soluble solid content, and weight. Moreover, OFFF maintained the original fruit color, inhibited the decline of total phenol, reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging power, and diminished polyphenol oxidase and peroxidase oxidase activities. Furthermore, OFFF treatment effectively inhibited microbial growth. OFFF-treated samples also displayed better sensory quality. Considering cost and effectiveness, the most suitable concentrations of OFFF extract for fresh-cut Yuluxiang pear preservation were 0.7 and 0.9 mg/mL. The results indicate that OFFF treatment may be a potent strategy to inhibit browning and enhance nutritional properties of fresh-cut pear fruit.

The application of hydrogen-rich water (HRW) can extend the shelf life of fruits and vegetables. This study aims to investigate the effects of HRW on the quality of fresh-cut Gastrodia elata during low-temperature (4°C) storage. The results indicate that HRW treatment inhibited the decrease in weight loss and the increase in respiration rate, and also slowed down the decrease in total acidity and total soluble solids. HRW treatment could reduce the generation of superoxide anions and hydrogen peroxide, enhance the activity and expression of antioxidant-related enzymes such as superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase, monodehydroascorbate reductase, and dehydroascorbate reductase, and increase the content of non-enzymatic antioxidant substances, ascorbic acid and glutathione, while decreasing the activity and expression of peroxidase and polyphenol oxidase. Furthermore, HRW treatment not only inhibited the reduction in ADP and ATP content and energy charge but also attenuated the increase in AMP content. It also slowed down the decrease in the activities of H+-ATPase, succinate dehydrogenase, Ca2+-ATPase, and cytochrome C oxidase. In conclusion, these results demonstrate that HRW treatment enhances the energy levels and effectively mitigates oxidative damage, thereby preserving postharvest quality of fresh-cut G. elata. [ABSTRACT FROM AUTHOR]

The demand for convenient and ready-to-eat food has increased, including fresh-cut fruit and vegetables. At the same time, people are also becoming more health-conscious and are aware of the positive impact of healthy food choices on their well-being. Fresh-cut fruit and vegetables are seen as a healthy and convenient option that allows people to meet their nutritional needs without sacrificing their busy lifestyles. This study examines the use of sustainable fertilization practices for growing melons and the application of edible coatings on fresh-cut fruit to preserve their freshness and levels of sugar and organic acids during storage. The cv. 'Kırkağaç' melon was used as the plant material. In the current study, the materials needed for preharvest fertilizer applications (humic acid, liquid worm fertilizer, and organomineral fertilizer) were obtained from a commercial company. The materials needed for postharvest edible coating (sodium alginate, pectin, and carob gum) were obtained from a different company. According to the results, the total sugar content of the melons increased as they ripened, but the application of an edible pectin coating helped to control this increase in sugar content better than the other treatments. This is because the pectin coating slowed down the ripening process by reducing the rate of respiration and ethylene release. The results of the study indicated that there were significant differences (p < 0.05) observed between the control group and the samples treated with edible coatings in all parameters measured. In summary, this study suggests that sustainable fertilization practices could be a viable option for cultivating melons, and that edible coatings could be used as novel materials in commercial treatments to maintain the quality of fresh-cut melons during storage. [ABSTRACT FROM AUTHOR]

Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus peel extract (1, 1.5, 2, 2.5 and 3 g/L) were selected to ensure storage quality; and the physical and chemical properties of fresh-cut sweetpotato slices were analysed. A concentration of 2 g/L of citrus peel extract significantly inhibited the browning of fresh-cut sweetpotatoes. The results showed that the browning index and textural characteristics of fresh-cut sweetpotatoes improved significantly after treatment with citrus peel extract; all the citrus peel extract solutions inhibited browning to some extent compared to the control. In addition; LC-IMS-QTOFMS analysis revealed a total of 1366 components in citrus peel extract; the evaluation of citrus peel extract monomeric components that prevent browning in fresh-cut sweetpotato indicated that the components with better anti-browning effects were citrulloside, hesperidin, sage secondary glycosides, isorhamnetin and quercetin. The molecular docking results suggest that citrullosides play a key role in the browning of fresh-cut sweetpotatoes. In this study, the optimum amount of citrus peel extract concentration was found to be 2 g/L. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Methyl jasmonate (MeJA), as a natural endogenous substance and a signal molecule, plays an important role in stress response and development in plant. The effect of MeJA fumigation (100 μmol/L, treatment at 20 ℃ for 20 h) on phenylpropanoid pathway during storage of 'Xizhoumi-17' melon was assayed in this study. Results showed that MeJA treatment significantly increased the total phenolics content, and enhanced the activities of phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H) and 4-coumarate: CoA ligase (4CL) (P

The aim of this study was to find a purely natural and effective preservative that could be used in fresh-cut apples extracting proanthocyanidin (PC) components from black chokeberry (Aronia melanocarpa (Michx.) Elliott) using DESs (deep eutectic solvents). DM130 microporous resins were used in purification experiments to obtain proanthocyanidin purifiers with a higher content. To investigate the free radical scavenging ability (DPPH, ·OH, O2−, ABTS) of the resulting proanthocyanidin purifiers, experiments were conducted due to their potent antioxidant properties. The results show that the polyphenol extract from black chokeberry demonstrated an excellent antioxidant capacity, with more than 95% scavenging of DPPH, ABTS and superoxide anion at concentrations above 0.1 mg/mL. Furthermore, the antibacterial efficacy of the product was also evaluated. The results of this study on the inhibitory ability of bacteria demonstrated that PC exhibited superior inhibitory efficacy against E. coli and S. aureus, with inhibitory circles of 16 ± 0.11 mm and 18 ± 0.09 mm, respectively. Conversely, PC demonstrated no inhibitory efficacy against A. niger and Penicillium sp. Finally, the effect of PC in preserving fresh-cut apples was tested in terms of weight loss, hardness, appearance and total number of microorganisms. The results demonstrated a 26.44% reduction in weight loss and a 13.5% increase in hardness, as well as a 98% reduction in total bacterial counts in apple pieces treated with 5 mg/mL of PC in comparison to those left untreated.

To accurately evaluate the role of storage temperature in improving the quality of fresh-cut fruits and vegetables, the effects of two storage temperatures (5 °C and 15 °C) on the phenylpropanoid pathway and sucrose metabolism in fresh-cut melon (cv. Yugu) cubes were determined. A higher temperature (15 °C) expedited sucrose decomposition in the melon cubes at the early stage of storage, resulting in higher levels of glucose and fructose. This effect was corroborated by increased activities of acid invertase (AI), neutral invertase (NI), and sucrose synthase cleavage (SS-c), along with higher expressions of CmAI1/2, CmNI1/2, and CmSS1/2 in the melon cubes at 15 °C. Additionally, the higher activity and gene expression of hexokinase in melon cubes at 15 °C led to an increase in the utilization rate of sugars toward downstream metabolic pathways. Moreover, the melon cube storage at 15 °C elevated the activities and gene expressions of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H), and 4-coumaric acid: CoA ligase (4CL), thereby increasing the synthesis of phenolics. Sucrose showed a significant negative correlation with PAL, C4H, and 4CL, as well as with CmPAL5/7 and CmC4H1/3. However, hexokinase displayed a significant positive correlation with PAL, C4H, and 4CL, as well as with CmPAL1, CmPAL3-9, CmC4Hs, and Cm4CLs. These findings demonstrate that a higher-temperature storage of melon cubes can accelerate the phenylpropanoid pathway and sucrose metabolism by regulating the activity and gene expression of related enzymes, thereby inducing phenolic accumulation. These results also indicate that lower-temperature storage is not conducive to the conversion of sugars into phenolics in fresh-cut melon. Therefore, the temperature can be appropriately and briefly raised in the production and preservation process of fresh-cut melon to obtain higher levels of phenolics.

Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower (W), floret (F), quarterly cut floret (QF) and shredded floret (FS) of broccoli, were stored for 0, 1, 2 and 3 day (s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin (RAA), neoglucobrassicin (NEO), and glucobrassicin (GBC) and accounting for 52.69%, 20.12% and 14.99% of the total GLS (21.92 ± 0.48) μmol · g-1DW, respectively. FS had the sharpest decrease in GLS after three days of storage (6.55 ± 0.37) μmol · g-1DW, while QF had the least (10.16 ± 0.33) μmol · g-1DW. All GLS components decreased over storage, except for 4-methoxyglucobrassicin (4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.

This research aimed to classify melon fruit of the cultivar TM-A94 (Cucumis melo var cantalupensis) into marketable, suitable to produce fresh-cut fruit, or storage loss by employing convolutional neural network models. For this purpose, melon fruit were harvested and stored at three different temperatures (1, 4, and 12 °C). Fruit were evaluated for marketability, inner qualities, and taste at harvest and throughout cold storage. Images of all evaluated fruit were acquired, labeled according to the proposed classification, and preprocessed. The proposed models consisted of consecutive basic convolutional modules and different input sizes (224 × 224 × 3, 112 × 112 × 3, and 56 × 56 × 3). Furthermore, SqueezeNet classifier was evaluated using the transfer learning approach. Different learning rates, optimizers, and weight decay levels were tested with the studied models to choose the optimum training settings. Augmentation techniques were used to expand the acquired dataset. fivefold cross-validation was used to validate the models through optimization and training. The final validation accuracies were 90, 90, 86, and 86.33% for the trained SqueezeNet, 224p, 112p, and 56p models, respectively. Confusion matrices showed that SqueezeNet and 224p could detect the marketable class sufficiently, with an F1-score reaching 94.67 and 92.98%, respectively. However, the highest mispredictions among all models were observed between the marketable class and the class suitable to produce fresh-cut. Additionally, the results suggest using high-resolution images (224 × 224 or more) for similar classification tasks in melon fruit. [ABSTRACT FROM AUTHOR]

BACKGROUND: Biofortification of vegetables is an important innovation technique in the horticultural sector. Vegetables can be a vector of different minor elements that have beneficial effects on human health. Selenium (Se) is an important element for human nutrition and plays a significant role in defence mechanisms. The aim of this work was to investigate the effect of Se in the nutrient solutions on the crop biofortification ability, yield, and quality parameters of four baby leafy vegetables destined to the minimally processed industry. Experiments were performed on lamb's lettuce, lettuce, wild rocket, and spinach. These crops were cultivated in the floating systems with nutrient solution enriched with 0, 2.6, 3.9, and 5.2 μmol L−1 Se provided as sodium selenate. RESULTS: At harvest, Se concentrations, yield, nitrate concentration, sugars, and some mineral elements were measured. Data collected and analyses showed that yield, nitrate, sucrose, and reducing sugars were not affected by Se treatments, even if varied among species. Se concentrations linearly increased in leaves of different species by increasing the Se concentration in the nutrient solution. Rocket was the species with the highest accumulation ability and reached a concentration of 11 μg g−1 fresh weight Se in plants grown with 5.2 μmol L−1 Se. CONCLUSION: A floating system with Se‐enriched nutrient solution is an optimal controlled growing biofortification system for leafy vegetables. The accumulation ability decreased in different species in the order wild rocket, spinach, lettuce, and lamb's lettuce, highlighting a crop‐dependent behaviour and their attitude to biofortification. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Preservation and microorganism control of fresh-cut fruit pose a persistent challenge in the food industry. To address this issue, we prepared a β-cyclodextrin (β-CD) inclusion complex containing carvacrol using a coprecipitation method and employed it for the non-contact fumigation of fresh-cut Shatangju mandarin slices. This biodegradable and safe preservative offers an effective means to combat spoilage and ensure product quality. We confirmed the formation of the encapsulated structure of the inclusion complex through various characterization methods, including scanning electron microscopy (SEM), Fourier transform-infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential thermal analysis (DTA). We also demonstrated the inhibitory effect of this preservative on Penicillium digitatum and its associated spoilage both in vitro and in vivo. The incidence and severity were significant lower in the inclusion complex-treated group (75.0% and 46.7%, respectively) compared to the group treated with pure carvacrol (100% and 69.2%, respectively). In addition, fruit freshness parameters and sensory evaluation showed that the inclusion complex treatment effectively maintained the overall quality of the fruit and achieved the highest consumer acceptance.

As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The environmental impact of food products is significantly affected by their packaging. Therefore, this study aimed to assess the effect of PLA (polylactic acid) film, as an alternative to petroleum-based bags, on the shelf-life of fresh-cut wild rocket and sea fennel grown in a cascade cropping system (CCS). To this end, wild rocket (main crop) was cultivated using either peat or compost as a growing medium. Sea fennel (secondary crop) was subsequently grown in a floating system with leachates from the primary crop as a nutrient solution. The leaves of both crops were harvested and packaged in OPP- (oriented polypropylene) or PLA-based bags and stored for 7 days at 4 °C. The leaves of wild rocket and sea fennel showed lower dehydration and lower respiration when compost was used as a growing medium or leachate. Wild rocket in compost increased in nitrate and vitamin C contents at harvest while leachates had scarce influence on their contents in sea fennel. After storage, regardless of the crop, no relevant detrimental changes were observed on leaves packaged with PLA, being a product microbiologically safer when compared to OPP. The bag type had almost no influence on most relevant phytochemical compounds. In conclusion, the use of a PLA-based film on minimally processed wild rocket and sea fennel leaves is a sustainable alternative to petroleum-based plastic for a short food supply chain. [ABSTRACT FROM AUTHOR]

Enzymatic browning has a considerable negative impact on the acceptability and marketability of freshly cut apples. However, the molecular mechanism by which selenium (Se) positively affects freshly cut apples in this regard is not yet clear. In this study, 0.75 kg/plant of Se-enriched organic fertilizer was applied to "Fuji" apple trees during the young fruit stage (M5, May 25), the early fruit enlargement stage (M6, June 25), and the fruit enlargement stage (M7, July 25), respectively. The same amount of Se-free organic fertilizer was applied as a control. Herein, the regulatory mechanism by which exogenous Se exerts its anti-browning effect in freshly cut apples was investigated. The results showed that the M7 treatment applied in Se-reinforced apples could remarkably inhibit their browning at 1 h after being freshly cut. Additionally, the expression of polyphenol oxidase (PPO) and peroxidase (POD) genes treated with exogenous Se was significantly reduced compared to controls. Moreover, the lipoxygenase (LOX) and phospholipase D (PLD) genes, which are involved in membrane lipid oxidation, were expressed at higher levels in the control. The gene expression levels of the antioxidant enzymes catalase (CAT), superoxide dismutase (SOD), glutathione Stransferase (GST), and ascorbate peroxidase (APX) were upregulated in the different exogenous Se treatment groups. Similarly, the main metabolites measured during the browning process were phenols and lipids; thus, it could be speculated that the mechanism by which exogenous Se produces its antibrowning effect may be by reducing phenolase activity, improving the antioxidant capacity of the fruits, and alleviating membrane lipid peroxidation. In summary, this study provides evidence regarding and insight into the response mechanism employed by exogenous Se to inhibit browning in freshly cut apples. [ABSTRACT FROM AUTHOR]

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Summary: Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in‐package cold plasma (generated in atmospheric‐pressure air by a low‐frequency −50 Hz‐dielectric barrier discharge operating at 30 kV) on the quality of minimally processed apples during refrigerated storage. Apple slices were subjected to the different treatments following a completely randomised design with a 3 × 3 factorial arrangement. The independent variables were the exposure time (0, 1 and 3 min) and the storage times (1, 4 and 7 days). Cold plasma treatments preserved the quality of the fruit, maintaining the tissue structure. Plasma treatment applied for 1 min rendered apple slices with the highest antioxidant content but only at day 1. Even though polyphenoloxidase activity was reduced by the treatment, it was not sufficient to stabilise the antioxidant content during storage. [ABSTRACT FROM AUTHOR]

Penelitian ini bertujuan untuk mengetahui pengaruh waktu dan konsentrasi ozon terhadap residu mankozeb buah melon fresh-cut. Memberikan penanganan yang baik dari segi kualitas pada buah melon fresh-cut menggunakan metode ozonated water dan untuk mengetahui jenis mikroba yang ada pada buah melon fresh-cut. Metodologi penelitian menggunakan analisis regresi linear berganda dengan bantuan software minitab 2016 dengan perlakuan pada konsentrasi larutan ozon 1.6 ppm, 0.8 ppm, 0.4 ppm, waktu perendaman 10 menit dan 20 menit, serta masa simpan pada suhu kamar selama 3 hari dan 5 hari, dengan 3 kali ulangan. Parameter dalam penelitian adalah kadar residu pestisida dan identifikasi mikroba dengan 16S rRNA. Hasil penelitian dapat ditarik kesimpulan bahwa penggunaan ozonasi pada berbagai kadar ppm tidak menunjukkan hasil yang berbeda nyata terhadap residu Mankozeb, tetapi berbeda nyata dengan kontrol (tanpa ozonasi) dan hasil identifikasi mikroba menunjukkan hasil galur Kocuria rhizophila (gram positif) sangat mendominasi buah melon fresh-cut karena resistensi jamur dari bahan aktif pestisida sehingga dapat menyebabkan kualitas buah menurun dan buah mudah terkontaminasi oleh mikroba.

The effect of exogenous γ-aminobutyric acid (GABA) and GABA synthesis inhibitor 3-mercaptopropionic acid (3-MP) on GABA metabolism and quality in fresh-cut pumpkin was investigated, and the possible mechanism was studied. The results indicated that exogenous GABA induced the accumulation of endogenous GABA and promoted the conversion of glutamic acid to GABA in fresh-cut pumpkin through the catalytic conversion of highly active glutamate decarboxylase (GAD). The 3-MP-treated pumpkin retained lower GABA content than the control, and the activities of GAD and GABA transaminase (GABA-T) were inhibited. The GABA-treated pumpkins possessed relatively lower polyamines (putrescine, spermine and spermidine) contents in comparison with the control during storage. 3-MP treatment restrained the activities of polyamine oxidase (PAO), diamine oxidase (DAO) and amino aldehyde decarboxylase (AMADH). These results demonstrated that GABA treatment could activate the polyamine degradation pathway and promote GABA enrichment in pumpkin. Meanwhile, no significant differences in maximum colony count, color, β-carotene content and soluble solids content were observed among treatments during storage, which suggested that exogenous GABA had little effect on the quality of fresh-cut pumpkin.

This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg−1 h−1 to 4.13% and 43.84 mg CO2 kg−1 h−1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g−1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples. [ABSTRACT FROM AUTHOR]

Effects of hydrogen sulfide (H2S) on the browning and quality maintenance of fresh-cut peach fruit were studied. The results showed that H2S treatment repressed the development of surface browning, suppressed the increase in respiration rate and weight loss, and delayed the decline of firmness while soluble solids content (SSC) and microbial growth were unaffected during storage. H2S treatment maintained higher contents of phenolic compounds, especially neo-chlorogenic acid, catechin, and quercetin, and delayed the degradation of phenolic compounds by enhancing the activities of phenolic biosynthesis-related enzymes and inhibiting the oxidative activities of polyphenol oxidase (PPO) in comparison with control. Moreover, H2S stimulated the accumulation of amino acids and their derivatives including proline, γ-aminobutyric acid (GABA), and polyamines (PAs) via enhancing biosynthesis and repressing degradation compared to control. These results suggested that H2S treatment enhanced the accumulation of phenolic, amino acids, and their derivatives by modulating phenolic and amino acids metabolisms, which contributed to the higher antioxidant activity and membrane integrity maintenance, ultimately repressing browning development and maintaining the quality. Therefore, the current study speculated that H2S might be a promising approach for browning inhibition and quality maintenance in fresh-cut peach fruit. [ABSTRACT FROM AUTHOR]

The main objective of this research study was to evaluate the effect of an Aloe vera based coating on the quality attributes of fresh-cut pineapple fruit. Ten kilograms of fresh fruit were selected and classified, cut in quarter slices, sanitized, and immersed in a solution containing 1% (w/w) calcium chloride, 1% (w/w) citric acid, and 1% (w/w) ascorbic acid. Then, an Aloe vera based coating was applied. The coating contained 50% (w/w) Aloe vera gel, 1.75% (w/w) glycerol, 0.01% (w/w) polysorbate 20, 0.7% (w/w) canola vegetable oil, and 47.54% distilled water. The results revealed that quarter-sliced pineapple fruit with Aloe vera based coating, vacuum packed, and stored at 5±1°C and 85±3% RH, showed adequate sensory and microbiological attributes, pH values, and firmness, up to day 12 of storage. It is concluded that Aloe vera based edible coating has a positive effect on the storage of fresh-cut pineapple. [ABSTRACT FROM AUTHOR]

The consumption of fresh-cut pomegranate fruits (arils) has risen recently due to their bioactive compounds and benefits for consumers. However, pomegranate arils have a limited shelf-life and vastly lose their valuable compounds. Therefore, in this study, we investigated the effects of exogenous postharvest treatment with salicylic acid (SA), methyl Jasmonate (MeJA), and their combination on the shelf-life and chemical composition of pomegranate arils under refrigerated storage (5 °C and 90 ± 2% relative humidity) for 15 days. The results indicated that individual or combined application of SA at 2 mM + MeJA at 0.5 mM decreased weight loss, respiration rate, hue angle (h°), and soluble solids content (SSC) compared to the control. All treatments maintained vitamin C, titratable acidity (TA), anthocyanin content, flavonoids, phenolic compounds, and antioxidant capacity under cold conditions compared to the control. The combined application was more effective than the individual application. In conclusion, SA + MeJA application could be applied during the preparation of fresh-cut pomegranate for maintaining quality and bioactive compounds. [ABSTRACT FROM AUTHOR]

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%–85%). Compared with control group, H+S treatment increased the contents of active oxygen-scavenging enzymes (SOD, CAT, POD, and APX) and inhibited the increase of O2•− and H2O2 contents during the storage of fresh-cut kiwifruit. Meanwhile, H+S treatment could reduce the activities of the cell wall-degrading enzymes PG, PME, PL, Cx, and β-Gal, inhibit the formation of soluble pectin, delay the degradation rate of propectin, cellulose, and pseudocellulose, and maintain higher fruit hardness and chewability. The results showed that H+S treatment could enhance free radical scavenging ability and reduce the cell wall metabolism of fresh-cut kiwifruit, maintaining the good texture found in fresh-cut fruit. [ABSTRACT FROM AUTHOR]

An autumn-winter trial was carried out in Southern Italy in open-field conditions on butterhead lettuce to investigate the effect of the nitrogen (N) fertilizer rate (0, 50, and 100 kg ha−1, N0, N50, N100) and the application of the azoxystrobin, sprayed twice in an earlier vs. a later application scheme, specifically at 65/85 or 65/100 days after transplantation. An untreated control was also included. The evaluation of the product quality was conducted on fresh and stored shredded leaves. The N50 was a suitable rate for autumn-winter butterhead lettuce, but it does not guarantee the color appearance of the fresh leaves (lowest h°, highest L*). Concerning post-harvest changes, the N50- and N100-product were less suitable for storage, accounting for higher decay of visual quality (h°) and physiological senescence (EL) indices. Irrespective of N rate and application time, azoxystrobin improved growth and yield (+16%), visual (lower L*, higher h°, and chlorophylls), and nutritional (higher carotenoids and antioxidant capacity) quality of the fresh leaves. The application of azoxystrobin improved the shelf-life of butterhead lettuce leaves, by keeping higher turgidity (RWC), lower color decay (CHLs, h°), and higher nutritional value (carotenoids), and by limiting the browning spreading in shredded leaves. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), with samples without cover used as a control. The fruit pieces with and without the A-Ac coating were stored for 12 days at 6 ± 2 °C. Analyses of colour, firmness, ethylene production, ascorbic acid, total polyphenols, antioxidant potential, and polyphenol profile were performed at 0, 3, 6, 9, and 12 days of storage. In addition, a sensory analysis was carried out after nine days of refrigeration. The coated guava pieces retained firmness at 2.8 N, while in the uncoated pieces, firmness decreased to 1.3 N. Similarly, the coated pieces showed better colour retention (ΔE<9) and lower ethylene emission during storage. Also, the content of ascorbic acid, total polyphenols, antioxidant capacity, and the concentration of individually identified polyphenols were higher in the pieces of guava coated with the A-Ac film. In addition, coated guava pieces, stored for nine days in refrigeration, showed greater sensory acceptability compared to uncoated samples. Therefore, applying the AAc cover could be a good alternative for conserving sensory attributes and bioactive compounds of guava pieces stored at low temperatures. [ABSTRACT FROM AUTHOR]

In the present research, the effects of ascorbic acid (AA) treatments on the quality of fresh-cut leek cv. 'Lincoln' during cold storage were investigated. Leek samples, harvested at optimum stage, were immediately transferred to the laboratory. Leek samples were pre-cooled with forced air (2 °C) for 6 hours and divided into three groups for treatments (control, 1% and 2% AA). After pre-cooling, dust and residues on leeks originating from the orchard were removed by dipping into cold tap water (5-6 °C) under cool and sterile conditions. After fresh-cut processes, the AA treated (1% and 2%) and control samples were packaged in polystyrene foam tray covered with stretch film (16 µ). Packaged leeks were stored at 0 ± 1 °C and 90 ± 5% relative humidity (RH) for 30 days. The weight loss (%), pseudo stem firmness (N) total soluble solids (%), titratable acidity (g 100 ml-1), respiration rate (ml CO2 kg-1 h-1), pseudo stem colour and sensory evaluation of leeks were performed at six day intervals during storage. The AA treatments decreased weight loss of fresh-cut leeks compared to control. The AA treatments, especially the 2% dose, preserved the pseudo stem firmness better than the control during storage. The AA treatments clearly suppressed respiration rate and maintained the TA of fresh-cut leek during cold storage. The AA treatments preserved the visual quality of the leeks better than the control samples during storage. As a result, it was determined that control group leeks could be stored for 24 days at 0 ± 1 ° C and 90 ± 5% (RH) but this period could be extended up to 30 days by AA (%1-2%) treatments. However, further detailed research on this topic considering different treatment type and dozes is required. [ABSTRACT FROM AUTHOR]

Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food. To reveal the physiological changes in fresh-cut potato tubers at the molecular level, a transcriptome analysis of potato tubers after cutting was carried out. A total of 10,872, 10,449, and 11,880 differentially expressed genes (DEGs) were identified at 4 h, 12 h and 24 h after cutting, respectively. More than 87.5% of these DEGs were classified into the categories of biological process (BP) and molecular function (MF) based on Gene Ontology (GO) analysis. There was a difference in the response to cutting at different stages after the cutting of potato tubers. The genes related to the phenol and fatty biosynthesis pathways, which are responsible for enzymatic browning and wound healing in potato tubers, were significantly enriched at 0–24 h after cutting. Most genes related to the enzymatic browning of potato tubers were up-regulated in response to cut-wounding. Plant hormone biosynthesis, signal molecular biosynthesis and transduction-related genes, such as gibberelin (GA), cytokinin (CK), ethylene (ET), auxin (IAA), jasmonic acid (JA), salicylic (SA), and Respiratory burst oxidase (Rboh) significantly changed at the early stage after cutting. In addition, the transcription factors involved in the wound response were the most abundant at the early stage after cutting. The transcription factor with the greatest response to injury was MYB, followed by AP2-EREBP, C3H and WRKY. This study revealed the physiological changes at the molecular level of fresh-cut potato tubers after cutting. This information is needed for developing a better approach to enhancing the postharvest shelf life of fresh processed potato and the breeding of potato plants that are resistant to enzymatic browning. [ABSTRACT FROM AUTHOR]

The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmosphere. The effect of the edible coating on the postharvest life, quality attributes, and nutraceutical value of fruit was evaluated by colors, total soluble solids content, carbohydrates; titratable acidity, ascorbic acid, betalains, DPPH, visual quality, and sensorial analysis. Our data showed a significant effect of mucilage-based and calcium ascorbate-based coating on preserving quality, nutritional value, sensorial parameters, and improving postharvest life of minimally processed cactus pear fruits; OFI had the most effective barrier effect. Furthermore, both coating treatments did not negatively affect the natural taste of minimally processed cactus pear fruits, which is an important aspect regarding the use of edible coatings when taste modification is undesirable. [ABSTRACT FROM AUTHOR]

Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus peel extract (1, 1.5, 2, 2.5 and 3 g/L) were selected to ensure storage quality; and the physical and chemical properties of fresh-cut sweetpotato slices were analysed. A concentration of 2 g/L of citrus peel extract significantly inhibited the browning of fresh-cut sweetpotatoes. The results showed that the browning index and textural characteristics of fresh-cut sweetpotatoes improved significantly after treatment with citrus peel extract; all the citrus peel extract solutions inhibited browning to some extent compared to the control. In addition; LC-IMS-QTOFMS analysis revealed a total of 1366 components in citrus peel extract; the evaluation of citrus peel extract monomeric components that prevent browning in fresh-cut sweetpotato indicated that the components with better anti-browning effects were citrulloside, hesperidin, sage secondary glycosides, isorhamnetin and quercetin. The molecular docking results suggest that citrullosides play a key role in the browning of fresh-cut sweetpotatoes. In this study, the optimum amount of citrus peel extract concentration was found to be 2 g/L.

The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), with samples without cover used as a control. The fruit pieces with and without the A-Ac coating were stored for 12 days at 6 ± 2 °C. Analyses of colour, firmness, ethylene production, ascorbic acid, total polyphenols, antioxidant potential, and polyphenol profile were performed at 0, 3, 6, 9, and 12 days of storage. In addition, a sensory analysis was carried out after nine days of refrigeration. The coated guava pieces retained firmness at 2.8 N, while in the uncoated pieces, firmness decreased to 1.3 N. Similarly, the coated pieces showed better colour retention (ΔE

After cut, pear fruit (Pyrus communis L.) during shelf-life can be subjected to colour and flavour changes. To maintain flesh colour and firmness, different technologies could be employed during shelf-life, such as chemical, physical and edible coating treatments. In the present study, the effects of two edible coating formulations containing xanthan gum and calcium ascorbate on fresh-cut pear fruit were investigated. After harvest, 200 fruits were cut and coated with Xanthan Gum (XAN) and distilled water or Xanthan gum + Calcium Ascorbate (ASC), respectively, while control (CTR) pear fruit slices were soaked in distilled water and lastly packed in polyethylene terephthalate (PET) packages sealed with a composite film (PP-PET). All samples were stored at 5±0.5°C with RH 90% for 10 days. Measurements were carried out at 3, 5, 7 and 10 days of storage evaluating visual quality score, browning index, color, total solid soluble content (TSS), flavor, ascorbic acid content and total phenols content. The results showed that ASC treatment was the most efficient treatment in terms of color changes, ascorbic acid content, visual quality score and browning index, until the 7th day of storage. Moreover, ASC treatment reported lower mean values in terms of taste and flavour score if compared to CTR and XAN treatments. Untreated pear slices (CTR) kept good values concerning flavor score until the 3rd day of storage while on the 5th and 7th day off-flavour values were the same as treated samples.

Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches. Nitric oxide (NO) as the signal factor can improve the antioxidant capacity of organisms; sodium alginate (SA) is a natural polysaccharide with good antibacterial and film-forming properties. The study aimed to investigate the antioxidant and anti-browning activities of combined application of sodium alginate and nitric oxide on peaches slices preservation. The activities of some browning-related enzymes and antioxidant enzymes and the content of reactive oxygen species (ROS) and some browning-related components in fresh-cut peaches were determined. Results showed that combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L *, and SSC, restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase. At the same time, it reduced the accumulation of O2•–, ·OH, H2O2, malondialdehyde, and total phenolic, and increased the activities of catalase and superoxide dismutase in peach slices. Overall, it was concluded that treatment with 1% SA + 10 μmol/L NO maintained quality and extended storage life of fresh-cut peaches. [ABSTRACT FROM AUTHOR]

Nutritional and sensory quality of wild rocket leaves (Diplotaxis tenuifolia L., cv. Grazia) subjected to commercial processing and packaging were monitored for up to 7 days of cold storage and compared with the quality of unprocessed and unpackaged leaves from the same harvest. Nutritional quality was assessed by determining total phenolics, vitamin C and folate content. Sensory quality was assessed by quantitative descriptive analysis, combined with analysis of volatile organic compounds (VOCs). No change in vitamin C and folate content was observed in processed rocket leaves up to 7 days of cold storage, whereas unprocessed leaves showed a marked loss of both of them at the end of the storage time (52% and 71%, respectively). Total phenol content decreased during cold storage in both rocket leaves samples, but at a lower extent in the processed leaves. While most sensory attributes showed significant degradation during storage in both processed and unprocessed leaves, at the end of the storage time processed leaves had better retained some appearance (colour, turgidity, integrity), flavour (bitterness and bitter persistence) and texture (firmness and chewing consistency) attributes of the fresh leaves. A marked decrease during storage of some potent key odorants, such as (Z)-3-hexenal, (E)-3-hexenal, as well as 1-penten-3-one, corresponded to the weakening of fresh herbaceous/green sensory notes and pungency in both rocket leaves samples. Commercial processing and packaging operations proved to be effective at better preserving nutritional and sensory quality of wild rocket leaves and, thus, at prolonging their shelf life. [ABSTRACT FROM AUTHOR]

Fresh‐cut fruits and vegetables are healthy and convenient ready‐to‐eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh‐cut products are reviewed, including: multispectral/hyperspectral imaging (M/HSI), fluorescence imaging (FI), X‐ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh‐cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality/shelf‐life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented. [ABSTRACT FROM AUTHOR]

Abstract Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv ‘Nespolone Trabia’ contributed to a reduction in chilling injury and oxidative stress after cutting. Graphical Abstract

Fresh-cut mangosteen is a minimally processed product that is currently popular due to the requirement for fresh produce, quality, convenience, and minimal preparation. The process of skin removal causes fast deterioration in fresh-cut mangosteen. The nano edible coating of aloe vera gel or nano-ecogel can be applied to delay physicochemical changes in fresh-cut mangosteen. This study is intended to determine the effect of nano-ecogel concentration and immersion time to maintain the physicochemical characteristics of fresh-cut mangosteen. The effects of the concentration of nano-ecogel (100%, 75%, 50%, and 25%, v/v) and immersion time (1, 2, and 3 min) of fresh-cut mangosteen on acidity, vitamin C, water content, total dissolved solids, weight loss, texture and browning index were evaluated for nine days of cold storage. The concentration of nano-ecogel, immersion time, and interaction affected the acidity, water content, total dissolved solids, weight loss, and browning index of fresh-cut mangosteen. The best treatment was immersion in 50% nano-ecogel for 1 min.

Ethylene is a two-carbon gaseous plant growth regulator that involved in several important physiological events, including growth, development, ripening and senescence of fruits, vegetables, and ornamental crops. The hormone accelerates ripening of ethylene sensitive fruits, leafy greens and vegetables at micromolar concentrations, and its accumulation can led to fruit decay and waste during the postharvest stage. Several strategies of crops management and techniques of plant breeding have been attempted in the last decades to understand ethylene regulation pathways and ethylene-dependent biochemical and physiological processes, with the final aim to extend the produce shelf-life and improve the postharvest quality of fruits and vegetables. These investigation approaches involve the use of conventional and new breeding techniques, including precise genome-editing. This review paper aims to provide a relevant overview on the state of the art related to the use of modern breeding techniques focused on ethylene and ethylene-related metabolism, as well as on the possible postharvest technological applications for the postharvest management of ethylene-sensitive crops. An updated view and perspective on the implications of new breeding and management strategies to maintain the quality and the marketability of different crops during postharvest are given, with particular focus on: postharvest physiology (ethylene dependent) for mature and immature fruits and vegetables; postharvest quality management of vegetables: fresh and fresh cut products, focusing on the most important ethylene-dependent biochemical pathways; evolution of breeding technologies for facing old and new challenges in postharvest quality of vegetable crops: from conventional breeding and marker assisted selection to new breeding technologies focusing on transgenesis and gene editing. Examples of applied breeding techniques for model plants (tomato, zucchini and brocccoli) are given to elucidate ethylene metabolism, as well as beneficial and detrimental ethylene effects.

Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with a very short postharvest life. The fruit decays quickly after harvest, and losses in titratable acidity, taste, and juiciness, and internal browning occurs rapidly during shelf life. The aim of our study was to assess the effects of cactus pear mucilage-based coating on quality, nutraceutical value, microbiological growth, and sensorial parameters of minimally processed white-flesh Martorana and orange-red-flesh Gigante Rossa loquat fruits during cold storage. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by coloring, firmness, total soluble solids content, titratable acidity, ascorbic acid, antioxidant activity, total phenols, and total carotenoids content. Our data showed a significant effect of mucilage coating on preserving quality, nutraceutical value, sensorial parameters, and improving postharvest life of minimally processed loquat fruits. Furthermore, coated fruits showed a significantly lower microbiological growth than uncoated loquat fruits during the cold storage period. Our study suggests that minimally processing coated loquat fruit could allow producers to also sell to the market loquat fruits that present large spotted areas in the epicarp, which are usually considered unmarketable. [ABSTRACT FROM AUTHOR]