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Innovative Preservation Technology for the Fresh Fruit and Vegetables

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh p...

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Formato: Online
Idioma:inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2022
Assuntos:
sweet potatoes
cutting styles
quality
antioxidant activity
peach
chilling injury
internal circulation system
low fluctuation of temperature
TiO2 photocatalytic
storage quality
β-cyclodextrin
inclusion complex
carvacrol
essential oils
active packaging
citrus
shelf life
decay incidence
Lactuca sativa L.
minimally processed lettuce
modified atmosphere packaging
oxalic acid
table grapes
Botrytis cinerea
grey mould
spoilage microbes
post-harvest
modified atmosphere packaging (MAP)
ozone (O3)
antimicrobial compounds
preservatives
biocontrol
cold atmospheric plasma
microbes
disinfection
non-hazardous
inactivation
foodborne pathogen
kinetic model
Peleg constant
papaya
respiration rate
nanoparticles coating
active cardboard box
plasma-activated water
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
Acesso em linha:ONIX_20220111_9783036513300_67
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Resumo:The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

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