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Fresh fruits and vegetables are perishable food, which undergo quality losses during cold chain if suitable preservation technologies are not used.
fresh fruits and vegetables definition
Nowadays, available innovative preservation technologies for each step of the supply chain alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics.
Preserving the freshness of fruits and vegetables until consumption is the goal of many studies.
Deterioration of quality of fresh fruits and vegetables in the cold chain is largely due to improper use of post-harvest technology.
In addition, appropriate post-harvest protection technologies should be introduced to maintain original quality and limitations, especially when transporting fresh produce to distant markets.
microbial spoilage Thus, five original studies and two comprehensive reviews are grouped under the topic of treatment-related preservation technologies, highlighting their impact on quality preservation.
Packaging plays an important role in this.
Recently, active packaging has been successfully used to improve the shelf life of fresh table grapes and blueberries.
Additionally, active packaging using red thyme oil can be used in the citrus industry to extend the shelf life of oranges for fresh market use and juice processing.
Furthermore, postharvest processes and technologies can limit microbial spoilage to preserve the quality of fresh fruits and vegetables.
In this context, Pinto et al.
It has been shown that exposure to gaseous ozone prior to packaging followed by storage in modified atmosphere packaging (MAP) can be a useful technological approach to extend the post-harvest storage life of small fruits.
Similarly, the combined effect of cold storage and oxalic acid treatment resulted in a valid and stable solution for preserving the visual quality of green and purple asparagus spears.
The special issue on "Innovative Technologies for Fresh Fruit and Vegetable Preservation" covers three main research topics: (i) innovative packaging (ii) post-harvest processes and technologies affecting product quality; (iii) post-harvest technology to limit microbial decay.
Three research articles were published under the first theme.
The first article [6] described the use of essential oil-activated cardboard boxes to extend the shelf life of fresh tangerines.
(EOs).
As a result, microbial growth (spoilage) and weight loss are reduced, physicochemical quality (soluble solids, titratable acid, hardness, color) is maintained, and shelf life is increased by weeks.
Controlled release of EOs from cartons extended the shelf life of tangerines at room temperature or during long cold transport simulations at the time of commercial release.
In a second paper, Pace et al.
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Adequate concentrations of oxalic acid (OA) capable of maintaining sufficiently low O2 concentrations within freshly cut iceberg lettuce bags attached to MAP were investigated.
The results showed that 5 mM OA had a significant effect on the respiratory rate delay.
Additionally, polypropylene/polyamide (PP/PA) has been selected as the most suitable packaging material for low O2 MAP applications.
The combined use of OA dipping method using PP/PA as material, PP/PA can reduce leaf edge browning, respiration, slimming and electrolyte loss, and preserve the visual quality of fresh-cut lettuce for up to 8 days at 8°C.
The latest article in the first topic describes the effect of 15% Kelulut honey (KH) nanoparticle (Nps) coating solution on respiration rate, antioxidant activity, and total phenolic content of papaya and describes nanogas structure and storage.
Feature of the Day To make coated papaya using Pele's pattern.
The results showed that KH Nps coating can be used as a storage material to prolong the shelf life of papaya fruit by inhibiting the respiration rate and C2H4 production and maintaining antioxidant activity and total phenolic content.
Dowen et al.
investigated the effects of cut form on quality characteristics and antioxidant activity of purple and yellow sweet potato cultivars during storage at 4°C for 6 days.
The results of this study showed that cake cutting can improve the quality and antioxidant activity of fresh-cut purple, yellow-fleshed, and sweet potato varieties, while it accelerates the deterioration of chopped sweet potatoes.
proposed cold storage for precise temperature control of peaches with low temperature fluctuations combined with an ozone (O3) generator and a titanium dioxide (TiO2) photocatalytic reactor.
The results showed that LFT significantly reduced frost damage to peaches during storage.
Moreover, by combining with TiO2 photocatalytic system, the post-harvest storage quality of fruits was significantly improved.
This treatment resulted in titratable acidity, total soluble solids, better firmness, color, microstructure, lower decay rate, polyphenol oxidase activity, total phenol accumulation, respiration rate, ethylene production, and malondialdehyde content for 60 days.
Finally, the last theme of the study was two reviews.
First, recent physicochemical and biological methods to control the growth of gray mold Botrytis cinerea on table grapes are discussed by de Simone et al.
, a controlled physical method that is a major cause of pre- and post-harvest grape losses or modified atmosphere packaging, hot water immersion, electrolyzed oxidizing water or different gas compositions are considered.
Regarding biologically derived applications, several protective cultures and biologically derived compounds have been evaluated for potential use as biological control agents against gray mold rot.
Several biological compounds have been tested for control of table grape blight, including plant extracts, essential oils, or edible peels.
The authors emphasize that each treatment has unique advantages and limitations that affect its specific use and future prospects.
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An integrated management program that combines two or more different solutions, as has been used successfully in other fields in the past, may be useful in reducing postharvest losses due to undesirable fungi in table grapes.
The second review expands on the properties of plasma-activated water (PAW), the effect of different treatment parameters on bacterial inactivation efficiency, its use as a stand-alone technology, and barrier approaches with mild heat treatment.
A direct comparison of PAW properties is a section that highlights the different models that can be used to generate PAWs and evaluates the mechanism of action of PAWs in bacterial cells and their impact on sensory properties and food shelf life.
concluded that PAW offers.
important potential for chemical and non-thermal effects on bacterial inactivation, especially in food.
However, the use and application of PAWs depends on environmental and bacterial strain-based exposures and cost-effectiveness.
In summary, the proposed papers, carried out within European or national projects or supported by private enterprises, reported innovative results to raise awareness of "innovative technologies for the preservation of fresh fruits and vegetables".
In this region, we expect them to be.
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