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Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable although its safety concerns have been controversial. This article comprehensively reviews the chemical interactions of SO2 with the components of fruit and vegetable products, elaborates its mechanism of antimicrobial, anti-browning, and antioxidation, discusses its roles in regulation of sulfur metabolism, reactive oxygen species (ROS)/redox, resistance induction, and quality maintenance in fruits and vegetables, summarizes the application technology of SO2 and its safety in human (absorption, metabolism, toxicity, regulation), and emphasizes the intrinsic metabolism of SO2 and its consequences for the postharvest physiology and safety of fresh fruits and vegetables. In order to fully understand the benefits and risks of SO2, more research is needed to evaluate the molecular mechanisms of SO2 metabolism in the cells and tissues of fruits and vegetables, and to uncover the interaction mechanisms between SO2 and the components of fruits and vegetables as well as the efficacy and safety of bound SO2. This review has important guiding significance for adjusting an applicable definition of maximum residue limit of SO2 in food. [ABSTRACT FROM AUTHOR]

Dropping during transportation is a critical issue for tomato fruits, as it triggers ethylene production and affects quality parameters, leading to lower quality and a reduced storage life. Thus, this study was conducted to assess the physiological alterations in tomato fruits subjected to dropping. This study involved tomatoes harvested at green and red stages, subjected to the following five dropping treatments: 0 cm, 10 cm, 30 cm, 50 cm, and 100 cm. The results revealed that dropping from 100 cm induced the highest ethylene production, particularly in green fruits, where production began within one hour and peaked within 48 h. Red fruits exhibited a dose-dependent response to mechanical stress, with a notable decrease in ethylene production starting from the second week post-dropping, suggesting a regulatory mechanism. CO2 production peaked at 350.1 µL g−1 h−1 in green fruits and 338.2 µL g−1 h−1 in red fruits one day after dropping from 100 cm. Dropping also significantly influenced fruit color, firmness, electrolyte leakage, and vitamin C content. Principal component analysis (PCA) revealed distinct changes in metabolite profiles, with methionine and ACC (1-aminocyclopropane-1-carboxylate), key ethylene precursors, increasing in response to dropping, particularly in red fruits. These findings underscore the critical role of mechanical stress in modulating fruit physiology, with implications for post-harvest handling practices aimed at enhancing fruit quality and shelf life. [ABSTRACT FROM AUTHOR]

Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits. [ABSTRACT FROM AUTHOR]

Nanomaterials (NMs) have found extensive applications in the realm of ornamental plants due to their unique properties. This article comprehensively discusses four main aspects of NM utilization in ornamental plants: 1) providing new insights into challenging problems in tissue culture, 2) exploring their regulatory effects on the growth of ornamental plants, 3) enhancing the resistance to biotic and abiotic stressors, and 4) discussing their widespread application and mechanisms in cut flower harvesting. Furthermore, potential issues and future directions are explored, providing a deeper theoretical basis for the application of novel NMs in the realm of ornamental plants.

The aim of the study was to investigate the appropriate postharvest storage temperature for Pouteria caimito Radlk., to prolong its storage life, and more broadly to expand the market for Pouteria caimito. The effects of different storage temperatures on the postharvest physiology and storage quality of P. caimito were studied by determining the main quality indices and physiological indices of fruit samples stored at 5, 10, 15 or 20 ℃ after harvest. The results showed that cold storage could maintain the quality of P. caimito to a certain extent, but chilling injury (CI) symptoms, characterized by pitting and water-soaked appearance of the fruit surface and peel browning, appeared after three days of storage at 5 ℃. Compared with the other three storage temperatures, storage at 10 ℃ could maintain higher levels of fruit hardness, total soluble solids (TSS), vitamin C (VC) and total sugar, and lower respiratory intensity and cell membrane permeability. Compared with 20 ℃, storage at 10 ℃ could inhibit the increase of malondialdehyde (MDA) content, peroxidase (POD) and polyphenol oxidase (PPO) activity, thereby delaying the senescence and browning of P. caimito. Therefore, 10 ℃ was the appropriate storage temperature for P. caimito. The results of this study will provide a theoretical basis for postharvest quality maintenance of P. caimito.

Dropping during transportation is a critical issue for tomato fruits, as it triggers ethylene production and affects quality parameters, leading to lower quality and a reduced storage life. Thus, this study was conducted to assess the physiological alterations in tomato fruits subjected to dropping. This study involved tomatoes harvested at green and red stages, subjected to the following five dropping treatments: 0 cm, 10 cm, 30 cm, 50 cm, and 100 cm. The results revealed that dropping from 100 cm induced the highest ethylene production, particularly in green fruits, where production began within one hour and peaked within 48 h. Red fruits exhibited a dose-dependent response to mechanical stress, with a notable decrease in ethylene production starting from the second week post-dropping, suggesting a regulatory mechanism. CO2 production peaked at 350.1 µL g−1 h−1 in green fruits and 338.2 µL g−1 h−1 in red fruits one day after dropping from 100 cm. Dropping also significantly influenced fruit color, firmness, electrolyte leakage, and vitamin C content. Principal component analysis (PCA) revealed distinct changes in metabolite profiles, with methionine and ACC (1-aminocyclopropane-1-carboxylate), key ethylene precursors, increasing in response to dropping, particularly in red fruits. These findings underscore the critical role of mechanical stress in modulating fruit physiology, with implications for post-harvest handling practices aimed at enhancing fruit quality and shelf life.

The promotion of industrial-mode production of Codonopsis pilosula Nannf. var. modesta (Nannf.) L. T. Shen (C. pilosula) has expanded the demand for the postharvest storage of fresh roots. Further research is needed to establish comprehensive methods to evaluate the impact of storage conditions. This study simulated the storage process of roots at near-freezing temperature [NFT (−1 °C)] and traditional low temperatures (−6 °C, 4 °C and 9 °C) for 40 days. At different storage stages, correlation analysis was conducted using quantitative data on 20 parameters, including sensory quality, active components, antioxidant capacity and physiological changes. Appearance and principal component analysis could distinguish between fresh and stored samples, while NFT samples on the 40th day of storage were similar to fresh ones. Correlation analysis indicated that NFT storage could maintain the sensory quality by increasing the antioxidant enzyme activity and active components, reducing the accumulation of reactive oxygen species and malondialdehyde and reducing the activity of browning-related enzymes and cell-wall-degrading enzymes. These findings highlight the importance of the overall quality evaluation of fresh roots and emphasize the potential to improve fresh root and dried medicinal material quality by regulating storage conditions such as temperature. [ABSTRACT FROM AUTHOR]

Fresh blackberry fruits have easily perishable tissue and therefore have a very short postharvest storage life, although customers and marketers desire a longer shelf life. The ever-increasing demand of the world population for residue-free functional foods has motivated scientists to investigate environmentally friendly methodologies for the quality extension of perishable products like fresh blackberries. The present study was performed to determine the influences of UV-C treatment and chitosan coating on the extension of postharvest bioactive compounds and the marketable quality of fresh blackberry (Rubus fructicosus L.) fruits. Organically produced 'Jumbo' blackberry fruits were sorted into four equal groups for postharvest treatments: (a) untreated berries as a control, (b) UV-C irradiation for 5 min at 254 nm, (c) coating with 1% chitosan, and (d) UV-C + chitosan. After these treatments, blackberry fruits were stored in polypropylene cups of 12 × 15 cm at 1 ± 0.5 ℃ and 85% relative humidity for 14 days. Blackberries were sampled on the first day (day 0) and the 4th, 7th, 10th, and 14th days during cold storage. At the end of the 14-day storage period, the greatest weight loss was determined in control fruits (3.04%) while the lowest was found for UV-C irradiation + chitosan coating (1.59%). The activity of the polygalacturonase enzyme was significantly restricted by all treatments with the highest effect of UV-C + chitosan treatment, which also provided the best visual quality during storage. UV-C + chitosan was also the best treatment for delaying the changes in soluble solid content, titratable acidity, L*, C*, h°, antioxidants, ascorbic acid, and total anthocyanins. Overall, the findings revealed that postharvest chitosan coating at 1% concentration following UV-C irradiation at 254 nm for 5 min could be proposed as an effective, safe, healthy, ecofriendly, and sustainable strategy for extending the bioactive compounds and marketable quality of fresh blackberry fruits. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

[Objective] The purpose of the study was to clarify the impact of low temperature on the postharvest physiology and post ripening quality of different banana varieties, so as to provide a reference basis for improving the quality of overwintering banana fruits and enhancing the commercial value. [Method] Using Baodao banana and Guijiao 6 banana fruits with a maturity of 70% as the experimental materials, the banana fruits of the two varieties were treated at low temperature [ ( 6. 0 ± 0. 5 ) "C ] for 48 hours ( Tl, T2), and at room temperature [ (22. 0 ±0. 5) "C] as the control ( CKl, CK2). Under the same ripening conditions, the effects of low temperature treatment on the peel color, peel polyphenol oxidase ( PPO) and peroxidase (POD) activities, fruit intrinsic quality, and cell membrane permeability of the two banana varieties during post ripening were compared and analyzed. [Result]On the 3rd, 5th and 7th days of post ripening, the peel brightness ( L value) of Tl treatment was significantly higher than that of T2 treatment ( P < 0. 05, the same as below), which was 19. 7%, 22. 6% and 67. 7% higher respectively, and the L value of the peel of Tl and T2 treatments was significantly lower than that of CKl and CK2. On the 3rd of post ripening, the peel color ( H value) of T2 treatment significantly decreased by 9. 4% compared with that of Tl treatment. At this time, the green peel color of T2 treatment began to fade, and the color change of the peel of Baodao banana ( Tl, CKl ) was about 2 days later than that of Guijiao 6 ( T2, CK2) under the two treatment conditions. During the post ripening process, the peel PPO and POD activities of Tl and T2 treatments were significantly higher than those of CKl and CK2 treatments. On the 3rd and 5th day of post ripening, the peel POD activity of T2 treatment was significantly higher than that of Tl treatment by 22. 6% and 13. 1 % respectively. On the 3rd day of post ripening, the flesh hardness of Tl treatment was significantly higher than that of T2 treatment by 30.1 %. On the 1st and 3rd day of post ripening, the flesh hardness of CKl was significantly higher than that of CK2 by 37. 4% and 30. 0%, respectively, and the flesh hardness of T2 and CK2 treatments declined faster than that of Tl and CKl treatments. As the ripening process progressed, the soluble solid content of banana flesh in each treatment showed an upward trend, while the starch and vitamin C contents showed a downward trend. The growth of soluble solid content and the reduction of starch and vitamin C content were significantly slower in the Tl and T2 treatments than in the CKl and CK2, and the difference between the Tl and T2 treatments was not significant ( P > 0. 05). During the post ripening process, cell membrane permeability was significantly higher in T2 treatment than in Tl, CKl and CK2 treatments. [ Conclusion] The effects of low temperature on the degree of skin browning and increased cell membrane permeability of Guijiao 6 are more significant than those of Baodao banana. Under the two treatment conditions, the transformation of peel from green to yellow and the decrease of flesh hardness of Baodao banana are about 2 days later than that of Guijiao 6, and the storage and transportation quality of Baodao banana is better. The effects of low temperature on the soluble solids, starch and vitamin C content of the fruit of the two banana varieties are not significant. [ABSTRACT FROM AUTHOR]

As a green forest vegetable rich in fiber and protein and low in fat and sugar, bamboo shoots are becoming more and more popular. However, the harvesting season of bamboo shoots is concentrated and the metabolism is vigorous after harvesting, which makes it susceptible to rot and aging during transportation and storage, causing a great reduction in the nutritional and commercial values. This paper introduces the mouthfeel, morphology, geographical origin and harvest time of edible bamboo shoots in China, describes the postharvest physiological and biochemical changes of bamboo shoots in terms of its appearance and quality, respiration, transpiration and lignification, and provides a detailed summary of the applications of different preservation methods (traditional, physical, chemical and biological preservation) for the preservation of bamboo shoots. which will provide a reference for developing new technologies for the storage and preservation of bamboo shoots based on postharvest physiological and biochemical changes.

Ethylene and gibberellin are two key phytohormones in regulating the postharvest physiological mechanism of plants. The present work aimed to understand the relationship between phytohormones and physiological responses to oxidative stress in transgenic (TR) and wild type (WT) roses at the bud and half-opening stages. The cut roses were subjected to exogenous exposure to 1 µL/L ethylene gas and 80 mg/L gibberellin (GA3) at both stages for 24 h. The TR cut roses were less sensitive to ethylene as they contained the mutant etr1-1 gene. The main physiological parameters and endogenous phytohormones were measured in the outer ring of the petals by a factorial method in a completely randomized design in triplicates using GC, HPLC, and UV/VIS spectroscopy techniques. Endogenous ethylene and GA3 increased and decreased with the flower opening and senescence in both lines, respectively. Antagonistic action in metabolism was observed by endogenous production and exogenous application of two phytohormones. GA3 treatment significantly alleviated the postharvest-associated oxidative stress, so that the cut roses had the highest total protein, soluble carbohydrates, proline, and DPPH scavenging capacity, as well as the lowest MDA content and antioxidant enzyme activities at both bud and half-open stages. Both studied phytohormones can effectively control physiological responses associated with oxidative stress. [ABSTRACT FROM AUTHOR]

During postharvest storage, spinach is prone to problems such as oxidation, dehydration, wilting and decay, causing severe losses. In view of this, postharvest spinach was treated with 1 μL/L 1-methylcyclopropene (1-MCP), 0.1% phytic acid (PA) or their combination to explore the effects of preservatives on the physiology and storage quality of spinach. Spinach not treated with preservatives was used as a control. All samples were stored at room temperature (20 ± 1) ℃ and a relative humidity between 80% and 90%. The decay index, mass loss percentage, chlorophyll content, soluble solid content, ethylene release, peroxidase (POD) activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity were measured. In addition, sensory evaluation was performed in terms of appearance, morphology and smell. The results showed that all three treatments were effective in maintaining spinach quality. Specifically, compared with the other three groups, combined treatment with 1-MCP and PA significantly enhanced peroxidase (POD) activity and DPPH radical-scavenging capacity, thereby delaying the increase in decay index, mass loss percentage and ethylene release and increasing the chlorophyll content of spinach and maintaining high soluble solid content and sensory evaluation score during storage. As a result, 1 μL/L 1-MCP + 0.1% PA composite treatment had the best preservation effect, which could effectively delay the postharvest senescence and quality deterioration of spinach.

The objective of this study was to evaluate the application of hot water treatment to tomato fruits (Solanum lycopersicum cv. TA234) genetically modified with silencing of the TomloxB gene. Unmodified and genetically modified tomato fruits were immersed in water at 40°C for 10, 20 and 30 seconds. Subsequently, fruits were stored at 25°C for 18 days. Physiology was assessed and electrolyte leakage, lipoxygenase and polygalacturonase activities were monitored. Treatment applied to the genetically modified tomatoes at 40°C for 30 seconds, resulted in slower ripening, decreased metabolic activity and maintained the attributes in optimal conditions for longer time, increased the postharvest life of the genetically modified tomatoes until 18 days. Lipoxygenase and polygalacturonase activities were partially inhibited.

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.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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.)

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi 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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases. [ABSTRACT FROM AUTHOR]

Sustainable practices to extend the postharvest quality of horticultural products lead to cost-effective marketing during the prolonged season. Sweet cherries are among the most commonly consumed and traded fruits worldwide although they necessarily deteriorate after harvest. In the present study, the effects of UV-C irradiation in different application durations along with modified atmosphere packaging (MAP) on quality maintenance of the '0900 Ziraat' sweet cherries were investigated for two years (2018 and 2019). The fruits were divided into six application groups; (1) storage in plastic cups control, (2) using MAP (Xtend®) packages, (3) 5 min UV-C exposure, (4) 10 min UV-C, (5) 20 min UV-C, and (6) 30 min UV-C irradiation. Treatment of UV-C was performed at a 15 cm distance using a metal cabinet equipped with 8 UV-C lamps of 15 watts, 230V/50Hz at 254 nm wavelength. The sweet cherries were stored at 1 °C and 90% RH for 35 days. At the end of the storage, the greatest weight loss occurred in the control fruits, while the lowest loss was obtained from the fruits subjected to 10 min of UV-C for both years. Also, 10 min of UV-C provided the highest firmness value for both years. This treatment also has better effects on maintaining several quality features such as pedicel chlorophyll content, titratable acidity in fruit juice, and total phenolic contents compared to the control fruits. General findings indicated that 10 min UV-C irradiation would be a beneficial practice for extending the general quality features of '0900 Ziraat' sweet cherry during cold storage up to 35 d. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Low pressure storage (LPS) is a postharvest technology that has shown the potential to extend the storage life of various horticultural commodities. LPS addresses core postharvest challenges, such as desiccation, decay and senescence by creating an environment that maintains fully saturated air (i.e., high relative humidity) and ultra-low oxygen (ULO) conditions that can reduce respiration rates and suppress fungal growth. In this study, LPS chambers were evaluated for their ability to extend the storage life of blueberries (Vaccinium corymbosum L., cv. 'Draper'), compared to regular atmosphere (RA), across four different storage locations in the Pacific Northwest, USA. In three of the four locations, blueberries were field picked and loaded by hand, while at one location, fruit was loaded through mechanical harvesters. Following two weeks of storage, LPS chambers reduced blueberry respiration rates by 47 % from initial to lowest point, on average. Vacuum chambers filled with machine harvested fruit exhibited respiration rates 28 % higher than chambers with hand harvested fruit, although still sustained rates lower than at the initial loading (i.e., harvest). After five to eight weeks of storage, LPS chambers sustained nearly no weight loss, while fruit stored under RA conditions demonstrated weight loss between 2 and 7 % in the same period. LPS fruit was firmer, exhibited less incidence of superficial mold and fungal decay and better maintained titratable acidity than RA fruit. LPS chambers, when field loaded by hand, demonstrate significant potential in maintaining the at-harvest quality and condition of blueberries for up to eight weeks postharvest. Under these conditions, LPS can extend the storability of blueberries for eight weeks or more. Further investigation is required to determine the compatibility of extended LPS on machine harvested blueberries and with other commercially relevant cultivars. [Display omitted] [ABSTRACT FROM AUTHOR]

The promotion of industrial-mode production of Codonopsis pilosula Nannf. var. modesta (Nannf.) L. T. Shen (C. pilosula) has expanded the demand for the postharvest storage of fresh roots. Further research is needed to establish comprehensive methods to evaluate the impact of storage conditions. This study simulated the storage process of roots at near-freezing temperature [NFT (−1 °C)] and traditional low temperatures (−6 °C, 4 °C and 9 °C) for 40 days. At different storage stages, correlation analysis was conducted using quantitative data on 20 parameters, including sensory quality, active components, antioxidant capacity and physiological changes. Appearance and principal component analysis could distinguish between fresh and stored samples, while NFT samples on the 40th day of storage were similar to fresh ones. Correlation analysis indicated that NFT storage could maintain the sensory quality by increasing the antioxidant enzyme activity and active components, reducing the accumulation of reactive oxygen species and malondialdehyde and reducing the activity of browning-related enzymes and cell-wall-degrading enzymes. These findings highlight the importance of the overall quality evaluation of fresh roots and emphasize the potential to improve fresh root and dried medicinal material quality by regulating storage conditions such as temperature.

This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. The carambolas were immersed in SAEW with a pH value of 6.0, ORP of 1340 mV and ACC of 80 mg/L. Results demonstrated that SAEW could significantly reduce the respiration rate, inhibit the increase in cell membrane permeability, and delay apparent color change. Relatively higher contents of bioactive compounds and nutritional components, such as flavonoids, polyphenols, reducing sugars, sucrose, vitamin C, total soluble sugar, and total soluble solid, as well as higher titratable acidity were maintained in SAEW-treated carambola. In addition, SAEW-treated carambola exhibited a higher commercial acceptability rate and a higher firmness, but lower weight loss and peel browning index than control fruits. Our results indicated that SAEW treatment achieved high fruit quality and nutritional values, potentially contributing to improve storage properties of harvested carambola.

Sustainable practices to extend the postharvest quality of horticultural products lead to cost-effective marketing during the prolonged season. Sweet cherries are among the most commonly consumed and traded fruits worldwide although they necessarily deteriorate after harvest. In the present study, the effects of UV-C irradiation in different application durations along with modified atmosphere packaging (MAP) on quality maintenance of the ‘0900 Ziraat’ sweet cherries were investigated for two years (2018 and 2019). The fruits were divided into six application groups; (1) storage in plastic cups control, (2) using MAP (Xtend®) packages, (3) 5 min UV-C exposure, (4) 10 min UV-C, (5) 20 min UV-C, and (6) 30 min UV-C irradiation. Treatment of UV-C was performed at a 15 cm distance using a metal cabinet equipped with 8 UV-C lamps of 15 watts, 230V/50Hz at 254 nm wavelength. The sweet cherries were stored at 1 °C and 90% RH for 35 days. At the end of the storage, the greatest weight loss occurred in the control fruits, while the lowest loss was obtained from the fruits subjected to 10 min of UV-C for both years. Also, 10 min of UV-C provided the highest firmness value for both years. This treatment also has better effects on maintaining several quality features such as pedicel chlorophyll content, titratable acidity in fruit juice, and total phenolic contents compared to the control fruits. General findings indicated that 10 min UV-C irradiation would be a beneficial practice for extending the general quality features of ‘0900 Ziraat’ sweet cherry during cold storage up to 35 d.

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Objective: This study focused on fresh-keeping technology with quality control as the main factor. Methods: The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at （10±1） ℃. The fruits stored at （10±1） ℃ and （1±1） ℃ without any treatment were used as control 1 （CK1） and control 2 （CK2）. The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed. Results: Compared with CK1, （10±1） ℃ combined with 1-MCP treatment could inhibit the ethylene release rate and respiratory intensity of fruit, delay its peak, but the inhibition effect on respiration intensity and ethylene release rate were still significantly lower than that of CK2. It can maintain high soluble solid content, reduce fruit water loss, delay fruit decay and browning, maintain the green peel （absolute value of a* was high, h° was high）. During the whole storage time, the peel hardness, pulp hardness, fruit brittleness and pulp compactness of fruits treated with （10±1） ℃ combined with 1-MCP were significantly higher than those of CK1. However, the retention effect of CK2 on fruit parenchyma was still higher than of （10±1） ℃ combined with 1-MCP; except respiration intensity, ethylene release rate and brown heart index, there were different degrees of correlation among other indexes. Conclusion: The safe storage period of （10±1） ℃ combined with 3.24 μL/L 1-MCP fumigation can reach 103 days, and the soluble solids are stable at about 12%. Therefore, it can better maintain the. inherent flavor and color of the fruit, which can be used as one of the fresh-keeping technologies instead of single low-temperature storage.

Bamboo shoot is one of nutritious vegetables in China. However, the edible quality of fresh bamboo shoots deteriorates easily after harvest. Here, morphological, physiological, transcriptomic and microRNA sequencing analyses were conducted to investigate the postharvest characteristics of moso bamboo (Phyllostachys edulis) shoots. Rapid decreases of soluble sugars, structural polysaccharides and hydrolyzed tannins, and increases of lignin and condensed tannins were observed in the postharvest bamboo shoots. Differentially expressed genes (DEGs) and miRNAs with opposite trends were mainly enriched in structural polysaccharide metabolism, starch and sucrose metabolism and glycolysis pathways, which were consistent with the changes of carbohydrates. A co-expression network of carbohydrate metabolism was constructed, which was verified by qPCR and yeast one-hybrid (Y1H) assay. Furthermore, the function of one hub glycosyltransferase gene was validated in Arabidopsis, which confirmed that it was involved in xylan biosynthesis. These results are of great significance for revealing the carbohydrate metabolism mechanisms of postharvest bamboo shoots and provide a potential candidate gene for molecular breeding related to xylan in the future. [ABSTRACT FROM AUTHOR]

BACKGROUND Epidermal wax is an important factor affecting the storage quality of fruits and vegetables. Previous studies have shown that the epidermal wax of fruits undergoes significant changes during storage, but there are few studies on the effects of different storage methods on the changes in waxes and the relationship with storage quality. To investigate the effect of cuticular wax on the postharvest physiology in fragrant pear, equal numbers of fragrant pear fruits were stored in room temperature storage (control), cold storage and controlled atmosphere (CA) storage environs, respectively. RESULTS: Gas chromatography‐mass spectrometry analysis revealed that the prevailing compositions of cuticular wax of fragrant pear were alkanes, alkenes, alcohols, aldehydes, esters and fatty acids. Compared with the control, cold storage and CA storage significantly inhibited changes in postharvest physiology, total wax contents and wax compositions of fragrant pear, and the effects of CA storage were more pronounced than cold storage. Under different storage methods, total wax contents and wax compositions show different correlations with various physiological indicators. CONCLUSION: The results obtained in the present study indicate that cold storage and CA storage altered the fragrant pear cuticular wax contents and constituents, thus changing the postharvest physiology quality. The changes in the metabolism of wax components caused by the changes in storage environment mainly affect the changes in the hardness of fragrant pears. The present study provides a theoretical basis for the preservation and storage of fruits. © 2022 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Papaya is the fourth most favored tropical fruit in the global market; it has rich nutrition and can be used for medicine and food processing. However, it will soften and mature in a short time after harvest, resulting in a lot of economic losses. In this study, papaya fruits were soaked in 0, 12.5, 25, 50, and 100 ml/L ethanol solutions for 2 h and stored at 25°C for 14 days, by which we explored the effects of ethanol treatment in papaya after harvest. At an optimal concentration of ethanol treatment, color changing of the papaya fruits was delayed for 6 days, and decay incidence and average firmness of the fruits were shown as 20% and 27.7 N, respectively. Moreover, the effect of ethanol treatment on antioxidant systems in the papaya fruits was explored. It was observed that ethanol treatment contributed to diminish the development of malondialdehyde (MDA), ethylene, and superoxide anions. Furthermore, the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) were promoted than those of control group, while the activities of peroxidase (POD), phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO) were brought down. In addition, the principal component analysis (PCA) showed that PAL, ethylene, and superoxide anions were the main contributors for the maturity and senescence of postharvest papaya. In this experiment, ethanol treatment had the potential of delaying the ripening and maintaining the storage quality of papaya fruits. [ABSTRACT FROM AUTHOR]

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Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences 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.)

Papaya is the fourth most favored tropical fruit in the global market; it has rich nutrition and can be used for medicine and food processing. However, it will soften and mature in a short time after harvest, resulting in a lot of economic losses. In this study, papaya fruits were soaked in 0, 12.5, 25, 50, and 100 ml/L ethanol solutions for 2 h and stored at 25°C for 14 days, by which we explored the effects of ethanol treatment in papaya after harvest. At an optimal concentration of ethanol treatment, color changing of the papaya fruits was delayed for 6 days, and decay incidence and average firmness of the fruits were shown as 20% and 27.7 N, respectively. Moreover, the effect of ethanol treatment on antioxidant systems in the papaya fruits was explored. It was observed that ethanol treatment contributed to diminish the development of malondialdehyde (MDA), ethylene, and superoxide anions. Furthermore, the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) were promoted than those of control group, while the activities of peroxidase (POD), phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO) were brought down. In addition, the principal component analysis (PCA) showed that PAL, ethylene, and superoxide anions were the main contributors for the maturity and senescence of postharvest papaya. In this experiment, ethanol treatment had the potential of delaying the ripening and maintaining the storage quality of papaya fruits.

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office 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 objective of this study was to evaluate the application of hot water treatment to tomato fruits (Solanum lycopersicum cv. TA234) genetically modified with silencing of the TomloxB gene. Unmodified and genetically modified tomato fruits were immersed in water at 40°C for 10, 20 and 30 seconds. Subsequently, fruits were stored at 25°C for 18 days. Physiology was assessed and electrolyte leakage, lipoxygenase and polygalacturonase activities were monitored. Treatment applied to the genetically modified tomatoes at 40°C for 30 seconds, resulted in slower ripening, decreased metabolic activity and maintained the attributes in optimal conditions for longer time, increased the postharvest life of the genetically modified tomatoes until 18 days. Lipoxygenase and polygalacturonase activities were partially inhibited. [ABSTRACT FROM AUTHOR]

Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases.

Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the various aspects of photosynthesis. Continuous and modulated CFA and imaging (CFI), and VIS remission spectroscopy (VRS) were concomitantly applied to noninvasively and comprehensively monitor photosynthetically relevant effects of low temperatures (5 °C, 10 °C, 11.5 °C and 13 °C). Detailed analyses of chilling-related variations in photosynthetic activity and photoprotection, and in contents of relevant pigments in green-ripe bananas, helped to better understand the physiological changes occurring during CI, highlighting that distinct CFA and VRS parameters comprehensively reflect various effects of chilling on fruit photosynthesis. They revealed why not all CFA parameters can be applied meaningfully for early detection of chilling effects. This study provides relevant requisites for improving CI monitoring and prediction. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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 postharvest response of two peony cultivars, 'Qi Hua Lu Shuang' and 'Da Fu Gui', to exogenous treatment with three concentrations (25, 50, and 75 μmol·L−1) of melatonin (MT) was evaluated. Both cultivars demonstrated a similar response to MT treatment in terms of delayed senescence, albeit with differing efficacies. The optimal concentration of MT (50 μmol·L−1) extended the vase life of 'Qi Hua Lu Shuang' and 'Da Fu Gui' by 1.6 and 1.2 days, respectively, relative to the control. This treatment also increased maximum flower diameter by 11.76% and 21.26%, respectively, and improved water balance, with 'Qi Hua Lu Shuang' maintaining stability for 6.0 days and 'Da Fu Gui' for 5.7 days longer than the control. Relative electrical conductivity and malondialdehyde (MDA) content, when treated with 50 μmol·L−1 MT, were reduced by 25.25% and 18.03% for 'Qi Hua Lu Shuang', and by 33.96% and 21.47% for 'Da Fu Gui', respectively. At this MT concentration, soluble sugar content peaked at 6.91 mg·g−1 FW for 'Qi Hua Lu Shuang' and 8.12 mg·g−1 FW for 'Da Fu Gui', while soluble protein content reached 5.07 mg·g−1 FW and 7.93 mg·g−1 FW, respectively. Additionally, at the same concentration of MT, the activities of antioxidant enzymes activities (SOD and CAT) were significantly enhanced. SOD activity peaked at 749.61 U·g−1 FW in 'Qi Hua Lu Shuang' and at 652.77 U·g−1 FW in 'Da Fu Gui', while CAT activity showed increases of 31.86% in 'Qi Hua Lu Shuang' and 44.46% in 'Da Fu Gui', compared to the control. These results demonstrate that 50 μmol·L−1 MT optimally delays senescence and preserves the postharvest quality of cut peonies, offering valuable insight for the floral industry. • Melatonin significantly enhances vase life and quality in two peony cultivars. • 50 μmol·L−1 melatonin optimally delays senescence in peony cut flowers. • Melatonin treatment effectively improves water balance and reduces cell membrane damage in peonies. • Melatonin treatment increases soluble sugars, proteins, and antioxidant activity, supporting flower quality. [ABSTRACT FROM AUTHOR]

This review basically provides knowledge regarding postharvest physiology, allied factors and management of harvested horticultural produce. Commodities with higher respiration and ethylene production tend to have shorter shelf life with low quality than those with lower respiration and ethylene production. Transpiration and respiration processes of harvested fruits and vegetables result in weight loss, softening and shriveling, loss of peel glossiness etc. Fruit and vegetable storage life is negatively impacted by ethylene production. Fungi and bacteria are the biggest offenders among almost all postharvest disorders of fruits and vegetables. One of the largest significant factors impacting the postharvest life of fruits and vegetables is temperature because it has an intense influence on the rate of physiological responses such as respiration, transpiration, ethylene production and disease development. The rate of respiration and the generation of ethylene are both regulated by high temperatures. On the other hand, high temperature with high relative humidity favors the disease's development but low temperature (5°C) and high relative humidity (RH 96%) result in low transpiration. Control or modified atmosphere storage (O2 below 5%, CO2 above 3%), vacuum pack, chemical treatments and edible coating are the effective ways for controlling respiration, ethylene production, transpiration and disease development but it is mainly dependent on types of fruits and vegetables. [ABSTRACT FROM AUTHOR]

• The optimized CP treatment extended the shelf life of fresh wolfberry by 3 d. • CP treatment inactivated microorganisms and inhibited the respiration of wolfberries. • The CP triggers the defence response of the wolfberries ROS metabolic system. • CP promoted the synthesis of flavonoids and enhanced wolfberry resistance to decay. Fresh wolfberries, a nutritious "super fruit", face limited marketing potential due to storage difficulties. This study aimed to enhance their storage stability using dielectric barrier discharge plasma (DBD) pretreatment and investigate the intervention mechanism. The results indicated that the optimal condition of DBD pretreatment for fresh wolfberries was 13.64 kV, 70 s and 2.7 kHz, which extended their shelf from 2 to 5 d at room temperature. This pretreatment reduced decay, weight loss, and firmness reduction by inactivating microorganisms and inhibiting respiration. Additionally, the decline of phenols, flavonoids, ascorbic acid, and antioxidant activity was inhibited, while maintaining high content of polysaccharides, titratable acid, and carotenoids. Interestingly, moderate DBD treatment produced reactive oxygen species (ROS) that triggered the defense response of wolfberries' ROS metabolism system and promoted the biosynthesis of flavonoids, thereby enhancing resistance to decay. The findings offer new insight into plasma effects on fruits and vegetables. [ABSTRACT FROM AUTHOR]

Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the various aspects of photosynthesis. Continuous and modulated CFA and imaging (CFI), and VIS remission spectroscopy (VRS) were concomitantly applied to noninvasively and comprehensively monitor photosynthetically relevant effects of low temperatures (5 °C, 10 °C, 11.5 °C and 13 °C). Detailed analyses of chilling-related variations in photosynthetic activity and photoprotection, and in contents of relevant pigments in green-ripe bananas, helped to better understand the physiological changes occurring during CI, highlighting that distinct CFA and VRS parameters comprehensively reflect various effects of chilling on fruit photosynthesis. They revealed why not all CFA parameters can be applied meaningfully for early detection of chilling effects. This study provides relevant requisites for improving CI monitoring and prediction.

• DCA-CD plus dynamically adjusts the oxygen concentration and storage temperature. • Storage under DCA-CD reduced browning symptoms in 'Braeburn' apples. • Variable storage temperatures did not accelerate fruit ripening. • 1-MCP had little effect on firmness in DCA-CD while inducing internal browning. • Low oxygen and 1-MCP suppressed the aroma formation in 'Braeburn' apples. DCA-CD Plus is a novel dynamic storage technology that determines both the optimum oxygen partial pressures (pO 2) and room temperatures for the storage of apples, based on monitoring the fruit CO 2 production (CD). This study evaluated the effects of DCA-CD Plus on the physiological disorder incidences, fruit quality and the volatile profile of 'Braeburn' apples after eight months of storage and seven days shelf life. This was achieved by comparison to storage under regular atmosphere (RA), controlled atmosphere (CA, 1.3 kPa O 2) and one-factor dynamic controlled atmosphere (DCA-CD, dynamic oxygen), while incorporating the influence of 1-methylcyclopropene (1-MCP). RA-stored fruit had the highest respiration rate and ethylene production and the lowest flesh firmness, while CA, DCA treatments and 1-MCP application slowed down fruit ripening. 1-MCP application increased browning and cavity symptoms in 'Braeburn' apples. Storage under DCA-CD and DCA-CD Plus resulted in lower browning incidences than RA or static CA treatments. Dynamic storage temperatures in DCA-CD Plus did not accelerate fruit ripening but showed no effect on the development of physiological disorders. Most volatile organic compounds showed a negative response to low pO 2 and 1-MCP application, as the highest levels of key alcohols and esters were measured in RA. Storage under DCA conditions and RA correlated with increased levels of anaerobic metabolites. No correlation between internal browning symptoms and specific alterations in the volatile profile could be detected. [ABSTRACT FROM AUTHOR]