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Fermented walnut meal (FW) has antifungal activity against Penicillium victoriae, a fungus responsible for Rosa roxbughii Tratt spoilage. This study characterized and applied ultrasonic‐assisted antifungal film loaded with FW to preserve R. roxbughii Tratt during near‐freezing temperature (NFT). Results showed that O2 and CO2 transmission rates decreased by 80.02% and 29.05%, respectively, and antimicrobial properties were improved with ultrasound at 560 W for 5 min and 1% FW. Fourier transform infrared spectroscopy and X‐ray diffraction results revealed ultrasound improved hydrogen bonds and inductive effect via ─NH, ─OH, and C═O bonds. The addition of FW led to the formation of CMCS‐GL‐FW polymer via C═O bond. Thermogravimetric analysis and transmission electron microscope results demonstrated thermal degradation process was decomposed by ultrasound, and the internal structure of P. victoriae was accelerated by the addition of FW. Compared to the U‐CMCS/GL group, the vitamin C content, peroxidase, and catalase activities of U‐CMCS/GL/FW were enhanced by 4.24%, 8.52%, and 14.3% during NFT (−0.8 to −0.4°C), respectively. Particularly, the fungal count of the U‐CMCS/GL/FW group did not exceed 105 CFU g−1 at the end of storage, and the relative abundance of P. victoriae decreased to 0.007%. Our findings provide an effective route for agricultural waste as natural antifungal compounds in the active packaging industry. Practical Application: In this study, the barrier and antimicrobial properties of film were successfully improved by ultrasonic treatment and loaded fermented walnut meal. The ultrasonic‐assisted antifungal film loaded with fermented walnut meal effectively delayed the degradation of nutrients and reduced microbial invasion of Rosa roxburghii Tratt. These results provide a theoretical basis for the application of agricultural waste in the food packaging industry. [ABSTRACT FROM AUTHOR]

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Mustard essential oil (MEO) nanoemulsions fortified with citrus pectin and tween-80 (MEO-NE-PT) or tween-80 (MEO-NE-T) were prepared by high-pressure homogenization followed by ultrasonication, and comparative analysis was performed on the microstructure, storage stability, pH, ionic strength and thermal tolerance between MEO-NE-PT and MEO-NE-T. The application of MEO-NE-PT to the postharvest preservation of ‘Shatangju’ mandarin was evaluated. It was found that MEO-NE-PT exhibited superior stability with smaller fluctuations in particle size and polydispersity index (PDI). The minimum inhibitory concentration (MIC) of MEO-NE-PT was 64 μL/L, much lower than those of MEO (256 μL/L) and MEO-NE-T (128 μL/L). Furthermore, after MEO-NE-PT treatment at 64 μL/L for 6 h, the germination rate of Geotrichum candidum spores was only 6.67%, and the length of the germ tube was only 8.57 μm, both significantly lower than 100% and 165.02 μm for the control group (MEO), respectively. The results of scanning electron microscopy (SEM) revealed that treatment with MEO-NE-PT caused the mycelium of Geotrichum candidum to wrinkle and break apart. Compared with the control group, MEO-NE-PT treatment could significantly reduce the decay rate and quality loss of ‘Shatangju’ mandarin, while delaying the decline in hardness and total soluble solids. As a safe and effective antimicrobial agent, MEO-NE-PT could control the growth of Geotrichum candidum and maintain the post-harvest quality of ‘Shatangju’ mandarin.

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Colletotrichum spp. is a phytopathogen causing anthracnose in a variety of tropical fruits. Strategies used to control postharvest diseases in tropical fruits typically rely on the use of synthetic fungicides, which have stimulated the emergence of resistant pathogens. Safer alternative strategies to control anthracnose in tropical fruits have been described in the literature. This review presents and discusses the main innovative interventions concerning the application of sustainable alternative strategies in the postharvest control of pathogenic Colletotrichum species in tropical fruits, with a particular emphasis on the studies published in the last 5 years. The available studies have shown the use of various methods, including physical barriers, natural antimicrobials, and biological control with antagonistic microorganisms, to reduce anthracnose lesion severity and incidence in tropical fruits. The available literature showed high inhibitory activity in vitro, reduced anthracnose incidence and lesion diameter, and total disease inhibition in tropical fruits. Most studies focused on the inhibition of Colletotrichum gloeosporioides on avocado, papaya, and mango, as well as of Colletotrichum musae on banana; however, the inhibition of other Colletotrichum species was also demonstrated. The application of emerging sustainable alternative methods, including natural antimicrobial substances, also stimulated the induction of defense systems in tropical fruits, including enzymatic activity, such as polyphenol oxidase, peroxidase, and phenylalanine ammonia‐lyase. The retrieved data helped to understand the current state of the research field and reveal new perspectives on developing efficient and sustainable intervention strategies to control pathogenic Colletotrichum species and anthracnose development in tropical fruits. [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.)

In this work, the effects of high-voltage electrostatic field (HVEF) on enzyme activities and appearance of stored Musa sapientum were investigated as well as the intensity of spotting by Digital Image Analysis (DIA). By applying HVEF at 6 kV cm-1 during 7.5 minutes, color features on their surface after day 4, maintained stable values (R ≥ 191, G ≥ 165, L* ≥ 82, and b* ≥ 41), while control samples had lower figures of these parameters. Enzyme activities (expressed as Umg protein-1), for pectinmethylesterase in peel, HVEF treatments induced values ≤ 9 Umg-1, while control ≥ 16 Umg-1; polygalacturonase in peel; HVEF samples had activities ≤ 120 Umg-1 at days 6 and 8, while control samples ≥ 211 Umg-1; and, in pulp, after day 4, HVEF brought activities ≤ 37 Umg-1 while control samples were ≥ 71 Umg-1. Polyphenoloxidase, activities for treated samples were enhanced (in the peel, HVEF samples ≥553 Umg -1 and control ones ≤425 Umg-1; and for pulp, HVEF induced activities ≥979 Umg-1 while control ≤717 Umg -1). These results did not impact negatively in the spotting on the surface of the fruits. Results suggested that HVEF can extend the shelf life of M. sapientum. [ABSTRACT FROM AUTHOR]

Fruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings. [ABSTRACT FROM AUTHOR]

Ascorbate peroxidase (APX) is a crucial enzyme involved in cellular antioxidant defense and plays a pivotal role in modulating reactive oxygen species (ROS) levels under various environmental stresses in plants. This study utilized bioinformatics methods to identify and analyze the APX gene family of pomelo, while quantitative real-time PCR (qRT-PCR) was employed to validate and analyze the expression of CmAPXs at different stages of fruit postharvest. This study identified 96 members of the CmAPX family in the entire pomelo genome, with uneven distribution across nine chromosomes and occurrences of gene fragment replication. The subcellular localization includes peroxisome, cytoplasm, chloroplasts, and mitochondria. The CmAPX family exhibits a similar gene structure, predominantly consisting of two exons. An analysis of the upstream promoter regions revealed a significant presence of cis-acting elements associated with light (Box 4, G-Box), hormones (ABRE, TCA-element), and stress-related (MBS, LTR, ARE) responses. Phylogenetic and collinearity analyses revealed that the CmAPX gene family can be classified into three subclasses, with seven collinear gene pairs. Furthermore, CmAPXs are closely related to citrus, pomelo, and lemon, followed by Arabidopsis, and exhibit low homology with rice. Additionally, the transcriptomic heat map and qPCR results revealed that the expression levels of CmAPX57, CmAPX34, CmAPX50, CmAPX4, CmAPX5, and CmAPX81 were positively correlated with granulation degree, indicating the activation of the endogenous stress resistance system in pomelo cells by these genes, thereby conferring resistance to ROS. This finding is consistent with the results of GO enrichment analysis. Furthermore, 38 miRNAs were identified as potential regulators targeting the CmAPX family for post-transcriptional regulation. Thus, this study has preliminarily characterized members of the APX gene family in pomelo and provided valuable insights for further research on their antioxidant function and molecular mechanism. [ABSTRACT FROM AUTHOR]

Postharvest preservation of edible fungi is crucial for promoting the healthy development of the edible fungi industry. To systematically review the development history of research on postharvest preservation of edible fungi and to predict future trends, this paper used bibliometric methods to analyzes 421 pieces of relevant literature published in the Web of Science database between 2000 and the first three quarter of 2022 in terms of literature publishing, research collaboration, key authors, important literature, literature citations, and keywords. CiteSpace software was used for visual analysis. The results indicated that the amount and citations of literature on the preservation of edible fungi had steadily increased since 2000, with a trend of rapid growth since 2015 until the third quarter of 2022. Chinese research institutions and authors had significant impact in this field, who had participated in international collaboration most extensively and produced the most research achievements. The analysis of literature citations and keywords revealed that the frontier hotspots in this field were cell wall metabolism, energy metabolism, and active packaging research. The direction of energy metabolism was particularly noteworthy. Maintaining normal cell energy metabolism and antioxidant activity is essential for edible fungi to resist postharvest deterioration. Therefore, exploring new preservation technologies and elucidating their molecular mechanisms will be an important research direction in the future.

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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 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.)

The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables. [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.)

In order to explore the effect of exogenous glucose (Glc) treatment on the postharvest storage quality and antioxidant metabolism of apricot fruit, ‘Saimaiti’ apricot fruit from Xinjiang were stored for up to 49 days at (0 ± 1) ℃ and a relative humidity of 90%–95% after vacuum osmosis treatment (holding for 2 min at 0.05 MPa followed by soaking for 5 min at atmospheric pressure) with different concentrations (100, 200 and 400 mmol/L) of Glc or distilled water as a control. Fruit quality and antioxidant metabolism-related indexes were determined during the storage period. The results showed that exogenous Glc treatment could effectively maintain the firmness, soluble solids content (SSC) and titratable acid (TA)levels, and significantly reduce the respiration intensity of apricot fruit, with the most pronounced effect being observed at 200 mmol/L Glc. In addition, exogenous Glc treatment increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) in apricot fruit compared with the control group, and effectively maintained the contents of ascorbic acid (ASA) and glutathione (GSH), thus delaying the accumulation of superoxide anion radical, hydrogen peroxide, malondialdehyde (MDA) and the increase of cell membrane permeability. These findings indicate that exogenous Glc treatment could maintain the storage quality of apricot fruit by regulating its antioxidant metabolism during storage, which will provide a theoretical basis and technical reference for the application of Glc in postharvest storage and preservation of fruits and vegetables.

Marine-capture shrimp is a general term for a type of shrimp that is different from marine-aquaculture shrimp. It is rich in protein, trace elements, and essential amino acids. It is an aquatic product with delicious meat and high nutritional and economic value. Most marine-capture shrimp are consumed fresh, with a small proportion subjected to processing. However, marine-capture shrimp is a highly perishable aquatic product, and hence, extensive preservation and processing methods have been developed to extend its shelf life. This review presents the current status of marine-capture shrimp in the world and the key issues (spoilage and melanization inhibition) regarding marine-capture shrimp preservation. Low-temperature preservation remains the predominant strategy for preserving marine-capture shrimp. Different preservation strategies combined with low temperature would maintain the quality of marine-capture shrimp more effectively, thereby extending the shelf life of the shrimp. The advantages and disadvantages of various preservation technologies are comprehensively considered and compared, as well as their scope of application. New processing technologies should be introduced, and various preservation technologies with complementary advantages should be organically combined to achieve the best preservation effect on marine-capture shrimp. This review provides a useful theoretical reference and a practical basis for future research on the shelf life extension of marine-capture shrimp. [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.)

This study addresses the problem of prolonged precooling time and excessive weight loss of fruits and vegetables during postharvest processes. Ice slurry precooling system shows potential but faces challenges like low undercooling and ice blockage. Dispersants are introduced to optimize heat and moisture transfer as well as the flow characteristics of the ice slurry. This research investigates the effects of four dispersants on the performance of an ice slurry-based wet precooling system through experiments. Key parameters analyzed include temperature and humidity in the chamber, cooling rate, and weight loss rate of the tested load. Results show that the addition of dispersants effectively reduces the freezing temperature, enhancing the cooling rate in the system. Among the four dispersants tested, sodium diacetate yields the lowest freezing temperature of −6.4 °C and the highest cooling rate of 0.3 °C min−1. Furthermore, dispersants influence moisture transfer between ice slurry and circulating air, impacting the humidity within the precooling chamber. Notably, the addition of sodium diacetate results in the lowest weight loss rate of 2.74 %. This research shows the potential of using dispersants in ice slurry-based wet precooling systems to enhance the postharvest preservation of fruits and vegetables.

Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of "green" chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries. [ABSTRACT FROM AUTHOR]

Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms. [ABSTRACT FROM AUTHOR]

This study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, delaying the softening process, and maintaining fruit quality, especially for 100 mg·L−1 γ-PGA. After 14 days of treatment, compared with control, 100 mg·L−1 γ-PGA decreased weight loss, decay rate, and index by 21.9%, 75.0%, and 66.7% and increased the total antioxidant capacity by 43.5% through antioxidant enzymes. In addition, 100 mg·L−1 γ-PGA increased fruit firmness by 53.6% by decreasing the activities of polygalacturonase, pectin lyase, cellulase, and β-galactosidase. In terms of color quality, 100 mg·L−1 γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L−1 γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. In terms of sensory quality, 100 mg·L−1 γ-PGA increased the soluble solids' content by 19.0% and decreased the titrated acids' content by 21.1%, which increased the sugar–acid ratio by 50.9%. Our findings suggest that 100 mg·L−1 γ-PGA can be used to improve the decay control and preservation of strawberry cv. Hongyan under cold storage. [ABSTRACT FROM AUTHOR]

Sour rot, caused by Geotrichum citri-aurantii, can produce significant postharvest losses of citrus fruits and, currently, cannot be effectively controlled by the postharvest fungicides registered in EU countries. Therefore, novel antifungal edible coatings (ECs) based on citrus pectin and beeswax and enriched with eugenol (EG), geraniol (GR), propolis extract (PR) or essential oils (EOs) from Satureja montana (SA), Cinnamomum zeylanicum (CI), or Commiphora myrrha (CM), were developed as alternatives to reduce sour rot and preserve the postharvest quality of 'Valencia' oranges. These natural agents were incorporated into the EC formulation and then applied to inoculated oranges. ECs enriched with EG (2–8 g/kg), GR (4 and 8 g/kg), PR (5–20 g/kg), and CM EO (15 g/kg) reduced disease incidence and severity by 75 to 100% compared to uncoated oranges after 20 days of incubation at 20 °C. ECs containing EG (8 g/kg), GR (4 g/kg), and PR (20 g/kg) reduced weight loss and retained firmness of oranges after 14 days of shelf life at 20 °C. Furthermore, all tested ECs maintained the fruit's sensory and physicochemical quality. Overall, the EG-enriched pectin EC performed best, showing potential as a safe, bio-based alternative to conventional waxes containing synthetic fungicides for the management of citrus postharvest sour rot. [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.)

In this study, the changes of physiology and quality of different varieties of Chinese leeks (Changqing 2 and Taikong 9) in modified atmospheric packaging (MAP) were investigated under the storage condition of 4 C, so as to provide references for storage of leeks. The results showed that the respiration rates of the two varieties of leeks were inhibited during storage, and the chlorophyll contents of the two varieties of leeks were maintained at a high level (about 0.50 mg/g). Compared with the initial value, at the end of storage, the peroxidase activities of Changqing 2 and Taikong 9 increased by 35.42% and 22.17%, respectively. While the VC contents decreased only by 17.27% and 17.6%, respectively. The soluble protein content of Changqing 2 decreased by 8.15%, while that of Taikong 9 increased by 12.43%. Through comprehensive analysis, Changqing 2 can maintain higher nutritional quality during storage, and has better edible and economic value. [ABSTRACT FROM AUTHOR]

Using Tianbao banana as the test material, one strain of Fusarium was isolated, purified and identified. Different concentrations (5, 10, 15, 20 mg/mL and 25 mg/mL) of camellia saponin were used to determine the inhibitory effect on Fusarium. The weight loss rate, hardness, soluble solids, titratable acid, respiratory strength and other main quality indicators of bananas treated with different concentrations of camellia saponin (15, 20, 25 mg/mL and 30 mg/mL) at a temperature of 16 ℃ and a relative humidity of 85% under constant temperature and humidity for 25 days were determined to study the effect of camellia saponin on bananas. The results showed that the antibacterial rate of camellia saponin against Fusarium continued to increase as the concentration increased. When the concentration of camellia saponin was 20 mg/mL, the antibacterial rate could reach 86.52%, but when the concentration increased again, the antibacterial rate did not increase significantly. On this basis, the MIC and MBC values of camellia saponin against Fusarium were determined to be 5 mg/mL and 10 mg/mL, respectively. Comprehensive quality indicators showed that the 20 mg/mL concentration of camellia saponin solution had the best preservation effect on post-harvest bananas. When stored for 20 days, compared with the control group (clear water group and positive control group), the weight loss rate was reduced by 48.04% and 51.67%, respectively. Compared with the control group (clear water group), soluble solids delayed the emergence of the peak value. Titratable acid increased by 56.09% and 23.07%, and respiratory intensity increased by 65.68% and 14.82%. On the 10th day of storage, the hardness increased by 13.76% compared with the positive control group. The results of the research are expected to provide certain theoretical and technical support for the preservation of bananas by camellia saponin.

To reduce the indiscriminate use of pesticides and extend the postharvest shelf life of peach fruit (Prunus persica, cv. Baihua) from southeast China, mainly the microbial antagonism of indigenous yeasts was studied and applied in the construction of composite film. In this study, 14 yeast strains of 9 genera were screened out from the surface of peaches by isolation, purification, cultivation, and identification. Through an experimental analysis of the in vitro inhibition zone and the in vivo colonizing capacity, 1 × 108 CFU mL−1 of Candida oleophila sp-ELPY12B and Cryptococcus laurentii sp-ELPY15A proved most efficient against the major pathogens and were chosen as candidate fungicides. In combination with Na-alginate film (0.4% glycerin as the plasticizer and 0.1% Tween-80 as the emulsifier), the preservative effects of these composite-treated groups also showed the best antifungal effects, which significantly delayed the postharvest preservation period by about 6–7 d under an ambient temperature of 25 ± 3 °C and a relative humidity of 50–70%. [ABSTRACT FROM AUTHOR]

[Display omitted] • Nanoscale Charged Water Particles (NCWP) is an advanced preservation technology. • NCWP inhibit microbial growth and enhance the commercial acceptability of blueberry. • NCWP improve nutritional quality and total antioxidant capacity of blueberry. • NCWP maintain the cuticular wax structure and increase the firmness of blueberry. • NCWP preserve ROS balance by increasing antioxidant enzyme activity. During the postharvest period, blueberries with a short shelf life due to microbial activity and an overload of reactive oxygen species (ROS) were still a major unresolved problem. In this study, the effect of nanoscale charged water particles (NCWP) treatment on the postharvest characteristics and ROS metabolism in blueberries (Vaccinium ashei Reade) were investigated. The results showed that NCWP treatment significantly inhibited microbial growth, maintained high firmness and commercial acceptability, and extended the storage period of blueberries. The nutrient of blueberries was retained and elevated after NCWP treatment, especially in the 6 d of NCWP-9 h treatment, the total phenol and anthocyanin content reached the peak at 565.1 mg/L and 5.26 mg/g, which contribute to the total antioxidant capacity of blueberries increased. SEM showed that NCWP-9 h treatment maintained the integrity of the cuticular wax of the blueberry peel, which indirectly decelerated the decline of blueberry firmness. The NCWP treatment significantly enhanced the antioxidant enzyme system of blueberry peel. On days 2, 4 and 6 after NCWP-9 h treatment, the CAT, SOD and APX activities were significantly different from the control group (P < 0. 05), with 585.09 ΔA/min/g, 79.34 U/g and 3.32 umol/min/g, respectively, which effectively scavenged the oxidative stress markers (H 2 O 2 , O 2 −) accumulated in the blueberry peels, and slowed down the aging and deteriorated of the blueberry process. This finding demonstrates that NCWP is an effective postharvest preservation method for blueberries and provides a viable strategy for quality maintenance in the postharvest fruit and vegetable sector. [ABSTRACT FROM AUTHOR]

Allium mongolicum Regel is prone to rapid senescence and quality deterioration during postharvest storage. Herein, polyvinyl alcohol/pullulan/ZnO nanoparticles (PVA/PUL/ZnO-Nps) composite films were prepared via solution casting and studied to analyze the effects of ZnO-Nps on the PVA/PUL film matrix. Results revealed that the incorporation of suitable ZnO-Nps effectively reduced the light transmittance, improved water contact angle, water vapor permeability, and mechanical properties of the composite films, as well as enhanced their antimicrobial activity. The composite films were used for the postharvest preservation of A. mongolicum Regel. Results revealed that the PVA/PUL/ZnO-Nps film effectively reduced malondialdehyde accumulation content, superoxide radical generation rate, hydrogen peroxide content, improve the activity of related enzymes, and extend the storage time compared with that of polyethylene films. Therefore, the PVA/PUL/ZnO-Nps film can be used as a novel packaging material for the postharvest preservation of A. mongolicum Regel. • Polyvinyl alcohol / Pullulan / ZnO-Nps composite film was prepared. • The composite film packaging exhibited strong antibacterial properties. • The composite film packaging delayed the shelf-life of Allium mongolicum Regel. • The composite film packaging enhanced the activity of antioxidant enzymes. [ABSTRACT FROM AUTHOR]

Agricultural systems are currently confronted with more severe environmental and production difficulties with the population increase and global climate change. The fundamental issue is maintaining ecological sustainability while ensuring food production safety. Modern sustainable green agriculture is now achievable with the development of phytonanotechnology, which are applied in plant protection and cultivation while anticipating phytopathogens and enhancing the immune system in advance. Furthermore, the application of phytonanotechnology in genetic engineering for enhancing the nutritional status and resiliency of plants, thus effectively improving crops and increasing agricultural yields. Moreover, the advantages of edible nano-coatings prepared by phytonanotechnology in post-harvest preservation of crops and other aspects are gradually emerging. And the green phytonanotechnology emphasizes the safety and environmental friendliness of the production process and products. This paper comprehensively reviews an overview of the main applications and most recent advancements of phytonanotechnology in agricultural systems. The economic advantages of phytonanomaterials are also investigated to demonstrate the potential for future widespread use of nanotechnology in agriculture. [Display omitted] • Provides a comprehensive overview of recent research advances in the use of phytonanotechnology for agriculture. • The applications of green synthetic nanomaterials in phytopathogen management and crop resilience are introduced. • Summarizes the toxic effects with the application of phytonanotechnology on ecosystems. • Current challenges in the practical application of phytonanotechnology and further perspectives are discussed. [ABSTRACT FROM AUTHOR]

Microbubbles (MBs) were incorporated into calcium chloride solution as a novel freezing medium for immersion freezing of grape tomato. The effects of MB size (39, 43, 48 μm mean diameter), entrapped gas (air, N 2 , CO 2) and freezing temperature (−10, −15, −20 °C) on the freezing behavior and quality attributes of tomato were investigated. MBs increased the nucleation temperature from −7.4 to −3.5 °C and reduced the onset time of nucleation from 5.8 to 2.9 min at freezing temperature of −20 °C, which facilitated the formation of small ice crystals within tomato. MB-assisted freezing reduced the drip loss by 13.7–17.0% and improved the firmness of tomato, particularly when MB size and freezing temperature decreased. Freezing tomato with air-MBs did not compromise its nutritional quality, using N 2 - and CO 2 -MBs even increased its lycopene content, by 31% and 23%, respectively. The results proved the preservation effect of MBs on fruit during immersion freezing. This study can benefit the fruit and vegetable industry by providing an efficient freezing technology for producing frozen products with high sensory and nutritional quality. • Microbubbles (MBs) were added into freezing medium for immersion freezing of tomato. • MBs facilitated ice nucleation and formation of smaller ice crystals in tomato. • MB-assisted freezing reduced drip loss and improved firmness of thawed tomato. • Tomatoes frozen with MBs showed equivalent or better nutritional quality. [ABSTRACT FROM AUTHOR]

Abstract With the rapidly changing global climate, the agricultural systems are confronted with more unpredictable and harsh environmental conditions than before which lead to compromised food production. Thus, to ensure safer and sustainable crop production, the use of advanced nanotechnological approaches in plants (phytonanotechnology) is of great significance. In this review, we summarize recent advances in phytonanotechnology in agricultural systems that can assist to meet ever-growing demands of food sustainability. The application of phytonanotechnology can change traditional agricultural systems, allowing the target-specific delivery of biomolecules (such as nucleotides and proteins) and cater the organized release of agrochemicals (such as pesticides and fertilizers). An amended comprehension of the communications between crops and nanoparticles (NPs) can improve the production of crops by enhancing tolerance towards environmental stresses and optimizing the utilization of nutrients. Besides, approaches like nanoliposomes, nanoemulsions, edible coatings, and other kinds of NPs offer numerous selections in the postharvest preservation of crops for minimizing food spoilage and thus establishing phtonanotechnology as a sustainable tool to architect modern agricultural practices. Graphical Abstract

Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of “green” chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.

Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.

This study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, delaying the softening process, and maintaining fruit quality, especially for 100 mg·L−1 γ-PGA. After 14 days of treatment, compared with control, 100 mg·L−1 γ-PGA decreased weight loss, decay rate, and index by 21.9%, 75.0%, and 66.7% and increased the total antioxidant capacity by 43.5% through antioxidant enzymes. In addition, 100 mg·L−1 γ-PGA increased fruit firmness by 53.6% by decreasing the activities of polygalacturonase, pectin lyase, cellulase, and β-galactosidase. In terms of color quality, 100 mg·L−1 γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L−1 γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. In terms of sensory quality, 100 mg·L−1 γ-PGA increased the soluble solids’ content by 19.0% and decreased the titrated acids’ content by 21.1%, which increased the sugar–acid ratio by 50.9%. Our findings suggest that 100 mg·L−1 γ-PGA can be used to improve the decay control and preservation of strawberry cv. Hongyan under cold storage.

This study investigated the effects of naringin on soybean and mung bean sprouts postharvest quality. It was found that naringin could maintain the appearance and quality of soybean sprouts and mung bean sprouts during a 6-day storage period as well as delay the occurrence of browning in mung bean sprouts and soybean sprouts. The optimal application rate of naringin was 50–100 μg/mL, which could effectively inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD) in bean sprouts and increase the ascorbic acid content, where this inhibition response to the browning of mung bean sprouts and soybean sprouts was significantly reduced. Naringin treatment increased gallic acid and p-coumaric acid content in mung bean sprouts as well as the daidzin and rutin content in soybean sprouts, which was also reflected in the improvement of antioxidant activity. The binding of naringin with PPO and POD was analyzed with molecular docking, naringin, and PPO had a lower binding energy (−1.09 Kcal/mol). In conclusion, naringin application in postharvest preservation of mung bean sprouts and soybean sprouts can maintain favorable consumer quality. [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 cultivation of edible mushrooms is increasing because of their widely recognized nutritional benefits. Advancements in cultivation techniques have facilitated large-scale mushroom production, meeting the growing consumer demand. This rise in cultivation has led to an increasingly urgent demand for advanced postharvest preservation methods to extend the shelf life of these mushrooms. The postharvest preservation of fresh edible mushrooms involves complex physiological changes and metabolic activities closely associated with gas composition, microbial presence, moisture content, ambient temperature, and enzymatic activity. Preserving edible mushrooms through various preservation strategies (physical, chemical, biological, and nanopackaging approaches) relies on regulating postharvest factors. Nanopackaging can preserve mushrooms' sensory and nutritional qualities due to the specific characteristics of nanomaterials, such as antimicrobial properties and gas/moisture barriers. Furthermore, the review explores current trends, fundamental mechanisms, and upcoming challenges in utilizing nanomaterials, particularly their capacity to enhance the "cell wall" integrity of edible mushrooms by regulating postharvest factors. • Mushroom-specific preservation strategies is needed urgently in edible mushrooms preservation. • The impact of the postharvest factors on edible mushroom preservation methods is detailed. • The underlying mechanisms of nanopackaging on edible mushroom preservation are discussed. • Nanocomposite material application presents a promising strategy for edible mushroom preservation. [ABSTRACT FROM AUTHOR]

Pomegranate (Punica granatum L.) is a kind of fruit with significant economic, ecological and health values. AP2/ERF transcription factors belong to a large group of factors mainly found in plants and play key roles in plant growth and development. However, AP2/ERF genes in pomegranate and their implication in development and postharvest preservation have been little described. In this study, 116 PgAP2/ERF genes in pomegranate were identified and renamed based on their chromosomal distributions. Phylogenetic relationship with genes from other species, structures, duplications, annotations, cis-elements in promoter sequences, and protein-protein interaction networks among PgAP2/ERF proteins were comprehensively explored. Expression analysis revealed several PgAP2/ERFs associated with the phenotypes of pomegranate seed hardness, including PgAP2/ERF5, PgAP2/ERF36, PgAP2/ERF58, and PgAP2/ERF86. Subsequent analysis indicated that many differentially expressed PgAP2/ERF genes are potentially important regulators of pomegranate fruit development. Furthermore, expression of more than one-half of PgAP2/ERFs was repressed in 'Tunisian soft seed' pomegranate fruit under low-temperature cold storage. The results showed that 1-MCP implicated in promoting postharvest preservation of 'Tunisian soft seed' pomegranate upregulated the PgAP2/ERF4, PgAP2/ERF15, PgAP2/ERF26, PgAP2/ERF30, PgAP2/ERF35 and PgAP2/ERF45 genes compared to those under low-temperature cold storage. This indicates that these genes are important candidate genes involved in pomegranate postharvest preservation. In summary, the findings of the present study provide an important basis for characterizing the PgAP2/ERF family genes and provide information on the candidate genes involved in pomegranate fruit development and postharvest preservation. [ABSTRACT FROM AUTHOR]

Arbutus unedo L. is a species with great economic impact in rural areas, and its fruits have several food applications and beneficial properties on human health. However, the fruits are highly perishable, and little is known about their characteristics. The present work thus aimed to evaluate the physicochemical and microbiological parameters of Arbutus unedo L. during two consecutive years from four different samples. Microbiological analysis was conducted at different times of preservation (days 0, 4, 11, and 21) and temperatures (room temperature, refrigeration, and freezing). Six fungal strains as representatives of the most prevalent mycobiota in fruits were used for molecular identification. The fruits had aw values of 0.916 ± 0.01 to 0.930 ± 0.01, pH values of 3.81 ± 0.01 to 3.82 ± 0.01, and °Brix values of 25.02 ± 0.49 to 28.52 ± 1.02. Microbiological analysis revealed that the predominant microbiota in fresh fruits were psychrotrophs (4.07 ± 0.25 log CFU/g), yeasts (3.39 ± 0.18 log CFU/g), mesophiles (3.26 ± 1.20 log CFU/g), and moulds (2.70 ± 0.55 log CFU/g). After a preservation period of 11 days, the microbial loads increased from 66 to 116% at 25 ± 1°C; while at 6.5 ± 1°C, the increase varied from 3 to 53%; except for moulds, for which a decrease was observed. The application of freezing temperature (21 days) showed a small increase for psychrotrophs and yeasts of 1.5 and 2.9%, respectively. The most prevalent moulds identified belonged to Rhizopus stolonifer var. stolonifer, Aspergillus carbonarius, and Penicillium brevicompactum, while yeasts belonged to Aureobasidium sp. and Saccothecium rubi. [ABSTRACT FROM AUTHOR]

With the rapidly changing global climate, the agricultural systems are confronted with more unpredictable and harsh environmental conditions than before which lead to compromised food production. Thus, to ensure safer and sustainable crop production, the use of advanced nanotechnological approaches in plants (phytonanotechnology) is of great significance. In this review, we summarize recent advances in phytonanotechnology in agricultural systems that can assist to meet ever-growing demands of food sustainability. The application of phytonanotechnology can change traditional agricultural systems, allowing the target-specific delivery of biomolecules (such as nucleotides and proteins) and cater the organized release of agrochemicals (such as pesticides and fertilizers). An amended comprehension of the communications between crops and nanoparticles (NPs) can improve the production of crops by enhancing tolerance towards environmental stresses and optimizing the utilization of nutrients. Besides, approaches like nanoliposomes, nanoemulsions, edible coatings, and other kinds of NPs offer numerous selections in the postharvest preservation of crops for minimizing food spoilage and thus establishing phtonanotechnology as a sustainable tool to architect modern agricultural practices. [ABSTRACT FROM AUTHOR]

[Objective] This study explored effects of temperature and film bag packaging on postharvest storage characteristics and quality to provide references for cold storage of Ruiyu kiwifruit. [Method] The tested fruits were stored in conditions of (0 ± 0.5), (1 ± 0.5) and (2 ± 0.5) °C with relative humidity of (90 ± 5)% using room temperature as control (CK1). Samples were taken regularly for determination of fruit firmness, soluble solid content, relative conductivity, MDA content, respiration rate, ethylene release rate, chilling injury index and other indicators. Then, weight loss rate, rotting rate and chilling injury rate were calculated for selecting appropriate storage temperature. Using polyethylene (PE) film bags with different thicknesses of 0 (CK2), 0.01, 0.03, and 0.05 mm, fruits were packaged and stored at relative humidity of (90 ± 5)% and obtained suitable temperature. All indicators were measured and analyzed. Analysis of the influence of film bag packaging and low-temperature storage on fruit storage characteristics was explored. [Result] Low temperature delayed the decrease of fruit firmness and starch content and the increase of soluble solid content with the best effect in (0 ± 0.5) °C treatment. Fruits treated by (1 ± 0.5) °C showed chilling injury 10 days later than those by (0 ± 0.5) °C treatment. The chilling injury rate of (0 ± 0.5) °C fruits at the time of delivery was about 1.85 times that of the (1 ± 0.5) °C treatment. During the storage period (2 ± 0.5) °C, relative conductivity and MDA content of the fruits treated at (2 ± 0.5) °C remained low without chilling injury. At 10 days of storage, respiratory peak and ethylene release peak appeared in CK1. The peak respiratory and ethylene release peaks were delayed by 20 days after low temperature treatments, and the peaks were significantly reduced. At the end of test, weight loss rate and rotting rate of CK1 were the highest of 13.2% and 13.0%, respectively. Compared with CK2, PE film bag packaging with different thicknesses inhibited fruit amylase activity, slowed down the decrease of starch content and fruit firmness, and delayed the increase of soluble solid content. The O2 content in the 0.03 and 0.05 mm PE bags was maintained at 9.54%-12.72%, and the peaks of respiration and ethylene release of treated fruits appeared 10 days later than CK2 and 0.01 mm treatments. The CO2 content in the 0.03 mm PE bag was stable at 3.91%- 4.51%. The occurrence of chilling injury of 0.03 mm PE fruits was delayed by 20 days compared with CK2 and 0.01 mm treatments, and the chilling injury rate was only 7.67% after 110 days. The relative conductivity was significantly lower than that of 0.05 mm treatment. [Conclusion] The obtained optimal conditions for maintaining fruit quality and inhibiting chilling injury were cold storage at (1 ± 0.5) °C and packed with 0.03 mm PE film bag (CO2 : 3.91%-4.51% + O2 : 11.57%-12.72%). [ABSTRACT FROM AUTHOR]

Food quality improvements of fresh fruits targeting both food preservation and human health is essential to advance healthy dietary options and to mitigate imbalanced nutrition-linked non-communicable chronic disease (NCDs) challenges globally. Specifically, protective phenolic bioactives of fruits with dual functional benefits can be harnessed to advance innovations for improving nutritional quality and post-harvest shelf-life of perishable fruits. Based on this rationale the dual functional benefits of plant phenolics were harnessed using novel biological elicitation strategies to modulate phenolic bioactive-linked protective responses in apple during storage in two interrelated studies. Bioprocessed food-grade elicitors [water soluble chitosan oligosaccharide -(COS) and phenolic enriched oregano extracts-(OX)] were targeted as post-harvest dipping treatments (2 & 4 g/ L) and compared with diphenylamine (DPA) (1 & 2 g/L) to enhance phenolic-linked antioxidant and anti-diabetic (type 2 diabetes) relevant properties of Cortland apple during 3 months of storage (4°C). The selection of bio-elicitors and respective doses were based on the foundations of the previous related study, which resulted in reduction of superficial scald of Cortland apple during storage. Apples sampled over 3 months as aqueous and ethanol (12%) extracts of peel and pulp were analyzed separately for total soluble phenolic content, phenolic profile, antioxidant activity, and glucose metabolism relevant α-amylase and α-glucosidase enzyme inhibitory activities using in vitro assay models. Enhanced soluble phenolic content and associated antioxidant activity were observed in ethanol (12%) extracts of apple peel with 4 g/L COS elicitor treatments after 2 and 3 months of storage. High chlorogenic acid and quercetin derivatives were found in peel extracts of Cortland apple, while pulp extracts had high chlorogenic and gallic acids. Additionally, high α-glucosidase enzyme inhibitory activity, which is relevant for managing post-prandial hyperglycemia of type 2 diabetes was also observed in bio-elicited apple peel and pulp extracts. Therefore, results of these two interrelated studies indicate that bioprocessed food grade elicitor such as OX and COS can be recruited as a novel tool to enhance protective phenolic responses for improving type 2 diabetes targeted food quality and post-harvest storage quality of apple.

Traditional active packaging materials are easily affected by the environment, resulting in their inability to release active substances in specified quantities at specified times and locations. In this study, MCM-41 was used as a thymol (THY) carrier and added to the potato starch (PS) matrix to design an intelligent release active packaging film based on storage microenvironment. MCM-41 encapsulation improved thermal stability of THY. THY–MCM-41 addition significantly improved the tensile strength (TS , 7.18 MPa) of the film (P < 0.05) and endowed the film excellent gas and water barrier protection. THY release was responsive to temperature and relative humidity (RH), and the First–order model better explained the THY release pattern (R2 > 0.980). The THY-MCM-41/PS film exhibited long-term antibacterial effect during 10-day storage due to the sustained release of THY. Additionally, strawberries packaged in the THY–MCM-41/PS film exhibited the best sensory characteristics during 5-day storage (25 °C and 50 % RH). Overall, the present THY–MCM-41/PS film provides a novel alternative for the sustained release of active substances in order to achieve the excellent preservation of goods such as fruits and vegetables. • Encapsulation in MCM-41 improved the stability of thymol in the film. • Thymol-release rate was positively correlated with temperature and relative humidity. • The potato starch active packaging film had a long-term effective antibacterial effect. • The active packaging film effectively extended the shelf-life of strawberries. [ABSTRACT FROM AUTHOR]

Lactiplantibacillus paraplantarum P3 (L. paraplantarum P3) cell-free supernatant (CFS) with good antifungal effect was sprayed on fresh in-shell peanuts stored at 5 °C and 30 °C to explore its effect on the microorganisms and quality of fresh in-shell peanuts during storage process. Results showed that L. paraplantarum P3 CFS effectively maintained good quality of fresh in-shell peanuts by not only reducing fungi amount and the mildew rate, but also improving the morphology, color and flavor. Besides, L. paraplantarum P3 CFS activated plant mitogen-activated protein kinase signaling pathway and plant hormone signaling pathway to produce more ethylene, gibberellin regulatory proteins and other substances to enhance plant resistance to pathogenic microorganisms. L. paraplantarum P3 CFS could also induce the biosynthesis of glycerophospholipid and arginine to increase the stress resistance of fresh peanuts. This study provides research data for the application of L. paraplantarum P3 CFS in the preservation and antimildew of fresh in-shell peanuts. Graphical abstract is shown as Fig. S1 in the supplementary file. [Display omitted] • L. paraplantarum P3 CFS could effectively maintain good quality of fresh peanuts. • L. paraplantarum P3 CFS could enhance plant resistance to pathogens. • L. paraplantarum P3 CFS could increase the stress resistance of fresh peanuts. [ABSTRACT FROM AUTHOR]

[Display omitted] • A nanofibrous film with multiple antimicrobial effects was developed. • Polycaprolactone/ethyl cellulose film was prepared by microfluidic blow spinning. • Both natamycin and trans -cinnamic acid were loaded into the film during spinning. • The film suppressed the growth of both bacteria and fungi well in vivo and vitro. • No deterioration in the quality of the film-treated strawberry fruit during storage. Fruit is susceptible to various postharvest pathogens; thus, the development of multifunctional preservation materials that can achieve the broad-spectrum inhibition of different pathogens is a current research hotspot. Here, microfluidic blow spinning was used to create a biodegradable polycaprolactone/ethyl cellulose (PCL/EC) nanofibrous film that incorporated two naturally-sourced compounds, natamycin and trans -cinnamic acid, resulting in multi-microbial inhibition. The PCL/EC-based film had a smooth and even morphology, indicating the favorable integration of PCL and EC. After the incorporation of ingredients, the film exhibited good inhibitory activity against Escherichia coli , Staphylococcus aureus , and Botrytis cinerea , and it had finer fiber diameters, higher permeability, and antioxidant properties. We further demonstrated that strawberries that were padded with the film had good resistance to Botrytis cinerea. Also, the film did not interference with the qualities of the strawberries during storage. The study demonstrates a promising application for multi-antimicrobial and bio-friendly packaging materials in postharvest fruit preservation. [ABSTRACT FROM AUTHOR]

This study investigated the effects of naringin on soybean and mung bean sprouts postharvest quality. It was found that naringin could maintain the appearance and quality of soybean sprouts and mung bean sprouts during a 6-day storage period as well as delay the occurrence of browning in mung bean sprouts and soybean sprouts. The optimal application rate of naringin was 50–100 μg/mL, which could effectively inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD) in bean sprouts and increase the ascorbic acid content, where this inhibition response to the browning of mung bean sprouts and soybean sprouts was significantly reduced. Naringin treatment increased gallic acid and p-coumaric acid content in mung bean sprouts as well as the daidzin and rutin content in soybean sprouts, which was also reflected in the improvement of antioxidant activity. The binding of naringin with PPO and POD was analyzed with molecular docking, naringin, and PPO had a lower binding energy (−1.09 Kcal/mol). In conclusion, naringin application in postharvest preservation of mung bean sprouts and soybean sprouts can maintain favorable consumer quality.

Avocados (Persea americana) are a fruit, whose shelf‐life is jeopardized by rapid ripening and fungal diseases, which heighten the necessity for postharvest treatments. The use of refrigeration during storage and transport helps delay the ripening process and phytopathogen growth but it is not enough to attenuate the problem, especially once avocados are placed in ambient temperatures. Fungicides are effective in controlling fungal prevalence, but their possible adverse environmental and human health effects have spurred interest in finding safer, natural substitutes. The objective of this paper is to review recent advances and trends in the use of edible coatings as a safe alternative to preserve and extend avocados shelf‐life. Edible biopolymer coatings have gained considerable attention due to their ability to extend fruit and vegetable shelf‐life. These coatings are a novel type of biodegradable primary packaging made from biological compounds like polysaccharides, proteins, lipids, and other polymers. Coatings are considered nonactive if they only form a physical barrier, separating avocados from their immediate environment, controlling gas and moisture transfer. Active coatings can contain supplementary ingredients with additional properties like antioxidant and antifungal activity. The application of edible coatings shows promising potential in extending avocado shelf‐life, replacing synthetic fungicides and reducing economic losses from avocado spoilage. [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.)