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Effects of Storage Technology on the Functional and Nutritional Characteristics...
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Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 10 December 2025 | Viewed by 5827

Special Issue Editors

Dr. Amalia Carmen Miteluţ

E-Mail Website
Guest Editor
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Interests: food safety; food nutrition; food sensorial analysis; food biotechnologies; novel food processing; food waste valorisation; preservation techniques; sustainable food packaging; biopolymers testing; biodegradation; ecotoxicity
Prof. Dr. Daniela Borda

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galaţi, Str. Domnească 111, 800201 Galaţi, Romania
Interests: food packaging; dairy technology; high-pressure processing; safety
Special Issues, Collections and Topics in MDPI journals
Dr. Paul-Alexandru Popescu

E-Mail Website
Guest Editor Assistant
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Interests: food safety; biotechnologies; food packaging; microbiology; shelf life; preservation techniques; biopolymers; innovative packaging; functional coatings; sustainability; biodegradation

Special Issue Information

Dear Colleagues,

The effects of processing and storage technologies on the functional and nutritional characteristics of fruits and vegetables enable us understand the impact of these properties on the quality of food. Bioactivity, bioaccessibility, and bioavailability are key terms that refer to the availability and absorption of bioactive compounds (such as vitamins, minerals, and antioxidants) from food. Processing and storage can influence these properties, affecting the health benefits of fruits and vegetables. The impact of emerging, non-thermal or unconventional thermal technologies (e.g., ultra-high-pressure processing, pulsed electric fields, radio frequency) can benefit the food industry by preserving the nutritional and functional characteristics of fruits and vegetables. They can also enhance the functional and technological properties  of food while increasing the yields of agricultural products. However, the operational parameters must be optimized in order to prevent the degradation of macromolecules and the oxidation of labile compounds. As the duration of food processing and storage increases, the loss of bioactive compounds also rises. Therefore, the proper handling and selection of processing methods are crucial in the preservation of the nutritional value of fruits and vegetables.

In summary, understanding how processing and storage affect the functional and nutritional aspects of fruits and vegetables enables us to optimize the quality of food and its health benefits.

This Special Issue welcomes both original papers and reviews that present  interdisciplinary approaches to studying the effects of processing and storage technologies on the functional and nutritional characteristics of fruits and vegetables. This Special Issue will particularly focus on novel and sustainable processing and storage conditions for fruits and vegetables (F&V), outlining their impact on their functional and nutritional proprieties.

Dr. Amalia Carmen Miteluţ
Prof. Dr. Daniela Borda
Guest Editors

Dr. Paul-Alexandru Popescu
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable F&V storage conditions
  • novel F&V processing technologies
  • functional properties
  • nutritional characteristics

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

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Research

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24 pages, 4205 KB  
Article
Mechanism and Data-Driven Grain Condition Information Perception Method for Comprehensive Grain Storage Monitoring
by Yunshandan Wu, Ji Zhang, Xinze Li, Yaqiu Zhang, Wenfu Wu and Yan Xu
Foods 2025, 14(19), 3426; https://doi.org/10.3390/foods14193426 - 5 Oct 2025
Viewed by 367
Abstract
Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation [...] Read more.
Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation and external air temperature effects on silo boundaries and introduces a novel interpolation-optimized model parameter initialization technique to enable comprehensive grain condition perception. Rigorous multidimensional validation confirms the method’s accuracy: The novel initialization technique achieved high precision, demonstrating only 1.89% error in Day-2 low-temperature zone predictions (27.02 m2 measured vs. 26.52 m2 simulated). Temperature fields were accurately reconstructed (≤0.5 °C deviation in YOZ planes), capturing spatiotemporal dynamics with ≤0.45 m2 maximum low-temperature zone deviation. Cloud map comparisons showed superior simulation fidelity (SSIM > 0.97). Further analysis revealed a 22.97% reduction in total low-temperature zone area (XOZ plane), with Zone 1 (near south exterior wall) declining 27.64%, Zone 2 (center) 25.30%, and Zone 3 20.35%. For dynamic evolution patterns, high-temperature zones exhibit low moisture (<14%), while low-temperature zones retain elevated moisture (>14%). A strong positive correlation between temperature and relative humidity fields; temperature homogenization drives humidity uniformity. The framework enables holistic monitoring, providing actionable insights for smart ventilation control, condensation risk warnings, and mold prevention. It establishes a robust foundation for intelligent grain storage management, ultimately reducing post-harvest losses. Full article
(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)
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20 pages, 9076 KB  
Article
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue
by Qingping Du, Rui Yang, Wei Wang, Wei Li, Tongle Sun, Shihao Huang, Xinyao Han and Mingxun Ai
Foods 2025, 14(16), 2852; https://doi.org/10.3390/foods14162852 - 18 Aug 2025
Viewed by 622
Abstract
Thermal impregnation (TI) is a traditional method of sugar infusion, but it has disadvantages such as long processing time and uneven sugar distribution. Therefore, developing sugar impregnation methods to enhance product flavor, nutritional value, and processing efficiency is critical for addressing potential quality [...] Read more.
Thermal impregnation (TI) is a traditional method of sugar infusion, but it has disadvantages such as long processing time and uneven sugar distribution. Therefore, developing sugar impregnation methods to enhance product flavor, nutritional value, and processing efficiency is critical for addressing potential quality loss and efficiency bottlenecks in traditional preserve processing technologies. This study took the TI process widely adopted in Xinjiang over the long term as a reference and systematically compared the effects of vacuum impregnation (VI) and ultrasonic-assisted impregnation (UI) on the flavor characteristics and physicochemical properties of plum preserves. Volatile organic compounds (VOCs) were identified using gas chromatography–ion mobility spectrometry (GC-IMS) coupled with multivariate analysis, while taste attributes were quantified via electronic tongue (E-tongue). Physicochemical parameters, including titratable acidity (TA), browning index (BI), color parameters (L*, a*, b*), total polyphenol content (TPC), total flavonoid content (TFC), and texture profile analysis (TPA), were also evaluated. GC-IMS identified 60 VOCs, predominantly comprising aldehydes (20), alcohols (10), ketones (6), acids (4), esters (3), furans (3), ketols (2), and unidentified compounds (12). The VI-treated samples exhibited distinct aromatic profiles, retaining a higher proportion of key volatile compounds. E-tongue results showed that VI significantly enhanced sourness, umami, and aftertaste complexity compared with UI and TI (p < 0.05). Physicochemical analyses showed that VI maximally preserved bioactive compounds, with a TPC of 1.23 ± 0.07 mg GAE/g and TFC of 17.55 ± 0.81 mg RE/g. Additionally, VI minimized enzymatic browning (BI: 0.37 ± 0.03), maintained color brightness (L*: 31.85 ± 1.56), maintained favorable textural properties (hardness: 187.63 ± 4.04 N), and retained the highest TA content (0.77 ± 0.05%). In contrast, UI and TI led to significant quality degradation, characterized by pronounced browning and texture deterioration: the BI values were 0.61 ± 0.02 (UI) and 0.83 ± 0.03 (TI), and hardness values were 176.53 ± 5.81 N (UI) and 156.25 ± 4.55 N (TI). These findings provide critical references for sugar impregnation techniques and a scientific basis for flavor regulation in prune preserve production. Full article
(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)
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17 pages, 1892 KB  
Article
First Evidence of the Potential of Postharvest Hesperidin Treatments: Effects on Strawberry Quality During Storage
by Mihaela Iasmina Madalina Ilea, Huertas María Díaz-Mula, Christian Fernández-Picazo, Pedro Javier Zapata, Alicia Dobón-Suárez, Salvador Castillo and Fabián Guillén
Foods 2025, 14(16), 2837; https://doi.org/10.3390/foods14162837 - 16 Aug 2025
Viewed by 652
Abstract
Strawberries (Fragaria x ananassa Duch.) are highly perishable fruits that rapidly lose their quality properties, even when stored under cold conditions. The purpose of this research was to study the effectiveness of hesperidin (10, 50, and 100 mg L−1) to [...] Read more.
Strawberries (Fragaria x ananassa Duch.) are highly perishable fruits that rapidly lose their quality properties, even when stored under cold conditions. The purpose of this research was to study the effectiveness of hesperidin (10, 50, and 100 mg L−1) to preserve harvest-ripe strawberry quality during cold storage (2 °C). The data obtained indicate that hesperidin treatments were able to delay fruit metabolism and thus weight loss, while maintaining firmness and delaying colour evolution, obtaining positive results even with the lower concentrations applied. Strawberries treated with hesperidin exhibited a cell membrane with greater integrity, as reflected by a lower loss of electrolytes, resulting from reduced oxidation degradation. In addition, these strawberries maintained a higher concentration of chlorophylls in the calyx during storage, which could be due to a better antioxidant balance and a more effective preservation of their qualities. In this regard, the levels of bioactive substances, including total phenolics and the major anthocyanin compounds present in strawberries, were delayed in hesperidin-treated strawberries. This is the first report highlighting the effectiveness of hesperidin as a postharvest treatment in fruit, specifically in strawberries, delaying senescence. These results suggest that hesperidin, either by itself or in hesperidin-rich extracts, could become a valuable tool for postharvest fruit preservation. Full article
(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)
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Review

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18 pages, 1145 KB  
Review
Studies on the Ethyl Carbamate Content of Fermented Beverages and Foods: A Review
by Valentina Simion, Valerica Luminiţa Vişan, Ricuţa Vasilica Dobrinoiu and Silvana Mihaela Dănăilă-Guidea
Foods 2025, 14(19), 3292; https://doi.org/10.3390/foods14193292 - 23 Sep 2025
Viewed by 669
Abstract
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. Studies have shown that the content of ethyl carbamate can increase significantly during product storage and maturation, especially if [...] Read more.
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. Studies have shown that the content of ethyl carbamate can increase significantly during product storage and maturation, especially if favorable conditions are present. Higher levels of ethyl carbamate have been associated with distilled alcoholic beverages, mainly obtained from stone fruits. Ethyl carbamate content is lower in fermented foods, such as bread, yogurt, and fermented sauces. EC formation occurs through several different pathways in food systems. A primary pathway involves select compounds reacting with ethanol (EtOH); therefore, the majority of the research has focused on the occurrence of EC in alcoholic beverages Due to health risks, some countries have imposed legal limits on carbamate content in alcoholic beverages. Full article
(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)
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31 pages, 1792 KB  
Review
Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements
by Prasad S. Gangakhedkar, Hemant W. Deshpande, Gréta Törős, Hassan El-Ramady, Tamer Elsakhawy, Neama Abdalla, Ayaz Shaikh, Béla Kovács, Rushikesh Mane and József Prokisch
Foods 2025, 14(13), 2155; https://doi.org/10.3390/foods14132155 - 20 Jun 2025
Cited by 1 | Viewed by 2972
Abstract
Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This [...] Read more.
Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on product quality, and the impact of fermentation on antioxidant activity, gut health, immune modulation, and chronic disease prevention. Furthermore, the review addresses food safety concerns related to biogenic amines, nitrite accumulation, and microbial contamination, describing current solutions involving both conventional and non-thermal processing technologies. By synthesizing recent advances in microbial fermentation science and biotechnological innovations, this paper underscores the potential of fermented fruits and vegetables to contribute to functional food development, dietary diversity, and sustainable food systems. Full article
(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)
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