Advances in Post-harvest Preservation and Quality of Fruits and Vegetables—Volume II

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

Deadline for manuscript submissions: closed (21 October 2024) | Viewed by 21794

Special Issue Editor


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Guest Editor
Department of Biology & Geology, Higher Engineering School, University of Almería, E-04120 Almería, Spain
Interests: fruit quality; postharvest physiology; plant physiology; postharvest technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The main challenge facing many agricultural regions is to offer high quality fresh fruits and vegetables to increasingly competitive markets. At the same time, they must contribute to sustainable production by reducing post-harvest losses and extending the shelf life of fresh produce. This challenge can only be addressed from the perspective of post-harvest physiology and technology, which provides the necessary knowledge to offer innovations and technologies that help preserve fruit and vegetable products, maintain their quality, and reduce losses and wastage. The interest in applying the latest technologies and in deepening the knowledge of post-harvest physiology is growing because of the conviction that only a scientific approach can provide the necessary solutions for an increasingly competitive and exigent world. The ultimate goal of post-harvest physiology and technologies is that fruits and vegetables reach new markets when they are of an adequate quality and they bring about a reduction in post-harvest losses. Today, this goal is achievable if there is an effective transfer of knowledge to the productive sector; therefore, the objective of this Special Issue is to cover recent advances in maintaining the quality of horticultural products. We invite the submission of original research manuscripts and review articles focusing on Advances in Post-harvest Preservation and Quality of Fruits and Vegetables.

Potential topics include, but are not limited to, the following:

  1. Pre-harvest and post-harvest treatments that improve the quality of fruits and vegetables.
  2. Improvement of fruit and vegetable quality and reduction in losses and waste by means of emerging technologies.
  3. Physiology and technology of fresh produce and fresh cut produce.
  4. Methodologies to evaluate the quality of fruits and vegetables.
  5. Quality changes in fruits and vegetables during handling, processing, and cold storage.
  6. Ethylene management and control with a focus on maintaining fruitquality.
  7. Losses and waste during handling, processing, storage and transport, and trading of fruit and vegetables.

Prof. Dr. Juan Luis Valenzuela
Guest Editor

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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.

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Keywords

  • post-harvest physiology pathology and technology
  • emerging technologies
  • ethylene control and management
  • post-harvest losses and wastes
  • fresh cut products
  • quality assessment methods
  • quality changes during handling, cold storage, and marketing

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Published Papers (11 papers)

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Research

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16 pages, 6872 KiB  
Article
Salicylic Acid Treatment Ameliorates Postharvest Quality Deterioration in ‘France’ Prune (Prunus domestica L. ‘Ximei’) Fruit by Modulating the Antioxidant System
by Xinling Zhang, Yuxing Liu, Weida Zhang, Wanting Yang, Shuaibing An, Minrui Guo and Guogang Chen
Foods 2024, 13(18), 2871; https://doi.org/10.3390/foods13182871 - 10 Sep 2024
Viewed by 1067
Abstract
The potential of salicylic acid (SA) in delaying postharvest fruit senescence has been extensively documented; nevertheless, its effect on antioxidant activity and quality of ‘France’ prune fruit is largely unknown. The study investigated the effects of SA (0.5 mM) on postharvest quality deterioration [...] Read more.
The potential of salicylic acid (SA) in delaying postharvest fruit senescence has been extensively documented; nevertheless, its effect on antioxidant activity and quality of ‘France’ prune fruit is largely unknown. The study investigated the effects of SA (0.5 mM) on postharvest quality deterioration of ‘France’ prune fruit. Results indicated that SA impeded the increase in respiration rate and weight loss, and mitigated the decrease of soluble solids content (SSC), titratable acidity (TA) content, firmness, and hue angle. SA sustained the ascorbate-glutathione cycle by inducing the production of ascorbic acid (AsA) and glutathione (GSH) and attenuates flavonoids, total phenols, and anthocyanins degradation by inhibiting polyphenol oxidase (PPO) activity and PdPPO. Moreover, SA significantly improved superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD), and glutathione reductase (GR) activities and gene expression levels, sustained higher 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging capacity, ferric reducing antioxidant power (FRAP), and hydroxyl radical (·OH) inhibition capacity, and impeded the production of hydrogen peroxide (H2O2) and superoxide anion (O2•−). Overall, SA improved the antioxidant capacity by inducing the synthesis of defense response-related substances and promoting antioxidant enzyme activities to sustain the storage quality of ‘France’ prune fruit. Full article
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16 pages, 1917 KiB  
Article
Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP
by María Celeste Ruiz-Aracil, Juan Miguel Valverde, Mihaela Iasmina Madalina Ilea, Daniel Valero, Salvador Castillo and Fabián Guillén
Foods 2024, 13(16), 2485; https://doi.org/10.3390/foods13162485 - 7 Aug 2024
Cited by 1 | Viewed by 5225
Abstract
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, [...] Read more.
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, hardening of vascular strands, lipid oxidation with “off flavors”, and pitting and darkening of the skin, increasing weight loss. Accordingly, we studied the effect of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) alone or in combination as postharvest treatments to maintain quality and to increase cold tolerance. Hass avocados were stored at 5 °C plus 5 days at room temperature. The results showed that the combined treatment improved fruit quality parameters as compared with control fruit and with those treated with only 1-MCP or GABA. The combined treatment delayed synergistically the postharvest ripening process. This delayed pattern was concomitant with a delayed ethylene pattern in GABA + 1-MCP or 1-MCP fruit batches. CI symptoms and electrolyte leakage were minimized in all GABA and 1-MCP fruit batches specifically in the combined treatment. For this reason, the synergistic effect of the combination of treatments may be recommended as an effective alternative strategy to prolong the postharvest quality of avocado during refrigerated storage. Full article
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19 pages, 4719 KiB  
Article
The Potential of Co-Fermentation of Whole-Plant Cassava with Piper sarmentosum: A Comprehensive Study of Fermentation Quality, Antioxidant Activity, Bacterial Community Structure, and Microbial Ecological Networks in Novel Foods
by Mao Li, Renlong Lv, Wenjun Ou, Songbi Chen, Hanlin Zhou, Guanyu Hou and Xuejuan Zi
Foods 2024, 13(13), 2126; https://doi.org/10.3390/foods13132126 - 3 Jul 2024
Viewed by 960
Abstract
The objective of this study was to explore the preservation of food products through the co-fermentation of whole-plant cassava and Piper sarmentosum (PS) without additives. We assessed fermentation quality, antioxidant activity, bacterial community structure, function profile, and microbial ecological network features. Our results [...] Read more.
The objective of this study was to explore the preservation of food products through the co-fermentation of whole-plant cassava and Piper sarmentosum (PS) without additives. We assessed fermentation quality, antioxidant activity, bacterial community structure, function profile, and microbial ecological network features. Our results demonstrate that co-fermentation of whole-plant cassava with 10% PS significantly improves food quality. The co-fermented samples exhibited enhanced lactic acid concentrations and increased antioxidant activity, with reduced pH values and concentrations of acetic acid, butyric acid, and ammonia-N(NH3-N) compared to whole-plant cassava fermented alone. In addition, PS addition also optimized microbial community structure by elevating the total abundance of lactic acid bacteria and influenced bacterial predicted functions. Furthermore, our analysis of co-occurrence networks reveals that co-fermentation impacts microbial network features, including module numbers and bacterial relative abundances, leading to altered complexity and stability of the networks. Moreover, out study also highlights the impact of ferment undesirable bacteria like Pseudomonas aeruginosa and unclassified_Muribaculaceae playing crucial roles in microbial network complexity and stability. These findings provide valuable insights into the anaerobic fermentation process and offers strategies for regulating food fermentation quality. Full article
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19 pages, 1893 KiB  
Article
Post-Harvest Behavior of Seedless Conical and Mini-Conical Peppers: Weight Loss, Dry Matter Content, and Total Soluble Solids as Indicators of Quality and Commercial Shelf-Life
by Manuel Díaz-Pérez, José Javier Hernández-García, Ángel Carreño-Ortega and Borja Velázquez Martí
Foods 2024, 13(12), 1889; https://doi.org/10.3390/foods13121889 - 16 Jun 2024
Viewed by 790
Abstract
This study aimed to assess the post-harvest dynamics of seedless conical and mini-conical pepper cultivars in terms of fruit weight loss, dry matter content, and soluble solid content. The above parameters were demonstrated to be effective commercial pepper shelf-life indicators. The commercial quality [...] Read more.
This study aimed to assess the post-harvest dynamics of seedless conical and mini-conical pepper cultivars in terms of fruit weight loss, dry matter content, and soluble solid content. The above parameters were demonstrated to be effective commercial pepper shelf-life indicators. The commercial quality of pepper fruit intended for export was evaluated weekly under simulated fruit storage conditions for over 28 d. Results revealed that fruit weight loss, dry matter content, and soluble solid content were affected by cultivar type and storage duration. Additionally, a strong correlation between these variables was observed confirming their linear relationship which was more profound between dry matter and total soluble solid content. Daily changes during storage were similar in both seedless conical and mini-conical peppers, while the fruit weight loss daily rate was greater than that of dry matter. Water loss was identified to be the main factor causing reduced fruit quality. Solid content reduction occurred predominately during the initial storage period. Notably, fruit with lower dry matter content at harvest tended to maintain their commercial quality for a longer time due to their ability to resist water loss without any visible signs of deterioration, which is beneficial during prolonged storage. Full article
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16 pages, 7825 KiB  
Article
Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage
by Yu Liu, Jiayi Zhang, Yaqin Zhao, Yinqiu Bao, Zhengguo Wu, Yonghua Zheng and Peng Jin
Foods 2024, 13(10), 1526; https://doi.org/10.3390/foods13101526 - 14 May 2024
Viewed by 1250
Abstract
Fresh-cut potatoes (Solanum tuberosum L.) are susceptible to browning and microbial contamination during storage. In this study, the effects of trans-2-hexenal (E2H), ascorbic acid (VC), dimethyl dicarbonate (DMDC), and the combined treatment of E2H, VC, and DMDC on quality deterioration in fresh-cut [...] Read more.
Fresh-cut potatoes (Solanum tuberosum L.) are susceptible to browning and microbial contamination during storage. In this study, the effects of trans-2-hexenal (E2H), ascorbic acid (VC), dimethyl dicarbonate (DMDC), and the combined treatment of E2H, VC, and DMDC on quality deterioration in fresh-cut potatoes were investigated. The response surface methodology (RSM) demonstrated that E2H, VC, and DMDC concentrations of 0.010%, 0.65%, and 240 mg/L, respectively, were the optimum conditions for fresh-cut potato preservation. Further analysis showed that the combined treatment of E2H, VC, and DMDC was the most effective method of reducing quality deterioration in potatoes compared to the control and individual treatments. Furthermore, the combined treatment of E2H, VC, and DMDC could decrease the accumulation of reactive oxygen species (ROS) via improving antioxidant enzyme activities. Meanwhile, energy-metabolism-related enzyme activities and glutamate decarboxylase (GAD) activity were enhanced, while γ-aminobutyric acid transaminase (GABA-T) activity was reduced via the combined treatment of E2H, VC, and DMDC, which contributed to maintaining high energy levels and GABA content in potatoes. These findings suggested that the combined treatment of E2H, VC, and DMDC could protect membrane integrity through enhancing antioxidant capacity, energy levels, and GABA content to maintain quality in fresh-cut potatoes. Full article
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13 pages, 1947 KiB  
Article
Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of ‘Blanca de Tudela’ Fresh-Cut Artichoke
by María J. Giménez, Marina Giménez-Berenguer, Fabián Guillén, Vicente Serna-Escolano, María Gutiérrez-Pozo and Pedro J. Zapata
Foods 2023, 12(24), 4414; https://doi.org/10.3390/foods12244414 - 8 Dec 2023
Cited by 1 | Viewed by 2268
Abstract
The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this [...] Read more.
The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components (eugenol, thymol and carvacrol) on browning, quality and bioactive compounds of fresh-cut artichokes stored for 9 days at 2 °C. Four different treatments were applied to ‘Blanca de Tudela’ fresh-cut artichokes: cysteine and cysteine with 75, 150 and 300 µL of the essential oils components (EOs) mixture. After 2, 4 and 9 days of storage, physicochemical parameters (weight loss, colour, respiration rate) and functional (total phenolic content, antioxidant activity) were studied. A descriptive sensorial analysis was also carried out to evaluate sensory attributes. Results showed that the application of cysteine and 150 µL of EOs displayed the lowest browning and highest antioxidant properties, as well as the best quality and sensory parameters. The use of this post-harvest treatment on fresh-cut artichokes would result in a natural and eco-friendly solution to improve artichoke quality and shelf-life. Full article
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33 pages, 7428 KiB  
Article
Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks
by Abdelrahman R. Ahmed, Salah M. Aleid and Maged Mohammed
Foods 2023, 12(20), 3811; https://doi.org/10.3390/foods12203811 - 17 Oct 2023
Cited by 2 | Viewed by 2429
Abstract
Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during [...] Read more.
Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during storage using artificial neural networks (ANN). The studied storage conditions were the modified atmosphere packing (MAP) gases (CO2, O2, and N), packaging materials, storage temperature, and storage time, and the evaluated quality attributes were moisture content, firmness, color parameters (L*, a*, b*, and ∆E), pH, water activity, total soluble solids, and microbial contamination. The findings demonstrated that the storage conditions significantly impacted (p < 0.05) the quality of the two stored date cultivars. The use of MAP with 20% CO2 + 80% N had a high potential to decrease the rate of color transformation and microbial growth of dates stored at 4 °C for both stored date cultivars. The developed ANN models efficiently predicted the quality changes of stored dates closely aligned with observed values under the different storage conditions, as evidenced by low Root Mean Square Error (RMSE) and Mean Absolute Percentage Error (MAPE) values. In addition, the reliability of the developed ANN models was further affirmed by the linear regression between predicted and measured values, which closely follow the 1:1 line, with R2 values ranging from 0.766 to 0.980, the ANN models demonstrate accurate estimating of fruit quality attributes. The study’s findings contribute to food quality and supply chain management through the identification of optimal storage conditions and predicting the fruit quality during storage under different atmosphere conditions, thereby minimizing food waste and enhancing food safety. Full article
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15 pages, 2905 KiB  
Article
Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables
by Tianlin Feng, Huizhi Chen and Min Zhang
Foods 2023, 12(18), 3489; https://doi.org/10.3390/foods12183489 - 19 Sep 2023
Cited by 5 | Viewed by 2129
Abstract
Freshness is one of the main factors affecting consumers’ purchase of food. The freshness indicator labels of packaged fresh green bell pepper (Capsicum annuum L.) and greengrocery (Brassica chinensis L.) were constructed, and pH-sensitive indicator labels based on the dye of [...] Read more.
Freshness is one of the main factors affecting consumers’ purchase of food. The freshness indicator labels of packaged fresh green bell pepper (Capsicum annuum L.) and greengrocery (Brassica chinensis L.) were constructed, and pH-sensitive indicator labels based on the dye of anthocyanin and the mixing dye of methyl red and bromothymol blue were prepared in this study. At the same time, the color, chlorophyll content and vitamin C content of vegetables were measured in order to explore the applicability of indicator labels in the cool chain transportation of vegetables. Compared with the nature dye, the chemical dye-type indicator labels are more sensitive to pH changes. The results showed that the mixed indicator intelligent label had the best indication effect, and the MB 2 (mixing 1 g/L methyl red and bromothymol blue solutions at a ratio of 3:2 with a concentration of 70 mL/L in indicator film solution) indicator label could effectively indicate the freshness changes in vegetables during storage. Meanwhile, the color changes of the MB 2-type indicator label were correlated with the colors change of the sample, changes in nutrients, and changes in CO2 content inside the packaging. In addition, freshness detection models for green bell pepper and greengrocery by using color information of MB 2 intelligent labels were established. Hence, this pH-sensitive label can be applied as a promising intelligent packaging for non-destructively monitoring the freshness of respiratory and non-respiratory climacteric vegetables. Full article
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21 pages, 4792 KiB  
Article
Effects of Reactive Oxygen Levels on Chilling Injury and Storability in 21 Apricot Varieties from Different Production Areas in China
by Qi Xin, Xinqun Zhou, Weibo Jiang, Min Zhang, Jing Sun, Kuanbo Cui, Yu Liu, Wenxiao Jiao, Handong Zhao and Bangdi Liu
Foods 2023, 12(12), 2378; https://doi.org/10.3390/foods12122378 - 15 Jun 2023
Cited by 6 | Viewed by 1547
Abstract
The key factors for resistance to chilling injury in apricot fruits were obtained by analyzing the low-temperature storage characteristics of 21 varieties of apricot fruits in the main producing areas of China. Twenty-one varieties of apricots from different production areas in China were [...] Read more.
The key factors for resistance to chilling injury in apricot fruits were obtained by analyzing the low-temperature storage characteristics of 21 varieties of apricot fruits in the main producing areas of China. Twenty-one varieties of apricots from different production areas in China were stored at 0 °C for 50 d and then shelved at 25 °C. The storage quality, chilling injury, reactive oxygen species (ROS), antioxidant ability, and contents of bioactive substances of the apricots were measured and analyzed. The results showed that the 21 varieties of apricot fruits could be divided into two categories according to tolerance during low-temperature storage, where there was chilling tolerance and lack of chilling tolerance. Eleven varieties of apricots, of which Xiangbai and Yunbai are representative, suffered from severe chilling injury after cold storage and shelf life. After 50 d of storage at 0 °C, the levels of superoxide anions and hydrogen peroxide accumulated in the 11 varieties of apricots with a lack of chilling tolerance during storage were significantly higher than those in the remaining 10 varieties of apricots with chilling tolerance. In addition, the activities of ROS scavenging enzymes, represented by superoxide dismutase, catalase and peroxidase, were significantly decreased in 11 varieties of apricots with a lack of chilling tolerance during storage. The contents of bioactive substances with ROS scavenging ability, represented by ascorbic acid, total phenols, carotenoids, and total flavonoids, also significantly decreased. The 10 varieties of apricots, of which Akeximixi and Suanmao are representative, were less affected by chilling injury because the production and removal of ROS were maintained at normal levels, avoiding the damaging effects of ROS accumulation in the fruit. In addition, the 10 apricot varieties with chilling tolerance during storage had higher sugar and acid contents after harvest. This could supply energy for physiological metabolism during cold storage and provide carbon skeletons for secondary metabolism, thus enhancing the chilling tolerance of the fruits. Based on the results of cluster analysis combined with the geographical distribution of the 21 fruit varieties, it was found that apricot varieties with chilling tolerance during storage were all from the northwestern region of China where diurnal temperature differences and rapid climate changes occur. In conclusion, maintaining the balance of ROS production and removal in apricots during cold storage is a key factor to enhance the storage tolerance of apricots. Moreover, apricots with higher initial glycolic acid and bioactive substance contents are less susceptible to chilling injury. Full article
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17 pages, 2859 KiB  
Article
Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage
by Kan Huang, Danwen Fu, Yonghua Jiang, Hailun Liu, Fachao Shi, Yingjie Wen, Changhe Cai, Jiezhen Chen, Liangxi Ou and Qian Yan
Foods 2023, 12(8), 1725; https://doi.org/10.3390/foods12081725 - 20 Apr 2023
Cited by 7 | Viewed by 1870
Abstract
The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 postharvest [...] Read more.
The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 postharvest physical and chemical indices after 9 days of storage at room temperature. The results indicated that the average value of the browning index and decay rate significantly increased to 3.29% and 63.84% of 50 litchi varieties at day 9, respectively. Different litchi varieties showed different variations in appearance indicators, quality indicators, and physiological indicators. Furthermore, principal component analysis and cluster analysis revealed that Liu Li 2 Hao exhibited the highest resistance to storage, whereas Dong Long Mi Li, Jiao Pan Li, E Dan Li 2 Hao, and Ren Shan Li were not resistant. Stepwise multiple regression analysis further demonstrated that the factors were highly correlated with the decay index, with a partial correlation coefficient of 0.437 between the effective index and the decay index. Therefore, pericarp thickness, relative conductivity, pericarp laccase activity, and total soluble solids were significant indicators for the comprehensive evaluation of litchi browning and decay, and relative conductivity was the significant determinant causing fruit browning. These findings provide a new perspective on the sustainable development of the litchi industry. Full article
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Review

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18 pages, 1446 KiB  
Review
Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste
by José Ángel Salas-Millán and Encarna Aguayo
Foods 2024, 13(22), 3680; https://doi.org/10.3390/foods13223680 - 19 Nov 2024
Viewed by 1216
Abstract
In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermentation, one of the earliest and most [...] Read more.
In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermentation, one of the earliest and most versatile food processing techniques, utilises microorganisms or enzymes to induce desirable biochemical transformations that enhance the nutritional value, digestibility, safety, and sensory properties of food products. This process has been identified as a promising method for producing novel, high-value food products from discarded or non-aesthetic fruits and vegetables that fail to meet commercial standards due to aesthetic factors such as size or appearance. Besides waste reduction, fermentation enables the production of functional beverages and foods enriched with probiotics, antioxidants, and other bioactive compounds, depending on the specific horticultural matrix and the types of microorganisms employed. This review explores the current bioprocesses used or under investigation, such as alcoholic, lactic, and acetic acid fermentation, for the revalorisation of fruit and vegetable by-products, with particular emphasis on how fermentation can transform these by-products into valuable foods and ingredients for human consumption, contributing to a more sustainable and circular food system. Full article
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