Search Results (162)

This study proposes an integrated framework for sustainable tropical agriculture by combining biochemical waste valorization with spatial carbon footprint estimation in ‘Phulae’ pineapple production. Peel and eye residues from fresh-cut processing were enzymatically converted into rare sugar, achieving average conversion efficiencies of 35.28% for peel and 37.51% for eyes, with a benefit–cost ratio of 1.56 and an estimated unit cost of USD 0.17 per gram. A complementary zero-waste pathway produced functional gummy products using vinegar fermented from pineapple eye waste, with the preferred formulation scoring a mean of 4.32 out of 5 on a sensory scale with 158 untrained panelists. For spatial carbon modeling, the Bare Land Referenced Algorithm (BRAH) and Otsu thresholding were applied to multi-temporal Sentinel-2 and THEOS imagery to estimate plantation age, which strongly correlated with field-measured emissions (r = 0.996). This enabled scalable mapping of plot-level greenhouse gas emissions, yielding an average footprint of 0.2304 kg CO₂ eq. per kilogram of fresh pineapple at the plantation gate. Together, these innovations form a replicable model that aligns tropical fruit supply chains with circular economy goals and carbon-related trade standards. The framework supports waste traceability, resource efficiency, and climate accountability using accessible, data-driven tools suitable for smallholder contexts. By demonstrating practical value addition and spatially explicit carbon monitoring, this study shows how integrated circular and geospatial strategies can advance sustainability and market competitiveness for the ‘Phulae’ pineapple industry and similar perennial crop systems. Full article

The global consumption of fresh and ready-to-eat (RTE) fruits and vegetables has surged due to increasing awareness of their nutritional benefits. However, this trend has been accompanied by a rise in foodborne illness outbreaks linked to microbial contamination. This narrative review synthesizes current knowledge on the prevalence and diversity of foodborne pathogens in fresh produce, including bacterial, viral, and fungal agents. It critically evaluates both conventional and emerging detection methods, ranging from culture-based techniques and immunoassays to advanced molecular diagnostics, biosensors, flow cytometry (FC), and hyperspectral imaging (HSI). Additionally, this review discusses cutting-edge control strategies, such as natural antifungal agents, essential oils, biocontrol methods, and non-thermal technologies like cold plasma and UV-C treatment. Emphasis is placed on sampling methodologies, sustainability, One Health perspectives, and regulatory considerations. By highlighting recent technological advances and their limitations, this review aims to support the development of integrated, effective, and safe microbial control approaches for the fresh produce supply chain. Full article

Fresh-cut vegetables are gaining economic importance around the world. They are highly perishable products, and in the context of global food waste challenges, any new solutions to reduce losses are in line with the expectations of producers, traders, and consumers. The aim of this study was to evaluate the effect of hot water treatment (HWT) on the quality and durability of two varieties of fresh-cut peppers at three storage temperatures: 3, 5, and 8 °C. Microscopic observations revealed changes in the tissue structure of the pepper sticks. During the storage of red-fruit “Yecla” peppers, the HWT samples retained better firmness. The peppers treated at 55 °C for 12 s maintained the best quality during storage. Cream-fruit “Blondy” peppers softened during storage, but the browning of the cut surface contributed the most to the reduction in quality. HWT at 53 °C for 3 min or 50 °C for 5 min effectively inhibited the development of destructive changes during storage. HWT is beneficial for fresh-cut peppers, but the temperature and duration of operation should be properly selected given the nature of the cultivar. Full article

Background/Objectives: Gestational diabetes mellitus (GDM) is a major pregnancy complication with rising global prevalence. The Mediterranean Diet (MD) has shown metabolic benefits, but total adherence scores may obscure meaningful variation in dietary quality. This study aimed to investigate whether specific dietary patterns, identified within the MD framework, and their glycemic load (GL) are associated with GDM risk. Methods: This prospective cohort is part of the BORN2020 longitudinal study on pregnant women in Greece; dietary intake was assessed using a validated food frequency questionnaire (FFQ) at two time points (pre-pregnancy and during pregnancy). MD adherence was categorized by Trichopoulou score tertiles. GL was calculated for food groups using glycemic index (GI) reference values and carbohydrate content. Dietary patterns were identified using factor analysis. Logistic regression models estimated adjusted odds ratios (aORs) for GDM risk, stratified by MD adherence and time period, controlling for maternal, lifestyle, and clinical confounders. Results: In total, 797 pregnant women were included. Total MD adherence was not significantly associated with GDM risk. However, both food-specific GLs and dietary patterns with distinct dominant foods were predictive. GL from boiled greens/salads was consistently protective (aOR range: 0.09–0.19, p < 0.05). Patterns high in tea, coffee, and herbal infusions before pregnancy were linked to increased GDM risk (aOR = 1.96, 95% CI: 1.31–3.02, p = 0.001), as were patterns rich in fresh juice, vegetables, fruits, legumes, and olive oil during pregnancy (aOR = 2.91, 95% CI: 1.50–6.24, p = 0.003). A pattern dominated by sugary sweets, cold cuts, animal fats, and refined products was inversely associated with GDM (aOR = 0.34, 95% CI: 0.17–0.64, p = 0.001). A pattern characterized by sugar alternatives was associated with higher risk for GDM (aOR = 4.94, 95% CI: 1.48–19.36, p = 0.014). These associations were supported by high statistical power (power = 1). Conclusions: Within the context of the MD, evaluating both the glycemic impact of specific food groups and identifying risk-associated dietary patterns provides greater insight into GDM risk than overall MD adherence scores alone. Full article

Despite the growth of fruit production, the challenge of postharvest fruit loss particularly in tropical and subtropical fruits due to spoilage, decay, and natural deterioration remains a critical issue, impacting the global food supply chain by reducing both the quantity and quality of fruits postharvest. Edible coatings have emerged as a sustainable solution to extending the shelf life of fruits and decreasing postharvest losses. The precise composition and application of these coatings are crucial in determining their effectiveness in preventing microbial growth and preserving the sensory attributes of fruits. Furthermore, the integration of nanotechnology into edible coatings has the potential to enhance their functionalities, including improved barrier properties, the controlled release of active substances, and increased antimicrobial capabilities. Recent advancements highlighting the impact of edible coatings are underscored in this review, showcasing how they help in prolonging shelf life, preserving quality, and minimizing postharvest losses of subtropical fresh fruits worldwide. The utilization of edible coatings presents challenges in terms of production, storage, and large-scale application, all while ensuring consumer acceptance, food safety, nutritional value, and extended shelf life. Edible coatings based on polysaccharides and proteins encounter difficulties due to inadequate water and gas barrier properties, necessitating the incorporation of plasticizers, emulsifiers, and other additives to enhance their mechanical and thermal durability. Moreover, high levels of biopolymers and active components like essential oils and plant extracts could potentially impact the taste of the produce, directly influencing consumer satisfaction. Therefore, ongoing research and innovation in this field show great potential for reducing postharvest losses and strengthening food security. This paper presents a comprehensive overview of the latest advancements in the application of edible coatings and their influence on extending the postharvest longevity of main subtropical fruits, emphasizing the importance of maintaining the quality of fresh and fresh-cut subtropical fruits, prolonging their shelf life, and protecting them from deterioration through innovative techniques. Full article

Appropriate calcium treatments help maintain the appearance, nutritional quality, and postharvest quality of apples, reducing losses during storage. This study investigated the effects of different calcium preparations on the fresh-cut quality and ultrastructure of ‘Starkrimson’ apples. The treatments included control (CK), calcium chloride (T1), sorbitol-chelated calcium (T2), and calcium nitrate (T3). The results demonstrated that sorbitol-chelated calcium significantly inhibited the decline in fresh-cut firmness and pectin content while reducing the increase in cellulose content and minimizing ultrastructural damage. Apples treated with sorbitol-chelated calcium maintained the best fresh-cut hardness and soluble pectin contents, which were 35.71% and 15.42% higher than that of CK on the 12th day, and the cellulose was 27.08% lower than that of CK. Under transmission electron microscopy, the pulp cell surface in the T2 group remained intact, with no bending or deformation, and the middle lamella was well preserved. Additionally, T2 treatment promoted the expression of aroma-related genes during fruit storage. Sorbitol-chelated calcium effectively preserved color and significantly reduced the browning and microbial spoilage of fresh-cut apples, particularly postharvest pathogen growth. The study demonstrates that sorbitol-chelated calcium preserves fresh-cut apple quality by reinforcing cell wall integrity through calcium-mediated crosslinking, suppressing pectin degradation and cellulose accumulation, and activating aroma-related genes (AAT1, AAT2, LOX) to enhance volatile synthesis, thereby reducing microbial spoilage and enzymatic browning during storage. Full article

Static magnetic field (SMF) treatment is a new type of physical preservation method. In this study, SMF treatment was applied to fresh-cut lotus root to investigate its effects and possible mechanisms in terms of preserving color and maintaining freshness, with the goal of developing a preservation method for fresh-cut lotus root. Fresh-cut lotus root was treated with a magnetic field strength of 3 mt and stored for 14 days under cold conditions (temperature 4 °C, humidity 70%, wind speed 0.1–0.3 m/s, and no light). The control group received no SMF treatments. The effects of the SMF on the color, hardness, browning, weight loss, soluble solids content, vitamin C (Vit. C) content, and polyphenol content, as well as the activities of MDA, POD, PPO, and PAL and the contents of flavor substances of the fresh-cut lotus root were monitored every 2 days throughout the storage period. The results showed that the SMF treatment significantly slowed the decline in the sensory quality of fresh-cut lotus root (p < 0.05). After 6 days of storage, the degree of browning in the control group was 1.96 times that in the SMF group. The SMF treatment also significantly delayed reductions in the Vit. C and polyphenol contents in fresh-cut lotus root (p < 0.05). After 8 days of storage, the polyphenol content in the SMF group was 1.54 times that in the control group. After 12 days of storage, the Vit. C content of the SMF group was 1.45 times that of the control group. When the storage time reached 12 days, the L* and ΔE values of the control group were 1.89 times and 1.44 times those of the SMF group, respectively. The SMF treatment significantly reduced the activities of PPO and POD oxidases, as well as the MDA content (p < 0.05). After 12 days of storage, the activities of PPO and POD and the MDA content in the control group were 2.04 times, 1.42 times, and 1.71 times higher than those in the SMF group, respectively. After 14 days of storage, the weight loss rate in the control group was 1.65 times that in the SMF group, while the hardness of the SMF group was 1.23 times that of the control group. The SMF treatment increased the contents of esters, aldehydes, and ketones in fresh-cut lotus root compared with the control group. The contents of esters, aldehydes, and ketones in the SMF group were 1.04 times, 1.41 times, and 1.49 times higher than those in the control group, respectively. Moreover, using SMF treatment as a new preservation method for fresh-cut lotus root provides a promising strategy for preserving other fresh-cut fruits and vegetables. Full article

A greenhouse trial was conducted in Southern Italy to examine the effects of foliar applications of two substances, methyl-jasmonate (MeJA) and a zeolite, on the harvest and post-harvest performance of two hydroponically grown baby leaf genotypes (leafy chicory ‘Cicoria costa rossa’; kale ‘Cavolo nero’). MeJA is a phyto-hormone primarily studied for fruit and post-harvest applications, while zeolite is typically used for pest and disease biological control. MeJA (Sigma-Aldrich Merck KGaA, Darmstadt, Germany), and a commercial zeolite (Big-Zeo, Agricola Internazionale s.r.l., Pisa, Italy) (BigZeo) were sprayed twice at the second and fourth true leaf stages (BigZeo, 5 kg ha⁻¹; MeJA, 250 µM). Bio-physiological (yield, dry matter DM, chlorophyll CHL, weight loss WL) and qualitative (nitrate, carotenoids, phenols, flavonoids, anthocyanins, antioxidant activity) traits were evaluated in both raw and fresh-cut (7 day-cold-stored) products. Treatments did not significantly affect yield (1.0 kg m⁻²), while plant responses to the substances concerning other traits were genotype-dependent. MeJA enhanced greenness (CHL), texture (DM), and antioxidant activity (by increasing carotenoids and flavonoids) in chicory. In contrast, zeolite improved greenness, texture, and antioxidant activity (by increasing carotenoids, anthocyanins, and phenols), and reduced nitrate in kale. Treatments did not affect weight loss (2.2 g 100 g⁻¹ f.w., on average). After 7 days of storage, MeJA-treated chicory and zeolite-treated kale exhibited improved textural and nutritional quality. Full article

The growing demand for fresh foods, as well as the rise in ready-to-eat foods, is leading the food industry to study edible coatings to maintain the quality of fresh-cut fruit. The objective of this work was, first, to determine the antimicrobial activity of a commercial anti-browning solution (A), chitosan (CH), and nanochitosan (NCH) both in vitro and in vivo and, secondly, to assess the effects of those coatings on the quality of fresh-cut nectarines. Antimicrobial activity was studied against Listeria monocytogenes and Saccharomyces cerevisiae, which were used as models of a foodborne pathogen and a spoilage microorganism, respectively. After evaluating their effect against both microorganisms, including in nectarines (Prunus persica L. cv Nectagala), the fruit was treated with commercial anti-browning alone (A), anti-browning with chitosan (A + CH), and anti-browning with nanochitosan (A + NCH). The slices were then sealed in polyethylene plastic trays and stored at 5 °C for 6 days. pH, titratable acidity, soluble solids content, firmness, color, visual acceptance, and microbiological evolution were assessed. Total color difference (TCD) results demonstrated higher value in the fresh-cut fruit without coating. The chitosan coating controlled microbial growth during cold storage without causing significant alterations to the fruit’s quality, while it had the highest overall visual acceptance of the final product. Chitosan demonstrated clear advantages as an edible biocoating for fresh-cut nectarines, whereas nanochitosan did not perform as effectively as expected, indicating the need for further optimization to realize its potential benefits. The combination of chitosan and anti-browning agents presents a sustainable method for enhancing the quality and safety of fresh-cut nectarines, which may contribute to the extension of their shelf life Full article

Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents of different leafy greens on the multiplication of the important pathogen Escherichia coli O157:H7 (EcO157) under temperature abuse was investigated. Leafy greens consisted of spinach and different lettuce types (romaine, iceberg, butterhead, green leaf, and red leaf). Fructose, glucose, and sucrose concentrations in the leaves were quantified by HPLC. H₂O₂ concentration was measured via a peroxidase-based assay. Young leaves of iceberg, romaine, and green leaf lettuce held significantly greater total amounts of the three carbohydrates than middle-aged leaves. Except for iceberg and red leaf lettuce, all middle-aged leaves contained greater H₂O₂ than young leaves. EcO157 density change in leaf contents over 5 h incubation related neither to individual nor total carbohydrate concentration but was negatively associated with H₂O₂ concentration (regression analysis; p < 0.05). Given the common use of antioxidants to maintain the organoleptic aspects of homogenized produce beverages and certain fresh-cut produce, the antimicrobial effect of reactive oxygen species may be important to preserve in ensuring their microbial safety. Full article

The color and aroma of nectarines experience adverse effects from cutting, resulting in the fast senescence of fruit tissue. Therefore, 1-methylcyclopropene (1-MCP) was used to treat postharvest nectarines before cutting, and its effect on the surface browning and aroma alteration were investigated. The results indicated that 1-MCP restrained the soluble quinone (SQC) accumulation in fresh-cut nectarines by regulating the peroxidase (POD) and polyphenol oxidase (PPO) activities and the metabolism of phenolic compounds. Compared with the control, 1-MCP pre-cutting treatment maintained the ultrastructural integrity of the cell wall in fresh-cut nectarines, which also showed reduced malondialdehyde (MDA) content and reactive oxygen species (ROS) and enhanced the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging activities. Electronic nose and GC-MS analysis revealed that the aroma profiles presented significant differences in the control and 1-MCP treatment during the storage at 0 °C for 10 days. The browning value of the 1-MCP pre-cutting treatment was 29.95% lower than the control, which prevented the loss of aroma on day 10. The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit. Full article

With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application. Full article

The non-destructive harvesting of fresh tomatoes with agricultural robots requires the robotic arm to approach the fruit with the correct posture to ensure successful harvesting. However, this process faces significant challenges due to the small size of fruit pedicels, cluttered environments, and varied poses of the tomatoes and pedicels. Accurately identifying, localizing, and estimating the 6D spatial pose of the cutting points is critical for efficient and non-destructive harvesting. To address these challenges, we propose a keypoint-based pose estimation model, TomatoPoseNet, tailored to meet the agronomic requirements of tomato harvesting. The model integrates an efficient fusion block (EFBlock) based on the CSPLayer, referred to as the CSEFLayer, as the backbone network, designed to fuse multiscale features while maintaining efficient computational resource usage. Next, a parallel deep fusion network (PDFN) is utilized as the neck network to integrate features from multiple parallel branches. Furthermore, simple coordinate classification (SimCC) is employed as the head network for keypoint detection, and a StripPooling block is introduced to enhance the model’s ability to capture features of different scales and shapes by applying strip pooling in horizontal and vertical directions. Finally, a geometric model is constructed based on the information about the predicted 3D keypoints to estimate the 6D pose of the cutting points. The results show the following: (1) The average precision for keypoint detection (PCK@0.05) reached 82.51%, surpassing those of ViTPose, HRNet, Lite-HRNet, Hourglass, and RTMPose by 3.78%, 9.46%, 11%, 9.14%, and 10.07%, respectively. (2) The mean absolute errors (MAEs) of the yaw and pitch angles for 6D pose estimation of the cutting points were 2.98° and 3.54°, respectively, with maximum errors within 6.5°, meeting the requirements for harvesting. The experimental results demonstrate that the proposed method can accurately locate the 6D pose of cutting points in an unstructured tomato harvesting environment, enabling non-destructive harvesting. Full article

Fresh-cutting fruits is a common practice in markets and households, but their short shelf life is a challenge. Active packaging is a prominent strategy for extending food shelf life. A systematic review was conducted following the PRISMA guidelines to explore the performance and materials used in biodegradable active packaging for fresh-cut fruits. Sixteen studies were included from a search performed in July 2024 on Scopus and Web of Science databases. Only research articles in English on biodegradable active films tested on cut fruits were selected. Polysaccharides were the most employed polymer in film matrices (87.5%). Antioxidant and anti-browning activities were the active film properties that were most developed (62.5%), while plant extracts and essential oils were the most employed active agents (56.3%), and fresh-cut apples were the most commonly tested fruit (56.3%). Appropriate antioxidant, antibacterial, and barrier properties for fresh-cut fruit packaging were determined. Furthermore, there is a wide range of experimental designs to evaluate shelf-life improvements. In each case, shelf life was successfully extended. The findings show that different storage conditions, fruits, and material configurations can lead to different shelf-life extension performances. Thus, biodegradable active packaging for fresh-cut fruits has a strong potential for growth in innovative, sustainable, and functional ways. Full article

This paper reviews recent advances in fresh-cut fruit and vegetable preservation from the perspective of biomacromolecule-based edible coating. Biomaterials include proteins, polysaccharides, and their complexes. Compared to a single material, the better preservation effect was presented by complexes. The functional ingredients applied in the edible coating are essential oils/other plant extracts, metals/metal oxides, and organic acids, the purposes of the addition of which are the improvement of antioxidant and antimicrobial activities and/or the mechanical properties of the coating. The application of edible coating with other preservation technologies is an emerging method, mainly including pulsed light, short-wave ultraviolet, modified atmosphere packaging, ozonation, and γ-irradiation. In the future, it is crucial to design coating formulations based on preservation goals and sensory characteristics. The combination of non-thermal preservation technology and edible coating needs to be strengthened in research on food preservation. The application of AI tools for edible coating-based preservation should also be focused on. In conclusion, edible coating-based preservation is promising for the development of fresh-cut fruits and vegetables. Full article