Search Results (1,039)

Strawberry fruit is highly perishable and susceptible to oxidative stress and rapid quality deterioration during postharvest storage. This study evaluated the effectiveness of an edible coating based on xanthan gum (XG), enriched with citric acid (CA) and/or ascorbic acid (AA), in preserving the quality of ‘Rossetta’ strawberries stored at 4 ± 1 °C for 9 days. Coated fruits showed higher values of firmness, titratable acidity, and color parameters compared to the control, along with a more gradual increase in total soluble solids, indicating reduced dehydration and delayed ripening. In addition, treated samples retained higher levels of bioactive compounds, including total phenolics, flavonoids, and anthocyanins, as well as antioxidant activity, confirming improved nutraceutical quality during storage. By the end of storage, the combined XG+CA+AA coating modulated the antioxidant enzymatic system, enhancing the activity of superoxide dismutase (44.6%), catalase (31.6%) and ascorbate peroxidase (44.6%) in counteracting oxidative stress, accompanied by a 32.8, 45.9 and 29.8% reduction in polyphenol oxidase and lipoxygenase activities, as well as malondialdehyde content, compared to the control, respectively. Overall, the combined XG+CA+AA coating was the most effective, highlighting a synergistic action of the acids and confirming its potential to extend shelf life and preserve strawberry quality. Full article

The effects of ambient storage (A), cold storage (C), and frozen storage (F) on the quality, metabolomic characteristics, and sulfur-related aroma of red onion ‘Kewei Red 10’ (R10) and yellow onion ‘Kewei Yellow 14’ (Y14) were investigated using integrated non-targeted and volatile metabolomics. Ambient storage accelerated shrinkage, firmness loss, and sensory deterioration in both cultivars, whereas low-temperature storage effectively delayed quality decline. R10 exhibited better tolerance to frozen storage, while Y14 performed better under cold storage. Metabolomic analysis revealed that amino acids and lipid-related metabolites were closely associated with onion senescence in both cultivars. In contrast, flavonoids were enriched in preservation-associated subclasses in R10, whereas organic acids and their derivatives were more strongly associated with delayed senescence in Y14. Volatile metabolomic analysis identified sulfur compounds and heterocyclic sulfur compounds as the major contributors to onion aroma. Sulfur-related volatiles showed distinct cultivar-dependent accumulation patterns, with many sulfur compounds accumulating prominently in ambient-stored R10-A, whereas cold-stored Y14-C maintained relatively higher levels of characteristic onion-like aroma compounds. These findings demonstrate distinct metabolic adaptation strategies between red and yellow onions during storage and suggest that cultivar-specific storage conditions are required to optimize both shelf life and flavor quality. Full article

Salmonella remains one of the most critical zoonotic pathogens in the poultry sector, linked to animal disease, foodborne illness, and the global crisis of antimicrobial resistance (AMR). Poultry acts as a major reservoir, enabling Salmonella transmission from hatchery to retail products through horizontal, vertical, and environmental routes. Despite the use of biosecurity, vaccination, antibiotics, and chemical decontamination, effective and sustainable control across the poultry value chain remains difficult, particularly in the face of rising multidrug-resistant strains and growing consumer concerns over chemical residues. Bacteriophages (phages), viruses that selectively infect and lyse bacteria, have emerged as a promising biological alternative for Salmonella control. Although many studies have reported the effectiveness of phages against bacterial species, including Salmonella, in the poultry industry, reports on their full potential to combat antimicrobial-resistant Salmonella across the entire poultry value chain remain limited. Therefore, this review synthesizes current evidence on the application of phages throughout the poultry value chain, including on-farm interventions, processing plant decontamination, and food packaging and storage. Findings from the reviewed articles indicate over a 90% reduction in Salmonella spp. in poultry farms and post-harvest meat, along with lower mortality in phage-treated groups compared to untreated groups; however, these outcomes depend on several factors (e.g., phage strains, concentrations, application methods, and environmental conditions). Laboratory, pilot, and field studies consistently demonstrate that phage preparations, especially when formulated as cocktails or combined with complementary interventions, can achieve substantial reductions in Salmonella, including antibiotic-resistant serovars, in live birds, eggs, poultry environments, and meat products. Unlike antibiotics and chemical sanitizers, phages act with high specificity, preserving beneficial microbiota and maintaining the sensory and nutritional quality of poultry products. Their safety has been supported by toxicological and genomic assessments, and several phage-based products have obtained regulatory approval, including Generally Recognized as Safe (GRAS) status for food applications in the United States. By integrating efficacy, safety, regulatory, and practical deployment data, this review highlights bacteriophages as a scientifically validated and One Health–aligned tool capable of reducing Salmonella transmission from farm to fork across the poultry value chain, thereby laying the foundation for their future adoption in the poultry industry. Phage-based interventions offer a sustainable pathway to enhance food safety, limit antimicrobial resistance (AMR) dissemination, and strengthen consumer confidence in poultry products. However, the major limitation is the emergence of phage-resistant bacterial strains, as well as the potential involvement of some phages in the transfer of resistance and virulence genes, which could raise public concern. Nevertheless, the use of phage cocktails and whole-genome sequencing, involving tools such as ResFinder and virulence finder, can facilitate the selection of safe phages for application. Full article

Chilling injury is a major problem limiting the postharvest storage and marketability of mango fruit at low temperature. The present study investigated the individual and combined effects of sodium nitroprusside (SNP), L-arginine (Arg) and salicylic acid (SA) on chilling tolerance, regulation of oxidative stress and the postharvest quality of ‘Keitt’ mango fruit stored at 5 ± 1 °C for 28 days followed by 4 days of shelf life at 23 °C. Fruits were pre-treated with 1 mM SNP, 1 mM Arg, 2 mM SA or their binary combinations before storage. The chilling injury, membrane damage, lipid peroxidation, protein oxidation and fruit softening were greatly enhanced by cold storage in untreated fruits. In contrast, all the treatments significantly ameliorated these deteriorative changes, and the combined treatments were superiorly effective. Among these, SNP + Arg was the most effective treatment, which reduced the chilling injury index from 4.05 in control fruits to 1.00 after shelf life, completely inhibiting the incidence of decay and reducing electrolyte leakage and malondialdehyde accumulation by 47.4 and 48.2%, respectively. The same treatment also maintained higher firmness, titratable acidity, visual appearance and ascorbic acid content than untreated fruits. The enhanced chilling tolerance was accompanied by increased antioxidant defense, as SNP + Arg significantly stimulated the activities of superoxide dismutase, catalase and peroxidase, but suppressed the activity of pectin methylesterase. Multivariate analyses, such as PCA, clustered heatmap and integrated stress index, demonstrated a strong negative relationship between oxidative stress markers and antioxidant metabolism. The results showed that combined SNP and Arg treatments enhanced chilling tolerance through increasing antioxidant capacity, preserving membrane integrity, and retarding ripening-related metabolism, which provides an effective way to maintain the postharvest quality of cold-stored mango fruit. Full article

Mass spectrometry-based lipidomics has created new opportunities to investigate the role of lipids in coffee quality formation and stability across the production chain. Coffee lipids contribute to flavor precursor formation, aroma release, mouthfeel, and storage behavior, but their molecular remodeling during maturation, processing, roasting, and storage remains insufficiently integrated. This review summarizes recent progress in lipidomics methodologies relevant to coffee research, with emphasis on sample preparation, mass spectrometry platforms, data analysis, and the strengths and limitations of current lipid annotation strategies. It further examines how lipid profiles change during bean maturation, how they differ among coffee species and varieties, and how they are reshaped by postharvest processing, roasting, and storage. However, it is important to note that most of these associations are currently correlational rather than causal; direct evidence linking specific lipid species to particular sensory attributes remains limited. Existing studies suggest that lipid composition, rather than total lipid content alone, is more informative for understanding coffee quality differences and for identifying candidate markers associated with origin, processing method, roasting degree, and storage conditions. In particular, alterations in glycerolipids, glycerophospholipids, fatty acids, diterpenes, and other minor lipid constituents are increasingly associated with lipid oxidation, thermal degradation, and flavor-related transformations in coffee. However, current evidence is still limited by incomplete structural annotation, isomeric ambiguity, platform dependence, and the frequent gap between statistical discrimination and mechanistic validation. Future work integrating high-resolution mass spectrometry, ion mobility, targeted quantification, stable isotope tracing, sensory analysis, and multi-omics approaches will be essential to improve marker reliability and to clarify the functional roles of coffee lipids. Overall, lipidomics provides a promising framework for linking molecular composition with coffee quality control, traceability, and process optimization, although substantial work is still needed to establish mechanistic links to flavor formation. Full article

The main causes of lemon fruit senescence and deterioration are fungal diseases and postharvest quality loss. Edible coatings have been proposed to delay quality loss in fresh produce by reducing moisture loss and helping preserve external appearance. Natural functional coatings are increasingly being investigated as potential alternatives to synthetic waxes and preservatives due to environmental and consumer safety concerns. The effect of a natural edible coating based on Opuntia ficus-indica mucilage on extending the shelf-life of lemons during cold storage was investigated. Lemon fruits were treated with the mucilage-based edible coating and subsequently stored under controlled cold conditions. Coated and uncoated lemon fruits were evaluated for their physicochemical properties, including weight loss, total soluble solids, pH, titratable acidity, color, and microbiological analysis, as well as total polyphenol content and antioxidant activity, over a 60-day storage period at 5 ± 0.5 °C and 95% relative humidity. The results showed that the mucilage-based coating improved lemon fruit storage performance, effectively preserving key physicochemical and microbiological parameters over 60 days of cold storage (p ≤ 0.05). In particular, the treatment maintained fruit firmness, reduced weight loss (up to 45%), increased juice content (up to 1.8-fold), and delayed microbial decay compared to control samples. Coated fruits also exhibited higher total polyphenolic content and antioxidant activity than control samples at the end of storage. In addition, using mucilage extracted from cactus pear cladode waste provides a sustainable way to add value to the product, with promising industrial applications as an alternative to synthetic fruit coatings. Full article

The ‘Jinyan’ kiwifruit is valued for its flavour and storability, but softens and decays rapidly after harvest. Controlled atmosphere (CA) storage offers an alternative to 1-methylcyclopropene (1-MCP), yet the CO₂ tolerance of this cultivar was unknown. The fruit was stored at 1 ± 0.5 °C under 5% O₂ with 1–4% CO₂, plus 1-MCP and air controls. A key finding is that ‘Jinyan’ is sensitive to low CO₂ in terms of firmness and SOD activity: 2% CO₂ induced abnormal softening and reduced SOD activity within 40 days, indicating a critical safe range between 2% and 3% CO₂. Targeting 3% CO₂ risks injury under typical commercial fluctuations (±0.5%). To provide a safety margin, we recommend 5% O₂ + 4% CO₂. This regime delayed losses of firmness, acidity and vitamin C (Vc), and reduced decay (by 43.7% at 200 days). First-order kinetics confirmed a 39.2% reduction in softening rate. For commercial application, we recommend a maximum storage period of 160 days, during which 4% CO₂ provides higher firmness (26.01 N), lower decay (6.67%) and better colour retention (h° = 106.44). Thus, 1 °C, 5% O₂ + 4% CO₂ is recommended as a safety buffer against low CO₂ injury. Full article

Potatoes are a crop of great importance for global food security, and their industrialization requires certain postharvest quality characteristics that are affected by cultivation practices. Unlike previous studies that focused on single agronomic factors or genotype effects, to increase knowledge, this work evaluates the interaction between planting method (bag vs. soil) and cultivation condition (greenhouse vs. open field) on postharvest and frying quality of the high-altitude variety ‘Diacol Capiro’. A completely randomized design was used with four treatments arranged in a 2 × 2 factorial layout, where the first factor was the planting method (in bags or in soil) and the second factor was the cultivation conditions (in a greenhouse or in an open field). Tubers grown in a greenhouse, especially with planting in bags, showed greater starch retention, higher firmness, lower soluble solids content, and less mass loss during storage. The starch content varied significantly among treatments, reaching a maximum of 6.9% after 35 days of storage. The specific gravity of the fried potatoes was higher in greenhouse-grown tubers (1.080) than in those planted in the open field (1.070), with values close to the industrial standard (>1.080). The skin luminosity decreased by 16.2% during storage, while the b* parameter of the flesh (yellow color) was higher in tubers from greenhouse planting. Overall, ‘Diacol Capiro’ tubers grown in a greenhouse with planting in bags showed better postharvest attributes and greater potential for frying quality. Full article

Sustainable starch-based bioplastics have emerged as promising alternatives to conventional plastics for fresh produce packaging, yet their efficacy in preserving highly perishable fruits remains underexplored. Strawberries cv. San Andreas, prone to rapid postharvest deterioration, require packaging that balances moisture retention and gas exchange to maintain quality. This study developed lucuma seed starch-based bioplastics incorporated with free (EO) or microencapsulated (EOM) lemon verbena essential oil and evaluated their performance during 16 days of refrigerated storage (4 °C) compared to non-active bioplastic (Control) and commercial low-density polyethylene (LDPE). Microencapsulation enhanced the stability and controlled release of bioactive compounds. The EOM treatment reduced weight loss to 12.81% (vs. 18.25% in Control and 6.29% in LDPE), while preserving firmness at 3.87 N (vs. 2.19 N in LDPE). Strawberries packaged in both EO and EOM exhibited complete suppression of visible decay (0% incidence) throughout storage, in stark contrast to LDPE (57.34% incidence). The EOM system also maintained higher levels of total phenolics (205.51 mg GAE/100 g FW), antioxidant capacity (289.05 µmol TE/100 g FW), and anthocyanins compared to LDPE and Control treatments. These findings demonstrate that lucuma seed starch bioplastics containing microencapsulated lemon verbena essential oil represent a sustainable and functional packaging strategy to extend shelf life and preserve the quality of highly perishable strawberries during refrigerated storage. Full article

Tomato is susceptible to various fungal pathogens, including Alternaria alternata and Curvularia spicifera, which can cause extensive post-harvest losses. Chemical fungicides have limited effectiveness in controlling post-harvest fungal pathogens and pose risk to human health and the environment. Therefore, this study assessed indigenous isolates of three species of Trichoderma (Tr1: T. longibrachiatum; Tr2: T. harzianum; and Tr3: T. asperellum) as biocontrol agents against two fungal pathogens in vitro and in vivo and determined their physicochemical analysis and plant-growth-promoting traits. The three species of Trichoderma exhibited catalase production in vitro, while T. longibrachiatum and T. asperellum showed the highest potential for plant-growth promotion by producing indole-3-acetic acid and phosphate solubilization but not nitrogen-fixing capability. T. harzianum showed lower potential in these traits. Mycelial growth was found to be maximum (5.77–12.27 cm) at 30 °C and a pH of 7–9, but inhibition (2.60–5.13 cm) was recorded at the highest temperature (45 °C) and pH (11). In vivo, studies on tomato fruits indicated that T. longibrachiatum and T. asperellum significantly (p < 0.05) reduced lesion diameters of A. alternata by 53.60% and 48.71%, respectively, and C. spicifera by 55.58% and 56.19%, respectively, relative to the infected control. Besides their antifungal efficacy, the three species of Trichoderma enhanced tomato seedling growth, particularly at 1/10 filtrate dilution, and improved fruit quality parameters by increasing firmness and nitrate content, while reducing oxidative stress. Physicochemical analysis indicated that Trichoderma-treated fruits had better firmness, pH, and nitrate value coupled with a reduction in oxidative stress (reduced malondialdehyde content) compared to pathogen-infected controls. The indigenous isolates of the three species of Trichoderma provided high efficacy as biocontrol agents of the two fungal pathogens that cause post-harvest losses of tomato, suggesting that biological control can replace synthetic chemicals in preserving tomato under storage conditions and contribute to agricultural sustainability. Full article

Postharvest seed cleaning is critical for ensuring high-quality rice seeds suitable for storage and planting. Traditional cleaning systems, which are often limited to one or two sieves, are insufficient for removing all impurities, resulting in reduced seed purity and potential germination issues. This study was designed to enhance the rice seed cleaning system by integrating a high-efficiency blower with a triple-sieving mechanism. The system utilized three sieves with progressively smaller mesh sizes to systematically separate contaminants such as dust, broken grains, husks, and other foreign particles. A controlled airflow from the blower distributes rice seeds uniformly across the sieves, optimizing separation while minimizing mechanical damage. Compared to existing conventional systems, the proposed design demonstrated significantly improved cleaning performance, resulting in higher seed purity levels and overall enhanced seed quality. The triple-sieve configuration, coupled with precise airflow control, led to more effective impurity removal and uniform seed handling. The improved seed-cleaning system offers several agronomic benefits, including reduced postharvest losses, increased seed germination rates, and improved crop establishment. By producing cleaner, higher-quality seeds, this system has the potential to support more efficient and productive rice cultivation. Full article

Three packaging methods were applied to fresh red apricots: P1 (plastic basket), P2 (breathable foam box), and P3 (perforated corrugated carton). To evaluate the effects of different packaging methods on apricot quality during simulated transportation and subsequent cold storage, fruit quality parameters were measured at 0 h, after 48 h of simulated vibration, and on days 3, 6, and 9 of cold storage. The results showed that, compared with P2 and P3, P1 more effectively maintained fruit surface color and firmness, delayed declines in soluble solids content (SSC), titratable acidity (TA), ascorbic acid content, and moisture content, and reduced water loss and overall weight loss. P1 also suppressed the increase in respiration rate, enhanced peroxidase (POD) and catalase (CAT) activities, suppressed increases in polyphenol oxidase (PPO) activity and hydrogen peroxide (H₂O₂) accumulation, and reduced lipid peroxidation. Additionally, P1 alleviated damage to the cell wall, maintained the structural integrity of the pulp cell walls, and improved the percentage of sound fruit. Transmission electron microscopy (TEM) confirmed that P1 delayed the degradation of the pulp cell wall and maintained the structural integrity of fruit cells. In conclusion, P1 (plastic basket) was the optimal packaging method for maintaining postharvest quality of fresh apricots during simulated transportation and cold storage. Full article

This study aimed to identify the volatile organic compounds (VOCs) present in the essential oil (EO) of Schinus lentiscifolia and to evaluate the effect of chitosan coatings (1%) enriched with EO of S. lentiscifolia (1000, 2000, and 4000 mg L⁻¹) on the control of Penicillium sp. and on the quality of ‘Fuji’ apples. The EO was extracted from S. lentiscifolia collected in the municipality of Lages, Santa Catarina State, Brazil, in March, May, and November 2022. The antifungal activity of S. lentiscifolia EO against Penicillium sp. was evaluated in vitro. Apples were stored under refrigerated conditions (0 ± 0.5 °C; 90 ± 5% RH) for 30 days and subsequently under ambient conditions (23 ± 3 °C; 70 ± 5% RH) for 5 days. A total of 14 VOCs were identified in the EO of S. lentiscifolia, with the monoterpenes β-pinene (34.68%) and α-pinene (30.61%) as the major compounds, followed by γ-terpinene (10.13%), camphene (9.66%), and o-cymene (7.14%). The application of chitosan coating with S. lentiscifolia EO (2000 mg L⁻¹) reduced the severity of blue mold in ‘Fuji’ apples by 88.1% during refrigerated storage and by 69.2% under ambient conditions. Ethylene production by the apples was also reduced when treated with chitosan and EO. No influence of the treatments was observed on fruit quality attributes. The postharvest application of chitosan coatings combined with S. lentiscifolia EO reduces disease caused by Penicillium sp. in ‘Fuji’ apples without affecting fruit quality. Full article

Food loss and waste—FLW—represent a critical global challenge, primarily across postharvest handling, storage, and distribution. Shelf life limitations—arising from microbial activity and proliferation, physicochemical degradation, and environmental interactions—are major contributors to these losses. Intrinsic factors such as pH, water activity, nutrient composition, and biological structure interact with extrinsic conditions including temperature, humidity, gaseous atmosphere, and light exposure, ultimately leading to quality deterioration and consumer rejection. A comprehensive insight into these mechanisms is essential to improve preservation strategies and reduce FLW. This review critically examines the determinants of food shelf life and highlights the strategic role of innovative packaging technologies in mitigating degradation pathways. Particular emphasis is placed on active packaging systems, including commonly studied technologies such as oxygen and ethylene scavengers, carbon dioxide emitters and absorbers, moisture regulators, antimicrobial- and antioxidant-releasing materials, and flavor and odor control systems. Their mechanisms of action, material design, performance factors, and practical limitations are discussed. Innovative packaging technologies actively modulate spoilage, extend shelf life, and preserve both sensory and nutritional quality, moving beyond conventional passive barriers. When combined with optimized supply chains and sustainable materials, these systems can strengthen food system stability and advance global sustainability goals. Full article

Shrimp are among the most valuable seafood commodities worldwide, but are also highly perishable, making their quality preservation a critical issue for both food safety and supply chain sustainability. The rapid deterioration of fresh shrimp contributes to significant post-harvest losses, highlighting the need for reliable freshness indicators capable of supporting shelf-life assessment under commercial conditions. This study evaluated the evolution of microbiological, physicochemical, and sensory parameters in two commercially important Mediterranean shrimp species, Parapenaeus longirostris and Melicertus kerathurus, stored on ice for up to 15 days under retail-like conditions. Microbial load, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), formaldehyde, formic acid, and sensory attributes were monitored during storage. Microbial populations increased progressively over time but remained below commonly accepted spoilage thresholds, while physicochemical indicators showed significant changes associated with post-mortem biochemical processes. In particular, TVB-N, pH, and formic acid increased during storage, whereas formaldehyde levels decreased, suggesting the progressive transformation of trimethylamine-N-oxide degradation products. Sensory analysis indicated that shrimp maintained high quality up to approximately 12 days of iced storage, whereas samples stored for 15 days approached the limit of consumer acceptability. The combined behaviour of microbial, chemical, and sensory indicators highlights the importance of a multidimensional approach for evaluating shrimp freshness under commercial storage conditions. Based on the experimental dataset, practical reference ranges for key quality parameters are proposed (pH < 7.4; TVB-N ≤ 30 mg N/100 g; formaldehyde < 10 mg/kg; formic acid < 18 mg/kg). These results may support improved freshness evaluation, contribute to more accurate shelf-life estimation, and help reduce unnecessary seafood waste within the supply chain. Full article