Search Results (126)

Wood vinegar (WV), a by-product of woody biomass pyrolysis, is increasingly used in agriculture as a sustainable biostimulant, although its effects on plant stress resistance and underlying mechanisms remain poorly understood. Recent studies propose that WV may act through a eustress-based mechanism, defined as a mild and controlled stress that activates adaptive physiological responses and enhances plant performance without causing structural or metabolic damage. This study investigated the physiological and biochemical effects of WV on strawberry plants grown under three water-deficit stress levels [no stress (NS), moderate stress (MS), and high stress (HS)] and treated with WV either via fertigation (0.5% v/v, WV₁) or foliar spray (0.2% v/v, WV₂). Gas exchange parameters (A, g_sw, E, Ci, WUE), total chlorophyll content, and nutrient balance ratios (Fe/Mn and K/Ca) were measured after a three-month growth period. PERMANOVA revealed significant effects of both WV and water-deficit stress, as well as their interaction, on most parameters. Under NS and MS conditions, WV reduced A, gsw, E, and Ci while increasing WUE, indicating enhanced water-use efficiency and improved physiological adjustment to water limitation. Chlorophyll content remained stable, demonstrating preserved photosynthetic integrity. Nutrient ratios further supported a controlled ion rebalancing associated with adaptive stress responses under NS and MS, whereas HS conditions indicated the onset of distress. Overall, the data demonstrate that WV enhances plant stress resistance primarily by inducing eustress-mediated physiological regulation rather than by directly stimulating growth. Full article

Packaging plays a crucial role in extending the shelf life of fresh fruits and vegetables, thereby preserving their quality characteristics throughout the supply chain. Packaging systems treated with natural compounds can replace synthetic packaging systems. This study aimed to evaluate the potential application of active cardboard packaging (ACP) in preserving fruit quality and extending its shelf life. We observed the effect of cardboard packaging containing Punica granatum peel extract (PPGE) and Rumex crispus root extract (RRCE) on the shelf life of strawberries, tomatoes, and table grapes. In vitro and in vivo tests demonstrated the ability of RRCE + PPGE (group A) and PPGE (group B), once incorporated into the packaging at a concentration of 8%, to create a system capable of inhibiting microbial growth, thus prolonging the freshness and marketability of the fruit. Conventional packaging (group C) was taken as control. Strawberry groups A and B showed disease severity (DS) values of 55.9 and 51.8%, significantly lower than the 87.7% found in group C. Similar findings were observed in table grapes and datterini tomatoes. Quality was also assessed by measuring the surface color of homogenized strawberries, grapes and tomatoes, using a spectrophotometer. In strawberries, after 4 days, the colorimetric values in groups A and B were 26.86 and 34.50, respectively, much higher than the 13.99 recorded in untreated strawberries (group C). In table grapes and datterini tomatoes, the same results as those obtained in strawberries were confirmed. This study offers a novel approach to extending the shelf life of fruits and vegetables. We believe this technology, in addition to being an excellent bioactive packaging solution capable of reducing losses and improving quality in the fruit supply chain, is also economically viable since PPGE is derived from pomegranate processing waste and RRCE is obtained from the roots of a weed. Full article

One significant trend in the research of plant treatment methods is that regarding the use of natural-based methods in plant protection. In this study, antimicrobial activity and changes in MdPR10 gene expression were tested for a total of five plant pathogens in a model of apple fruits, where strawberry and ivy EOs were used. The vapor-phase chemical composition of both EOs was profiled using HS-GC-MS. qRT-PCR was applied for a bacterial response analysis, together with disk diffusion assays, and minimum inhibitory concentrations were determined. To elucidate the molecular basis of the antibacterial potential of essential oils (EOs), docking analyses were performed. For Xanthomonas arboricola and Pectobacterium carotovorum, the presence of EOs resulted in the downregulation of MdPR10. Strawberry EO was more effective against weakly virulent strains of bacteria; ivy EO had greater inhibitory effects. HS-GC-MS detected 13 volatiles in strawberry EO—dominated by ethyl butyrate, ethyl 2-methylbutanoate, ethyl hexanoate, and ethyl 3-methylbutanoate—and 16 in ivy EO, characterized by monoterpenes and monoterpenoids with 1,8-cineole as the principal component. P-cymene showed the most potent binding activity against D-alanine–D-alanine ligase. Ivy EO has the potential to be effective as a natural preservative alternative mainly in postharvest technology. Full article

This study aimed to fabricate an active film incorporating limonin (LM) and resveratrol (RES) within a zein/shellac (ZS) matrix for use in strawberry preservation. Zein/shellac composite films embedded with varying concentrations of LM (0–4% w/w) and RES were successfully fabricated using coaxial electrospinning. The prepared films were comprehensively characterized for their mechanical properties, water vapor permeability (WVP), antioxidant capacity (DPPH, ABTS, FRAP), and antibacterial efficacy against E. coli and S. aureus. Mechanical properties and WVP results revealed that the ZSLM4R film exhibited an elongation at break (EBA) of 28.91%, tensile strength (TS) of 0.93 MPa, elastic modulus (EM) of 40.76 MPa, and a WVP of 1.55 g mm/m². h. kPa. Furthermore, LM and RES increased the antioxidant properties of the composite film. ZSLM4R’s free radical scavenging activities against DPPH and ABTS were 68.14% and 89.69%, respectively. The composite film also demonstrated strong antibacterial efficacy against E. coli and S. aureus. When applied to strawberries, ZSLM4R packaging effectively extended the fruit’s shelf life compared to the unwrapped and commercial polyethylene (PE) controls. These obtained results indicate that LM/RES-incorporated zein/shellac composites are a promising eco-friendly packaging alternative for preserving perishable fresh produce and extending its shelf life. Full article

Listeria monocytogenes is a foodborne pathogen of significant concern. While it typically causes mild, self-limiting gastroenteritis, it poses a much higher threat to immunocompromised individuals and pregnant women, where it may lead to miscarriage. Numerous outbreaks have been linked to ready-to-eat foods. Although heat treatment is commonly used for microbial decontamination, it is unsuitable for fresh produce such as fruits and vegetables. Other physical (e.g., UV, gamma irradiation) and chemical (e.g., NaOCl, ozone) methods can compromise sensory qualities or face limited consumer acceptance. Photodynamic Inactivation (PDI) has emerged as a promising alternative, particularly when using natural photosensitizers. Because PDI efficacy depends on photosensitizer diffusion, there is a need to further explore how different and complex fruit surface structures may influence its performance. Three fruit models were therefore selected to represent distinct surface textures and were evaluated in situ: apples (smooth), strawberries (irregular), and kiwis (fuzzy and hairy surface). The influence of contamination order was also evaluated, as this factor is highly relevant to real-world supply-chain scenarios but has been largely overlooked in prior research. Additionally, the study investigated how the order of contamination affected the decontamination outcome. Sodium-magnesium-chlorophyllin (Na-Mg-Chl), an approved food additive (E140), was used as photosensitizer. Fruits were cut into 1 cm² squares and inoculated with L. monocytogenes. A 100 µM Na-Mg-Chl solution was applied either before or after bacterial inoculation. All samples were then illuminated using a 395 nm LED (radiant exposure 15 J/cm²). When L. monocytogenes was applied first, followed by the addition of Na-Mg-Chl, a 5.96 log reduction was observed in apples, a 5.71 log reduction in strawberries, and a 6.02 log reduction in kiwis. Conversely, when Na-Mg-Chl was applied prior to bacterial deposition, apples showed a 5.61 log reduction, strawberries demonstrated a 6.34 log reduction, and kiwis achieved the highest inactivation, at 6.74 log units. These results indicate that PDI consistently achieved substantial bacterial reductions across all fruit types, regardless of surface characteristics or application order. This supports PDI as a powerful method for fruit surface decontamination, reducing public health risks and economic losses while preserving product quality and consumer confidence. Full article

Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins. A sequential fermentation process was developed using Lactobacillus plantarum in Stage 1 and a traditional yogurt culture, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus acidophilus, in Stage 2. This method was applied to solutions of 9% soy, pea, chickpea, mung bean, faba bean, rice, barley-rice, and hemp proteins. Volatile profiles were analyzed via Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) and sensory evaluation before and after fermentation. The two-stage fermentation resulted in significant deodorization, with 95–99% reduction in key odorants such as hexanal, 2-pentylfuran, methoxypyrazines, and sulfur compounds across all proteins. The sequential approach significantly outperformed a one-stage fermentation. Allulose enhanced L. plantarum activity while strawberry preserves supported traditional yogurt culture performance. Non-fermentable additives such as pectin, xanthan gum, and oil had minimal effects on volatiles. The proposed fermentation method offers an effective, scalable, and clean-label solution for mitigating off-odors in plant-based proteins. By leveraging microbial metabolism and formulation synergies, this strategy provides a foundation for developing more palatable plant-based dairy alternatives. Full article

It is well known that food waste, especially perishable fruits, is one of the pressing issues worldwide, and as much as 50% of harvested fruits are wasted in developing countries as a result of poor preservation methods. Other traditional options such as plastic films or chemical preservatives are harmful to the environment and to our health. In this work, the limitations are overcome through the fabrication of an innovative camellia saponin/sodium alginate (CS/SA) composite hydrogel film that not only recycles agricultural waste but also improves fruit protection. CS/SA films were prepared by ionic crosslinking with CaCl₂ with different CS content (0–10% w/v, corresponding to 0–3.1 wt% in air-dried films). Detailed SEM, FTIR, XRD and rheological studies indicated that CS addition led to a gradual microstructural densification, stronger intermolecular interactions (involving hydrogen bonding and electrostatic complexation) and superior viscoelasticity, with the best performance at 8% CS (2.5 wt% in dried film). Mechanical tests confirmed that the stable CS/SA film showed higher tensile strength (152 kPa) and compressive strength (353 kPa) than pure SA (10 kPa) with a relatively low Young’s modulus (0.82 MPa) and high elongation at break (116.33%), which could be easily peeled off from fruit surfaces—an essential benefit of this over stiff chitosan/alginate composites. Structure: The composite film exhibited lower porosity (103.2%), reduced moisture content (94.7%), a controlled swelling ratio (800%) and improved barrier property with a water vapor permeability of 1.3 $\times {10}^{-6}$ g·m⁻¹·s⁻¹·kPa⁻¹ and an oxygen permeability of 1.9 × cm³$·\mathsf{\mu }$m·m⁻²·d⁻¹·kPa⁻¹. The 8% CS film showed very strong antioxidant activity (86% DPPH scavenging). Results of application tests on bananas and strawberries indicated that the ripening process was delayed by the CS/SA coatings, the decay rate was decreased from 99.9% (uncoated control) to 55.6% after 9 days, the weight loss was reduced to 29.3%, and the fruit’s firmness and titratable acidity were maintained. This degradable, multifunctional hydrogel film has the potential to be a sustainable measure to simultaneously mitigate food waste, valorize agricultural byproducts, and protect the environment, which could offer substantial benefit for enhancing global food security as well as fruit shelf life. Full article

Background/Objective: Alzheimer’s disease (AD) is a neurodegenerative condition characterized by oxidative stress, neuroinflammation, amyloidogenesis, and tau-related pathology. This study investigated the macronutrient and phytochemical composition of strawberry (S), lemon (L), and lemon juice-assisted strawberry (S/L) extracts and evaluated their neuroprotective efficacy relative to selenium (Se) in an aluminum chloride (AlCl₃)-induced rat model of AD. Methods: Macronutrients and phenolics were quantified in S, L, and S/L, and the extracts were profiled using high-performance liquid chromatography and electrospray ionization tandem mass-spectrometry. Male Sprague–Dawley rats received AlCl₃ with or without S, L, S/L, or Se, and their cognitive performance was assessed using the Morris water maze, Y-maze, and conditioned avoidance tests. Markers of oxidative status, inflammation, cholinergic function, apoptotic signaling, and Wnt3/β-catenin pathway activity were quantified in the brain tissue, and cortico-hippocampal morphology was examined. Results: The S/L extract showed the highest carbohydrate, protein, and lipid content. The total phenolic content was highest in S/L (60.46 mg gallic acid equivalents/g), followed by L (55.08) and S (44.75), with S/L also being the richest in gallic, ellagic, and chlorogenic acids. S/L attenuated AlCl₃-induced cognitive deficits, restored antioxidant status, suppressed neuroinflammation, improved cholinergic indices, modulated apoptotic signaling, and downregulated amyloidogenic and NLRP3 inflammasome markers, consistent with histological evidence of neuronal preservation. Conclusions: Lemon juice-assisted extraction enhanced the macronutrient and phenolic richness and multitarget neuroprotection of strawberries. S/L co-extracts represent promising functional food–derived adjuvants for AD management and support integrative compositional–mechanistic profiling to optimize natural product–based interventions. Full article

Scientific research, within the framework of a circular and sustainable economy, has increasingly focused on wild plants and agricultural by-products as valuable sources of bioactive compounds for innovative applications. In this study, the plant species selected for extract preparation and evaluation of their dyeing properties included Isatis tinctoria L., Castanea sativa, Juglans regia L., Rumex crispus L., Arbutus unedo L., and Punica granatum L. Each extract was analyzed to assess its dyeing performance on cotton and other cellulosic fabrics. Cellulose pads dyed with peels of P. granatum extract (PPGE) proved to be versatile and effective, showing potential for use in extending the shelf life of various fruits such as strawberries, apples, cherries, and persimmons. The optimum dyeing condition for cellulose and cotton fabrics was found to be 6% w/v dye. These findings support the development of natural, multifunctional materials suitable for food packaging applications aimed at preserving fresh produce, as well as for sustainable textile dyeing. Full article

Strawberries and blueberries are globally recognized for their dense nutritional profile, bioactive compounds, and health-promoting properties. Yet, their perishability and seasonality limit their availability, stability, and functionality in food and nutraceutical formulations. Drying technologies, particularly spray drying and freeze drying, are effective preservation strategies that convert fresh berries into stable, shelf-ready powders. However, the high sugar content, low glass transition temperature (Tg), and hygroscopic nature of berry matrices pose significant challenges in maintaining powder flowability, preventing caking, and ensuring structural integrity during processing, storage, and transportation. This review examines the physicochemical and surface properties of strawberry and blueberry powders as influenced by the drying method, environmental conditions, and carrier selection (e.g., maltodextrin, gum arabic, and whey proteins). Emphasis is placed on glass transition phenomena, moisture sorption behavior, and surface composition as determinants of physical stability and shelf life. The roles of water activity (aw), particle morphology, and interparticle interactions are analyzed in the context of formulation design and powder performance. Analytical techniques in characterizing bulk properties for the amorphous structure and sorption kinetics and probing surface properties of powders are crucial for understanding interactions with water, assessing flow, caking, sintering, and dissolution. By integrating insights from food physical chemistry and materials surface properties, this review provides a framework for the rational design of berry-based powders with improved handling, stability, and bio-functionality. The findings have direct implications for scalable production, global distribution, and the development of functional ingredients aligned with health and wellness priorities worldwide. Full article

Microbial spoilage of nutrient-rich strawberries leads to considerable food waste and economic losses. Plant-derived phenolic compounds, including resveratrol (RES), epigallocatechin gallate (EGCG), and tea polyphenols (TP), have gained attention for their multi-target antimicrobial efficacy and potential applications in fruit preservation. This study evaluated the individual and combined effects of these three compounds on strawberries infected with Escherichia coli (E. coli) and Botrytis cinerea (B. cinerea). The minimum inhibitory concentration (MIC) values for RES (analytical grade, ≥99% purity) and EGCG (analytical grade, ≥98% purity) against E. coli were 1.56 g/L and 25 g/L, with an additive effect against E. coli growth (FICI = 0.625). 5 g/L TP (analytical grade, ≥98% purity) completely inhibited the mycelial growth of B. cinerea. The in vivo application of RES and EGCG significantly reduced spoilage and improved texture, color, weight retention, and flavor quality in strawberries infected by E. coli individually or in combination. Similarly, the combined use of TP and chitosan saved the quality of strawberries infected by B. cinerea compared to single treatments. This study provided new effective and eco-friendly strategies for the preservation of strawberries. Full article

The present study serves as a proof-of-concept of our previous work, as the buckwheat (BW) starch film solutions are applied as edible coatings on strawberries and as film packaging materials for strawberry preservation. The BW starch film solution was modified with citric acid (CA) for cross-linking and chitosan nanoparticles (CNP) and by ultrasound application. We tested four formulations for coating: uncoated (negative control), BW starch only (positive control), BW starch with CA and CNP, and ultrasonicated BW starch with CA and CNP. Results demonstrated that BW starch coating, with or without modifications, had positive effects in preserving strawberry quality during 14 days of refrigerated storage at 4 ± 1 °C and 82 ± 1% RH. Coating with only BW starch better suppressed weight loss; a 16% reduction in weight loss was observed compared to the uncoated counterpart at day 14. On the other hand, modifications of coating formulation played a role in preserving different fruit quality parameters. BW starch with CA and CNP had improved textural properties and reduced signs of decay. A 56% reduction in the decay index (DI) was observed in the coated fruits compared to the control. Starch coating restricted chemical changes and maintained total phenolic content (TPC) during storage. TPC in ultrasound-treated solution-coated fruits was the highest, 1.3 mg GAE/g, at the end of the storage. As packaging materials, BW starch films effectively reduced moisture loss from packaged strawberries. The future scope of the study lies in optimizing film solutions for various applications and in understanding enzymatic activities in BW starch-coated fruits. Full article

Strawberries are highly susceptible to postharvest deterioration, including softening, decay, and nutrient loss, which severely limits their shelf life and commercial value. This study developed and evaluated a natural composite coating combining mulberry anthocyanin extract from Morus nigra fruits and carboxymethyl chitosan to extend the postharvest life of strawberries. The coating was rationally designed based on complementary functions: carboxymethyl chitosan acts as a semi-permeable barrier reducing water loss and microbial infestation, while mulberry anthocyanin provides antioxidant activity to mitigate oxidative stress-induced senescence. The anthocyanin extract contained cyanidin-3-glucoside (32.9%) and cyanidin-3-rutinoside (29.7%) as major components and exhibited good radical scavenging activity. Strawberries were treated with the composite coating, carboxymethyl chitosan alone, potassium sorbate, or left untreated, and then stored at 25 °C for five days. The composite coating treatment was most effective, significantly reducing weight loss, maintaining firmness, inhibiting browning, and lowering malondialdehyde accumulation compared to other treatments. These findings demonstrate that the mulberry anthocyanin-carboxymethyl chitosan composite coating is a promising natural strategy for strawberry preservation. Full article

Strawberry cultivation faces significant challenges from pests and diseases, which are difficult to detect due to complex natural backgrounds and the high visual similarity between targets and their surroundings. This study proposes an advanced and lightweight detection algorithm, YOLO10-SC, based on the YOLOv10 model, to address these challenges. The algorithm integrates the convolutional block attention module (CBAM) to enhance feature representation by focusing on critical disease-related information while suppressing irrelevant data. Additionally, the Spatial and Channel Reconstruction Convolution (SCConv) module is incorporated into the C2f module to improve the model’s ability to distinguish subtle differences among various pest and disease types. The introduction of DySample, an ultra-lightweight dynamic upsampler, further enhances feature boundary smoothness and detail preservation, ensuring efficient upsampling with minimal computational resources. Experimental results demonstrate that YOLO10-SC outperforms the original YOLOv10 and other mainstream algorithms in precision, recall, mAP50, F1 score, and FPS while reducing model parameters, GFLOPs, and size. These improvements significantly enhance detection accuracy and efficiency, making the model well-suited for real-time applications in natural agricultural environments. The proposed algorithm offers a robust solution for strawberry pest and disease detection, contributing to the advancement of smart agriculture. Full article

This study developed antimicrobial composite coatings from gelatin (GL) and carboxymethyl chitosan (CMCS) functionalized with carvacrol (CA) as a natural alternative for the preservation of strawberries. Films incorporated with 0%, 1.5%, and 3% CA were characterized by their physical, mechanical, and structural properties. The addition of CA significantly improved opacity, tensile strength, elongation-at-break, and thickness, while reducing water vapor permeability, moisture content, and solubility (p < 0.05). Spectroscopy and microscopy also confirmed CA’s uniform dispersion within the matrix. During 14 days of storage at 4 °C, strawberries coated with GL/CMCS/CA-3% significantly reduced weight loss (50.91%) and fungal contamination, improved firmness (79.31%), and maintained color and pH. Conversely, uncoated strawberries showed rapid declines in soluble solids, acidity, phenolics, anthocyanins, vitamin C, and antioxidant activity (p < 0.05). Microbial growth was effectively suppressed in coated fruits, while sensory profiles were drastically impaired in uncoated samples at the end of storage (p < 0.05). These results demonstrate that GL/CMCS/CA coatings can effectively preserve strawberry quality and extend shelf life without synthetic preservatives. Full article