Latest Advances in Preservation Technology for Fresh Fruit and Vegetables
Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and...
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| Format: | Online |
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| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | ONIX_20230307_9783036564753_68 |
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| description | Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and increase the challenges of their post-harvest storage and preservation. A plurality of preservation technologies, including chemical treatment (calcium chloride, 1-methylcyclopropene, salicylic acid, etc.), physical methods (low-temperature conditioning, controlled atmosphere storage, ultraviolet-C irradiation, etc.), and biotechnology (such as genetic engineering technology) have been applied to maintain storage quality and to extend the storage life of fresh fruit and vegetables in recent years. Developing advanced preservation techniques to prolong the storage life of fruit and vegetables is of importance for improving social and economic benefits. Therefore, we invited authors to contribute original research articles and review articles focused on the innovative preservation technology of fresh produce, addressing storage problems, such as post-harvest quality deterioration caused by senescence, physiological disorders, and disease, to extend the shelf-life of fresh produce and reduce post-harvest loss. |
| format | Online |
| id | doab-20.500.12854ir-98058 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-980582024-04-09T23:16:02Z Latest Advances in Preservation Technology for Fresh Fruit and Vegetables Jin, Peng tomato bacteriocin soft rot biocontrol vegetable preservation loquat fruit calcium chloride chilling injury reactive oxygen species ascorbate–glutathione cycle chive senescence quality antioxidant capacity amino acids organosulfur compounds peptide PAF56 citrus fruit changes cell structure spores membrane permeability acetic acid decontamination lactic acid pitaya fruit p-Anisaldehyde reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity ripening enzymatic activities anthracnose shelf-life cold shock MAP cucumber storage VOCs photodynamic inactivation (PDI) antimicrobial biofilm fresh-cut pakchoi preservation hydrogen sulfide antioxidant enzyme energy proline n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and increase the challenges of their post-harvest storage and preservation. A plurality of preservation technologies, including chemical treatment (calcium chloride, 1-methylcyclopropene, salicylic acid, etc.), physical methods (low-temperature conditioning, controlled atmosphere storage, ultraviolet-C irradiation, etc.), and biotechnology (such as genetic engineering technology) have been applied to maintain storage quality and to extend the storage life of fresh fruit and vegetables in recent years. Developing advanced preservation techniques to prolong the storage life of fruit and vegetables is of importance for improving social and economic benefits. Therefore, we invited authors to contribute original research articles and review articles focused on the innovative preservation technology of fresh produce, addressing storage problems, such as post-harvest quality deterioration caused by senescence, physiological disorders, and disease, to extend the shelf-life of fresh produce and reduce post-harvest loss. 2023-03-07T16:31:32Z 2023-03-07T16:31:32Z 2023 book ONIX_20230307_9783036564753_68 9783036564753 9783036564760 https://directory.doabooks.org/handle/20.500.12854/98058 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6814 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6476-0 10.3390/books978-3-0365-6476-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036564753 9783036564760 166 Basel open access |
| spellingShingle | tomato bacteriocin soft rot biocontrol vegetable preservation loquat fruit calcium chloride chilling injury reactive oxygen species ascorbate–glutathione cycle chive senescence quality antioxidant capacity amino acids organosulfur compounds peptide PAF56 citrus fruit changes cell structure spores membrane permeability acetic acid decontamination lactic acid pitaya fruit p-Anisaldehyde reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity ripening enzymatic activities anthracnose shelf-life cold shock MAP cucumber storage VOCs photodynamic inactivation (PDI) antimicrobial biofilm fresh-cut pakchoi preservation hydrogen sulfide antioxidant enzyme energy proline n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Latest Advances in Preservation Technology for Fresh Fruit and Vegetables |
| title | Latest Advances in Preservation Technology for Fresh Fruit and Vegetables |
| title_full | Latest Advances in Preservation Technology for Fresh Fruit and Vegetables |
| title_fullStr | Latest Advances in Preservation Technology for Fresh Fruit and Vegetables |
| title_full_unstemmed | Latest Advances in Preservation Technology for Fresh Fruit and Vegetables |
| title_short | Latest Advances in Preservation Technology for Fresh Fruit and Vegetables |
| title_sort | latest advances in preservation technology for fresh fruit and vegetables |
| topic | tomato bacteriocin soft rot biocontrol vegetable preservation loquat fruit calcium chloride chilling injury reactive oxygen species ascorbate–glutathione cycle chive senescence quality antioxidant capacity amino acids organosulfur compounds peptide PAF56 citrus fruit changes cell structure spores membrane permeability acetic acid decontamination lactic acid pitaya fruit p-Anisaldehyde reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity ripening enzymatic activities anthracnose shelf-life cold shock MAP cucumber storage VOCs photodynamic inactivation (PDI) antimicrobial biofilm fresh-cut pakchoi preservation hydrogen sulfide antioxidant enzyme energy proline n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| topic_facet | tomato bacteriocin soft rot biocontrol vegetable preservation loquat fruit calcium chloride chilling injury reactive oxygen species ascorbate–glutathione cycle chive senescence quality antioxidant capacity amino acids organosulfur compounds peptide PAF56 citrus fruit changes cell structure spores membrane permeability acetic acid decontamination lactic acid pitaya fruit p-Anisaldehyde reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity ripening enzymatic activities anthracnose shelf-life cold shock MAP cucumber storage VOCs photodynamic inactivation (PDI) antimicrobial biofilm fresh-cut pakchoi preservation hydrogen sulfide antioxidant enzyme energy proline n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| url | ONIX_20230307_9783036564753_68 |