Review
Plant Sciences
Siva Kumar Malka, Me-Hea Park
Summary: Maintaining microbial safety and quality of fresh fruits and vegetables is of global importance. Chlorine dioxide (ClO2) has emerged as an effective disinfectant that not only reduces microbial load but also preserves the quality of fresh produce.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Horticulture
Rey David Iturralde-Garcia, Francisco Javier Cinco-Moroyoqui, Oliviert Martinez-Cruz, Saul Ruiz-Cruz, Francisco Javier Wong-Corral, Jesus Borboa-Flores, Yaeel Isbeth Cornejo-Ramirez, Ariadna Thalia Bernal-Mercado, Carmen Lizette Del-Toro-Sanchez
Summary: This review explores the deterioration mechanisms of fresh-cut fruits from various perspectives and discusses the benefits and disadvantages of different emerging technologies for preservation, such as active packaging, natural preservatives, and physical treatments.
Article
Horticulture
Alessio Allegra, Paolo Inglese, Eugenia Guccione, Vittorio Farina, Giuseppe Sortino
Summary: Flesh firmness is a crucial quality index for determining pear quality, as softening after cutting can affect consumer acceptance. Edible coating treatments significantly extend shelf-life by inhibiting browning and color changes, increasing antioxidant capacity, and reducing total phenol content in pear slices during cold storage.
Review
Nutrition & Dietetics
Veerachandra Yemmireddy, Achyut Adhikari, Juan Moreira
Summary: Fresh and fresh-cut fruits and vegetables have been linked to foodborne illness outbreaks, and the contamination with pathogenic microorganisms can occur at any point in the farm to fork continuum. The concept of hurdle technology, which involves a sequence of different interventions, has been explored to effectively control the safety and quality of produce. Among these interventions, the use of ultraviolet (UV) light alone or in combination with other treatments has shown promise in maintaining microbiological safety and quality.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yeting Sun, Xiaoyan Zhao, Yue Ma, Zhihong Ma, Zhaoying He, Wenting Zhao, Pan Wang, Shuang Zhao, Dan Wang
Summary: This study investigated the distribution of microbial community in lettuce during processing and storage. It found that the process of washing, cutting, disinfection and dewatering can alter the microbial community distribution and dominant bacteria in lettuce, resulting in better texture, morphology, aroma and color qualities. After storage, an increase in the total number of colonies, particularly Pseudomonas, led to deterioration of the sensory quality of lettuce. The study also emphasized the importance of controlling psychrotrophic Pseudomonas in lettuce.
Article
Food Science & Technology
Basharat Yousuf, Shimin Wu, Mohammed Wasim Siddiqui
Summary: Incorporating essential oils into edible coatings can have positive effects on reducing microbial load and acting as antioxidants for fresh/fresh-cut fruits and vegetables. However, challenges such as high reactivity and safety concerns still exist in using essential oils in edible coatings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Chengpeng Yin, Xinwen Zhang, Kun Li, Yang Bai, Ping Yang, Chuanrong Li, Xiuhua Song
Summary: Tree peony flowers are ornamental and medicinal plants in China. This study found that the fresh petals have excellent sensory qualities, abundant nutrients, and strong antioxidant activity, suggesting their potential as a food to be eaten fresh.
Article
Food Science & Technology
Yawei Wang, Yuchang Liu, Man Li, Meng Ma, Qingjie Sun
Summary: This study investigated the effect of mixing dough with plasma-activated water (PAW) on the storage stability and quality characteristics of fresh noodles. The results showed that PAW treatment enhanced the storage stability of noodles and reduced the total plate count during storage. PAW also had an effect on the viscosity properties of starch and the interaction of water and non-water components in noodles. Additionally, changes in protein profiles and texture properties were observed in cooked noodles treated with PAW.
Article
Food Science & Technology
Filip Van Bockstaele, Els Debonne, Ingrid De Leyn, Kathou Wagemans, Mia Eeckhout
Summary: Research showed that freezing and defrosting of bakery products did not increase microbial contamination, with only slight differences in texture and water activity observed, and all products were found acceptable for consumption in sensory trials.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Xuetong Fan, Wenli Wang
Summary: This review summarizes the impact of nonthermal physical intervention technologies on the quality of fresh produce, including ionizing radiation, UV and pulsed light, ultrasound, high hydrostatic pressure, and cold plasma. These technologies can cause quality damage, such as tissue softening, browning, and loss of nutrients. However, there is a lack of sufficient quality assessment studies, particularly in terms of sensory evaluations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Horticulture
Maria Grzegorzewska, Ewa Badelek, Magdalena Szczech, Ryszard Kosson, Anna Wrzodak, Beata Kowalska, Giancarlo Colelli, Justyna Szwejda-Grzybowska, Robert Maciorowski
Summary: The study found that Chinese cabbage responded differently to hot water treatment at various temperatures and durations. Short treatments at 53 degrees C and 55 degrees C resulted in positive reactions and delayed unfavorable quality alterations during storage. The development of off-odors and off-tastes was significantly inhibited after short storage at 15 degrees C.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Multidisciplinary
Yong Wang, Xudong Deng, Qian Lu, Cornel Mihai Nicolescu, Mingke Guan, Aoqian Kang
Summary: The traditional performance evaluation method is no longer applicable to the evaluation of service quality in fresh agricultural produce supply chains. A coordination-based service quality evaluation index system is proposed, which includes four dimensions: capital flow, logistics, business flow, and information flow. A sensitivity analysis model for MCDM evaluation indexes and their weights is introduced for the Fresh Networking project.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Yilin Li, Kui Zhong, Xue Wang, Houyin Wang, Yongjiu Zhang, Bolin Shi, Huarong Luo, Lei Zhao, Shilong Jiang, Sisi Wang
Summary: The study examined the impact of vacuum packaging and different storage temperatures on the shelf life of fresh corn. Results showed that high-barrier films could effectively preserve the freshness of corn and delay color changes and sourness development.
Article
Food Science & Technology
Mai Al-Dairi, Pankaj B. Pathare, Rashid Al-Yahyai, Umezuruike Linus Opara
Summary: Mechanical damage during transportation is a major issue for fresh produce, causing economic losses and food safety concerns. Understanding the factors affecting such damage is crucial for reducing postharvest losses.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Food Science & Technology
Lina Sheng, Mei-Jun Zhu
Summary: This article summarizes outbreak and recall surveillance data from government agencies in the United States from 2009 to 2018, discusses safety concerns related to fresh produce, and reviews intervention strategies with potential for commercial scale application.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Marcin Glowacz, Deborah Rees
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2016)
Article
Agronomy
Marcin Glowacz, Richard Colgan, Deborah Rees
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2015)
Article
Chemistry, Applied
Marcin Glowacz, Deborah Rees
Article
Agriculture, Multidisciplinary
Marcin Glowacz, Deborah Rees
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2016)
Article
Chemistry, Applied
Marcin Glowacz, Nico Roets, Dharini Sivakumar
Article
Agriculture, Multidisciplinary
Marcin Glowacz, Malick Bill, Peter P. Tinyane, Dharini Sivakumar
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2017)
Article
Horticulture
Malick Bill, Lise Korsten, Fabienne Remize, Marcin Glowacz, Dharini Sivakumar
SCIENTIA HORTICULTURAE
(2017)
Article
Horticulture
Kenneth N. Khumalo, Peter Tinyane, Puffy Soundy, Gianfranco Romanazzi, Marcin Glowacz, Dharini Sivakumar
SCIENTIA HORTICULTURAE
(2017)
Article
Agriculture, Multidisciplinary
Marcin Glowacz, Lars M. Mogren, John P. H. Reade, Andrew H. Cobb, James M. Monaghan
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2015)
Article
Plant Sciences
Dawn Worrall, Geoff H. Holroyd, Jason P. Moore, Marcin Glowacz, Patricia Croft, Jane E. Taylor, Nigel D. Paul, Michael R. Roberts
Article
Agronomy
Marcin Glowacz, Lars M. Mogren, John P. H. Reade, Andrew H. Cobb, James M. Monaghan
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2013)