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Artykuły w czasopismach na temat „Fruits and vegetables preservation”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Zhao, Yunfeng, and Ruisheng Zheng. "Combination of Fruit and Vegetable Storage and Fresh-Keeping with Postharvest Heat Treatment." Journal of Chemistry 2022 (October 3, 2022): 1–12. http://dx.doi.org/10.1155/2022/8681499.

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Hot water treatment can effectively improve the storage quality and shelf life of harvested vegetables. The essence of this method is the heat transfer process in which heat is transferred from the high-temperature treatment medium to the low-temperature fruit and vegetable tissues. However, most of the current research projects only focus on the effect of heat treatment on the biological aspects of fruits and vegetables. From the perspective of fruit and vegetable storage and preservation, there are few internal mechanisms that heat treatment affects biological preservation, and most of the r

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Wang, Geng Jia, Xin Guang Lv, Shu Ting Kuang, Hui Long Chen, and Jing Peng. "Study on Fruits Preservation in View of Surface Glossiness." Advanced Materials Research 338 (September 2011): 521–24. http://dx.doi.org/10.4028/www.scientific.net/amr.338.521.

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Abstract: Nowadays, there is no low-cost fruit nondestructive testing method in China. The study aims to put forward a method about acquiring the moisture content of fruits indirectly by general photographic equipments. Firstly, general photographic equipment is used to obtain pictures of fruits or vegetables. Secondly, with the help of Matlab and Photoshop, the surface glossiness of the fruit or vegetable is gained. Thirdly, moisture content of a fruit or vegetable is measured through infrared moisture meter. Meanwhile, a Mathematical Model in Regression Analysis between the R value and the m

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Chen, Dixin, Yang Zhang, Jianshe Zhao, Li Liu, and Long Zhao. "Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables." Horticulturae 10, no. 10 (2024): 1098. http://dx.doi.org/10.3390/horticulturae10101098.

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Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor affecting their market expansion, and advances in preservation technology are needed to prolong their shelf life. Some traditional chemical preservatives are disliked by health-seeking consumers because of worries about toxicity. Chemical preservation is inexpensive and highly efficient, but sometimes it carries risks for human health. Biological

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4

Dong, Yixuan, Yuxuan Ding, Yihe Sun, et al. "Ethylene resistance control technology and its application in the regulation of fruit and vegetable preservation." Food Nutrition Chemistry 1, no. 1 (2023): 19. http://dx.doi.org/10.18686/fnc.v1i1.13.

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Fruits and vegetables are an indispensable part of a healthy diet due to their rich nutrients. However, fruits and vegetables are not suitable for preservation after harvest, and their losses account for nearly half of the total global food losses. One of the most important reasons is that ethylene is still biosynthesized after fruits and vegetables are picked, accompanied by respiratory jumps. As a plant hormone, ethylene can cause fruits and vegetables to ripen after harvest, and is one of the main causes of their overripe, softening and rotting. Therefore, the control of ethylene in the env

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Dang, Vu Hoang, Dam Ngoc Tran, and Hung Minh Duong. "FRUITS AND VEGETABLES PRESERVATION SYSTEM USING COLD PLASMA TECHNOLOGY." Scientific Journal of Tra Vinh University 1, no. 40 (2020): 112–20. http://dx.doi.org/10.35382/18594816.1.40.2020.622.

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In the process of fruits and vegetable producing and preserving, it always exists chemicals, agricultural byproducts and potential diseases in nature. Ensuring food safety and hygiene for fruits and vegetables is essential for consumers and processing exporters. This paper presents methods and experimentson a system of equipment for preparing and preserving fruits and vegetables with cold plasma technology. The water and air treatment system using cold plasma technology includes treatment modules corresponding to the process of treating fruits and vegetables before being stored. Evaluation of

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Krishna Kant Agarwal. "IOT Based Monitoring Model to Identify and Classify the Grading of Fruits and Vegetables." Journal of Electrical Systems 20, no. 3 (2024): 491–98. http://dx.doi.org/10.52783/jes.2976.

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Thirty to forty percent of the fruits and vegetables harvested are discarded at this time due to the large number of employees with no training. A growing problem throughout reaping is fruit and vegetable waste because human judgment is subjective when it comes to crop recognition, categorization, and assessment. The fruit and vegetable business is in serious require of the launch and deployment of a robotic system in order to classify and grade fruits and vegetables based on their level of ripeness. Machine learning techniques can produce a sophisticated machine learning framework that can di

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7

Yang, Yang, and Qiang Chen. "The Application of Ozone Micro-nano Bubble Treatment Vegetable Fresh-Keeping Technology in Air Logistics Transportation." Advances in Materials Science and Engineering 2022 (July 21, 2022): 1–10. http://dx.doi.org/10.1155/2022/4981444.

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In recent years, fresh fruits and vegetables have been sought after by Chinese people. The fresh-keeping technology, storage, and transportation of fruits and vegetables have also attracted a large number of people’s attention. Various methods of preservation, storage, and transportation of fruits and vegetables have begun to appear in the society. Micro and nanobubbles have the characteristics of long stay time, larger than the surface, high surface negative electricity, strong reliability, high efficiency of heat transfer, can cause oxygen free radicals, can greatly improve the actual effect

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8

Ding, Xin, Huan Lin, Jie Zhou, et al. "Silver Nanocomposites with Enhanced Shelf-Life for Fruit and Vegetable Preservation: Mechanisms, Advances, and Prospects." Nanomaterials 14, no. 15 (2024): 1244. http://dx.doi.org/10.3390/nano14151244.

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Reducing fruit and vegetable waste and maintaining quality has become challenging for everyone. Nanotechnology is a new and intriguing technology that is currently being implemented in fruit and vegetable preservation. Silver nanomaterials provide superior antibacterial qualities, biodegradability, and biocompatibility, which expands their potential applications in fruit and vegetable preservation. Silver nanomaterials include silver nanocomposites and Ag-MOF, of which silver nanocomposites are mainly composed of silver nanoparticles. Notably, not all kinds of silver nanoparticles utilized in

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9

Du, Liuzi, Xiaowei Huang, Zhihua Li, et al. "Application of Smart Packaging in Fruit and Vegetable Preservation: A Review." Foods 14, no. 3 (2025): 447. https://doi.org/10.3390/foods14030447.

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The application of smart packaging technology in fruit and vegetable preservation has shown significant potential with the ongoing advancement of science and technology. Smart packaging leverages advanced sensors, smart materials, and Internet of Things (IoT) technologies to monitor and regulate the storage environment of fruits and vegetables in real time. This approach effectively extends shelf life, enhances food safety, and reduces food waste. The principle behind smart packaging involves real-time monitoring of environmental factors, such as temperature, humidity, and gas concentrations,

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10

Li, Guangpeng, Qi Wang, and Qinhua Xu. "Application Analysis of Dynamic Ice Slurry System in Precooling of Fruit and Vegetable." E3S Web of Conferences 370 (2023): 02004. http://dx.doi.org/10.1051/e3sconf/202337002004.

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Ice slurry precooling technology is a preservation technology that has unique advantages in the preservation of fruits and vegetables. It can make fruits and vegetables quickly drop to a suitable storage temperature. This paper summarizes the preparation methods of ice slurry, including the wall scraping method, undercooling method, vacuum method, fluidized bed method, and direct contact method. The wall scraping method, which has been widely used in industry and commerce, is the main method to design the dynamic ice slurry system between the buffer of fruit and vegetable air conditioning stor

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11

Munusami Viswanathan. "Digital Warehouse System for Vegetable Preservation." December 2022 4, no. 4 (2023): 256–65. http://dx.doi.org/10.36548/jei.2022.4.005.

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Vegetable preservation is the process of storing vegetables for longer days by treating them in a right way. This enables the vegetables to not get waste from natural process. There are several technics followed in the agriculture field for preservation based on the nature of vegetables and fruits. Drying, pickling, canning, freezing, fermenting, salting and oil packing are some of the techniques that are widely employed for vegetable preservation. The proposed work aims to regulate the vegetable preservation process in the warehouse system by treating them with an automatic strategy. The stra

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12

Okaiyeto, S. A., Ogijo S. I., Y. A. Unguwanrimi, B. J. Jonga, and A. M. Sada. "A Review of Dried Fruits and Vegetables Consumed In Northern Nigeria." International Journal of Scientific Research and Management 8, no. 03 (2020): 66–72. http://dx.doi.org/10.18535/ijsrm/v8i03.ft01.

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Fresh fruits and vegetables are important foods both from economic and nutritional point of view. Fruits and vegetable of all types are valuable part of our diet, however, many vegetables are highly seasonal in nature, they are available in abundance at a particular season and sometimes result in market glut, while at off-season they become very scarce and expensive. Large quantities of these vegetables are lost during or shortly after harvest due to their perishable nature. Drying of vegetables as a means of reducing post-harvest losses and improve storability has been practiced for many cent

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13

Ajayi, I. S., O. I. Olabisi, and S. A. Fatona. "Development of Air Blast Freezer for the Storage of Fruits and Vegetables." International Journal of Advances in Scientific Research and Engineering 08, no. 06 (2022): 71–77. http://dx.doi.org/10.31695/ijasre.2022.8.6.8.

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The need for the conservation of agricultural produce is highly essential considering the global food crisis. Several methodsof fruit and vegetable preservation do not normally conserve the nutritional values of the produce. This led to the development ofthe Air blast freezer which gives room for the conservation of nutritional and organoleptic values of compatible fruits and vegetables. The system was designed for a cooling capacity of 0.83116KW based on the average ambient temperature of 270C, condensing and evaporating temperatures of 400C and -20C respectively. The system can handle 20 fre

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14

Godase, Neha A., and Dr Geeta S. Rao. "Economic Analysis of Processing Industry with Special Reference to Dry Moringa Powder by Dehydration Method in Pune District of Maharashtra." International Journal of Research and Scientific Innovation XII, no. VI (2025): 1–9. https://doi.org/10.51244/ijrsi.2025.12060001.

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The fruit and vegetable processing industry play an important role in processing of agricultural products. India ranks third in the production of dried fruits and vegetables. India ranks third in the production of dried fruits and vegetables. The industry is largely decentralized and India has a large number of small-scale units having small capacities up to 250 tons per annum. The commercial production of processed fruits and vegetables is very low in India, contributing only to around 2.2 percent of the total food production. The growth of this industry will bring immense benefits to the eco

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15

Sonawane, Mr Milind Devidas. "Design Analysis of Dehydration Trays for Farm Products." International Journal for Research in Applied Science and Engineering Technology 11, no. 6 (2023): 3531–34. http://dx.doi.org/10.22214/ijraset.2023.54345.

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Abstract: Dehydration of fruits and vegetables is one of the oldest types of preservation techniques well known to man and consists mainly of sun drying or artificial drying of fruits and vegetables. Although food preservation is the primary reason for dehydration, dehydration of fruits and vegetables also reduces the cost of packaging, storage and transportation by reducing the burden and volume of the final product.

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16

Kumar, A. Prashanth, J. Shankar Swamy, Shahanaz, P. Gouthami, and C. N. R. Santhoshini. "A Review on Bio-Based Control of Post-Harvest Diseases." International Journal of Plant & Soil Science 35, no. 19 (2023): 212–22. http://dx.doi.org/10.9734/ijpss/2023/v35i193546.

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Bacillus subtilis non-pathogenic beneficial bacteria, promotes plant growth, disease resistance and tolerance to abiotic stresses. It produces bioactive substances with antibiotic properties and induces physiological features in plant metabolism without adverse effects on the environment or human health. Bacillus subtilis has been used to treat various postharvest diseases during handling, transportation and storage of various fresh fruits and vegetables. It is the first microorganism patented as a postharvest bio control agent for Brown rot of stone fruits, improving the post-harvest physiolo

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17

Parameswari, C., S. Rathnamala, R. Aasifa Banu, and V. Vinothini. "A Smart Storage System and Non-Invasive Technique for Spoilage Detection." Journal of ISMAC 5, no. 2 (2023): 128–36. http://dx.doi.org/10.36548/jismac.2023.2.005.

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Fresh vegetables are widely recognized as a vital source of essential nutrients for a healthy diet, including vegetable sprouts which are consumed globally for their high nutritional value. Only high-quality fruits and vegetables are preferred by those who are health-conscious. Consequently, it is crucial to check the quality of fruits and vegetables. However, consuming raw vegetables poses a significant risk of transmitting intestinal parasites. With a growing awareness of quality in the food and health industry, there is an increasing need for research on defined quality production, preserva

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18

Sandhya Singh. "Preservation technologies for fresh fruits and vegetables." Stewart Postharvest Review 7, no. 1 (2011): 1–7. http://dx.doi.org/10.2212/spr.2011.1.5.

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Cefola, Maria, and Bernardo Pace. "Advances Postharvest Preservation Technology." Foods 12, no. 8 (2023): 1664. http://dx.doi.org/10.3390/foods12081664.

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Du, Zhe Hua. "The Research of Vegetables and Fruits Storage by Air Discharge on Ship." Advanced Materials Research 726-731 (August 2013): 4534–38. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.4534.

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Fresh maintenance is the main problem existing in the storage of vegetables and fruits on ship. This paper introduced a new technology for vegetables and fruits storage: air discharge. According to the experimental result, air discharge treatment had good effect on the storage. It could reduce the wastage of total soluble solids and titratable acid during the storage. And, it could also reduce percentage of threshing. Air discharge treatment on grape storage appearance had obvious good effect. Air discharge preservation technology can effectively extend the storage time of fruits and vegetable

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Engr., Rodrigo C. Muñoz* Lorenzo T. Diuco II Sebastinne Marie S. Martinez Irish Kristine A. Oliveria Neissa A. Quiroz &. Dustin Jake R. Sta. Maria. "AUTOMATED ELECTRONIC EVAPORATIVE COOLER FOR FRUITS AND VEGETABLES PRESERVATION." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 6, no. 6 (2017): 352–64. https://doi.org/10.5281/zenodo.814406.

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Horticultural products such as fruits and vegetables are highly perishable in nature; thus, maintaining the optimal air conditions inside the storage helps extending their shelf life. However, commercially available cool storages can give chilling injuries to the commodities which its quality, color, texture and freshness are often sacrifice. Hence, the proponents aimed to develop an automated electronic evaporative cooler in prolonging and preserving the freshness and quality of fruits and vegetables. The study was designed to evaluate the effectiveness of the electronic evaporative cooler fo

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22

Gangakhedkar, Prasad S., Hemant W. Deshpande, Gréta Törős, et al. "Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements." Foods 14, no. 13 (2025): 2155. https://doi.org/10.3390/foods14132155.

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Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on prod

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Pinto, Nicolás, Juan Carlos, and Magali Cañarejo. "Fruits and vegetables’ preservation method using controlled atmospheres." Agroindustrial Science 2 (December 31, 2016): 231–38. http://dx.doi.org/10.17268/agroind.science.2016.02.08.

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Tahir, H. M., N. Pervez, J. Nadeem, A. A. Khan, and Z. Hassan. "Esculent coating of spider silk enhanced the preservation and shelf life of apricot." Brazilian Journal of Biology 80, no. 1 (2020): 115–21. http://dx.doi.org/10.1590/1519-6984.193974.

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Abstract According to the Food and Agriculture Organization (FAO), roughly one-third of the total food produced is lost globally. The major cause of this wastage is the perishability of fruits and vegetables. Therefore, researchers have endeavored to develop an effective preservation technique. Our study explored the potential application of spider silk as an odourless and edible preservative coating for fruits. The spider silk was collected from spiders reared in the laboratory, following by degumming and dissolution to formulate the silk solution. For this study, apricots were selected as th

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Ndukvu, M. C., and S. I. Manuwa. "Impact of evaporative cooling preservation on the shelf life of fruits and vegetable in South Western Nigeria." Research in Agricultural Engineering 61, No. 3 (2016): 122–28. http://dx.doi.org/10.17221/54/2013-rae.

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Maintaining the freshness of vegetables and fruits even for a short period in a tropical environment is difficult. Fresh fruits and vegetables usually deteriorate faster than other products because they increase in respiration while in storage, due to high moisture content and high tropical heat which lead to a number of physical and physiological changes affecting the viability, quality and marketability of the produce. The use of evaporative cooling system showed improvement in the shelf life of fruits and vegetables stored. The stored vegetables in the cooler showed higher moisture and vita

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Usman, A. M. "Prevalence of intestinal parasites on fruits and vegetables sold in Biu Local Government Area of Borno State, Nigeria." Dutse Journal of Pure and Applied Sciences 9, no. 2a (2023): 146–52. http://dx.doi.org/10.4314/dujopas.v9i2a.14.

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Prevalence of intestinal parasites on fruits and vegetables sold in Biu Local Government Area, Borno State, Nigeria, was studied from the month of September to November, 2022. The study was aimed to determine the prevalence, sample that harboured the parasite most and species of parasites on fruits and vegetables sold in the study area. Eight different fruits and five vegetables were purchased from the main markets of the three selected areas in the Local Governments (Biu, Buratai and Miringa) once in a week. A total of 384 samples, comprising of 280 fruits (Tomatoes, Guava, Watermelon, Orange

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Yu, Youwei, Haochen Li, Yanfei Song, et al. "Preparation of Fresh-Keeping Paper Using Clove Essential Oil through Pickering Emulsion and Maintaining the Quality of Postharvest Cherry Tomatoes." Foods 13, no. 9 (2024): 1331. http://dx.doi.org/10.3390/foods13091331.

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This study focused on developing a Pickering emulsion fresh-keeping paper that contained clove essential oil (CEO). Cherry tomatoes served as the test material for assessing the preservative efficacy of fresh-keeping paper. The results showed that Pickering emulsion had strong stability. Additionally, the fresh-keeping paper had a good antioxidant activity and sustained-release effect on CEO. In terms of the preservation effect, 0.75 wt% CEO Pickering emulsion paper reduced the decay incidence and weight loss of cherry tomatoes during 12-day storage. Fresh-keeping paper could also play a posit

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A., Dubinina, Letuta T., Frolova T., Sibiryakova E., and Gritsenko О. "SUBSTANTIATION OF THE USE OF EXTRACTS FROM VEGETABLE RAW MATERIAL FOR THE PEPPER FRUITS STORAGE." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2 (28) (December 17, 2018): 238–61. https://doi.org/10.5281/zenodo.2365746.

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<em>Different ways of storage of fruits and vegetables are used depending on the different storage conditions, terms, maturity stages and varieties. The use of technologies for storage fruit and vegetable raw materials with use of protective properties preparations treatment, including antioxidants, has been actively applied in recent years.</em> <em>Technologies of storage of fruit and vegetable products with the use of film-forming substances are used extensively abroad, and recently they have also been developed in Ukraine.</em> <em>Fruits of pepper are very susceptible to the affectio

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R., Pavlyuk, Pogarskaya V., Pavlyuk V., et al. "NANOTECHNOLOGY OF HEALTHFUL PRODUCTS «NATURESUPERFOOD» AND VEGETBLE ICE CREAM (SORBETS) WITH A RECORD CONTENT OF BAS FOR IMMUNOPROHYLAXIS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2 (28) (December 18, 2018): 7–31. https://doi.org/10.5281/zenodo.2395428.

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<em>The new method and nanotechnology of health</em><em>ul</em><em> products "NatureSuperFood" – fruit and vegetable ice cream-sorbets are proposed and developed. The use of them allows obtaining the products with unique characteristics.The new types of sorbets are in nanoscale form,they have a high content of natural biologically active substances of fruits and vegetables (β-carotene, chlorophylls, phenolic compounds, anthocyanins, ascorbic acid, etc.). In addition, they differ from other types of sorbets by a high content of soluble pectin substances, which play the role

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ACHONG@ASMAT, NUR SYAMIMI HAZIQAH, and FAUZIAH TUFAIL AHMAD. "A REVIEW: THE EFFECTIVENESS OF EDIBLE COATING INCORPORATED WITH RED MACROALGAE (Kappaphycus alvarezii) EXTRACT ON THE POST HARVEST QUALITY OF FRUITS." Universiti Malaysia Terengganu Journal of Undergraduate Research 3, no. 4 (2021): 163–72. http://dx.doi.org/10.46754/umtjur.v3i4.249.

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Fruits and vegetables are the main fresh produce that receive high demand among consumers because of the nutritional properties to boost the human health. However, not all fruits and vegetables are durable due to the ongoing release of ethylene even when harvested. Damaged produce will not be accepted by the customer and will cause post-harvest losses. It was estimated that about 30% of fruits and vegetables are damaged or affected by microorganisms, insects, pre- and post-harvest conditions during transportation and improper storage conditions. Edible coating is an effective approach for frui

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Pace, Bernardo, and Maria Cefola. "Innovative Preservation Technology for the Fresh Fruit and Vegetables." Foods 10, no. 4 (2021): 719. http://dx.doi.org/10.3390/foods10040719.

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The preservation of the freshness of fruits and vegetables until their consumption is the aim of many research activities. Quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper postharvest preservation technologies in order to preserve the initial quality and limit microbial decay. Nowadays, for each step of supply chain (packing house, cold storage rooms, precooling center, refrigerate transport and

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Maurya, Hareesh Kumar, Rubee Lata, Diksha Sangh Mitra, Shyam Sundar, and G. C. Yadav. "A Review on Advanced Preservation Techniques for Post-harvest Quality Maintenance of Fruits and Vegetables." International Journal of Plant & Soil Science 36, no. 11 (2024): 186–97. http://dx.doi.org/10.9734/ijpss/2024/v36i115133.

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Fruits and vegetables preservation is critical for reducing post-harvest losses, increasing shelf life, and ensuring year-round availability of seasonal goods. It approach is meant to preserve the nutritional value, taste, texture, and color of fresh food while preventing spoiling caused by microbes, enzymes, and environmental influences. There are three types of preservation methods: physical, chemical, and biological. Refrigeration, freezing, and drying are examples of physical preservation processes, as are heat treatments like pasteurization and canning. Refrigeration reduces microbial gro

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Liu, Enhai, Zhanghui Guo, Guopan Wu, et al. "Storage cold chain storage area optimization and energy consumption analysis." Thermal Science 29, no. 3 Part A (2025): 1991–98. https://doi.org/10.2298/tsci2503991l.

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The optimal refrigeration temperature control and pre-cooling system optimization of fruits and vegetables in the process of cold chain transportation are of paramount importance in ensuring product preservation, quality, and safety. This paper focuses on the changes in cold temperature and humidity of fruit and vegetable cold chain during storage and the temperature and humidity during pre-cooling, based on the optimal temperature of different fresh agricultural products during transportation and the existing cold chain transportation mode. A three-level pre-cooling storage mode and a series

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Suresh, M. T., R. Poorniammal, S. Prabhu, and M. Suryabalan. "Evaluation of Lactic acid bacteria for extending the shelf life of fruits and vegetables." Emergent Life Sciences Research 10, no. 02 (2024): 58–66. https://doi.org/10.31783/elsr.2024.1025866.

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The preservation of fruits and vegetables using lactic acid bacteria (LAB) isolated directly from fruits and vegetables is a human-friendly approach. The fruits and vegetables which were available in the nearby local market were used for this experiment. LAB in these fruits and vegetables were enriched using skim milk broth. Then the cultures were isolated and purified. LAB was isolated using MRS media. Then after serious of morphological and biochemical characterization, their antimicrobial property was assessed against B. subtilis, E. coli, Pseudomonas sp., Xanthomonas sp., Serratia sp. and

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Nain, Neegam, Gunjan K. Katoch, Sawinder Kaur, and Prasad Rasane. "Recent Developments in Edible Coatings for Fresh Fruits and Vegetables." Journal of Horticultural Research 29, no. 2 (2021): 127–40. http://dx.doi.org/10.2478/johr-2021-0022.

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Abstract The world population is elevating rapidly, the demand for fruits and vegetables is increasing due to their nutritional value, and the concerns regarding the quality have been amplified. Therefore, the development of various techniques to retain quality attributes, and shelf-life extension of food has become a focal point for researchers and food industries. One of the economical techniques used for the preservation of food is the application of edible coating onto the surface of fresh or minimally processed fruits and vegetables. The foremost advantage of edible coating is that it is

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Ma, Mengjie, Yueyue Liu, Shuaizhong Zhang, and Yongkai Yuan. "Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology." Foods 13, no. 23 (2024): 3937. https://doi.org/10.3390/foods13233937.

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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 appl

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Maqsood-ul-Haque, Suzihaque, and Nur Aiedatul Shahirah Kamal. "High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review." Malaysian Journal of Chemical Engineering and Technology (MJCET) 4, no. 1 (2021): 32. http://dx.doi.org/10.24191/mjcet.v4i1.11233.

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Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurisation can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurisation. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The p

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Fu, Yabo, Dan Yang, Yiyang Chen, et al. "MOF-Based Active Packaging Materials for Extending Post-Harvest Shelf-Life of Fruits and Vegetables." Materials 16, no. 9 (2023): 3406. http://dx.doi.org/10.3390/ma16093406.

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Active packaging that can extend the shelf-life of fresh fruits and vegetables after picking can assure food quality and avoid food waste. Such packaging can prevent the growth of microbial and bacterial pathogens or delay the production of ethylene, which accelerates the ripening of fruits and vegetables after harvesting. Proposed technologies include packaging that enables the degradation of ethylene, modified atmosphere packaging, and bioactive packaging. Packaging that can efficiently adsorb/desorb ethylene, and thus control its concentration, is particularly promising. However, there are

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Ungureanu, Camelia, Grațiela Tihan, Roxana Zgârian, and Georgica Pandelea (Voicu). "Bio-Coatings for Preservation of Fresh Fruits and Vegetables." Coatings 13, no. 8 (2023): 1420. http://dx.doi.org/10.3390/coatings13081420.

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In response to increasing concerns over food waste and safety, and the environmental impacts of traditional conservation methods, this review aims to explore the potential of bio-coatings in preserving the freshness of fruits and vegetables. Our primary objective is to provide a comprehensive analysis of recent advancements in bio-coating technologies, detailing their benefits in terms of enhancing food safety, prolonging shelf life, and reducing waste. This paper delves into various forms of bio-coatings, their applications, and their effectiveness in maintaining post-harvest quality. We furt

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Anding, Jenna D., and Jayla Fry. "Assessing Master Gardener Practices and Confidence in Responding to Clientele Questions about Home Food Preservation in Texas." HortTechnology 34, no. 2 (2024): 137–41. http://dx.doi.org/10.21273/horttech05352-23.

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Interest in home food preservation has grown, especially among those who grow their own produce. Extension Master Gardeners (EMGs) are trained to teach consumers how to produce fruits, vegetables, and herbs, but little is known about how often they are asked questions about how to preserve them or their ability to answer such questions. This study used an online survey to ask EMGs across Texas about their food preservation practices and the extent to which they are asked questions about home food preservation. We also assessed their perceived confidence in answering those questions using a 5-p

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Giannakourou, Maria C., and Theofania N. Tsironi. "Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation." Foods 10, no. 4 (2021): 830. http://dx.doi.org/10.3390/foods10040830.

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of

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Sapper, Mayra, and Amparo Chiralt. "Starch-Based Coatings for Preservation of Fruits and Vegetables." Coatings 8, no. 5 (2018): 152. http://dx.doi.org/10.3390/coatings8050152.

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Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready avail

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Zhicheng, Xu, Cai Dong, He Fuying, and Zhao Deyao. "Radiation preservation and test marketing of fruits and vegetables." Radiation Physics and Chemistry 42, no. 1-3 (1993): 253–57. http://dx.doi.org/10.1016/0969-806x(93)90245-p.

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Khayum, Arshad, D. Vara Vinod, Preeti, et al. "Principles, Applications, Benefits, and Future Prospects of Cold Plasma Technology in Fruits and Vegetables: A Review." European Journal of Nutrition & Food Safety 17, no. 6 (2025): 23–33. https://doi.org/10.9734/ejnfs/2025/v17i61736.

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Cold plasma technology has emerged as a revolutionary non-thermal approach for enhancing the postharvest quality and safety of fruits and vegetables. Unlike conventional thermal processing methods, cold plasma operates at near-room temperatures, making it highly suitable for fresh produce. This technology uses ionised gases to generate reactive species that effectively inactivate surface pathogens, degrade pesticide residues, and delay spoilage, without compromising nutritional and sensory quality. This review explores the principles, applications, benefits, and future prospects of cold plasma

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Valenzuela, Juan Luis. "Advances in Postharvest Preservation and Quality of Fruits and Vegetables." Foods 12, no. 9 (2023): 1830. http://dx.doi.org/10.3390/foods12091830.

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Cvanić, Teodora, Olja Šovljanski, Senka Popović, et al. "Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends." Coatings 13, no. 11 (2023): 1835. http://dx.doi.org/10.3390/coatings13111835.

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Innovative technologies in the food industry are focused on integrated approaches to improve the sustainability of the food system that cover the whole supply chain. Huge post-harvest losses of fruits and vegetables and the use of synthetic chemical preservatives for this purpose are a matter of grave concern for any country. High demands for safe and healthy food have contributed to maximizing efforts to investigate post-harvest technology. Since fruits and vegetables are extremely perishable foods, they require the best post-harvest methods to maintain their storage stability and increase sh

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Morais, R. M. S. C., A. M. M. B. Morais, I. Dammak, et al. "Functional Dehydrated Foods for Health Preservation." Journal of Food Quality 2018 (2018): 1–29. http://dx.doi.org/10.1155/2018/1739636.

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics

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de Oliveira Filho, Josemar Gonçalves, Marcela Miranda, Marcos David Ferreira, and Anne Plotto. "Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation." Foods 10, no. 10 (2021): 2438. http://dx.doi.org/10.3390/foods10102438.

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Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant

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Broucke, Juliette, Esther Noeth, and Els Du Bois. "VEGETABLES AND FRUITS IN A CIRCULAR ECONOMY: PACKAGING CHALLENGES AND DESIGN OPPORTUNITIES." Proceedings of the Design Society 3 (June 19, 2023): 3781–90. http://dx.doi.org/10.1017/pds.2023.379.

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AbstractPackaging of potatoes, vegetables and fruits (PVF) currently deals with the fragile opposition of food waste reduction and packaging resource consumption. In order to understand how designers can rethink this always negative balance and outcome of waste creation, research was done to understand packaging and preservation of PVFs from both a technological and consumer perspective. A mixed research approach was applied, including literature study, expert interviews, packaging analyses, consumer survey and photo study. In sum, we concluded that the main function of packaging is preservati

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Yadav, Rashmee, and Brij Vikash Singh. "Economic empowerment of rural women through food processing." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, no. 2 (2021): 318–21. http://dx.doi.org/10.15740/has/ijas/17.2/318-321.

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Rural women can play a significant role by their effectual and competent involvement in entrepreneurial activities. They have basic indigenous knowledge, skill and potential and resources to establish and manage enterprise. Income generating activities are effective instrument of social and economic development to generate employment for a number of farm women within their own social system and best tool for rural women as it adds to the family income. Women are backbone of any nation. Prosperity of the nation depends upon the prosperity of its women. Entrepreneurship is one of the ways for em

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