Innovative Preservation Technology for the Fresh Fruit and Vegetables
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 p...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/719 |
| _version_ | 1797539673849987072 |
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| author | Bernardo Pace Maria Cefola |
| author_facet | Bernardo Pace Maria Cefola |
| author_sort | Bernardo Pace |
| collection | DOAJ |
| description | 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 distribution), are available innovative preservation technologies that, alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics. The issue groups five original studies and two comprehensive reviews within the topic of preservation technologies related to innovative packaging and postharvest operation and treatments, highlighting their effect on quality keeping. |
| first_indexed | 2024-03-10T12:49:14Z |
| format | Article |
| id | doaj.art-44ccc17a0ecd40f38d09491d55821f67 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:49:14Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-44ccc17a0ecd40f38d09491d55821f672023-11-21T13:14:02ZengMDPI AGFoods2304-81582021-03-0110471910.3390/foods10040719Innovative Preservation Technology for the Fresh Fruit and VegetablesBernardo Pace0Maria Cefola1Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, ItalyInstitute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, ItalyThe 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 distribution), are available innovative preservation technologies that, alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics. The issue groups five original studies and two comprehensive reviews within the topic of preservation technologies related to innovative packaging and postharvest operation and treatments, highlighting their effect on quality keeping.https://www.mdpi.com/2304-8158/10/4/719active cardboard boxantimicrobial compoundsbiocontrolnanoparticles coatingoxalic acidplasma-activated water |
| spellingShingle | Bernardo Pace Maria Cefola Innovative Preservation Technology for the Fresh Fruit and Vegetables Foods active cardboard box antimicrobial compounds biocontrol nanoparticles coating oxalic acid plasma-activated water |
| title | Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| title_full | Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| title_fullStr | Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| title_full_unstemmed | Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| title_short | Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| title_sort | innovative preservation technology for the fresh fruit and vegetables |
| topic | active cardboard box antimicrobial compounds biocontrol nanoparticles coating oxalic acid plasma-activated water |
| url | https://www.mdpi.com/2304-8158/10/4/719 |
| work_keys_str_mv | AT bernardopace innovativepreservationtechnologyforthefreshfruitandvegetables AT mariacefola innovativepreservationtechnologyforthefreshfruitandvegetables |