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On-the-shelf fruit ripeness monitoring using sub-terahertz plasmonic stickers.
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Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries.
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January 2025
College of Pharmaceutical Sciences, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China. Electronic address:
Article Synopsis
- This study developed and optimized a new type of green nanoemulsion (CEO NEs) using CEO oil and tea saponin as a natural surfactant to improve the shelf-life of strawberries during storage at room temperature.
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Effect of 1-MCP and KMnO4 treatments with different packaging on quality preservation of golden delicious apples.
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October 2024
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India.
This study explored the impact of three packaging materials (wooden boxes, corrugated fiber boxes, shrink-wrapped boxes) combined with two ethylene scrubbers (1-MCP, KMnO) on the shelf life of Golden Delicious apples. While previous research has extensively studied the effects of packaging and ethylene inhibitors independently, the novelty of this work lies in its combined evaluation of these factors under ambient storage conditions over an extended period of 160 days. The study specifically addresses a research gap by directly comparing the efficacy of 1-MCP and KMnO within different packaging environments, offering insights into their combined influence on key quality parameters such as firmness, juice yield, rot incidence, physiological loss in weight (PLW), acidity, and total soluble solids (TSS).
View Article and Find Full Text PDFChitosan-based sustainable packaging and coating technologies for strawberry preservation: A review.
Int J Biol Macromol
October 2024
BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, South Korea. Electronic address:
Strawberry fruits are popular all over the world due to their rich organoleptic properties and enormous health benefits. However, it is highly susceptible to postharvest spoilage due to various factors, including moisture loss, nutrient oxidation, and microbial spoilage. Recently, various researchers have studied the effect of chitosan-based flexible films and surface coatings on the shelf life of strawberries.
View Article and Find Full Text PDFRecent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities.
Food Chem X
June 2024
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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- * Probiotic fermentation can prevent spoilage and enhance the nutritional value, flavor, and appearance of fruits by interacting with their nutrients.
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