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Special Issue "Storage and Shelf Life of Foods"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (26 May 2023) | Viewed by 4995

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Special Issue Editors

Dr. Debabandya Mohapatra

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Guest Editor

Agro-Produce Processing Division, ICAR - Central Institute of Agricultural Engineering, Bhopal 462038, India
Interests: food science and technology; postharvest technology; grain quality; storage; sensory evaluation; functional food; food chemistry

Dr. Saroj Kumar Giri
E-Mail Website
Guest Editor

Special Issue Information

Dear Colleagues,

Storage is an integral part of the food supply chain. Storage and preservation techniques are pivotal for ensuring a non-disruptive supply, loss reduction and food safety. The storage technique invariably causes several changes in the commodity. The quality of food products are invariably affected by the storage conditions and the processing parameters, and are thus susceptible to deterioration. A number of control measures are deployed to prevent such deterioration and loss. Therefore, it is imperative to understand the underlying mechanism of deterioration in food and the tools to monitor this, so that preventive measures can be taken up to reduce the spoilage. This Special Issue is dedicated to both original articles and critical review articles that consider research on the storage of perishable, semi-perishable and durable agro-food commodities, which deals with but is not limited to the physiological changes during postharvest storage, the metabolic pathways of key components related to food quality, the control of storage pests and diseases, and the development and characterization of the mechanism of action of new alternative treatments to extend shelf life or control of storage insects, microorganisms and diseases in agro-food commodities.

We are pleased to invite you (name) to submit an original or review article on food storage and shelf life. In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

The control of pests and spoilage agents during storage of foods;
Post-harvest physiology, biochemistry and plant–pathogen interactions;
Pest management and decision support systems;
Storage strategies including modified atmospheric packaging, active packing, intelligent packaging, vacuum packaging, hermetic storage, modified atmospheric storage;
Shelf life modelling and analysis;
The effect of control measures on the physical and chemical nature of the stored products;
The assessment, prevention and control of losses.

We look forward to receiving your contributions.

Dr. Debabandya Mohapatra
Dr. Saroj Kumar Giri
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food storage
shelf life
metabolic analysis
biochemistry
plant–pathogen interaction
physiology

Published Papers (4 papers)

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Research

Open AccessArticle

Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.)

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Foods 2023, 12(10), 2083; https://doi.org/10.3390/foods12102083 - 22 May 2023

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Abstract

Potatoes inoculated with Pectobacterium carotovorum spp., Aspergillus flavus and Aspergillus niger, along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volatile organic compounds (VOCs) were mapped using the headspace gas analysis through solid phase micro extraction–gas chromatography–mass spectroscopy every week. The VOC data were arranged into different groups and classified using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA) models. Based on a variable importance in projection (VIP) score > 2 and the heat map, prominent VOCs were identified as 1-butanol and 1-hexanol, which can act as biomarkers for Pectobacter related bacterial spoilage during storage of potatoes in different conditions. Meanwhile, hexadecanoic acid and acetic acid were signature VOCs for A. flavus, and hexadecane, undecane, tetracosane, octadecanoic acid, tridecene and undecene were associated with A. niger. The PLS-DA model performed better at classifying the VOCs of the three different species of infection and the control sample compared to PCA, with high values of R² (96–99%) and Q² (0.18–0.65). The model was also found to be reliable for predictability during random permutation test-based validation. This approach can be adopted for fast and accurate diagnosis of pathogenic invasion of potatoes during storage. Full article

(This article belongs to the Special Issue Storage and Shelf Life of Foods)

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Open AccessArticle

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

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Foods 2023, 12(9), 1777; https://doi.org/10.3390/foods12091777 - 25 Apr 2023

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Abstract

Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q₁₀ = 3. The TPC was determined with Folin–Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q₁₀ factors may vary and should be determined based on the chemical profile and ingredient list of the product. Full article

(This article belongs to the Special Issue Storage and Shelf Life of Foods)

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Open AccessArticle

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact

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Foods 2023, 12(6), 1122; https://doi.org/10.3390/foods12061122 - 07 Mar 2023

Cited by 3 | Viewed by 1188

Abstract

Mechanical damage resulting from excessive impact force during handling and other postharvest operations from harvesting to consumption is a critical quality problem in fresh produce marketing. The study investigates the impact of bruise damage, storage temperature, and storage period on the physiological responses of Omani pomegranate fruit cultivar ‘Helow’. Fruits were subjected to low (45°; 1.18 J) and high (65°; 2.29 J) impact levels using a pendulum test by hitting the fruit on the cheek side. Bruised and non-bruised fruit were stored at 5 and 22 °C for 28 days. Bruise measurements, water loss per unit mass, water loss per surface area, firmness, fruit size measurements, geometric mean diameter, surface area, fruit volume, color parameters, respiration rate, and ethylene production rate were evaluated. Bruise area, bruise volume, and bruise susceptibility of damaged pomegranate fruit were increased as impact level, storage duration, and storage temperature increased. Pomegranates damaged at a high impact level and conditioned at 22 °C showed 20.39% weight loss on the last day of storage compared to the control and low-impact-bruised fruit. Firmness and geometric mean diameter were significantly (p < 0.05) reduced by bruising at a high impact level. Impact bruising level and storage temperature decreased lightness, yellowness, browning index, and increased redness over time. Furthermore, the respiration rate was five times higher in the non-bruised and low- and high-impact-injured fruit stored at 22 °C than that stored at 5 °C. The ethylene production rate recorded its highest value on day 21 in high-level-impact-bruised pomegranate fruit. The bruise susceptibility was strongly correlated with the majority of the studied parameters. This study can confirm that bruising can affect not only the visual quality characteristics but also the physiological attributes of pomegranate fruit; therefore, much care is required to preserve fresh produce and avoid any mechanical damage and losses during postharvest handling. Full article

(This article belongs to the Special Issue Storage and Shelf Life of Foods)

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Open AccessArticle

Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

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Foods 2023, 12(1), 222; https://doi.org/10.3390/foods12010222 - 03 Jan 2023

Viewed by 1436

Abstract

Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. Since a green color is perceived as a mark of high-quality oils by consumers, it is especially important for PEVOO to maintain their initial green color. This study assessed the effect of applying low temperatures (refrigeration and freezing) and modified atmospheres on the color of four PEVOO for 24 months. Also, the effect of two freezing methods (slow freezing by placing the oil at −20 °C and fast freezing by immersing the oil in a bath of liquid nitrogen) was studied. Results showed that the green color was better preserved in oils frozen and stored at −20 °C whereas in oils frozen with liquid nitrogen the green color was lost much faster during frozen storage. An in-depth study of this unexpected phenomenon showed that this loss of green color was mainly due to a pheophytinization of chlorophylls. This phenomenon did not happen at the moment of freezing with liquid nitrogen, but over the first 100 days of storage at −20 °C. In addition, correlations between single chlorophyll and pheophytin contents and chromatic coordinates were established. Full article

(This article belongs to the Special Issue Storage and Shelf Life of Foods)

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