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Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety...
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Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products

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

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 8594

Special Issue Editors

Prof. Dr. Francisco Artés-Hernández

E-Mail Website
Guest Editor
Head of Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
Interests: fruit & vegetables; postharvest; fresh-cut; minimal processing; by-products revalorization, green processing technologies; quality & safety; abiotic stress, bioactive compounds; phytochemicals, nutraceuticals, shelf life
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Marina Cano-Lamadrid

E-Mail Website
Guest Editor
Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, 30203 Murcia, Spain
Interests: postharvest; fresh-cut; minimal processing; by-products revalorization; fruit & vegetables; green technologies; sustainable strategies; quality & safety; sensory analysis; phytochemicals; bioactive compounds; agronomic practices; deficit irrigation; minor Mediterranean crops; fruit production; sustainability
Special Issues, Collections and Topics in MDPI journals
Dr. Lorena Martínez-Zamora

E-Mail Website1 Website2
Guest Editor
1. Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain
2. Department of Agronomic Engineering, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
Interests: food science; food technology; nutrition; food quality; antioxidants; nutraceuticals; clean label; by-products; postharvest; food processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The aim of this Special Issue is to present recent advances in emerging eco-friendly technologies to maintain or enhance the postharvest quality and safety of fruit and vegetables. It will provide a solid reference for postharvest stakeholders to extend the shelf life, focusing on safety, functional, and sensory characteristics by using environmentally friendly technologies. A great deal of research has previously been published on this topic, but further research is still required to decrease the huge amounts of food waste and food loss by using sustainable processing technologies. Original manuscripts or reviews with new findings are welcome including (i) approaches and technologies to achieve shelf-life extension without compromising quality and safety parameters, and (ii) innovative results on the quality and safety preservation of fruit and vegetable products with eco-friendly technologies.

Prof. Dr. Francisco Artés-Hernández
Dr. Marina Cano-Lamadrid
Dr. Lorena Martínez-Zamora
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

  • postharvest loss reduction
  • fresh-cut processing
  • minimal processing
  • green technologies
  • active packaging
  • innovative processing technologies
  • by-product revalorization
  • encapsulation
  • quality and safety
  • bioactive compounds
  • 1-MCP
  • UV
  • LED illumination
  • abiotic stress
  • phytochemicals
  • elicitation
  • innovative disinfection
  • modified atmosphere packaging
  • drying
  • high hydrostatic pressure
  • marketing
  • transportation
  • circular economy
  • prediction models

Published Papers (6 papers)

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Research

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20 pages, 5129 KiB  
Article
Formulation of a Stable Oil-in-Water Microemulsion of Torreya grandis cv. Merrillii Aril Essential Oil and Its Application in Loquat Fruit Preservation
by He Wang, Yue Zheng, Xinyue Tang and Ting Zhang
Foods 2023, 12(21), 4005; https://doi.org/10.3390/foods12214005 - 01 Nov 2023
Viewed by 1096
Abstract
Loquat is a nutrient-rich fruit with juicy and sweet pulp, but it is vulnerable to rot and deterioration without proper postharvest preservation measures. This study aimed to improve the postharvest quality of loquat by developing a microemulsion system based on an essential oil [...] Read more.
Loquat is a nutrient-rich fruit with juicy and sweet pulp, but it is vulnerable to rot and deterioration without proper postharvest preservation measures. This study aimed to improve the postharvest quality of loquat by developing a microemulsion system based on an essential oil extracted from the Torreya grandis cv. Merrillii aril (TaEO), which has antimicrobial and antioxidant properties. An optimal TaEO microemulsion (TaEO-ME) was formulated, using a mixture of Tween-40 and Tween-80 as the surfactant, 1-butanol as the co-surfactant, and TaEO as the oil phase, with mass ratios of 9:1, 3:1, and 6:1, respectively. Two TaEO-ME formulations with 60% and 70% water contents were stable for 180 days at room temperature, with a mean droplet size below 12 nm and polydispersity index less than 0.24. They also exhibited higher stability and enhanced biological activities compared to free TaEO. Loquat fruit treated with TaEO-ME displayed a reduced decay index and lower membrane lipid peroxidation after 15 days of storage at 15 °C, as indicated by the lower malondialdehyde content and higher peroxidase activity. Moreover, the TaEO-ME treatment preserved the nutrient quality by maintaining the total phenolic compounds and ascorbic acid content. Our findings suggested that TaEO-ME can be used as a substitute for chemical preservatives to keep fruits fresh. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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11 pages, 1016 KiB  
Article
Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry
by Marisa Gómez-Galindo, Pilar Truchado, Ana Allende and Maria I. Gil
Foods 2023, 12(17), 3171; https://doi.org/10.3390/foods12173171 - 23 Aug 2023
Viewed by 936
Abstract
A commercial phage biocontrol for reducing Listeria monocytogenes has been described as an effective tool for improving fresh produce safety. Critical challenges in the phage application must be overcome for the industrial application. The validation studies were performed in two processing lines of [...] Read more.
A commercial phage biocontrol for reducing Listeria monocytogenes has been described as an effective tool for improving fresh produce safety. Critical challenges in the phage application must be overcome for the industrial application. The validation studies were performed in two processing lines of two industry collaborators in Spain and Denmark, using shredded iceberg lettuce as the ready-to-eat (RTE), high process volume product. The biocontrol treatment optimized in lab-scale trials for the application of PhageGuard ListexTM was confirmed in industrial settings by four tests, two in Spain and two in Denmark. Results showed that the method of application that included the device and the processing operation step was appropriate for the proper application. The proper dose of Phage Guard ListexTM was reached in shredded iceberg lettuce and the surface was adequately covered for the successful application of phages. There was no impact on the headspace gas composition (CO2 and O2 levels), nor on the color when untreated and treated samples were compared. The post-process treatment with PhageGuard ListexTM did not cause any detrimental impact on the sensory quality, including flavor, texture, browning, spoilage, and visual appearance over the shelf-life as the phage solution was applied as a fine, mist solution. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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14 pages, 2485 KiB  
Article
Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
by Fátima Badiche-El Hilali, Juan Miguel Valverde, María E. García-Pastor, María Serrano, Salvador Castillo and Daniel Valero
Foods 2023, 12(15), 2979; https://doi.org/10.3390/foods12152979 - 07 Aug 2023
Cited by 4 | Viewed by 1561
Abstract
Spain is a great producer of organic lemon; however, it is necessary to reduce the losses caused by post-harvest diseases. Melatonin (MEL) is a naturally occurring compound with physiological functions in fruit growth and ripening and is able to modulate postharvest ripening and [...] Read more.
Spain is a great producer of organic lemon; however, it is necessary to reduce the losses caused by post-harvest diseases. Melatonin (MEL) is a naturally occurring compound with physiological functions in fruit growth and ripening and is able to modulate postharvest ripening and senescence, most of it being concentrated in climacteric fruit. Thus, the aim of this study was to apply MEL to organic lemon fruit with stems and leaves (LEAF) and to organic lemon without those components (LEAFLESS) after harvesting and storage during 21 days at 2 °C to understand the effects of this treatment on the fruit quality. For this purpose, two experiments were carried out. First, MEL was applied at 0.01 mM, 0.1 mM and 1.0 mM by immersion for 15 min on lemon fruits, and the quality parameters and bioactive compounds of the fruit were analysed. Subsequently, a second experiment was carried out where the best concentration (1 mM) was selected and another time (15 and 30 min) was added, with the same quality parameters being analysed. As a result, we observed that all MEL treatments showed positive effects on weight loss reduction, softening (higher fruit firmness), total acidity and lower colour changes. Total phenols increased in MEL-treated lemons, both in peel and juice. For the three concentrations tested, the best efficiency was obtained with MEL at 1.0 mM, while LEAF lemons were the most effective. In conclusion, lemons containing stems and leaves (LEAF) improved preservability by using MEL at 1.0 mM with better organoleptic quality and enhanced phenolic compounds. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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18 pages, 775 KiB  
Article
Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce
by Jessica Santos Pizzo, Raira Andrade Pelvine, Andre Luiz Biscaia Ribeiro da Silva, Jane Martha Graton Mikcha, Jesui Vergilio Visentainer and Camila Rodrigues
Foods 2023, 12(13), 2571; https://doi.org/10.3390/foods12132571 - 30 Jun 2023
Cited by 2 | Viewed by 1078
Abstract
Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; Origanum vulgare) and winter savory [...] Read more.
Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; Origanum vulgare) and winter savory (WS; Satureja montana) EOs at different concentrations (0.94 and 1.88 µL/mL) and storage times (0 h, 24 h, and 7 days), in reducing Escherichia coli O157:H7 on the surface of three types of lettuce (romaine, crisphead, and butterhead). The EO emulsions were compared with one no-rinse treatment and three rinse treatments using water, 200 ppm chlorine, and 80 ppm peroxyacetic acid (PAA), respectively, in a simulated washing system. The results showed that while the EO emulsions significantly reduced E. coli O157:H7 on crisphead lettuce over time, not all treatments were effective for romaine and butterhead lettuce. The mixture of OR and WS at concentrations of 0.94 and 1.88 µL/mL was found to be the most effective in reducing E. coli O157:H7 on inoculated lettuce, resulting in reductions of 3.52 and 3.41 log CFU/g, respectively. Furthermore, the PAA and the mixture of OR and WS at 1.88 µL/mL effectively limited bacterial cross-contamination close to the detection limit for all lettuce types during all storage times. These results suggest that OR and WS EOs could serve as potential alternatives to chemical sanitizers for postharvest lettuce washing. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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16 pages, 1442 KiB  
Article
Impact of Pre-Storage Melatonin Application on the Standard, Sensory, and Bioactive Quality of Early Sweet Cherry
by Daniel Cortés-Montaña, María Josefa Bernalte-García, Belén Velardo-Micharet, María Serrano and Manuel Joaquín Serradilla
Foods 2023, 12(8), 1723; https://doi.org/10.3390/foods12081723 - 20 Apr 2023
Cited by 4 | Viewed by 1290
Abstract
Melatonin (N-acetyl-5-methoxytryptamine) is involved in multiple functions in plants. However, its role in some metabolic pathways and exogenous application’s effect on fruits is still unclear. Furthermore, the effects of pre-storage melatonin treatment on sensory traits and consumer acceptance of cherries have yet to [...] Read more.
Melatonin (N-acetyl-5-methoxytryptamine) is involved in multiple functions in plants. However, its role in some metabolic pathways and exogenous application’s effect on fruits is still unclear. Furthermore, the effects of pre-storage melatonin treatment on sensory traits and consumer acceptance of cherries have yet to be studied. For this reason, the early sweet cherry cultivar ‘Samba’ harvested at the commercial ripening stage was treated with different melatonin concentrations (0.1, 0.3, and 0.5 mmol L−1) and stored for 21 days under controlled cold temperature and humidity. The standard quality, respiration rate, postharvest aptitude, sensory quality, phenols, and antioxidant systems (non-enzymatic and enzymatic) were analysed at 14 and 21 days of storage. Postharvest treatment with melatonin 0.5 mmol L−1 improved firmness and reduced weight loss and non-commercial fruit percentage while increasing respiration rate, lipophilic antioxidant activity, and ascorbate peroxidase enzyme activity. Furthermore, the treated cherries showed better sensory qualities, such as uniformity of colour and skin colour, as well as being sourer and showing better consumer acceptance and liking after 14 days of storage. Therefore, we conclude that the 0.5 mmol L−1 concentration is effective on the standard, sensory, and bioactive quality of early sweet cherries and can be considered an eco-friendly tool for maintaining the postharvest quality of early cherries. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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Review

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17 pages, 797 KiB  
Review
Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods
by Héctor Gómez-Llorente, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, María Ruiz-Rico and José M. Barat
Foods 2023, 12(10), 2060; https://doi.org/10.3390/foods12102060 - 19 May 2023
Cited by 5 | Viewed by 1393
Abstract
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of [...] Read more.
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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