Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Innovative Preservation and Packaging Techniques in the Storage, Transportation and...
share announcement

Innovative Preservation and Packaging Techniques in the Storage, Transportation and Marketing of Fresh and Fresh-Cut Fruits and Vegetables

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

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 8933

Special Issue Editors

Dr. Mei Li

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling, China
Interests: fresh and fresh-cut fruits and vegetables; storage quality; preservation techniques; packaging; transportation; shelf life
Dr. Ying Xin

E-Mail Website
Guest Editor
College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
Interests: preservation techniques of fruits and vegetables; shelf-life studies and quality assessment; nano-packaging; active and intelligent packaging; biopolymers; cold chain circulation

Special Issue Information

Dear Colleagues,

Fresh and fresh-cut fruits and vegetables have a bright color and distinct flavor and are rich in physiologically active substances. However, fresh and fresh-cut fruits and vegetables are highly susceptible to microbial infection and environmental factors such as temperature change and light exposure during storage, transportation, and marketing. These unfavorable factors accelerate the deterioration of fresh and fresh-cut fruits and vegetables. Therefore, it is necessary to explore the quality deterioration of fresh and fresh-cut fruits and vegetables in the whole supply chain. Innovative preservation and packaging are reliable technologies to extend the commercial life of fresh and fresh-cut fruits and vegetables while maintaining their superior initial quality and nutritional value. The aim of this Special Issue is to compile a variety of original research and review articles on the latest advances, challenges, and prospects of novel preservation and packaging technologies for fresh and fresh-cut fruits and vegetables in storage, transportation, and marketing.

Dr. Mei Li
Dr. Ying Xin
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

  • fresh and fresh-cut fruits and vegetables
  • shelf-life extension
  • cold chain circulation
  • supply chain
  • packaging
  • nanotechnology
  • novel preservation technology

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

18 pages, 5090 KiB  
Article
Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit
by Hui Liu, Zhenzhen Lv, Wenbo Yang, Ang Li, Jiechao Liu, Qiang Zhang and Zhonggao Jiao
Foods 2023, 12(12), 2403; https://doi.org/10.3390/foods12122403 - 17 Jun 2023
Cited by 2 | Viewed by 1316
Abstract
Poor temperature management along a cold chain leads to fruit quality deterioration and loss. In order to determine the threshold value of temperature fluctuation in a cold chain, peach fruits were stored in four different virtual cold chains applying different temperature–time scenarios. Core [...] Read more.
Poor temperature management along a cold chain leads to fruit quality deterioration and loss. In order to determine the threshold value of temperature fluctuation in a cold chain, peach fruits were stored in four different virtual cold chains applying different temperature–time scenarios. Core temperature profiling, the physicochemical qualities, and the activities of the peaches’ antioxidant enzymes were monitored during cold storage and shelf life. Abusive temperature management (temperature increased to 20 and 15 °C three times) resulted in a significant increase in a peach’s core temperature to the highest temperature measured: 17.6 °C. The ethylene production rate at the end of the shelf life of peaches under these temperatures was 21.03–28.16% higher than the constant-temperature group and accompanied by significantly lower levels of flesh firmness, titratable acid content, total phenol and flavonoid content, and peroxidase (POD) and catalase (CAT) activities (p < 0.05). The results of a principal component analysis (PCA) and heatmap confirmed the results. Limited temperature increases (10 °C) in a cold chain had little impact on the quality of the peaches, while temperature increases higher than 15 °C three times would negatively affect the quality of the peaches significantly. The temperature of a cold chain needs to be controlled precisely to reduce the loss of peaches. Full article
(This article belongs to the Special Issue Innovative Preservation and Packaging Techniques in the Storage, Transportation and Marketing of Fresh and Fresh-Cut Fruits and Vegetables)
►▼ Show Figures

Figure 1

11 pages, 1726 KiB  
Article
Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency
by Aihemaitijiang Aihaiti, Ruxianguli Maimaitiyiming, Liang Wang and Jiayi Wang
Foods 2023, 12(12), 2285; https://doi.org/10.3390/foods12122285 - 06 Jun 2023
Cited by 2 | Viewed by 1195
Abstract
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut [...] Read more.
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce. Full article
(This article belongs to the Special Issue Innovative Preservation and Packaging Techniques in the Storage, Transportation and Marketing of Fresh and Fresh-Cut Fruits and Vegetables)
►▼ Show Figures

Figure 1

17 pages, 23845 KiB  
Article
Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation
by Ying Xin, Chenhao Yang, Jiahao Zhang and Lei Xiong
Foods 2023, 12(6), 1140; https://doi.org/10.3390/foods12061140 - 08 Mar 2023
Cited by 7 | Viewed by 1841
Abstract
Fresh-cut fruit requires an edible and water-resistant coating to remain fresh. This article investigated the effects of transglutaminase (TGase) and sunflower oil on the water-resistant characteristics, mechanical properties, and microstructure of a whey protein-based film. The whey protein-based emulsion coating’s preservation effect on [...] Read more.
Fresh-cut fruit requires an edible and water-resistant coating to remain fresh. This article investigated the effects of transglutaminase (TGase) and sunflower oil on the water-resistant characteristics, mechanical properties, and microstructure of a whey protein-based film. The whey protein-based emulsion coating’s preservation effect on fresh-cut apples was confirmed. According to the findings, sunflower oil (added at 1.5% w/w) could interact with β-lactoglobulin, α-lactoglobulin dimer, and β-lactoglobulin dimer to form emulsion droplets that are evenly dispersed throughout the protein film. This effect, combined with the covalent cross-linking of TGase, significantly improves the films’ microstructure, mechanical properties, and water resistance. However, too much and unevenly distributed sunflower oil (add 3% w/w) partially prevented the covalent cross-linking of TGase, reducing the elongation at the break of the composite film. In the fresh-cut apple storage experiment, the whey protein-based emulsion coating treatment significantly reduced the weight loss rate and browning index of fresh-cut apples by 26.55% and 46.39%, respectively. This was accomplished by the coating treatment significantly inhibiting the respiration rate increase, PPO and CAT activity enhancement, H2O2 production, and MDA accumulation. This research provides practical, technical, and theoretical guidance for the preservation of fresh-cut fruit. Full article
(This article belongs to the Special Issue Innovative Preservation and Packaging Techniques in the Storage, Transportation and Marketing of Fresh and Fresh-Cut Fruits and Vegetables)
►▼ Show Figures

Figure 1

Review

Jump to: Research

18 pages, 1321 KiB  
Review
Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review
by Yuanyuan Zhong, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu and Mei Li
Foods 2023, 12(1), 103; https://doi.org/10.3390/foods12010103 - 25 Dec 2022
Cited by 4 | Viewed by 3417
Abstract
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which [...] Read more.
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation’s influence on the flavor of edible fungus. Full article
(This article belongs to the Special Issue Innovative Preservation and Packaging Techniques in the Storage, Transportation and Marketing of Fresh and Fresh-Cut Fruits and Vegetables)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop