Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

Minimally processed fresh produce is one of the fastest growing segments of the food
industry due to consumer demand for fresh, healthy, and convenient foods. However …

Background Microbial food safety and spoilage due to human pathogens and decay-
causing microorganisms are the major challenges for the production of fresh produce where …

Atmospheric cold plasma (ACP) is an effective method for microbiological decontamination.
This study evaluated an alternative water-based decontamination approach for inactivation …

The effects of carvacrol-loaded chitosan-tripolyphosphate nanoparticles (Np-EO) on the
physicochemical, sensory and microbial quality of fresh-cut (FC) carrot slices stored up to 13 …

Fresh fruits and vegetables carry a heavy load of microorganisms which may cause the risks
of food‐borne illness to the consumer. Even after washing with water, there is a need for …

This paper focused on the effectiveness of electrolyzed water (EW) at different
concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on …

Active sachets with antifungal effects and an C 2 H 4 scavenger were developed. Firstly, free
thymol (T) or encapsulated thymol (ET) was added at different dosages into sachets …

Rapid ripening and post-harvest decay are the most limiting factors that affect the storage life
of peach fruit. Postharvest UV exposure is a relatively new method that can induce positive …

The single and combined effects of UV-B (1.5 kJ m− 2) and UV-C (4.0 kJ m− 2) radiation
treatments were studied on the phenylalanine ammonia-lyase (PAL) activity, phenolic …