In the current review, food preservation methods were studied, as the food industry is facing
the challenge of storing and increasing the shelf life of cut fresh fruits and vegetables …

In recent years, microporous modified atmosphere packaging has been widely concerned
because of its adjustable air permeability and low processing cost. With the development …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

Background The metabolic process and physiological activities of fresh fruit and vegetables
continue after harvesting and lead to quality reduction and waste enhancement. Modified …

Minimally processed pomegranate rapidly loses its overall quality because of high water
loss and microbial contamination. Nano-ZnO in combination with carboxymethyl cellulose …

The overwhelming global demand by consumers for convenience and fresh quality fruit and
vegetables, heightens the need for appropriate postharvest technologies. In order to …

The quality of fresh and fresh-cut (FC) fruit can be preserved by creating an optimal
atmospheric condition around the product. Extensive research has been reported on the …

This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.)
on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours …

In recent years, minimally processed fruits and vegetables have gained widespread
consumer attention due to the need for a convenient yet healthy diet. As several factors can …

Pomegranate (Punica granatum L.) diseases often caused by a range of fungi and bacteria,
pose direct significant financial, nutritional and postharvest loses along the value chain …