Machine learning assists with food process optimization techniques by developing a model
to predict the optimal solution for given input data. Machine learning includes unsupervised …

The coating on fruits and vegetables increases the shelf-life by providing protection against
their spoilage. The existing petroleum-based coating materials have considerable health …

Grapefruit peel essential oil (CpEO) was loaded on chitosan (Cs) nano-biopolymer by ionic
gelation method and its effect on physicochemical properties of cherry tomatoes was …

Nanoparticles (NPs) have attracted great interest in various fields owing to their
antimicrobial activity; however, the use of NPs as fungicides on plants has not been …

The activities of alpha-amylase, beta-amylase, sucrose synthase, and invertase enzymes
are under the influence of storage conditions and can affect the structure of starch, as well as …

(1) Background: Chayote [Sechium edule Jacq.(Sw.)] is a non-traditional export product;
recently, demand has increased due to its nutritional and functional properties. There is a …

Iron (Fe) biofortification is a strategy to increase the amount of iron in food crops. The goal of
this work was to assess the possibility of maximizing the Fe content in cherry tomatoes …

This study investigated the impact of variety and harvest time on the visual appearance,
nutritional quality, and functional active substances of six lotus root cultivars:“Xinsanwu”,“ …

Cucumber is an economically important vegetable grown all over the world. Consumers
demand that high-quality cucumber fruit is available throughout the year. The aim of this …

The objective of this study was to compare the slice image features of cucumbers preserved
in different ways and fresh cucumbers. The models for discrimination of spontaneous lacto …