Global demand for minimally processed fruits and vegetables is increasing due to the
tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach …

In recent years, food packaging has evolved from an inert and polluting waste that remains
after using the product toward an active item that can be consumed along with the food it …

Fresh produce is recognized as highly beneficial for human health. The substantial changes
in the life-style of populations and upturn awareness about nutritional aspects of dietary …

Enzymatic browning is considered a critical factor that adversely decreases the quality of
fresh-cut products. Although many individual physical or chemical methods have been …

The application of edible coatings (EC) in combination with pulsed light (PL) treatments
represents an emerging approach for extending the shelf life of highly perishable but high …

The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible
coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Fresh produce is recognized as highly beneficial for human health. The substantial changes
in the life-style of populations and upturn awareness about nutritional aspects of dietary …

Harvested jujube fruit are prone to rapid ripening and softening during postharvest storage.
In this work, jujube fruit were coated with xanthan gum (0.3%) and compared with uncoated …

Pineapple is one of the most cultivated tropical, non-climacteric fruits in the world due to its
high market value and production volume. Since non-climacteric fruits do not ripen after …