The phytohormone ethylene is the main cause of postharvest spoilage of fruit and
vegetables (F&V). To address the global challenge of reducing postharvest losses of F&V …

This review focuses on the responses of the plant cell wall to several abiotic stresses
including drought, flooding, heat, cold, salt, heavy metals, light, and air pollutants. The …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

The biological response of individual organisms or groups of organisms to stress is crucial in
several scientific disciplines, and hormesis is the most appropriate concept for studying dose …

Ripening, including softening, is a critical factor in determining the postharvest shelf-life of
fruit and is controlled by enzymes involved in cell wall metabolism, starch degradation, and …

This work summarizes the application of gas fumigation technology in postharvest fruit
quality management and related biochemical mechanisms in recent years. Gas fumigants …

Vegetables and fruits have been recognized as a healthy and nutritive value food, with both
a noticeable rise in consumption nowadays and greater frequency of foodborne illnesses …

Ozone is a triatomic molecule of oxygen well-known as a powerful disinfectant because of its
higher oxidation potential. Ozone has recently gained more interest especially from …

Hydrogen sulfide (H2S), an endogenous gaseous molecule, is considered as a signaling
agent, in parallel with other low molecular weight reactive substances, mainly hydrogen …

The impact of ultraviolet-C (UV–C) irradiation on sweet cherry fruit was studied. Following
harvest, fruits (cv. Sweetheart) were exposed to different doses of UV-C (0, 1.2, 3.0 or 6.0 kJ …