Fresh-cut fruits and vegetables (F&V) play a pivotal role in modern diets due to their
convenience and nutritional value. However, their perishable nature renders them …

Background Food-borne microbial contamination is a significant public health concern. The
use of conventional thermal processing methods to ensure food safety can result in a loss of …

In the postharvest storage of Chinese bayberry, microbial loads and exogenous
contaminants pose significant challenges, leading to rapid decay and deterioration in …

This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW)
treatment on the physiology, quality, and storage properties of postharvest carambola. The …

This study was designed to develop a cold plasma+ 222 nm ultraviolet (CP+ UV) sterilization
device in the food industry. Response surface methodology was applied to evaluate the …

Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in
recent years. It is an effective antimicrobial and antibiofilm agent that has several …

The aim of this work was to identify and characterize the pectolytic bacteria responsible for
the emergence of bacterial soft rot on two summer cabbage hybrids (Cheers F1 and Hippo …

Fresh-cut fruit and vegetables (FCFVs) are challenging to maintain in terms of nutritional
value and microbiological integrity. As a result of processing operations such as peeling …

White colony-forming yeast (WCFY) is a major source of food spoilage. Although it does not
cause cytotoxic reactions, WCFY on kimchi results in unpleasant odors that are unappealing …

The food industry has extensively explored postharvest microbial control, seeking viable
technologies to ensure food safety. Although numerous chlorine‐based commercial …