The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

Background Food antioxidants play a critical role in the food industry, and have become one
of the most widespread methods of conserving food. Their cheapness and ease of use have …

In this study we pioneered the use of gas plasma for the treatment of fresh-cut apples and its
potential application in the agri-food precesses. Treatments were conducted on fresh-cut …

Processing of fruits and vegetables generates physiological stresses in the still living cut
tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact …

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 …

The aim of this study was to evaluate the effect of 0.5% citric acid (CA), UV-C alone, and
their combination (CA+ UV) on native microflora survival, phenolic composition, browning …

Fresh-cut fruit is susceptible to spoilage. In this study, we supercooled film-packaged fresh-
cut 'Fuji'apple samples at− 5° C (SC) for 10 d then assessed their physicochemical and …

Hydrogen sulfide (H2S) has proved to be a multifunctional signaling molecule in plants and
animals. Here, we investigated the role of H2S in the decay of fresh-cut pears (Pyrus …

Abstract Effects of different calcium chloride, chitosan and pullulan coating treatments on
antioxidant activity of “Huang guan” pears (Pyrus pyrifolia Nakai) during storage have been …

In recent years, the consumption of the fresh‐cut products has been increased due to the
consumers' lifestyle and awareness. However, maintaining the quality and nutritional value …