Future Postharvest and Food最新文献_第3页

An Improved Transformation System for Molecular Biology Research in Peach Fruit 桃果实分子生物学研究的改良转化体系

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2026-01-27 DOI: 10.1002/fpf2.70037

Chunhong Li, Yijia Xia, Minghua Zhou, Fei Xiang, Wancheng Huang, Xuansheng Tan, Yanyu Zou, Kaituo Wang

{"title":"An Improved Transformation System for Molecular Biology Research in Peach Fruit","authors":"Chunhong Li, Yijia Xia, Minghua Zhou, Fei Xiang, Wancheng Huang, Xuansheng Tan, Yanyu Zou, Kaituo Wang","doi":"10.1002/fpf2.70037","DOIUrl":"10.1002/fpf2.70037","url":null,"abstract":"Plant genetic engineering using Agrobacterium-mediated transformation or particle bombardment has enabled targeted trait introduction into many crops. Conventional transient transformation approaches, while offering rapid gene expression, are inherently short-lived and insufficient for sustained functional studies. In this study, we establish an improved Agrobacterium tumefaciens (strain LBA4404)-mediated transformation system for peach fruit by performing three consecutive infections at three developmental stages: fruit-set, mid-growth, and 2 weeks before harvest. Compared with conventional single-time-point transient transformation—which typically yields gene expression lasting only about one week—our protocol achieves prolonged and robust transformation effects, including stable overexpression of PpSNARE13 and efficient targeted mutagenesis of PpVOZ1 and PpVOZ2 persisting for up to 32 days. This repeated transformation strategy substantially extends the effective expression window and circumvents the lengthy selection procedures required for stable transformation. It enables efficient and reliable gene function screening directly in peach fruits, thereby offering a practical tool for postharvest biology and functional genomics in woody plants. This system can be widely applied to gene function studies in peach fruits and holds significant potential for advancing postharvest quality improvement and fruit preservation.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"50-58"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bio-Nanocomposite Film Based on Pectin From Citrus sinensis Peel Reinforced With Montmorillonite With Improved Mechanical and Barrier Properties 基于柑橘果胶的蒙脱土增强生物纳米复合膜的力学性能和阻隔性能

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2025-09-10 DOI: 10.1002/fpf2.70026

Divya Arora, Charanjiv Singh Saini

{"title":"Bio-Nanocomposite Film Based on Pectin From Citrus sinensis Peel Reinforced With Montmorillonite With Improved Mechanical and Barrier Properties","authors":"Divya Arora, Charanjiv Singh Saini","doi":"10.1002/fpf2.70026","DOIUrl":"10.1002/fpf2.70026","url":null,"abstract":"The casting method was used to develop bio-nanocomposite film by combining pectin extracted from Malta (Citrus sinensis) peel with montmorillonite (MMT) nanoparticles. The study analyzed the thermal, structural, mechanical, and morphological properties of bio-nanocomposite films. It examined the effect of different concentrations, that is, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0% of montmorillonite (MMT) on film properties. Malta peel pectin (MPP) and MMT were combined to develop a biodegradable film that had a greater tensile strength (TS) ranging from 3.40 ± 0.03 MPa to 10.69 ± 0.06 MPa and lower water vapor permeability (WVP) ranging from 1.88 × 10−8 ± 0.06 g/Pa.h.m to 1.23 × 10−8 ± 0.08 g/Pa.h.m than films made from pectin only. The presence of MMT in biodegradable film (10.11 ± 0.06–7.93 ± 0.09) resulted in lesser transparency than the pectin-only film (10.77 ± 0.03%). Both pectin and biodegradable films prepared from the composites showed an amorphous structure in XRD diffractograms. The compact matrix structure of the film was because of the intermolecular contact augmented by the incorporation of MMT. The composite films containing pectin displayed a uniform structure devoid of phase separation and decreased disorder. The addition of MMT to films increased their thermal stability. The pectin reinforced with MMT showed good compatibility and increased desirable properties in the biodegradable film.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"4-15"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Different Superfine Grindings on the Structural and Nutritional Properties of Hericium erinaceus Mushrooms 不同超微粉碎方式对猴头菌蘑菇结构和营养特性的影响

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2026-03-19 DOI: 10.1002/fpf2.70045

Chuan Tong, Rubing Deng, Jun Li, Lin Zheng, Yunfeng He, Tingxuan Zong, Zhonghua Lu

{"title":"Effects of Different Superfine Grindings on the Structural and Nutritional Properties of Hericium erinaceus Mushrooms","authors":"Chuan Tong, Rubing Deng, Jun Li, Lin Zheng, Yunfeng He, Tingxuan Zong, Zhonghua Lu","doi":"10.1002/fpf2.70045","DOIUrl":"10.1002/fpf2.70045","url":null,"abstract":"This study investigated the effects of three superfine grinding operations on the structural, physicochemical and nutritional properties of various Hericium erinaceus. Results showed wide diversity in particle size, nutritional composition and hydration properties among different H. erinaceus. Abnormal variety had similar nutritional quality but differed in structure and hydration properties from normal variety. The grinding operation had significant effects on the structural, physicochemical and nutritional properties of powder, explaining 20.7%–96.8% of the total variance. Superfine grinding operation significantly reduced the average D50 (13.04–15.37 μm), Span (1.29–1.37) and water holding capacity (4.00–4.48 g/g) by 6.1%–20.3%, 1.4%–7.2%, and 20.1%–28.7%, respectively, butincreased the content of protein (12.52%–14.77%), polysaccharide (10.87%–20.07%) and soluble dietary fiber (12.05%–14.44%), water solubility index (37.74%–44.89%) and swelling capacity (5.63%–7.35%) by 45.6%–71.7%, 6.2%–96.0%, 17.8%–41.2%, 5.0%–24.8%, and 13.1%–47.6%, respectively. Pearson correlation analysis showed that structural parameters were significantly related to content of protein, polyphenol, polysaccharide and hydration properties. These results contributed to a better understanding of the variation and relationship between structural and nutritional quality of H. erinaceus superfine powder.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"108-119"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ready-to-Use Jackfruit Pulp Packaged in Retort Pouch: Deterioration Kinetics and Principal Component Analysis-Mediated Selection of Quality Product 在蒸煮袋中包装的即食菠萝蜜果肉：变质动力学和主成分分析介导的优质产品选择

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2025-12-19 DOI: 10.1002/fpf2.70032

Dipom Saikia, Deepanshu Kansal, Madhumita Barooah, Bhabesh Deka, Abhijit Borah, Moloya Gogoi, Manashi Das Purkayastha

{"title":"Ready-to-Use Jackfruit Pulp Packaged in Retort Pouch: Deterioration Kinetics and Principal Component Analysis-Mediated Selection of Quality Product","authors":"Dipom Saikia, Deepanshu Kansal, Madhumita Barooah, Bhabesh Deka, Abhijit Borah, Moloya Gogoi, Manashi Das Purkayastha","doi":"10.1002/fpf2.70032","DOIUrl":"10.1002/fpf2.70032","url":null,"abstract":"Unveiling the performance of retort-processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort-processed ripe jackfruit pulp that has garnered scanty or nil reports. Initially, 12 formulations of jackfruit pulp (P1–P12) containing varying concentrations of citric acid (CA) (0, 0.1, 0.3, 0.5%) and exposed to different autoclaving durations (20, 30, 40 min) were tested, along with a control bearing neither any CA nor autoclaved (i.e., pristine pulp). Based on principal component analysis (PCA) of their sensory scores, P1 (0% CA, 20 min), P2 (0.1% CA, 20 min), and P5 (0% CA, 30 min) were selected for further storage study, during which physicochemical, microbial, and sensory parameters were monitored until the attainment of any detectable microbial colony. As storage time increased, there was a continual decline in quality traits, with P5 showing the most pronounced changes (p < 0.05). Inclusion of CA and shorter retorting time could delay the degradation of carotenoids, sugars, and organoleptic properties and even decelerate the increase in the browning index. Reaction rate kinetics and PCA-mediated segregation of stored samples clearly indicated that P2 can retain utmost stability with favorable organoleptic acceptability for 300 days.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"36-49"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Nutritional Paradigm to Impede Cataract Initiation: A Narrative Review of Emerging Perspective on Nutraceuticals 阻止白内障发生的营养范式：对营养药品新兴观点的叙述回顾

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2026-02-11 DOI: 10.1002/fpf2.70039

Moubani Dutta, Sankhajyoti Saha, Agnihiya Bosu

{"title":"A Nutritional Paradigm to Impede Cataract Initiation: A Narrative Review of Emerging Perspective on Nutraceuticals","authors":"Moubani Dutta, Sankhajyoti Saha, Agnihiya Bosu","doi":"10.1002/fpf2.70039","DOIUrl":"10.1002/fpf2.70039","url":null,"abstract":"This review explores the emerging evidence to accommodate the developing requirement of non-intrusive quality health-life alternatives to combat cataractogenesis while advocating nutraceuticals to serve as effective, accessible, and preemptive regimen. Inequalities in financial resources and a lack of dietary knowledge influence the diversity of global cataract frequencies, emphasizing the urgency of prophylactic strategies. With regard to precise and accurate monitoring, this abstract synthesized 67 articles, adhering to the PRISMA guidelines. Promising evidence indicates a nutritious meal containing fruits, vegetables, and vitamins C (ascorbic acid) and E, calcium, folic acid, omega-3 fatty acids, and carotenoids (lutein/zeaxanthin) is beneficial to halt cataract initiation and preserve eye health on a global scale. Vitamin E could safeguard light-sensitive ocular structures regarding photoperoxidative degradation driven by light-catalyzed oxygen-free radicals. It's imperative to refrain from a diet filled with fat, salt, and glucose. Arguably, research has settled on the possible connection between the consumption of carbohydrates, sugar, dairy-related foods, and cataracts. Frequencing around 37%, cataract may be associated with severe diarrhea or cholera, in accordance with epidemiological studies investigated in India. A prospective remedial approach to decisively promoting nutritious meals containing vitamin C and E, carotenoids (lutein, meso-zeaxanthin, and zeaxanthin), and omega-3 fatty acids that are accessible, affordable, and enticing to everyone is highly desirable in community outreach and employing expertise from interdisciplinary fields. There is abundant scope with promising evidence on caffeine's anti-apoptotic characteristics, along with modulation of glycation pathways, considering the dietary inflammation index (DII), ought to concentrate on a new pathway against cataractogenesis.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"81-91"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantitative Analyses of Programmed Cell Death (PCD) Relevant Indicators in Postharvest Vegetable 蔬菜采后程序性细胞死亡（PCD）相关指标的定量分析

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-09-24 DOI: 10.1002/fpf2.70027

Qianqian Shi, Jiahui Chen, Shifeng Cao, Yingying Wei, Xingfeng Shao, Feng Xu

引用次数: 0

Physicochemical, Morphological, and Microbial Characterization of Spray-Dried Dairy–Cereal Grain-Based Probiotic Beverage (Raabadi) Powder 喷雾干燥乳谷物益生菌饮料（Raabadi）粉的理化、形态学和微生物特性

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-05-22 DOI: 10.1002/fpf2.70011

Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar

{"title":"Physicochemical, Morphological, and Microbial Characterization of Spray-Dried Dairy–Cereal Grain-Based Probiotic Beverage (Raabadi) Powder","authors":"Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar","doi":"10.1002/fpf2.70011","DOIUrl":"10.1002/fpf2.70011","url":null,"abstract":"There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options. A dairy–cereal grain-based probiotic Raabadi beverage powder (DCBPRP) was produced through spray-drying and contains maize flour, skimmed milk powder, and probiotic culture. The physicochemical (water activity, density, hygroscopicity, porosity, wettability, flowability, rehydration, degree of caking, and solubility) and morphological (XRD, TGA, and FTIR) characterization were done using the standard methodology. The measured values for DCBPRP were as follows: water activity (0.268 ± 0.01), bulk density (0.32 ± 0.01 g/cm3), tapped density (0.39 ± 0.0 g/cm3), true density (1.007 ± 0.003 g/cm3), porosity (68.23 ± 0.9%), Carr's compressibility index (18.521 ± 5.09), Hausner ratio (1.231 ± 0.08), solubility index (76.33 ± 1.53%), wettability time (311.67 ± 9.07 s), rehydration time (54.33 ± 2.52 s), hygroscopicity (16.64 ± 0.82 [g H2O/100 g dry weight]), and degree of caking (23.05 ± 0.85%). The ultrastructure images showed the particles with a spherical shape, whereas FTIR spectra revealed the presence of fat, protein, and carbohydrates. The XRD curve showed the amorphous state of the product, while thermogravimetric analysis showed good thermal stability. The probiotic survivability count and microbial contaminants were also analyzed. The probiotic count in DCBPRP was 7.81 ± 0.03 log10 CFU/g, more than the recommended dose of 6 log10 CFU/g.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"372-380"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extending Freshness, Securing Safety: Integrated Strategies for Perishable Produce in Bangladesh 延长新鲜度，确保安全：孟加拉国易腐农产品的综合战略

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-11-27 DOI: 10.1002/fpf2.70030

Shagata Islam Shorna, Maisha Rahman, Prodipto Bishnu Angon, Sigma Islam Shitol, Md. Mahamud Hasan Anik, Mst. Adia Sultana, Shobnom Mustary, Mohammed Arif Sadik Polash, Rumana Islam, Sadiya Arefin Juthee, Tahmina Akter, Md. Arif Sakil, Md. Alamgir Hossain

{"title":"Extending Freshness, Securing Safety: Integrated Strategies for Perishable Produce in Bangladesh","authors":"Shagata Islam Shorna, Maisha Rahman, Prodipto Bishnu Angon, Sigma Islam Shitol, Md. Mahamud Hasan Anik, Mst. Adia Sultana, Shobnom Mustary, Mohammed Arif Sadik Polash, Rumana Islam, Sadiya Arefin Juthee, Tahmina Akter, Md. Arif Sakil, Md. Alamgir Hossain","doi":"10.1002/fpf2.70030","DOIUrl":"10.1002/fpf2.70030","url":null,"abstract":"The recent increase in the world population, limited resources, and the need to store food for future use or transportation make it essential to improve shelf life. Food can be categorized into three types: highly perishable, semi-perishable, and highly stable. Among these, extending the shelf life of highly perishable foods is a major concern in the modern era. Various physiological, biochemical, and microbial challenges reduce shelf life during the postharvest period. Since ancient times, different strategies such as drying, heating, and freezing have been used to extend the shelf life of perishable goods. Additionally, modern techniques such as modified atmospheric packaging (MAP), intelligent packaging, active packaging, edible coatings, edible nanocoatings, and time-temperature indicators are increasingly popular among retailers and consumers. These modern technologies help extend shelf life while ensuring the safety and quality of food products. By adopting these strategies, Bangladesh can develop a resilient framework that ensures the safety of perishable foods, protects public health, and enhances the nation's food security.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"478-487"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review 冷等离子体在食品植物卫生和去污中的应用综述

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-08-01 DOI: 10.1002/fpf2.70017

Chandel Anu, Janifer Raj Xavier, Chauhan Om Prakash

引用次数: 0

Standardization of Microwave Heating Process Parameters for Extraction of Galactooligosaccharides (GOS) From Ricebean Flour 微波加热提取豆粉中低聚半乳糖工艺参数的标准化

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-08-13 DOI: 10.1002/fpf2.70024

Bharat Bhushan, Rakesh Kumar Raigar

{"title":"Standardization of Microwave Heating Process Parameters for Extraction of Galactooligosaccharides (GOS) From Ricebean Flour","authors":"Bharat Bhushan, Rakesh Kumar Raigar","doi":"10.1002/fpf2.70024","DOIUrl":"10.1002/fpf2.70024","url":null,"abstract":"Ricebean (Vigna umbellata) is a versatile, nutritious crop cultivated in hilly regions, offering significant nutritional contents and serving as a vital livelihood source for the Himalayan population. It has ample amount of nutritional characteristics especially galctooligosaccharides (GOS) which possess prebiotic properties. Therefore, the study was aimed to extract the GOS from ricebean using microwave heating technique. The full factorial design (27 experiments) was applied to optimize the microwave heating process parameters (microwave power: 240–640 W, time: 3–9 min, water to flour ratio: 14:1 to 20:1 mL/g), and its linear and interaction effects of process conditions were evaluated on the GOS yield, total phenolic content (TPC), antioxidant activity (AC) and pH. The GOS, TPC, and AC were significantly (p < 0.05) influenced by all the process parameters. Microwave power had significant impact on GOS with higher yield 2.58 g/L. In optimization, the best process conditions were obtained at 3 min extraction time, 400 W power, and 14:1 mL/g water to flour ratio with higher desirability (0.77) for maximum GOS yield, TPC, and AC. Moreover, the microwave heating as an ecofriendly technique had the potential to be applied to underutilized pulses (ricebean).","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"424-431"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145730541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0