Future Postharvest and Food最新文献

{"title":"Exploring composite edible coatings for shelf life extension and quality preservation of tomato (Solanum lycopersicum L.)","authors":"Thejesh Kathirvelu,&nbsp;Janifer Raj Xavier,&nbsp;Nelson Innasimuthu,&nbsp;Om Prakash Chauhan","doi":"10.1002/fpf2.12030","DOIUrl":"https://doi.org/10.1002/fpf2.12030","url":null,"abstract":"<p>Composite edible coatings developed using food grade generally recognized as safe biopolymers are being explored as surface coatings to preserve the shelf life of fruits and vegetables. The aim of this study was to formulate composite edible coatings for shelf-life extension of tomato (<i>Solanum lycopersicum</i> L.) by delaying senescence attributes. Beeswax 5.0 (% w/v) and gum arabic 10.0 (% w/v) coatings were used for coating mature tomatoes by dipping; the pretreated fruits were dipped one by one for 30 s in the coating solution to obtain a uniform coating, while enhanced freshness formulation containing hexanal 0.5 (% v/v) was used as a surface spray. Parameters such as color change based on Commission internationale de l'Éclairage values, moisture content (%), pH, total soluble solid content (Brix º), ascorbic acid and lycopene content (mg/100 g), titratable acidity, and reducing and total sugars (g/100 g) were compared with uncoated tomatoes. The results revealed that composite edible coatings, particularly 0.5% (v/v) hexanal sprays, extended the shelf life of tomatoes as observed from the changes in physico-chemical parameters of coated and uncoated fruits. Furthermore, the coatings could be used to delay senescence and postharvest changes of tomatoes for up to 35 days under refrigeration.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"401-413"},"PeriodicalIF":0.0,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253357","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}

{"title":"Insights into phytochemistry and bioactive potential of saffron (Crocus sativus L) petal","authors":"Mir Minha Qadir,&nbsp;Jasia Nissar,&nbsp;Aamir Hussain Dar,&nbsp;Tariq Ahmad Ganaie,&nbsp;Mahrukh Bashir","doi":"10.1002/fpf2.12025","DOIUrl":"https://doi.org/10.1002/fpf2.12025","url":null,"abstract":"<p>The principal by-product of saffron processing, which is produced at a large level but has little market value, is saffron petals. Numerous constituents with profound bioactive potential, including safranal, crocin, picrocin, anthocyanins, glycosides, alkaloids, and kaempferol, are present in saffron petals. Saffron petal is an appropriate substitute for a variety of uses because it is less expensive and produced in greater quantities than saffron stigma. In this review, many pharmaceutical characteristics of the saffron petal have been discussed, including its anti-bacterial, antifungal, antispasmodic, immunomodulatory, antidepressant, antinociceptive, hepatoprotective, renoprotective, antihypertensive, antidiabetic, and antioxidant activity. This review also provides insight into the pharmacological characteristics of saffron and its components along with the related mechanisms of action.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 3","pages":"300-316"},"PeriodicalIF":0.0,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749160","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}

{"title":"The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review","authors":"Yiqin Zhang,&nbsp;Hongxuan Wang,&nbsp;Hangjun Chen,&nbsp;Ruiling Liu,&nbsp;Huizhi Chen,&nbsp;Xiangjun Fang,&nbsp;Jianbo Xiao,&nbsp;Weijie Wu,&nbsp;Haiyan Gao","doi":"10.1002/fpf2.12026","DOIUrl":"https://doi.org/10.1002/fpf2.12026","url":null,"abstract":"<p>Fresh fruits and vegetables (F&amp;V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&amp;V. Therefore, it is crucial to summarize the research methods of those quality and nutritional indicators for F&amp;V. This work reviews the measurement and analysis methods on these parameters of postharvest F&amp;V which have been validated by numerous publications, including firmness, sugars/acids, pigments, phenols, etc. Importantly, some instruments are involved in these experimental methods, such as firmness tester, spectrophotometer, gas chromatograph, and so on. Furthermore, some promising analysis methods in the past decades combined with advanced technologies are also raised in our discussion. This work is expected to provide guidance and normative significance for future research on quality assessment, preservation, and processing characteristics of F&amp;V.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 2","pages":"222-236"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244437","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}

{"title":"Shelf-life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review","authors":"Vaibhav Sharma,&nbsp;Poornima Singh,&nbsp;Anurag Singh","doi":"10.1002/fpf2.12029","DOIUrl":"https://doi.org/10.1002/fpf2.12029","url":null,"abstract":"<p>Mushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms is rising annually because of increased awareness of the dietary benefits of mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting. Adequate packaging or processing is required to increase mushrooms' shelf life. The quality of mushrooms continues to decline after harvesting, including browning, moisture loss, texture changes, increased bacteria, and loss of flavor and nutrients. Postharvest preservation methods, including physical, chemical, and thermal treatments, are necessary to preserve postharvest quality and increase the shelf life of mushrooms. The postharvest technology of mushrooms must be improved to fulfill the increasing demand for mushrooms. There are many conventional techniques to protect the quality and increase the shelf life of mushrooms. Conventional procedures frequently result in considerable nutritional, texture, and flavor losses and shorter shelf lives. In contrast, modern technologies preserve mushrooms with increased nutritional retention, improved texture and flavor profiles, and longer shelf life. This review covers not only the conventional technologies like drying and cooling but also elaborates on the shelf-life extension of mushrooms through novel technologies like pulse electric field, pulsed light, electrolyzed water, etc.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 3","pages":"317-333"},"PeriodicalIF":0.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749319","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}

{"title":"Optimization of banana juice extraction by combining hot water treatment, citric acid and pectinase","authors":"Tanvir Ahmed Laskar,&nbsp;Abhinab Boruah,&nbsp;Mohit Singla,&nbsp;Nandan Sit","doi":"10.1002/fpf2.12027","DOIUrl":"https://doi.org/10.1002/fpf2.12027","url":null,"abstract":"<p>This study focuses on optimizing the extraction of Bhim Kol banana juice using a combined approach of enzymatic extraction, hot water treatment, and citric acid concentration. Bhim Kol bananas are recognized for their distinctive flavor and nutritional richness; however, their dense pulp and thick peel pose challenges for traditional extraction methods. The research seeks to improve juice yield, flavor retention, and nutritional content by investigating the synergistic effects of enzymatic extraction, hot water treatment, and citric acid. Hot water treatment durations of 0, 20, and 40 min, Pectinase concentrations of 0, 0.4%, and 0.8%, and citric acid concentrations of 0, 0.1%, and 0.2% were explored. Experiments are designed according to the Box–Behnken design to determine optimal processing conditions. The outcomes reveal that under optimal conditions, 36.548 min of hot water treatment, 0.80% pectinase concentration, and 0.20% citric acid concentration, a 62% juice yield was achieved. This is accompanied by attributes such as clarity (0.878), lightness (L) value of 30.364, total soluble solids of 20.5°B, reducing sugar content (15.126%), viscosity (4.288 mPa.s), acidity (0.268%), and pH (4.256), respectively. These findings have practical implications for the banana processing industry, offering insights into sustainable and cost-effective methods for extracting Bhim Kol banana juice.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 3","pages":"334-347"},"PeriodicalIF":0.0,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748944","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}

{"title":"Exogenous spermidine treatment delays the softening of postharvest blueberry fruit by inhibiting the accumulation of abscisic acid","authors":"Hongyu Dai,&nbsp;Jianan Li,&nbsp;Jiaqi Tao,&nbsp;Zichong Song,&nbsp;Shujuan Ji,&nbsp;Xin Zhou,&nbsp;Meilin Li,&nbsp;Qian Zhou","doi":"10.1002/fpf2.12024","DOIUrl":"10.1002/fpf2.12024","url":null,"abstract":"<p>Fruit softening is one of the main reasons for the loss of fresh blueberry; spermidine (Spd) delays fruit softening to some extent. However, the specific mechanism by which Spd delays fruit softening is not clear. Abscisic acid (ABA) plays a key role in fruit senescence. This study aimed to investigate the effects of exogenous Spd treatment on endogenous ABA accumulation and the softening in postharvest blueberry fruits and identify the key genes in the ABA biosynthesis pathway. Harvested blueberry fruits were immersed in 1.5 mmol L⁻¹ Spd aqueous solution for 10 min. The Spd-treated fruit showed higher firmness, and lower activities of cell wall metabolism-related enzymes. Additionally, Spd treatment inhibited the accumulation of endogenous ABA and expression of key genes involved in ABA biosynthesis. The expression of <i>VcNCED3</i> was significantly negatively correlated with the change in firmness of blueberry fruits. Overexpressing <i>VcNCED3</i> promotes the accumulation of ABA, thereby exacerbating fruit softening. Therefore, exogenous Spd treatment inhibited the accumulation of ABA by inhibiting the expression of the <i>VcNCED3</i>, thereby delaying the blueberry fruit softening.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 2","pages":"252-262"},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646072","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}

{"title":"Advancing mango quality assurance: Non-destructive detection of spongy tissue using visible near-infrared spectroscopy and machine learning classification","authors":"Patil Rajvardhan Kiran,&nbsp;Md Yeasin,&nbsp;Pramod Aradwad,&nbsp;T. V. Arunkumar,&nbsp;Roaf Ahmad Parray","doi":"10.1002/fpf2.12023","DOIUrl":"10.1002/fpf2.12023","url":null,"abstract":"<p>The renowned Alphonso mango, celebrated in India for its exquisite taste, saffron hue, pleasing texture, and prolonged shelf life, holds significant global commercial appeal. Unfortunately, the widespread issue of spongy tissue (ST) disorder in Alphonso mangoes results in a soft, corky texture, affecting up to 30% of mangoes in a single batch. This challenge leads to the outright rejection of affected mangoes during export due to delayed disorder identification. The current evaluation method involves destructive cutting, causing substantial fruit loss, and lacks assurance for the overall batch quality. This study addresses these challenges by focusing on the utilization of visible near-infrared spectroscopy as a non-invasive method to assess the internal quality of mangoes. Additionally, it introduces innovative classification models for automated binary categorization (Healthy vs. ST affected). Through preprocessing and principal component analysis of spectral reflectance data for feature extraction and wavelength optimization, successful wavelength ranges of 650–970 nm were identified, effectively distinguishing between healthy and damaged mangoes. Various machine learning models used notably, linear discriminant analysis, support vector machine, and logistic regression exhibited strong discriminative capabilities with higher accuracy reaching 99%. This non-destructive approach addresses critical challenges in the mango export industry, offering early detection of internal disorders and minimizing postharvest losses.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 2","pages":"237-251"},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12023","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141703195","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}

{"title":"The road ahead for functional foods: Promising opportunities amidst industry challenges","authors":"Ali Rashidinejad","doi":"10.1002/fpf2.12022","DOIUrl":"https://doi.org/10.1002/fpf2.12022","url":null,"abstract":"<p>Functional foods, fortified with bioactive compounds, offer health benefits beyond basic nutrition. Despite their potential, challenges such as compound instability, scalability issues, and regulatory gaps exist. This commentary explores their role, market dynamics, and future trends, emphasizing the need for ongoing research and effective regulations.\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 2","pages":"266-273"},"PeriodicalIF":0.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244868","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}

{"title":"Quantitative analyses of major enzyme activities in postharvest fruit","authors":"Shucheng Li,&nbsp;Yi Zheng,&nbsp;Meiling Li,&nbsp;Lingzhen Zeng,&nbsp;Yueying Sang,&nbsp;Qingqing Liu,&nbsp;Huili Zhang,&nbsp;Hetong Lin,&nbsp;Zhongqi Fan","doi":"10.1002/fpf2.12021","DOIUrl":"10.1002/fpf2.12021","url":null,"abstract":"<p>The quantitative determination of major enzyme activities in postharvest fruit is a necessary biochemical experiment to investigate the physiological and metabolic mechanisms of fruit ripeness, senescence, and stress responses. However, it is necessary to choose appropriate methods to stably extract and determine target analytes from complex plant matrices due to the dynamic changes in enzyme activities of postharvest fruit during storage. Here, we outline sensitive and accurate methods for measuring fruit enzyme activities associated with key physiological processes including respiration, reactive oxygen species scavenging, membrane lipid degradation, energy synthesis, cell walls degradation, and disease resistance. This manuscript aims to provide guidance for future research in postharvest biology.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 2","pages":"213-221"},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141337883","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}

{"title":"Foreword from the editors","authors":"Gao Haiyan,&nbsp;Hesham R. El-Seedi,&nbsp;Hang Xiao","doi":"10.1002/fpf2.12016","DOIUrl":"https://doi.org/10.1002/fpf2.12016","url":null,"abstract":"<p>Welcome to the inaugural edition of Future Postharvest and Food, the official journal of the <i>International Association of Dietetic Nutrition and Safety</i>.</p><p>In an ever-evolving landscape of agriculture and food science, our journal emerges as a beacon of innovation and knowledge dissemination. Future Postharvest and Food is dedicated to advancing the understanding and application of postharvest technologies and food science principles across a diverse array of horticultural food resources.</p><p>Our mission is clear: to provide a platform for the publication of original research articles, comprehensive reviews, mini-reviews, highlights, news, short reports, perspectives, and correspondences that delve into the intricate realms of chemistry, biology, safety, and nutrition within the context of both fresh and processed horticultural commodities. From fruits and vegetables to berries, flowers, seeds, edible fungi, tea, spices, forages, nuts, oil-bearing crops, and seafood, our scope encompasses the rich tapestry of non-grain agricultural produce.</p><p>At Future Postharvest and Food, we uphold rigorous standards of scientific excellence. Each submission undergoes a thorough evaluation process, with emphasis placed on scientific originality, contribution to the field, quality, and subject matter relevance. It is our steadfast commitment to ensure that only the most impactful and insightful research finds its way into our pages.</p><p>Our journal policy reflects our dedication to staying at the forefront of emerging trends and issues within the realm of future postharvest and food science. We actively seek to publish special issues that address topical and emergent subjects, providing a comprehensive overview of the latest advancements in harvesting, handling, storage, processing technologies, quality evaluation methods, microrisk assessments, waste valorization, bioactive components, packaging, transportation technologies, and novel food processing techniques.</p><p>As we embark on this journey, we extend our gratitude to our contributors, reviewers, editorial board members, and readership community. It is through your collective efforts and insights that Future Postharvest and Food will thrive as a premier platform for scholarly discourse and knowledge exchange in the field of postharvest science and food technology.</p><p>We invite you to join us in shaping the future of postharvest and food science.</p><p>Sincerely,</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 1","pages":"4"},"PeriodicalIF":0.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140817284","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}