Future Postharvest and Food最新文献_第4页

Flavor Evaluation of “Hongyang” Kiwifruit From Different Cultivation Regions Based on Electronic Tongue Sensory Assessment and HS-SPME-GCMS Analysis 基于电子舌感评价和HS-SPME-GCMS分析的不同栽培地区“红阳”猕猴桃风味评价

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-06-17 DOI: 10.1002/fpf2.70014

Jinfeng Liu, Xiaoyao Wang, Bin He, Shuang Luo, Meiyan Tu, Xiaoling Wang, Yunjiang Cheng, Rongquan Zhang, Yunliu Zeng

{"title":"Flavor Evaluation of “Hongyang” Kiwifruit From Different Cultivation Regions Based on Electronic Tongue Sensory Assessment and HS-SPME-GCMS Analysis","authors":"Jinfeng Liu, Xiaoyao Wang, Bin He, Shuang Luo, Meiyan Tu, Xiaoling Wang, Yunjiang Cheng, Rongquan Zhang, Yunliu Zeng","doi":"10.1002/fpf2.70014","DOIUrl":"10.1002/fpf2.70014","url":null,"abstract":"Significant flavor variations are frequently observed among fruits from different geographical regions, with volatile organic compounds (VOCs) being major contributors to these differences. However, research studies on flavor profiles of kiwifruit from diverse origins remain limited. In this study, the widely cultivated “Hongyang” kiwifruit was used to investigate regional flavor differences and their contributing factors. Samples were collected from five major cultivation regions in China, including representative areas in Sichuan, Hubei, and Guizhou. Electronic tongue assays revealed that all Guizhou samples exhibited high sugar and acid levels. Employing a widely targeted volatilomics approach, a total of 341 VOCs were identified, predominantly comprising terpenoids, esters, and heterocyclic compounds, thereby establishing the most comprehensive aroma profile of “Hongyang” kiwifruit to date. The partial least squares-discriminant analysis (PLS-DA) identified 15 differential VOCs, among which 8 VOCs were aromatic. Notably, the Hubei samples showed a significant accumulation of gamma-terpineol, a volatile compound known to impart terpineol- and lilac-like aromas, thereby contributing to the characteristic flavor profile of these samples. Additionally, the samples from Guizhou significantly accumulated, ketones with grassy smelling and sweet-tasting furans, primarily including (E)-3-octen-2-one and 2-pentanoylfuran. This study provides a reference for the geographical distinction and selecting optimal cultivation locations for “Hongyang” kiwifruit.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"381-389"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145730474","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

Development and Evaluation of Physicochemical, Sensory, and Microbiological Properties of Fruit Leather From Underutilized Tropical Fruits 未充分利用的热带水果果皮的理化、感官和微生物特性的开发与评价

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-08-28 DOI: 10.1002/fpf2.70025

Anand John, Dena Rose George, Jebin S. Sam, Libin Joseph, Amith Aravind, Lakshmi Mohan

{"title":"Development and Evaluation of Physicochemical, Sensory, and Microbiological Properties of Fruit Leather From Underutilized Tropical Fruits","authors":"Anand John, Dena Rose George, Jebin S. Sam, Libin Joseph, Amith Aravind, Lakshmi Mohan","doi":"10.1002/fpf2.70025","DOIUrl":"10.1002/fpf2.70025","url":null,"abstract":"Fruit leather is a nutritious chewy product made by drying fruit purees, offering an effective solution for reducing post-harvest losses in tropical fruits. This study aimed to develop and evaluate fruit leather using a blend of underutilized tropical fruits focusing on physicochemical, sensory, and microbiological properties A blend of papaya and pineapple was formulated with added natural antimicrobial agents—cinnamon and clove—to enhance shelf life and sensory attributes. The fruit leathers were prepared using tray drying at 60°C and assessed for moisture content (21.86%), titratable acidity (0.568%), and total soluble solids (15.1°Brix). Microbiological analysis confirmed the absence of harmful microorganisms, indicating product safety. Sensory evaluation indicated significantly higher acceptability for papaya–pineapple leather compared to jackfruit leather in terms of flavor (8.0), texture (8.2), and overall acceptability (8.3) on a 9-point hedonic scale. The addition of cinnamon and clove significantly inhibited microbial growth, statistically extending shelf life beyond 2 months without noticeable spoilage (p < 0.05). This study underscores the potential of fruit leather as a sustainable value-added product that leverages underutilized tropical fruits and natural preservatives to reduce food waste and support clean-label processing.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"432-443"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145730572","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

Influence of Post-Harvest Treatments on Antioxidant Potential and Metabolomics Profile of Coffee Beans 采收后处理对咖啡豆抗氧化潜能和代谢组学特征的影响

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-10-11 DOI: 10.1002/fpf2.70028

Stephano Tambo Tene, Venkatachalapathy Natarajan

{"title":"Influence of Post-Harvest Treatments on Antioxidant Potential and Metabolomics Profile of Coffee Beans","authors":"Stephano Tambo Tene, Venkatachalapathy Natarajan","doi":"10.1002/fpf2.70028","DOIUrl":"10.1002/fpf2.70028","url":null,"abstract":"The attractiveness of coffee depends on the post-harvest processing conditions to which the beans are subjected. These different treatments induce biochemical changes that are responsible for the development of more or less desirable flavors. Therefore, this study aimed to evaluate the influence of post-harvest coffee treatments on its antioxidant potential and bioactive compound profile. To this end, freshly harvested coffee beans (Coffea arabica L.) were ground and dried. The dried beans were divided into six batches: the first was ground directly, the second was soaked, the third was soaked and roasting, and the fourth was fermented. The fifth was fermented and then roasted, and finally the sixth was roasted. The samples obtained were used to assess the antioxidant potential and the profile of bioactive compounds using GC-MS. The analysis showed that the cooking treatments had a significant effect (p < 0.05) on the antioxidant potential and the content of bioactive compounds in the coffee beans. Phenolic and flavonoid contents varied from 12.82 (untreated) to 94.87 mg GAE/g extract and from 9.89 (raw) to 54.10 mg CE/g extract (fermentation + roasting), respectively. Fermentation + roasting improved these two parameters by 640.02% (phenolic compounds) and 447.02% (flavonoids). The antiradical potential was greater with fermentation-roasting, with an improvement of almost 43%. Fermentation-roasting identified the most bioactive compounds (10) and the phenolic class represented the majority of compounds in all samples. The different treatments improved the caffeine content, with fermentation yielding the highest percentage (85.69%). The application of fermentation + roasting to coffee as a post-harvest treatment would make it possible to supply the world market with a product of good organic quality.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"458-473"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719446","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

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality 姜粉对埃塞俄比亚烤玉米面包（Dabo Kolo）功能性、理化性质和抗氧化品质的影响

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-08-04 DOI: 10.1002/fpf2.70022

Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn

{"title":"Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality","authors":"Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn","doi":"10.1002/fpf2.70022","DOIUrl":"10.1002/fpf2.70022","url":null,"abstract":"Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico-chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger based on their techno-functional properties. The study methodologies involved analyzing the impacts of ginger proportions on the techno-functional properties of flour and developing Dabo kolo's physicochemical and antioxidant properties. The results indicated that increasing the amount of ginger powder led to a decline in techno-functional properties, moisture content, carbohydrate levels, and sensory quality. In contrast, higher ginger content improved the product's physical characteristics, ash content, crude fat, crude fiber, energy value, total phenols, total flavonoids, and antioxidant inhibition potential. Based on the analysis of various parameters, Dabo kolo enriched with 10% ginger is recommended for scaling up and further research. The significance of the study lies in its relevance to ginger-producing farmers, small-scale processors, Dabo kolo producers, and consumers. Future studies should focus on the effects of different ginger genotypes and drying methods on its bio-functional properties.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"411-423"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719473","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

An Improved Two-Step Collagenase Perfusion Protocol for Isolation of Mouse Primary Hepatocytes 一种改进的两步胶原酶灌注分离小鼠原代肝细胞的方法

Future Postharvest and Food Pub Date : 2025-12-11 Epub Date: 2025-10-16 DOI: 10.1002/fpf2.70029

Xiaopeng Li

{"title":"An Improved Two-Step Collagenase Perfusion Protocol for Isolation of Mouse Primary Hepatocytes","authors":"Xiaopeng Li","doi":"10.1002/fpf2.70029","DOIUrl":"10.1002/fpf2.70029","url":null,"abstract":"In metabolic dysfunction-associated steatotic liver disease (MASLD) or diabetes mechanistic studies, cellular experiments are frequently required. However, liver cancer cell lines are not as representative of the actual state of cellular metabolism as primary hepatocytes. In addition, primary hepatocytes are an essential resource in numerous scientific research fields, functioning as an ex vivo model for liver physiology. It is technically difficult to obtain significant yields of viable primary mouse hepatocytes, which restricts their application. Previous methods often required extended periods of time, sometimes exceeding 30 min, which was detrimental to the viability and yield of hepatocytes. Here, we offer an enhanced procedure that is based on the traditional two-step collagenase perfusion method. Perfusion I cleanses the liver, and Perfusion II, containing collagenase, dissociates the hepatocytes, which are then isolated from other cells and cultivated. This protocol was refined to enhance hepatocyte viability (over 80%) and yield (over 20,000,000 hepatocytes) while drastically reducing the process time (15 min).","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 4","pages":"474-477"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145730482","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

In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By-Products 富含食物副产品的谷子速溶早餐的体外抗高血糖、抗氧化和技术功能特性

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-05-24 DOI: 10.1002/fpf2.70012

Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye

{"title":"In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By-Products","authors":"Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye","doi":"10.1002/fpf2.70012","DOIUrl":"10.1002/fpf2.70012","url":null,"abstract":"Valorizing agro by-products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet. Using a 10-run optimal mixture experiment, five blends that demonstrated greater total phenolic contents (TPC) were chosen. Nutritional composition, antihyperglycemic potentials, and technofunctional and sensory qualities of the meals were examined. All the blends had an average of over 18.0 g/100 g protein content and an average fiber content of over 8.00 g/100 g, with SC and CBS contributing to these nutrients, respectively. The meals were low in carbohydrates < 65%, and the predominant minerals were Na, K, Ca, and P. Na/K and Ca/P ratios were < 1.0 and 2.0, respectively, further establishing the nutritional values of the meal. Bioactive compounds and antioxidant properties (DPPH, ABTS, and FRAP assays) of the meal increased with the proportion of CBS. All the formulations were low-glycemic (GI < 50% and GL < 40%) foods, and their capacities to inhibit α-amylase and α-glucosidase were significant. However, hydration, pasting viscosities, and sensory attributes of the meal were affected by the compositional differences.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"280-294"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145007973","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

Honey Powder: Drying Methods, Physicochemical Properties, and Its Applications in Food Formulations 蜂蜜粉：干燥方法、理化性质及其在食品配方中的应用

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-07-25 DOI: 10.1002/fpf2.70020

Salma Farooq, Insha Zahoor, Tariq Ahmad Ganaie, Sajad Ahmad Rather, Farhana Mehraj Allai, Wani Suhana Ayoub

{"title":"Honey Powder: Drying Methods, Physicochemical Properties, and Its Applications in Food Formulations","authors":"Salma Farooq, Insha Zahoor, Tariq Ahmad Ganaie, Sajad Ahmad Rather, Farhana Mehraj Allai, Wani Suhana Ayoub","doi":"10.1002/fpf2.70020","DOIUrl":"10.1002/fpf2.70020","url":null,"abstract":"Honey is an organic natural substance that is produced from the nectar of flowers by Apis mellifera and is a sweet flavorful liquid. It is one of the most popular natural sweet substances. It works as an antioxidant, anti-inflammatory, antibacterial, and antimicrobial agent and is used as medicine for burns, ulcers, diabetes, and wound healing. Because of its high density and viscosity, usage of liquid honey in the food and pharmaceutical industries is limited, making honey powder an enticing substitute. However, there are still challenges facing the industry and researchers in the production of powdered honey. The bacteria that cause honey to deteriorate are eliminated by thermal processing. The physicochemical characteristics of dried honey powder, its storage stability, its applications in the food industry, and the marketed goods have all been covered in this review, along with the several processing techniques that have been proposed for its production. Research has been carried out on spray drying, freeze drying, vacuum drying, and microwave drying as substitutes for conventional heat processing.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"248-261"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013108","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

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.) 不同烹饪方法对辣椒风味和营养成分影响的比较分析

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-05-30 DOI: 10.1002/fpf2.70013

Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng

{"title":"Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)","authors":"Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng","doi":"10.1002/fpf2.70013","DOIUrl":"10.1002/fpf2.70013","url":null,"abstract":"Pepper (Capsicum annuum L.) is a widely cultivated vegetable crop globally. This study aimed to investigate the effects of different cooking methods on the flavor (taste and aroma) and nutritional composition (amino acids, vitamins, etc.) of “HJ008” pepper fruits. We utilized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography–mass spectrometry (GC–MS) to analyze and compare the nonvolatile and volatile flavor compounds (VOCs), as well as nutrient components, in fresh peppers (Fresh), pan-frying peppers without oil (PWOO), and pan-frying peppers with oil (PWO). A total of 797 nonvolatile primary metabolites and 610 VOCs were identified across three different groups of samples. The comparative analysis revealed that PWOO treatment increased the content of most nonvolatile primary metabolites (including lipids, organic acids, and amino acids), whereas the PWO treatment led to a significant decrease in certain VOCs (such as terpenoids, esters, and aldehydes). In general, from the perspective of actual cooking practice and healthy diet, PWOO has more advantages than PWO, which can better retain the nutritional value of pepper fruit to a certain extent, and also help to maintain its unique aroma characteristics.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"295-308"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013213","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 Multifaceted Review on Neodiosmin In Planta Distribution, (Bio)synthesis, Food and Health Effects 新薯蓣皂苷在植物分布、（生物）合成、食品和健康中的作用

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-06-24 DOI: 10.1002/fpf2.70016

Yuxuan Zhao, Jingyimei Liang, Xincheng Wu, Mohamed A. Farag, Predrag Putnik

引用次数: 0

IoT Technology as an Effective Strategy Enhances Food Authentication for Current Fresh Fruit Supply Chain 物联网技术作为一种有效的策略，增强了当前生鲜水果供应链的食品认证

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-08-03 DOI: 10.1002/fpf2.70019

Yiqin Zhang, Simin Fan, Ruiling Liu, Huizhi Chen, Ben Niu, Hangjun Chen, Weijie Wu

{"title":"IoT Technology as an Effective Strategy Enhances Food Authentication for Current Fresh Fruit Supply Chain","authors":"Yiqin Zhang, Simin Fan, Ruiling Liu, Huizhi Chen, Ben Niu, Hangjun Chen, Weijie Wu","doi":"10.1002/fpf2.70019","DOIUrl":"10.1002/fpf2.70019","url":null,"abstract":"With trade globalization, food fraud such as tampering, substituting, and falsifying, challenges human health and the management of food supply chain. As a food type that only processed at primary level, the authenticity of fruit supply information has become a guarantee for its edible safety. This review covers recent applications of IoT technologies in fresh fruit supply chain (FFSC) management, focusing on their potential to authenticate fruit information, predict shelf-life, and improve supply chain efficiency. Besides, the technical evaluation and application barrier analysis are also conducted. Results showed that IoT can comprehensively improve the service level of the FFSC. Concretely, wireless sensors can record the whole supply information of fruits on cultivation, picking, processing, and transportation. Moreover, fruit quality authentication and shelf-life prediction are carried out by mathematical coupling models in remote monitoring database. Such information can be furtherly distributed and encrypted through blockchain and other encryption techniques, resulting in secure, permanent, and immutable food authentication information, thereby greatly avoiding the food fraud behaviors. However, the application of these emerging technologies still faces challenges of technical obstacles, infrastructure construction, and model optimization for commercial use.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"262-279"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012347","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