Food and Bioprocess Technology最新文献

{"title":"Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level","authors":"Alberto Garre,&nbsp;Encarna Aguayo,&nbsp;Noelia Castillejo","doi":"10.1007/s11947-024-03523-9","DOIUrl":"10.1007/s11947-024-03523-9","url":null,"abstract":"<div><p>Reducing fruit and vegetable waste at the household level would significantly contribute to decreasing the overall environmental impact of the food chain. Achieving this requires an understanding of the most critical factors in product quality to predict shelf life. Broccoli has been chosen to model this as it is consumed worldwide. To simulate consumer conditions, broccoli heads were purchased in bulk from a local supermarket and stored (in a disposable, compostable bag) at four storage temperatures (3, 5, 7, and 12 ºC) for 13 days. Broccoli quality was evaluated using five factors: weight loss, vitamin C content, total phenolic content, chlorophyll content, and consumer acceptability. Individual shelf-life estimates were calculated for each factor independently using kinetic models and adequate threshold values. The product’s shelf life was obtained by combining the individual estimates; consumer acceptability was noted as being the most relevant criterion at any temperature, followed by vitamin C content or weight loss depending on the storage temperature. However, the effect of temperature was nonlinear; variations within the 3–5 ºC range had little impact on shelf life (13–14 days), whereas an increase to 7 ºC would cause a significant reduction in shelf life (9 days). Hence, according to the fitted models, it is particularly important that the temperature of refrigerated broccoli is closely controlled within the range of 3 to 5 ºC. This information is highly relevant to the industry, supermarkets, and the end consumer, as it emphasizes that temperature control of broccoli is essential to ensure the quality of the product throughout its shelf life, helping to reduce food waste.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1259 - 1272"},"PeriodicalIF":5.3,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Cross Stress on the Survival of Lactiplantibacillus plantarum LIP-1 After Freeze-Drying","authors":"Yijian Zheng, Ying Yang, Ruixue Wang, Youxin Yang, Xuejia Gong, Jingjing E, Junguo Wang","doi":"10.1007/s11947-024-03512-y","DOIUrl":"https://doi.org/10.1007/s11947-024-03512-y","url":null,"abstract":"<p>Appropriate single-stress treatment can improve the resistance of lactic acid bacteria against freeze-drying. However, whether the combination of two stresses can further enhance their resistance warrants exploration. This study examined the effects of cross stress on the resistance of the <i>Lactiplantibacillus plantarum</i> LIP-1 strain against freeze-drying. Compared with oxygen or cold stress alone, cross stress increased the post-freeze-drying survival rate of <i>L. plantarum</i> LIP-1 to 84.98% (<i>P</i> &lt; 0.05). After 8 weeks of room-temperature storage, the count of live bacteria could still be maintained at 6.27 × 10⁹ CFU/g. Mechanistic analyses revealed that the strain treated with cross stress could synthesize more protective biofilms and surface proteins, which significantly reduced cell wall damage. Furthermore, owing to the combined effect of two single stresses, cross stress could enhance the strain’s antioxidant capacity, reduce the production of reactive oxygen species, inhibit the oxidation of fatty acids in the cell membrane, and maintain the integrity and fluidity of the cell membrane. In addition, cross stress treatment increased the intracellular pH, effectively reducing the degree of DNA damage. These factors significantly improved the survival rate of <i>L. plantarum</i> LIP-1 after freeze-drying.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"21 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationship of Cell Size Distribution and Biomechanics of Strawberry Fruit Under Varying Ca and N Supply","authors":"Xue An,&nbsp;Janine Kopka,&nbsp;Michael Rode,&nbsp;Manuela Zude-Sasse","doi":"10.1007/s11947-024-03491-0","DOIUrl":"10.1007/s11947-024-03491-0","url":null,"abstract":"<div><p>Bruising due to compression of strawberry fruit is the major cause for fruit decay, resulting in food waste, which can be observed macroscopically as the result of texture failures. In the present study, laser light scattering density (LSD) analysis was applied to study the effect of cell size distribution percentages on fruit mechanics, considering three growth stages and added variance by foliar spray application of Ca, N, and Ca-N. The growth rate k considering cell size range 300–450 µm was enhanced in N compared to Ca treatment with 0.8 and 0.5, respectively. Comparison of cell sizes and mechanical fruit tissue properties reveals a strong effect of cell size on fruit mechanics. Based on cell size data, the particles in discrete element models (DEM) were established, applying a simple contact model of Hertz-Mindlin to test the effect of LSD data input, when simulating the compression peak force of strawberry tissue. Comparing measured compression data and DEM simulation, the mean square error was reduced, e.g., for Ca group of over-ripe fruit, from 9.6 to 6.5% when LSD percentages of cell size distribution were considered. Concluding, the newly available cell size distribution data provide valuable information on fruit growth and enable the simulation of fruit tissue compression under varying environmental growth conditions. The enhanced simulation accuracy of LSD-DEM approach makes the approach relevant for plant nutrition, developing robot harvesters, sorting devices, and shelf life assessment of fresh fruit.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1244 - 1258"},"PeriodicalIF":5.3,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03491-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Substantial Enhancement of Overall Efficiency and Effectiveness of the Pasteurization and Packaging Process Using Artificial Intelligence in the Food Industry","authors":"Poornima Singh,&nbsp;Vinay Kumar Pandey,&nbsp;Rahul Singh,&nbsp;Prateek Negi,&nbsp;Swami Nath Maurya,&nbsp;Sarvesh Rustagi","doi":"10.1007/s11947-024-03527-5","DOIUrl":"10.1007/s11947-024-03527-5","url":null,"abstract":"<div><p>Pasteurization is a necessary process that has to be done in order to ensure the health of the general public and for consumption dates (perished goods). The employment of artificial intelligence in pasteurization changes the course of technology and embodies a radical leap forward in food safety and quality. Artificial intelligence integrates precision, control, and efficiency levels of pasteurization mainstreamed traditionally by conventional food processing methods. Several artificial intelligence applications have been implemented for microbiological safety assessment, predictive modelling, and optimization of pasteurization processes that aim to reduce failure costs due to recall incidents and the necessity for costly quality assurance control measures. By using AI to process, industries can customize the pasteurization temperature and duration of heat in order to sterilize harmful bacteria and pathogens while preserving nutrition. AI also means predictive modelling and in the long run that will help dramatically decrease energy by curbing food waste which affects operational costs and sustainability. The present paper aims to provide an overview of artificial intelligence concerning food pasteurization in terms of process optimization, monitoring and control, microbiological safety assessment, and predictive modelling.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1125 - 1140"},"PeriodicalIF":5.3,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products","authors":"Monique Lopes Ribeiro,&nbsp;Anna Clara da Silva Kefner,&nbsp;Ana Lúcia de Oliveira Carvalho,&nbsp;Augusto Vieira Magalhães,&nbsp;Russolina Benedeta Zingali,&nbsp;Maria Aparecida Cicilini,&nbsp;Alexandre Martins Costa Santos","doi":"10.1007/s11947-024-03513-x","DOIUrl":"10.1007/s11947-024-03513-x","url":null,"abstract":"<div><p>The fish industry can generate a significant amount of waste that has economic potential for use in the pharmaceutical and food industries. The aim of this study was to evaluate the antioxidant and ACE-inhibitory activities of peptide fractions from triggerfish (<i>Balistes capriscus</i>) processing coproducts. Protein fractions were extracted from fish viscera and hydrolyzed using papain (HP), bromelain (HB), and trypsin (HT) (3% p.p⁻¹, 6 h). The molecular mass distribution of soluble protein extract (SPE) and hydrolysate was determined by gel filtration chromatography. Samples were extracted and ultra-filtrated (&gt; 100 MWCO, 30–100, 10–30 and &lt; 10 MWCO). Antioxidant activity of fractions was evaluated, and fraction SPE4 (&lt; 10 MWCO) showed the highest value of Trolox Equivalent Antioxidant Capacity—TEAC (10,157.7 µmol Trolox. g⁻¹) and Ferric Reducing Antioxidant Power—FRAP (1588.71 µmol FeSO₄. g⁻¹). SPE and hydrolysates (&lt; 10 MWCO) were distributed into fractions by ion-exchange chromatography and subjected to antioxidant activity assays. F1 fraction showed the highest value for TEAC capacity (8839.04 µmol Trolox. g⁻¹) and FRAP (1749.94 µmol FeSO₄. g⁻¹). ACE-inhibitory activity was evaluated for SPE and hydrolysate and fractions F3, F5, and HP3 showed the lowest IC₅₀ values (30.1, 42.7 e 37.7 µg, respectively). Amino acid sequencing of peptides indicated the presence of hydrophobic amino acids such as leucine (L), valine (V), phenylalanine (F), and alanine (A) in the C-terminal position, which contributed to antioxidant activity of peptides fractions. ACE inhibitory capacity was influenced by the presence of arginine (R) and lysine (K) positively charged in the C-terminal. Protein extracted from triggerfish viscera is a good source of bioactive peptides that can be used in the pharmaceutical and food industries.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1229 - 1243"},"PeriodicalIF":5.3,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-Mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation","authors":"Wen Zhu,&nbsp;Hongxia Wang,&nbsp;Cuiman Tang,&nbsp;Bin Wang,&nbsp;Jialin Liu,&nbsp;Yuangang Zu,&nbsp;QiongBo Wang,&nbsp;Xiuhua Zhao","doi":"10.1007/s11947-024-03516-8","DOIUrl":"10.1007/s11947-024-03516-8","url":null,"abstract":"<div><p>Honeysuckle is rich in cynaroside (Cy), but its extraction and purification are difficult due to its poor solubility in water. Therefore, nonionic surfactants were used to extract Cy from honeysuckle plants, enabling the formation of micelles that solubilized Cy in aqueous solution. The effects of temperature, extraction time, surfactant concentration, and the solid–liquid ratio on the extraction rate of Cy were investigated to determine the optimal extraction conditions. The cloud point effect of the optimal nonionic surfactant was exploited to separate the extracting solution into two distinct phases, which resulted in the concentration of Cy into the up phase. The phase containing the extracted Cy was then purified by metal complexation after phase separation using CaCl₂ followed by EDTA, resulting in a purity of Cy of 93.7%. Surfactants have high biological safety, making the extraction process safer and more environmentally friendly. As a result, the process developed in this study enabled the efficient and environmentally friendly extraction of Cy from plants, which has potential value in the production of various medicines and health products containing natural botanicals, such as Cy.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1221 - 1228"},"PeriodicalIF":5.3,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation","authors":"Juntao Wang,&nbsp;Honghao Chen,&nbsp;Nan Wang,&nbsp;XiaoCheng Pan,&nbsp;Bo Xia,&nbsp;Ke Xu,&nbsp;Bingwei Zhong","doi":"10.1007/s11947-024-03506-w","DOIUrl":"10.1007/s11947-024-03506-w","url":null,"abstract":"<div><h3>Background</h3><p>The importance of fruit and vegetable conservation is paramount in preserving their integrity and extending their post-harvest lifespan. Although conventional preservative strategies, such as thermal regulation, atmospheric modification, irradiation, and the deployment of synthetic or organic preservative agents, are widely used, they often require substantial energy and capital expenditures and may potentially compromise product quality. As a result, growing interest has coalesced around the use of natural extracts as preservative additives.</p><h3>Scope and Approach</h3><p>This paper analyzes recent advancements in the application of chitosan oligosaccharides (COs), including their resources, preservation mechanisms, and utilization, to preserve fruits and vegetables. This review aims to offer insightful perspectives for academics, food science experts, and practitioners in the horticultural conservation sector. </p><h3>Key Findings and Conclusions</h3><p>Chitosan oligosaccharides have gained significant recognition in this field for their ability to extend shelf life and maintain the quality of perishable horticultural products. Compared to traditional polysaccharides, COs offer natural advantages such as high solubility, cost-effectiveness, non-toxic properties, and effective preservation capabilities, making them a focus of research in the preservation of fruits and vegetables. This comprehensive review thoroughly examines the various techniques and applications of COs in fruit and vegetable preservation, revealing their effectiveness in preventing spoilage and inhibiting microbial growth. Furthermore, it delves into the intricate workings of action and assesses the potential impacts of COs on the nutritional and sensory qualities of produce.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1104 - 1124"},"PeriodicalIF":5.3,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141746144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Penetrating Microwave Hot-Air Rolling Blanching Pretreatment for the Drying of Hawthorn Slices: Evaluation of Enzyme Activity, Drying Characteristics, Moisture Migration, Microstructure, and Quality Attributes","authors":"Lingxing Guan, Huihui Xu, Mingkun Jiang, Dianbin Su, Yanyin Guo, Xiaofeng Chen, Deqing Wang, Hualu Song","doi":"10.1007/s11947-024-03525-7","DOIUrl":"https://doi.org/10.1007/s11947-024-03525-7","url":null,"abstract":"<p>Drying can overcome the drawback of the high moisture content of hawthorn, which is difficult to store, but studies involving drying through microwave pretreatment are lacking. We here investigated the effects of penetrating microwave hot-air rolling blanching (PMHRB) pretreatment on the enzymatic activity, drying characteristics, physicochemical properties, and microstructure of hawthorn slices under different powers (0, 2, 3, 4, 5, and 6 W/g) and for a fixed time (15 min). PMHRB significantly inactivated polyphenol oxidase and peroxidase which improved the appearance of dried hawthorn products. Additionally, PMHRB allowed moisture redistribution and altered the microstructure, which shortened the drying time by 28.75–68.75%. Shrinkage, hardness, and microstructure analyses showed that the pretreated hawthorn expanded in volume and changed the texture of the dried hawthorn. The optimum pretreatment power (5 W/g) significantly improved the quality of hawthorn, as compared to the unpretreated samples, total flavonoids, total phenols, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) were increased by 27.06%, 36.44%, 63.54%, and 39.21%, respectively. Thus, PMHRB pretreatment dramatically enhanced the drying features and quality and is a potentially effective drying technique for hawthorn.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\u0000","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"21 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural and Colloidal Attributes of Protein Matrices Extracted from Renewable Resources and Evaluation of Their Film-Forming Capacity for Sustainable Food Packaging","authors":"Antiopi Vardaxi, Aristeidis Papagiannopoulos, Ioanna Gerogianni, Stergios Pispas, Georgios Mousdis, Erminta Tsouko","doi":"10.1007/s11947-024-03518-6","DOIUrl":"https://doi.org/10.1007/s11947-024-03518-6","url":null,"abstract":"<p>Novel and renewable solid streams derived after the deshelling of <i>Lathyrus ochrus</i> seed (SBSD), grass pea seed (<i>L. sativus</i>) (GPS) and defatted sunflower seed (SFS), were used to produce protein-rich fractions and protein isolates (PI) with &gt; 85% purity. The deconvolution of spectral signals in FTIR spectra revealed the dominance of β-structures over α-helices, as it was also verified by circular dichroism. The presence of essential amino acids in GPS PI and SBSD protein-rich fraction was confirmed by their UV–Vis fingerprint (289 nm and 293 nm). The total luminescence spectra of dry GPS PI and SFS PI showed multiple emission peaks. The pH of protein dispersions/solutions significantly affected protein solubility (up to 95%) and the size distribution as monitored by the dynamic and electrophoretic light scattering techniques. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) indicated complex polypeptide banding patterns with molecular weights between 13 and 94 kDa for both PIs. All protein fractions showed promising emulsion stability indices (28–33%) and enhanced capacity to withstand alterations over time. Subsequently, novel biofilms were cast using matrices of the produced protein fractions. The determination of the films solubility (35.9–46.2%), water vapor permeability (1.2–1.9 × 10⁻¹⁰ g/Pa·m·s), contact angle (77–78°), and thermal profile demonstrated their potential to be used as food packaging materials. This study proposed a circular bioeconomy approach enabling the re-entrance of agri-food residues in the food chain, enlarging the application pool of waste materials and thus making a substantial contribution towards long-term world sustainability.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"12 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in the Application of Edible Coatings for Shelf-Life Extension of Strawberries: A Review","authors":"Hooman Chodar Moghadas,&nbsp;J. Scott Smith,&nbsp;Reza Tahergorabi","doi":"10.1007/s11947-024-03517-7","DOIUrl":"10.1007/s11947-024-03517-7","url":null,"abstract":"<div><p>Strawberries are highly perishable fruits with significant post-harvest losses which can reach up to 50% globally. These losses not only result in substantial economic impacts but also diminish the nutritional benefits provided by strawberries, which are rich in vitamins, antioxidants, and minerals. Conventional methods to mitigate these losses include physical treatments such as refrigeration and irradiation, and chemical treatments such as the application of fungicides and other preservatives. However, increasing concerns over the environmental impact and health risks associated with these methods have driven researchers to explore safer alternatives. Among these, edible coatings (ECs) have emerged as a promising biodegradable solution to extend the shelf life of strawberries. This review paper discusses recent advancements in EC technologies for strawberries, focusing on innovative approaches such as the incorporation of bioactive compounds, such as natural antimicrobial agents and antioxidants, to enhance their protective properties. Additionally, the paper explores the integration of nanotechnology, utilizing nanomaterials such as nanoemulsions, nanoparticles, and nanofibers, to improve the barrier properties and efficacy of ECs in extending the storage life of strawberries. Furthermore, the paper provides an overview of the characteristics of ideal ECs for strawberries and evaluates various EC materials used for their preservation. Through these advancements, ECs offer a sustainable and effective strategy to mitigate post-harvest losses and maintain the quality of strawberries with potential applications in the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1079 - 1103"},"PeriodicalIF":5.3,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141644137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}