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Latest Advances in Preservation Technology for Fresh Fruit and Vegetables
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Latest Advances in Preservation Technology for Fresh Fruit and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (1 August 2022) | Viewed by 39834

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Prof. Dr. Peng Jin

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Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: fruit
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,
Fresh fruit and vegetables are considered an essential component of a healthy human diet for their good taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and increase the challenges of their postharvest storage and preservation. A plurality of preservation technologies, including chemical treatment (calcium chloride, 1-Methylcyclopropene, salicylic acid, etc.), physical methods (low temperature conditioning, controlled atmosphere storage, ultraviolet-C irradiation, etc.), and biotechnology (such as genetic engineering technology) have been applied to maintain storage quality and to extend the storage life of fresh fruit and vegetables in recent years. Developing advanced preservation techniques to prolong the storage life of fruit and vegetables is of importance for improving social and economic benefits.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on the innovative preservation technology of fresh produce, addressing storage problems, such as postharvest quality deterioration caused by senescence, physiological disorder, and disease, to extend shelf-life and reduce postharvest loss.

Prof. Dr. Peng Jin
Guest Editor

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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Keywords

  • fruit and vegetables
  • quality deterioration
  • physiological disorder
  • disease
  • chemical preservation technology
  • physical preservation technology
  • biotechnology

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Published Papers (11 papers)

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Editorial

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3 pages, 185 KiB  
Editorial
Latest Advances in Preservation Technology for Fresh Fruit and Vegetables
by Peng Jin
Foods 2022, 11(20), 3236; https://doi.org/10.3390/foods11203236 - 17 Oct 2022
Cited by 3 | Viewed by 4064
Abstract
Fruit and vegetables contain abundant nutrients, as well as dietary and health benefits, and economic value, but suffer from shorter shelf life, declining quality, and rapid deterioration after harvest [...] Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)

Research

Jump to: Editorial

13 pages, 3574 KiB  
Article
Hydrogen Sulfide Treatment Alleviates Chilling Injury in Cucumber Fruit by Regulating Antioxidant Capacity, Energy Metabolism and Proline Metabolism
by Jingda Wang, Yaqin Zhao, Zhiqian Ma, Yonghua Zheng and Peng Jin
Foods 2022, 11(18), 2749; https://doi.org/10.3390/foods11182749 - 7 Sep 2022
Cited by 33 | Viewed by 2323
Abstract
Although low-temperature storage could maintain the quality of fruits and vegetables, it may also result in chilling injury (CI) in cold-sensitive produce, such as cucumbers. This can seriously affect their quality.” The antioxidant capacity, energy metabolism and proline metabolism of cucumbers treated with [...] Read more.
Although low-temperature storage could maintain the quality of fruits and vegetables, it may also result in chilling injury (CI) in cold-sensitive produce, such as cucumbers. This can seriously affect their quality.” The antioxidant capacity, energy metabolism and proline metabolism of cucumbers treated with hydrogen sulfide (H2S) were studied in this assay. The outcomes displayed that H2S treatment effectively reduced CI and delayed the increase in electrolyte leakage (EL) and malondialdehyde (MDA) content. In addition, the H2S-treated cucumber fruit exhibited higher L* and hue angle values, as well as nutrients such as ascorbic acid (AsA). The H2S-treated fruit showed lower levels of reactive oxygen species (ROS) and higher antioxidant enzyme activities. Meanwhile, H2S treatment also increased the activities of the essential enzymes involved in energy metabolism, including cytochrome C oxidase (CCO), succinate dehydrogenase (SDH), H+-ATPase and Ca2+-ATPase, which improved the energy supply. H2S induced higher ornithine δ-aminotransferase (OAT) and Δ-1-pyrroline-5-carboxylate synthetase (P5CS) activities, and reduced proline dehydrogenase (PDH) activity, promoting the accumulation of proline. These results indicated that H2S could alleviate CI in the cucumber fruit by modulating antioxidant capacity, energy metabolism and proline metabolism, thereby extending the shelf life of postharvest cucumbers. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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17 pages, 4103 KiB  
Article
Chlorophyllin-Based 405 nm Light Photodynamic Improved Fresh-Cut Pakchoi Quality at Postharvest and Inhibited the Formation of Biofilm
by Yuchen Zhang, Zhaoyang Ding, Changbo Shao and Jing Xie
Foods 2022, 11(16), 2541; https://doi.org/10.3390/foods11162541 - 22 Aug 2022
Cited by 6 | Viewed by 2237
Abstract
The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experiment and inactivated the food spoilage bacteria. [...] Read more.
The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experiment and inactivated the food spoilage bacteria. Antibacterial mechanism analysis indicated that the bacterial extracellular polysaccharides and extracellular proteins were vulnerable targets for attacks by the Chl-based PDI. Then, the food spoilage microorganisms (Pseudomonas reinekei and Pseudomonas palleroniana) were inoculated onto the surface of fresh-cut pakchoi. We used chlorophyllin (1 × 10−5 mol/L) and 405 nm light (22.27 J/cm2 per day) to investigate the effect of Chl-based PDI treatment on fresh-cut pakchoi quality during storage. The results showed that Chl-based PDI increased the visual quality and the content of chlorophyll, VC, total soluble solids, and SOD activity and decreased the occurrence of leaf yellowing and POD activity. These suggest that Chl-based PDI can be used for the preservation of fresh-cut pakchoi and has the potential to inhibit biofilm formation of food spoilage bacteria. It is of great significance for the effective processing and traditional vegetable preservation. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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19 pages, 3803 KiB  
Article
Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers
by Fucheng Wang, Si Mi, Bimal Chitrakar, Jinsong Li and Xianghong Wang
Foods 2022, 11(9), 1267; https://doi.org/10.3390/foods11091267 - 27 Apr 2022
Cited by 8 | Viewed by 3850
Abstract
This study evaluated the application of cold shock combined with perforation-mediated passive modified atmosphere packaging technology (CS-PMAP) for cucumber preservation through physicochemical, sensory, and nutritional qualities. The effectiveness of CS-PMAP in maintaining the quality of fresh cucumbers was studied; cucumbers were pretreated with [...] Read more.
This study evaluated the application of cold shock combined with perforation-mediated passive modified atmosphere packaging technology (CS-PMAP) for cucumber preservation through physicochemical, sensory, and nutritional qualities. The effectiveness of CS-PMAP in maintaining the quality of fresh cucumbers was studied; cucumbers were pretreated with cold shock and then packed into perforated polyethylene bags (bag size of 20 × 30 cm; film thickness of 0.07 mm; and two holes in each bag with a diameter of 6 mm), while the cucumbers without cold shock were considered as the control. Storage of the samples was performed at (13 ± 2) °C for 20 days to determine the quality changes in terms of gas composition, weight loss, skin color, texture, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA), and volatile organic compounds (VOCs). The CS-PMAP showed a significant improvement in maintaining firmness, TSS, ascorbic acid, and flavor profile of cucumbers; the control samples without cold shock showed higher weight loss and MDA levels. Results of this study confirmed that CS-PMAP has potential use in the storage of cucumbers. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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16 pages, 3168 KiB  
Article
Melatonin Treatment Improves Postharvest Preservation and Resistance of Guava Fruit (Psidium guajava L.)
by Silin Fan, Tiantian Xiong, Qiumei Lei, Qinqin Tan, Jiahui Cai, Zunyang Song, Meiyan Yang, Weixin Chen, Xueping Li and Xiaoyang Zhu
Foods 2022, 11(3), 262; https://doi.org/10.3390/foods11030262 - 19 Jan 2022
Cited by 42 | Viewed by 4443
Abstract
Guava fruit has a short postharvest shelf life at room temperature. Melatonin is widely used for preservation of various postharvest fruit and vegetables. In this study, an optimal melatonin treatment (600 μmol·L−1, 2 h) was identified, which effectively delayed fruit softening [...] Read more.
Guava fruit has a short postharvest shelf life at room temperature. Melatonin is widely used for preservation of various postharvest fruit and vegetables. In this study, an optimal melatonin treatment (600 μmol·L−1, 2 h) was identified, which effectively delayed fruit softening and reduced the incidence of anthracnose on guava fruit. Melatonin effectively enhanced the antioxidant capacity and reduced the oxidative damage to the fruit by reducing the contents of superoxide anions, hydrogen peroxide and malondialdehyde; improving the overall antioxidant capacity and enhancing the enzymatic antioxidants and non-enzymatic antioxidants. Melatonin significantly enhanced the activities of catalase, superoxide dismutase, ascorbate peroxidase and glutathione reductase. The contents of total flavonoids and ascorbic acid were maintained by melatonin. This treatment also enhanced the defense-related enzymatic activities of chitinase and phenylpropanoid pathway enzymes, including phenylalanine ammonia lyase and 4-coumaric acid-CoA-ligase. The activities of lipase, lipoxygenase and phospholipase D related to lipid metabolism were repressed by melatonin. These results showed that exogenous melatonin can maintain the quality of guava fruit and enhance its resistance to disease by improving the antioxidant and defense systems of the fruit. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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14 pages, 4332 KiB  
Article
Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil p-Anisaldehyde Treatment
by Yanmei Xu, Zhijun Cai, Liangjie Ba, Yonghua Qin, Xinguo Su, Donglan Luo, Wei Shan, Jianfei Kuang, Wangjin Lu, Liling Li, Jianye Chen and Yating Zhao
Foods 2021, 10(10), 2434; https://doi.org/10.3390/foods10102434 - 13 Oct 2021
Cited by 21 | Viewed by 2903
Abstract
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble [...] Read more.
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. Compared with control, the increase in hydrogen peroxide (H2O2) content and superoxide anion (O2•−) production was inhibited in fruit treated with PAA. Meanwhile, PAA significantly improved the activity of antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Moreover, PAA-treated pitaya fruit maintained higher ascorbic acid (AsA) and reduced-glutathione (GSH) content but lower dehydroascorbate (DHA) and oxidized glutathione (GSSG) content, thus sustaining higher ratio of AsA/DHA and GSH/GSSG. In addition, activities of ascorbate peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR) and dehydrogenation ascorbic acid reductase (DHAR), as well as the expression of HpSOD, HpPOD, HpCAT, HpAPX, HpGR, HpDHAR and HpMDHAR, were enhanced after PAA treatment. The findings suggest that postharvest application of PAA may be a reliable method to control postharvest decay and preserve quality of harvested pitaya fruit by enhancing the antioxidant potential of the AsA-GSH cycle and activating an antioxidant defense system to alleviate reactive oxygen species (ROS) accumulation. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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14 pages, 1436 KiB  
Article
Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against Escherichia coli O157:H7 in Fresh Produce and Mechanism of Action
by Jiayi Wang, Yue Lei, Yougui Yu, Lebin Yin and Yangyang Zhang
Foods 2021, 10(10), 2406; https://doi.org/10.3390/foods10102406 - 11 Oct 2021
Cited by 10 | Viewed by 2488
Abstract
Escherichia coli O157:H7 is frequently detected in ready-to-eat produce and causes serious food-borne diseases. The decontamination efficacy of lactic acid (LA) is clearly established. In this study, LA was mixed with acetic acid (AA) to reduce costs while achieving consistent or better inhibitory [...] Read more.
Escherichia coli O157:H7 is frequently detected in ready-to-eat produce and causes serious food-borne diseases. The decontamination efficacy of lactic acid (LA) is clearly established. In this study, LA was mixed with acetic acid (AA) to reduce costs while achieving consistent or better inhibitory effects. Time-kill curves and inoculation experiments using fresh-cut spinach and arugula indicated that 0.8%LA+0.2%AA shows similar antibacterial effects to those of 1%LA. To determine whether 1%LA and 0.8%LA+0.2%AA exert antibacterial effects by similar mechanisms, proteomics analysis was used. The proteins related to macromolecule localization, cellular localization, and protein unfolding were uniquely altered after the treatment with 1%LA, and the proteins related to taxis, response to stress, catabolic process, and the regulation of molecular function were uniquely altered after the treatment with 0.8%LA+0.2%AA. Based on these findings, combined with the results of a network clustering analysis, we speculate that cell membrane damage is greater in response to LA than to 0.8%LA+0.2%AA. This prediction was supported by cell membrane permeability experiments (analyses of protein, nucleotide, ATP, and alkaline phosphatase leakage), which showed that LA causes greater membrane damage than 0.8%LA+0.2%AA. These results provide a theoretical basis for the application of an acid mixture to replace LA for produce decontamination. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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11 pages, 2657 KiB  
Article
Inhibition of Three Citrus Pathogenic Fungi by Peptide PAF56 Involves Cell Membrane Damage
by Wenjun Wang, Guirong Feng, Xindan Li, Changqing Ruan, Jian Ming and Kaifang Zeng
Foods 2021, 10(9), 2031; https://doi.org/10.3390/foods10092031 - 29 Aug 2021
Cited by 11 | Viewed by 2417
Abstract
The peptide PAF56 (GHRKKWFW) was reported to be an effective control for the main diseases of citrus fruit during postharvest storage. However, the mechanism of action of PAF56 is still unknown. In this paper, PAF56 might not induce defense resistance of citrus fruit. [...] Read more.
The peptide PAF56 (GHRKKWFW) was reported to be an effective control for the main diseases of citrus fruit during postharvest storage. However, the mechanism of action of PAF56 is still unknown. In this paper, PAF56 might not induce defense resistance of citrus fruit. The SEM results visually indicated that the fungi mycelia became shrunken and distorted after being treated with PAF56. The destructive effects of PAF56 on the mycelial cell membrane of three kinds of pathogenic fungi (Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii) were verified by the K+ leakage and the release of nucleic acid. Furthermore, the interaction between peptide PAF56 and the pathogen spores was investigated, including the changes in cell membrane permeability and dynamic observation of the interaction of fluorescein labeled TMR-PAF56 and Geotrichum candidum spores. The results indicated that the antifungal activity of PAF56 on spores was time-dependent and directly related to the membrane damage. This research provided useful references for further research and practical application of peptides. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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18 pages, 4370 KiB  
Article
1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage
by Xiaomei Dai, Yaping Lu, Yuan Yang and Zhifang Yu
Foods 2021, 10(8), 1792; https://doi.org/10.3390/foods10081792 - 2 Aug 2021
Cited by 10 | Viewed by 2933
Abstract
The quality, antioxidant capacities, and organosulfur profile of chives (Allium schoenoprasum L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study. The 1-MCP treatment (100 μL/L, fumigation 12 h at 20 °C) effectively inhibited tissue respiration and H2O [...] Read more.
The quality, antioxidant capacities, and organosulfur profile of chives (Allium schoenoprasum L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study. The 1-MCP treatment (100 μL/L, fumigation 12 h at 20 °C) effectively inhibited tissue respiration and H2O2 production, enhanced the ascorbic acid (ASA) and glutathione (GSH) content, and promoted the activity of antioxidant enzymes (superoxide dismutase SOD, Catalase CAT, and ascorbic peroxidase APX) during the 5-day storage period at 20 °C. The result further showed that the 1-MCP treatment inhibited chlorophyll degradation, alleviated cell membrane damage, and delayed the chive senescence, with the yellowing rate being reduced by 67.8% and 34.5% in the 1-MCP treated chives on days 4 and 5 of storage at 20 °C, respectively. The free amino acid content of the chive was not affected by the 1-MCP treatment at 20 °C. However, the senescence rate of the chive was not reduced by the 1-MCP treatment when stored at 3 °C. The liquid chromatography data further showed that the 1-MCP treatment induced a 15.3% and 13.9% increase in the isoalliin and total S-alk(en)ylcysteine sulfoxides (ACSOs) content of the chive on day 2 at 20 °C, respectively. Furthermore, there was a strong positive correlation between ACSOs content and CAT/APX activity, indicating that ACSOs probably played a key role in enhancing the antioxidant capacities of the chive during storage at 20 °C. Thus the study efficiently demonstrates that 1-methylcyclopropene preserves the quality of chive (Allium schoenoprasum L.) by enhancing its antioxidant capacities and organosulfur profile during storage. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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12 pages, 1388 KiB  
Article
Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis
by Yuanyuan Hou, Ziying Li, Yonghua Zheng and Peng Jin
Foods 2021, 10(7), 1662; https://doi.org/10.3390/foods10071662 - 19 Jul 2021
Cited by 56 | Viewed by 4378
Abstract
The effects of calcium chloride (CaCl2) treatment on chilling injury (CI), reactive oxygen species (ROS) metabolism, and ascorbate-glutathione (AsA-GSH) cycle in loquat fruit at 1 °C storage for 35 d were investigated. The results indicated that CaCl2 treatment remarkably suppressed [...] Read more.
The effects of calcium chloride (CaCl2) treatment on chilling injury (CI), reactive oxygen species (ROS) metabolism, and ascorbate-glutathione (AsA-GSH) cycle in loquat fruit at 1 °C storage for 35 d were investigated. The results indicated that CaCl2 treatment remarkably suppressed the increase in browning index and firmness as well as the decrease in extractable juice rate. CaCl2 treatment also decreased the production of superoxide radical (O2•−), hydrogen peroxide (H2O2) content, but increased the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (OH•) scavenging ability, the activities of superoxide dismutase (SOD), catalase (CAT), and their gene expressions. Moreover, compared to the control loquat fruit, CaCl2-treated fruit maintained higher contents of AsA, GSH, higher levels of activities of ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR) and expressions of EjAPX, EjGR, EjMDHAR, and EjDHAR, but exhibited lower glutathione disulfide (GSSG) content. These results suggested that CaCl2 treatment alleviated CI in loquat fruit through enhancing antioxidant enzymes activities and AsA-GSH cycle system to quench ROS. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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14 pages, 2886 KiB  
Article
Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322
by Rong Zhu, Xiaoqing Liu, Xiaofen Li, Kaifang Zeng and Lanhua Yi
Foods 2021, 10(6), 1278; https://doi.org/10.3390/foods10061278 - 3 Jun 2021
Cited by 10 | Viewed by 3198
Abstract
Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to [...] Read more.
Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen Pectobacterium cartovorum (Pcb BZA12) indicated that tomato performed best in the nutrition supply for bacteriocin production among 12 tested vegetables. Moreover, the antibacterial activity was from Lactobacillus paracasei WX322, not components of vegetables. During a fermentation period of 10 days in tomato juice, L. paracasei WX322 grew well and antibacterial activity reached the maximum on the tenth day. Thermostability and proteinase sensitivity of the bacteriocin from tomato juice were the same with that from Man-Rogosa-Sharpe broth. Scanning electron microscope images indicated that the bacteriocin from tomato juice caused great damage to Pcb BZA12. At the same time, the bacteriocin from tomato juice significantly reduced the rotten rate of Chinese cabbage from 100% ± 0% to 20% ± 8.16% on the third day during storage. The rotten rate decrease of cucumber, tomato, and green bean was 100% ± 0% to 0% ± 0%, 70% ± 14.14% to 13.33% ± 9.43%, and 76.67% ± 4.71% to 26.67% ± 4.71%, respectively. Bacteriocin treatment did not reduce the rotten rate of balsam pear, but alleviated its symptoms. Full article
(This article belongs to the Special Issue Latest Advances in Preservation Technology for Fresh Fruit and Vegetables)
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