Fresh fruits and vegetable are highly susceptible to microbial spoilage. This can be avoided
with the application of surface treatments. The treatment of surface has to be as gentle as …

Hydrocolloid gums are extensively used in food industry. Recently, hydrocolloid gums such
as gum arabic have been widely researched as edible coatings to extend postharvest life of …

There are high levels of damage imposed on persimmon fruit postharvest, especially after
storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit …

Quality reduction and quick softening, occurring after harvest, limit shelf-life of persimmon
fruit. In the present research, the effects of hot water and calcium lactate treatments on …

Pulsed light (PL) treatment for food consists in the application of a polychromatic light
(wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated …

The impact of ultraviolet-C (UV–C) irradiation on sweet cherry fruit was studied. Following
harvest, fruits (cv. Sweetheart) were exposed to different doses of UV-C (0, 1.2, 3.0 or 6.0 kJ …

The demand for clean, safe and sustainable alternative control measures of postharvest
diseases of fruit has increased in recent years, and the use of UV-C irradiation is a potential …

The effect of UV-C radiation on postharvest quality of pineapple cv.'Phulae'was investigated.
The pineapples were divided into 4 treatments: 10-min UV-C irradiation (13.2 kJ m− 2), 20 …

The mechanical damage of fresh fruit due to postharvest transport vibration is a major
problem in the agricultural industry that dramatically impacts product quality. The quality loss …

The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ. m− 2 at 254 nm) on the
physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)] …