Background Demand for healthy and safe food with minimal use of synthetic inputs
(including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to …

The perishability nature of harvested fruits and vegetables, along with the effect of
environmental factors, storage conditions, and transportation, reduce the products' quality …

A number of studies have established the potential of chitosan and alginate-based edible
film/coatings for preserving the quality attributes of fruits and vegetables. Findings …

It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …

Climate changes, drought, the salinity of water and soil, the emergence of new breeds of
pests and pathogens, the industrialization of countries, and environmental contamination …

Background Due to the perishability of most fruits during post-harvest storage, it is necessary
to look for environmental friendly chemical treatments to improve the quality of postharvest …

Hydrogen sulfide (H 2 S) was initially recognized as a toxic gas and its biological functions
in mammalian cells have been gradually discovered during the past decades. In the latest …

Background Fruit and vegetable (F&V) harvested from plants trigger a series of stress-
related physiological processes, potentially resulting in quality deterioration and …

Hydrogen sulfide (H2S), once recognized only as a poisonous gas, is now considered the
third endogenous gaseous transmitter, along with nitric oxide (NO) and carbon monoxide …

Chitin, which may be the second-most common polymer after cellulose, is the raw material of
chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to …