Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

Tomato is considered as one of the most grown horticultural crops having a short shelf‐life
due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and …

Considering the well-being cognizance of masses, the microgreens have emerged as the
potential therapeutic functional foods for improving the overall health by dietary …

Pandemic COVID-19 warned the importance of preparing the immune system to prevent
diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and …

Recently, consumers' demand for fresh, nutritious, and convenient food has shown a
significant rise. This trend has forced increased sales of minimally processed and/or pre …

This work develops a sustainable and global strategy to enhance fruit preservation efficacy.
The dual-use composite coating or film comprises silk fibroin/cellulose nanocrystals …

Pathogens are one of the supreme threats for the public health around the world in food
supply chain. The on-site monitoring is an emerging trend for screening pathogens during …

Fresh fruits and vegetable products are easily perishable during postharvest handling due to
enzymatic browning reactions. This phenomenon has contributed to a significant loss of food …