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 …

Major losses of fresh horticultural produce transpire during postharvest storage due to
prompt senescence and diseases. The traditional postharvest preservation techniques used …

Abstract Jackfruit (Artocarpus heterophyllus Lam.), also known as 'vegetarian's meat', is an
excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several …

The bell pepper (Capsicum annuum L.) is a commercially important horticultural crop grown
in tropical and sub-tropical areas across the world. Despite this importance, it is a perishable …

This work summarizes the application of gas fumigation technology in postharvest fruit
quality management and related biochemical mechanisms in recent years. Gas fumigants …

Fresh fruits and vegetables carry a heavy load of microorganisms which may cause the risks
of food‐borne illness to the consumer. Even after washing with water, there is a need for …

Increasing the bioavailability of bioactive ingredients in foods, mainly phenolic compounds,
is essential for enhancing health status and preventing chronic diseases. However, the …

Ascorbic acid (AsA) is a non-enzymatic antioxidant abundant in kiwifruit. However, physical
injuries and long-term storage can decrease the AsA content and shorten shelf-life of fresh …

The production and use of ozone micro-nano bubble water (O 3-MNBW) is an innovative
technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness …

Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of
its nutritional benefits that contribute to reducing health risks and disease. However, these …