This work reviews the main factors contributing to the occurrence of postharvest fruit peel
browning, including water loss, chilling injury, disease and mechanical damage. In addition …

The main benefits of edible active coatings are to maintain the quality and extend shelf-life of
fresh fruits and prevent microbial spoilage. Chitosan have a wide range of potential …

Strawberries (Fragaria× ananassa Duch.) were coated with either 1% or 1.5% chitosan (CS)
or chitosan combined with calcium gluconate (CaGlu). Following treatment, strawberries …

This study aimed to investigate influences of calcium chloride (CaCl 2) concentrations
combined with nano-chitosan coating on the quality of strawberry during postharvest …

The thermal drying effects on strawberries were investigated in terms of the kinetics of
antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as …

The objective of this work was to study the thermal and high pressure inactivation kinetics of
polyphenol oxidase (PPO) and peroxidase (POD) in strawberry puree. PPO from two …

Microbial volatile organic compounds (MVOCs) are a diverse group of volatile organic
compounds that microorganisms may produce and release into the environment. These …

Edible coatings based on nanochitosan (50–110 nm) with and without copper loaded were
evaluated on physicochemical and bioactive components of strawberry. Fresh fruits were …

Strawberries are very perishable and decay rapidly after harvest. Among the several
preservation techniques, application of edible coating is found to be an effective way to …

Blueberries have increased in popularity in recent years due to their nutritional benefits and
sensory characteristics. However, to preserve quality and extend shelf-life, they need to be …