Food loss is a global concern nowadays. Fresh produce has the highest rate of loss among
food products. In this study, nanocellulose suspensions were employed to coat on a …

Minimally processed broccoli was treated with UV‐C light (8 kJ m− 2) and subsequently
stored for 21 days at 4° C. The UV‐C treatment delayed yellowing and chlorophyll …

The aim of this study was to uncover the regulatory mechanism underlying the leaf yellowing
of pak choi after 1-methylcyclopropene (1-MCP) treatment at (20±0.5)° C. The ultrastructural …

Hydrogen sulphide (H 2 S) gas has been found to delay the appearance of many
characteristics associated with senescence of horticultural produce but little attention has …

This work investigates the effect of leaf age (young, fully expanded and mature leaves) as
well as storage temperature (0, 5 and 10° C) on color, chlorophyll content, yellowing …

The objective of the current investigation was to assess the microbial quality,
physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese …

During postharvest life, broccoli suffers from florets yellowing, which reduces its economic
and nutritional value. We investigated the mechanisms employed by exogenous …

The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha×
piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight …

Postharvest yellowing of leafy plant is a manifestation of senescence, and melatonin (MT) is
known to delay leaf senescence in some higher plants. Herein, we investigated the effect of …

The combined effects of aqueous chlorine dioxide (ClO 2) and ultrasonic treatment on the
shelf-life, some nutrients and bioactive compounds of bok choy were investigated. Minimally …