Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C

Non-thermal effects of microwave irradiation alleviates postharvest chilling injury of peach fruit by retarding phenolic accumulation and enhancing membrane stability

Postharvest chilling injury (CI) of fruit, including peaches, is a huge challenge to horticultural product preservation. Microwave irradiation can be used as a physiological regulator due to the thermal effects; however, its non-thermal effects on the CI of postharvest fruit remain unclear. Thus, the physiological attributes and metabolisms involving phenolics, fatty acids, and sugars were compared between 'Zhongtao No.9' peaches treated with microwave irradiation at 45.5 W for different durations and control. Microwave treatment especially at 45.5 W for 7 min without inducing thermal effects could significantly inhibit internal browning caused by CI, concomitant with reduced total phenolic content. Moreover, the maintenance of membrane stability was indicated by a boosted double bond index, which may be attributed to the inhibition of membrane lipid degradation, and sucrose accumulation. In summary, the non-thermal effects of microwave irradiation contribute to CI alleviation through restraining phenolic content and maintaining membrane stability in peach fruit.

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

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 traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.