Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables

Botrytis fruit rot management: What have we achieved so far?

Botrytis cinerea is a destructive necrotrophic phytopathogen causing overwhelming diseases in more than 1400 plant species, especially fruit crops, resulting in significant economic losses worldwide. The pathogen causes rotting of fruits at both pre-harvest and postharvest stages. Aside from causing gray mold of the mature fruits, the fungus infects leaves, flowers, and seeds, which makes it a notorious phytopathogen. Worldwide, in the majority of fruit crops, B. cinerea causes gray mold. In order to effectively control this pathogen, extensive research has been conducted due to its wide host range and the huge economic losses it causes. It is advantageous to explore detection and diagnosis techniques of B. cinerea to provide the fundamental basis for mitigation strategies. Botrytis cinerea has been identified and quantified in fruit/plant samples at pre- and post-infection levels using various detection techniques including DNA markers, volatile organic compounds, qPCR, chip-digital PCR, and PCR-based nucleic acid sensors. In addition, cultural, physical, chemical, biological, and botanical methods have all been used to combat Botrytis fruit rot. This review discusses research progress made on estimating economic losses, detection and diagnosis, as well as management strategies, including cultural, physical, chemical, and biological studies on B. cinerea along with knowledge gaps and potential areas for future research.

Toxic effects of triclosan in aquatic organisms: A review focusing on single and combined exposure of environmental conditions and pollutants

Triclosan (TCS) is an antibacterial agent commonly used in personal care products. Due to its widespread use and improper disposal, it is also a pervasive contaminant, particularly in aquatic environments. When released into water bodies, TCS can induce deleterious effects on developmental and physiological aspects of aquatic organisms and also interact with environmental stressors such as weather, metals, pharmaceuticals, and microplastics. Multiple studies have described the adverse effects of TCS on aquatic organisms, but few have reported on the interactions between TCS and other environmental conditions and pollutants. Because aquatic environments include a mix of contaminants and natural factors can correlate with contaminants, it is important to understand the toxicological outcomes of combinations of substances. Due to its lipophilic characteristics, TCS can interact with a wide range of substances and environmental stressors in aquatic environments. Here, we identify a need for caution when using TCS by describing not only the effects of exposure to TCS alone on aquatic organisms but also how toxicity changes when it acts in combination with multiple environmental stressors.

The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality

Abstract Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal contamination in nuts. The most predominant fungal genera in nuts were Aspergillus, Penicillium, Fusarium, and Rhizopus. Ozone (4 ppm) significantly reduced the fungal sporulation of A. flavus and their aflatoxin production. Interestingly, ozone treatment of nuts reduced the total fungal count and increased aflatoxins degradation by approximately 95% and 85%, respectively. Ozone displayed high efficiency to increase the permeability of cell membrane and injury of cell wall of fungi. Increasing the exposure time of ozone in nuts up to 180 minutes showed to reduce the total lipid, carbohydrates, and protein by around 41.2%, 42.7% and 38.4% respectively, in pistachio, almond and peanuts. In conclusion, ozonation is a suitable decontaminating approach for reducing the microbial load in nuts, when used with suitable exposure time.

Volatile organic compounds produced by Bacillus aryabhattai AYG1023 against Penicillium expansum causing blue mold on the Huangguan pear

Previous research on Bacillus aryabhattai has mainly focused on bioremediation, biosynthesis, and promotion of plant growth, whereas the function of B. aryabhattai on antifungal activity remains to be explored. In this study, we isolated a biocontrol bacterium with antagonistic activity against post-harvest pathogenic fungi by releasing volatile organic compounds (VOCs). We aimed to assess the effectiveness of VOCs produced by B. aryabhattai in prevention of the development of blue mold caused by Penicillium expansum in the Huangguan pear, and reveal the inhibitory mechanism against the pathogenic fungi. Using molecular methods, the biocontrol bacterium was identified as Bacillus aryabhattai AYG1023. 2-Nonanol was identified as the main VOC by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). It showed strong inhibition of mycelial growth and conidial germination when treated at the minimum inhibitory concentration (MIC). Scanning and transmission electron microscopy showed that 2-nonanol caused abnormal changes in mycelial and conidial ultrastructure. 2-Nonanol also damaged the integrity of fungal cell membranes and reduced the ergosterol content to 44.77% of P. expansum. In addition, the production of secondary metabolites in P. expansum including patulin and citrinin was significantly reduced by 2-nonanol. Transcriptome analysis revealed that 2-nonanol modulated the expression of genes involved in development, and conidiation pathways, as well as secondary metabolite biosynthesis including steroid biosynthesis, citrinin production and patulin production. Furthermore, blue mold was completely inhibited by treatment with 0.04 μL mL-1 2-nonanol for 48 h on the Huangguan pear. In conclusion, Bacillus aryabhattai AYG1023 was identified as a promising and efficient agent for controlling post-harvest diseases via the release of VOCs, and the outcome of this study lays a theoretical foundation for future applications.

Advanced oxidation process for the treatment of industrial wastewater: A review on strategies, mechanisms, bottlenecks and prospects

Due to its complex and, often, highly contaminated nature, treating industrial wastewater poses a significant environmental problem. Many of the persistent pollutants found in industrial effluents cannot be effectively removed by conventional treatment procedures. Advanced Oxidation Processes (AOPs) have emerged as a promising solution, offering versatile and effective means of pollutant removal and mineralization. This comprehensive review explores the application of various AOP strategies in industrial wastewater treatment, focusing on their mechanisms and effectiveness. Ozonation (O3): Ozonation, leveraging ozone (O3), represents a well-established AOP for industrial waste water treatment. Ozone's formidable oxidative potential enables the breakdown of a broad spectrum of organic and inorganic contaminants. This paper provides an in-depth examination of ozone reactions, practical applications, and considerations involved in implementing ozonation. UV/Hydrogen Peroxide (UV/H2O2): The combination of ultraviolet (UV) light and hydrogen peroxide (H2O2) has gained prominence as an AOP due to its ability to generate hydroxyl radicals (ȮH), highly efficient in pollutant degradation. The review explores factors influencing the efficiency of UV/H2O2 processes, including H2O2 dosage and UV radiation intensity. Fenton and Photo-Fenton Processes: Fenton's reagent and Photo-Fenton processes employ iron ions and hydrogen peroxide to generate hydroxyl radicals for pollutant oxidation. The paper delves into the mechanisms, catalyst selection, and the role of photoactivation in enhancing degradation rates within the context of industrial wastewater treatment. Electrochemical Advanced Oxidation Processes (EAOPs): EAOPs encompass a range of techniques, such as electro-Fenton and anodic oxidation, which employ electrode reactions to produce ȮH radicals. This review explores the electrochemical principles, electrode materials, and operational parameters critical for optimizing EAOPs in industrial wastewater treatment. TiO2 Photocatalysis (UV/TiO2): Titanium dioxide (TiO2) photocatalysis, driven by UV light, is examined for its potential in industrial wastewater treatment. The review investigates TiO2 catalyst properties, reaction mechanisms, and the influence of parameters like catalyst loading and UV intensity on pollutant removal. Sonolysis (Ultrasonic Irradiation): High-frequency ultrasound-induced sonolysis represents a unique AOP, generating ȮH radicals during the formation and collapse of cavitation bubbles. This paper delves into the physics of cavitation, sonolytic reactions, and optimization strategies for industrial wastewater treatment. This review offers a critical assessment of the applicability, advantages, and limitations of these AOP strategies in addressing the diverse challenges posed by industrial wastewater. It emphasizes the importance of selecting AOPs tailored to the specific characteristics of industrial effluents and outlines potential directions for future research and practical implementation. The integrated use of these AOPs, when appropriately adapted, holds the potential to achieve sustainable and efficient treatment of industrial wastewater, contributing significantly to environmental preservation and regulatory compliance.

Isolation and Identification of Pathogens Causing Blue Mold of Lanzhou Lily during Postharvest Storage and Control of Disease and Mycotoxin Accumulation by Ozone Treatment

Blue mold (penicilliosis) is a common disease of Lanzhou lily (Lilium davidii var. willmottiae) during postharvest storage, which not only seriously affects the appearance and reduces the quality of lily bulbs, but also leads to the accumulation of mycotoxins in rotten lily tissues, seriously endangering human health. Therefore, it is of great significance to clarify the main isolates causing postharvest blue mold of fresh Lanzhou lily and put forward effective measures to control the disease caused by these pathogens. In this study, pathogens were isolated and purified from the naturally diseased blue-mold tissue of Lanzhou lily, and then morphological and molecular biology techniques were applied to identify the isolates, verify the pathogenicity, determine the disease index and disease incidence, and finally, to analyze the control effect of ozone treatment on the blue mold of lily scale and mycotoxin accumulation. The results indicated that the main isolates causing postharvest blue mold of lily were Talaromyces adpressus, Penicillium gladioli, T. calidominioluteus, and P. polonicum. The pathogenicity test showed that P. gladioli and P. polonicum had a higher disease index than T. calidominioluteus and T. adpressus. Ozone treatment significantly reduced the incidence of disease caused by P. gladioli and P. polonicum, and effectively controlled the accumulation of patulin. This study characterized the main pathogens causing blue mold of postharvest Lanzhou lily during storage, and confirmed ozone application has a significant inhibitory effect on blue mold development and patulin accumulation in Lanzhou lily, which could be helpful in commercially controlling blue mold of postharvest Lanzhou lily during storage.

Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable

Fruits and vegetables are susceptible to fungal infections during picking, transportation, storage and processing, which have a high potential to produce toxins. Fungi and toxins can cause acute or chronic poisoning after entering the body. In the field of fruit and vegetable preservation, technologies such as temperature control, modified atmosphere, irradiation, application of natural or chemical preservatives, and edible films are commonly used. In practical applications, according to the types, physiological differences and actual needs of fruits and vegetables, suitable preservation methods can be selected to achieve the effect of preservation and control of fungi and toxins. The starting point of fresh-keeping technology is to delay post-harvest senescence of fruits and vegetables, inhibit the respiratory intensity, and control the reproduction of microorganisms, which is important to control the reproduction of fungi and the production of toxins. From the three directions of physical, chemical and biological means, the article analyses and explores the effects of different external factors on the production of toxins and the effects of different preservation techniques on fungal growth and toxin production in fruits and vegetables, in order to provide new ideas for the preservation of fruits and vegetables and the control of harmful substances in food.

Production of secondary metabolites using tissue culture-based biotechnological applications

Plants are the sources of many bioactive secondary metabolites which are present in plant organs including leaves, stems, roots, and flowers. Although they provide advantages to the plants in many cases, they are not necessary for metabolisms related to growth, development, and reproduction. They are specific to plant species and are precursor substances, which can be modified for generations of various compounds in different plant species. Secondary metabolites are used in many industries, including dye, food processing and cosmetic industries, and in agricultural control as well as being used as pharmaceutical raw materials by humans. For this reason, the demand is high; therefore, they are needed to be obtained in large volumes and the large productions can be achieved using biotechnological methods in addition to production, being done with classical methods. For this, plant biotechnology can be put in action through using different methods. The most important of these methods include tissue culture and gene transfer. The genetically modified plants are agriculturally more productive and are commercially more effective and are valuable tools for industrial and medical purposes as well as being the sources of many secondary metabolites of therapeutic importance. With plant tissue culture applications, which are also the first step in obtaining transgenic plants with having desirable characteristics, it is possible to produce specific secondary metabolites in large-scale through using whole plants or using specific tissues of these plants in laboratory conditions. Currently, many studies are going on this subject, and some of them receiving attention are found to be taken place in plant biotechnology and having promising applications. In this work, particularly benefits of secondary metabolites, and their productions through tissue culture-based biotechnological applications are discussed using literature with presence of current studies.

Ozone Decontamination of Medical and Nonmedical Devices: An Assessment of Design and Implementation Considerations

The control of infectious diseases can be improved via carefully designed decontamination equipment and systems. Research interest in ozone (a powerful antimicrobial agent) has significantly increased over the past decade. The COVID-19 pandemic has also instigated the development of new ozone-based technologies for the decontamination of personal protective equipment, surfaces, materials, and indoor environments. As this interest continues to grow, it is necessary to consider key factors affecting the applicability of lab-based findings to large-scale systems utilizing ozone. In this review, we present recent developments on the critical factors affecting the successful deployments of industrial ozone technologies. Some of these include the medium of application (air or water), material compatibility, efficient circulation and extraction, measurement and control, automation, scalability, and process economics. We also provide a comparative assessment of ozone relative to other decontamination methods/sterilization technologies and further substantiate the necessity for increased developments in gaseous and aqueous ozonation. Modeling methodologies, which can be applied for the design and implementation of ozone contacting systems, are also presented in this review. Key knowledge gaps and open research problems/opportunities are extensively covered including our recommendations for the development of novel solutions with industrial importance.

The Antifungal Effect of Gaseous Ozone on Lasiodiplodia theobromae Causing Stem-End Rot in 'Keitt' Mangoes

This study evaluated the antifungal activity of ozone (O₃) against stem-end rot of mango fruit (cv. Keitt). Mango fruit were exposed to gaseous ozone (0.25 mg/L) for 24 or 36 h during cold storage, and control fruit were untreated. Experimental fruit were stored at 90% relative humidity and 10 ± 0.5 °C for three weeks and ripened at ambient temperature for one week. Ozone treatment (24 h) inhibited the mycelial growth of Lasiodiplodia theobromae by 60.35%. At day twenty-eight of storage, fruit treated with O₃ for 36 h had low mass loss (%) and high firmness compared to the untreated control fruit. Treating mango fruit with O₃ (36 h) maintained the color and concentration of total flavonoids throughout the storage time. At the end of storage, peroxidase activity under the O₃ 24 h treatment was significantly higher (0.91 U min^-1 g^-1 DM) compared to O₃ (36 h) and control, which, respectively, had 0.80 U min^-1 g^-1 DM and 0.78 U min^-1 g^-1 DM. Gaseous ozone for 24 h is recommended as a cost-effective treatment for controlling stem-end rot. These findings suggest that gaseous ozone effectively controlled stem-end rot and enhanced the postharvest quality of mango fruit.

Influence of ozone treatment on functional and rheological characteristics of food products: an updated review

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.

Understanding the effects of ultrasound processng on texture and rheological properties of food

The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.

Effects of Ozone Application on Microbiological Stability and Content of Sugars and Bioactive Compounds in the Fruit of the Saskatoon Berry (Amelanchier alnifolia Nutt.)

Saskatoon berry fruits are a valuable source of micro- and macronutrients, sugars, and compounds with health-promoting properties, the properties of which change during storage. This study presents the effects of applied gaseous ozone at 10 ppm for 15 and 30 min on microbiological stability, sugar content, and bioactive compounds for three cultivars and three clones of Saskatoon berry fruit. The ozonation process had a positive effect on reducing the microbial load of the fruit, which was observed on day 7 of storage for the two variants of ozonation time of 15 and 30 min compared to the control and also on the sugar profile of the “Thiessen” fruit, as well as clones no 5/6 and type H compared to the control sample, which was non-ozonated fruit. In the Saskatoon berry fruits analyzed, 21 polyphenolic compounds were identified, of which four belonged to the anthocyanin group whose main representative was the 3-O-glucoside cyanidin. The ascorbic acid content and antioxidant activity (determined by DPPH· and ABTS⁺· methods) varied according to the cultivar and clone of the Saskatoon berry fruits analyzed and the ozone exposure time.

Co-Application of 1-MCP and Laser Microporous Plastic Bag Packaging Maintains Postharvest Quality and Extends the Shelf-Life of Honey Peach Fruit

Honey peach (Prunus persica L.) is highly nutritious; it is an excellent source of sugars, proteins, amino acids, vitamins, and mineral elements. However, it is a perishable climacteric fruit that is difficult to preserve. In this study, “Feicheng” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated for 24 h with 2 μL L⁻¹ 1-MCP, then packed in LMF. In comparison with the control treatment, 1-MCP + LMF treatment markedly decreased the respiration rate, weight loss, and rot rate of peach fruits. Moreover, the combination of 1-MCP and LMF suppressed the increase in soluble solids (SS) and reducing sugars (RS), as well as the decrease in titratable acid (TA) and ascorbic acid (AsA). The combined application also maintained a high protopectin content and low soluble pectin content; it reduced the accumulation of superoxide anions (O₂⁻) and hydrogen peroxide (H₂O₂). Except in a few samples, the catalase (CAT) and ascorbate peroxidase (APX) activities were higher when treated by 1-MCP + LMF. Conversely, the phenylalanine deaminase (PAL), peroxidase (POD), lipase, lipoxygenase (LOX), polygalacturonase (PG), β-glucosidase, and cellulase (Cx) activities were lower than in the control. Furthermore, 1-MCP + LMF treatment reduced the relative abundances of dominant pathogenic fungi (e.g., Streptomyces, Stachybotrys, and Issa sp.). The combined treatment improved the relative abundances of antagonistic fungi (e.g., Aureobasidium and Holtermanniella). The results indicated that the co-application of 1-MCP and LMF markedly reduced weight loss and spoilage, delayed the decline of nutritional quality, and inhibited the physiological and biochemical metabolic activities of peach during storage. These changes extended its shelf-life to 28 days at 5 °C. The results provide a reference for the commercial application of this technology.

Recent development in antibacterial activity and application of nanozymes in food preservation

Nanozymes with excellent broad-spectrum antibacterial properties offers an alternative strategy for food preservation. This review comprehensively summarized the antibacterial mechanisms of nanozymes, including the generation of reactive oxygen species (ROS) and the destruction of biofilms. Besides, the primary factors (size, morphology, hybridization, light, etc.) regulating the antibacterial activity of different types of nanozymes were highlighted in detail, which provided effective guidance on how to design highly efficient antibacterial nanozymes. Moreover, this review presented elaborated viewpoints on the unique applications of nanozymes in food preservation, including the selection of nanozymes loading matrix, fabrication techniques of nanozymes-based antibacterial films/coatings, and the recent advances in the application of nanozymes-based antibacterial films/coatings in food preservation. In the end, the safety issues of nanozymes have also been mentioned. Overall, this review provided new avenues in the field of food preservation and displayed great prospects.

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and, in that way, may contribute to improve the nutritional status of the general population. On the other hand, over the last few years increasing concerns have been raised regarding the environmental impact of the fresh-cut industry, human health risks from exposure to disinfection by-products found in fresh-cut products and chlorine-based disinfection treatments during produce processing. This review provides a comprehensive view of the main interlinked aspects related to food safety and environmental impact of processing of fresh-cut vegetables. Advantages and downsides of the mainstream disinfection strategy, based on the use of chlorine-related disinfecting agents, along with some alternative treatments close to a wide commercial application, are discussed. Limitation in the application of these strategies to processing of organic fresh-cut produce are also highlighted, examining the specific environmental and food safety problems in the organic sector. Areas where lack of available information hinders at present a clear understanding of priorities of research and action are pointed out. Innovative conceptual tools are proposed to address these multiple and interlinking issues and to overcome limitations of currently available technologies. A comprehensive and multidisciplinary approach is suggested to move toward a more safe and environmentally sustainable production of fresh-cut products.

Sonolytic-ozonation technology for sanitizing microbial contaminants and pesticide residues from spinach (Spinacia oleracea L.) leaves, at household level

Increasing foodborne illnesses linked with the consumption of contaminated food pose serious health risks. Fresh fruits and vegetables can potentially be contaminated (microbes/chemicals) throughout the supply chain. Various chemical and thermal approaches have been used in the past to decontaminate fresh produce, which have had a negative impact on commodities and health hazardous. Henceforth, this conducted study was aim to test an ecofriendly/green decontamination technique, for impact on food safety and quality of spinach. Freshly harvested spinach leaves were treated with a combined application of ozone and ultrasound (O₃+US) for different times (5, 10, and 15 min) in an aqueous medium. Different food safety (microbes and pesticide residues) and quality (VC content, TSS, TA, and weight loss) parameters were studied in comparison with tap washed samples. Total plate count method was used to evaluate microbial contamination and pesticide residues were determined by HPLC. There was gradual decrease in contaminants with increase in O₃+US treatment time. Sonolytic-ozonation 10 and 15 min treatments were found optimal in reduction of microbial counts (TPC, E. coli, Salmonella, and Listeria) and pesticide residues (10 min 94.04% and 15 min 99.77% residue reduction). However, chlorophyll degradation was observed in 15 min treated sample under 1-week household storage. There was no significant detrimental impact on quality parameters of spinach during 1 week of storage under refrigerated conditions. So, it was concluded that O₃+US treatment for 10 min can be employed for microbial and chemical decontamination in spinach leaves at household level without any negative effect on its quality up to 1 week under refrigerator storage (5 ± 2 ^○C).

Dynamic Microbiome Changes Reveal the Effect of 1-Methylcyclopropene Treatment on Reducing Post-harvest Fruit Decay in "Doyenne du Comice" Pear

Pathogen-induced decay is one of the most common causes of fruit loss, resulting in substantial economic loss and posing a health risk to humans. As an ethylene action inhibitor, 1-methylcyclopropene (1-MCP) can significantly reduce fruit decay, but its effect on fruit pathogens remains unclear. Herein, the change in microbial community structure was analyzed using the high-throughput sequencing technology, and characteristics related to fruit quality were determined after 1-MCP (1.0 M l L-1) treatment in "Doyenne du Comiceis" pear fruit during storage at ambient temperature. Overall, 1-MCP was highly effective in reducing disease incidence and induced multiple changes of the fungal and bacterial microbiota. At day 15, the microbial diversity of fungi or bacteria was reduced significantly in the control fruit (non-treated with 1-MCP), which had the most severe decay incidence. For fungi, in addition to Alternaria being the most abundant in both 1-MCP treatment (59.89%) and control (40.18%), the abundances of Botryosphaeria (16.75%), Penicillium (8.81%), and Fusarium (6.47%) increased significantly with the extension of storage time. They became the primary pathogens to cause fruit decay in control, but they were markedly decreased in 1-MCP treatment, resulting in reduced disease incidence. For bacteria, the abundance of Gluconobacter (50.89%) increased dramatically at day 15 in the control fruit, showing that it also played a crucial role in fruit decay. In addition, Botryosphaeria, Fusarium fungi, and Massilia, Kineococcus bacteria were identified as biomarkers to distinguish 1-MCP treatment and control using Random Forest analysis. The redundancy analysis (RDA) result showed that the amount of Botryosphaeria, Penicillium, and Fusarium were positively correlated with disease incidence and respiration rate of pear fruits while negatively correlated with fruit firmness. This investigation is the first comprehensive analysis of the microbiome response to 1-MCP treatment in post-harvest pear fruit, and reveals the relationship between fruit decay and microbial composition in pear fruit.

Assessing the potential of unmanned aerial vehicle spraying of aqueous ozone as an outdoor disinfectant for SARS-CoV-2

The COVID-19 pandemic has revealed gaps in our understanding of safe, effective and efficient means of disinfecting high use public spaces. Whilst this creates an opportunity for development and application of innovative approaches such as unmanned aerial vehicle (UAV) based disinfection, unregulated outdoor disinfection using chlorine has led to environmental and public health risks. This study has quantified the efficiency, safety and efficacy of UAV-based spraying of aqueous ozone. Optimised UAV flight characteristics of 4.7 km/h at 1.7 m elevation spraying 2.4 L/min were able to provide >97% and >92% coverage of a 1 m and 2 m wide swath respectively. During spraying operations using 1 mg/L aqueous ozone, atmospheric concentrations of ozone remained within background levels (<0.04 ppm). Highly efficient inactivation of two different isolates of SARS-CoV-2 virus was achieved at aqueous ozone concentrations of 0.75 mg/L after an incubation period of only 5 min, with 0.375 mg/L achieving 82-91.5% inactivation in this time. Exposure of diamondback moth larvae and parasitic wasps to 1 mg/L aqueous ozone did not significantly affect their survivorship. These results indicate for the first time that aqueous ozone may provide the required balance between human and environmental safety and viral inactivation efficacy for targeted application in high risk outdoor settings.

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

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-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative "soft hurdles" may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements.