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Papoutsis K. Alternatives to DPA and ethoxyquin for preventing the development of superficial scald in apples: A review. Food Chem X 2024; 23:101730. [PMID: 39239534 PMCID: PMC11375236 DOI: 10.1016/j.fochx.2024.101730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/04/2024] [Accepted: 08/10/2024] [Indexed: 09/07/2024] Open
Abstract
Apples are one of most economically important crops worldwide with a production of approximately 96 million tons in 2022. During postharvest storage, apple quality can decline due to the development of physiological disorders. Superficial scald is one of the main physiological disorders that develops in apples during cold storage and results in quality deterioration. Superficial scald is controlled by synthetic antioxidants such as diphenylamine (DPA) and ethoxyquin. Both chemicals have been banned from the EU due to their toxicity. The current review provides an update on superficial scald complicated development mechanism and summarizes studies investigating postharvest treatments as alternatives to DPA and ethoxyquin. Ethylene and oxygen are important factors that trigger the development of superficial scald in apples by regulating various metabolic pathways during cold storage. More studies are required to investigate alternatives to synthetic antioxidants and elucidate the contribution level of the different metabolites to superficial scald development.
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Affiliation(s)
- Konstantinos Papoutsis
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
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2
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Priyadarshi R, Jayakumar A, de Souza CK, Rhim JW, Kim JT. Advances in strawberry postharvest preservation and packaging: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13417. [PMID: 39072989 DOI: 10.1111/1541-4337.13417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 06/03/2024] [Accepted: 07/02/2024] [Indexed: 07/30/2024]
Abstract
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.
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Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Aswathy Jayakumar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | | | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
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3
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Hong W, Xie C, Zhao J, Dai Z. Application of plasma-activated hydrogen peroxide solution synergized with Ag@SiO 2 modified polyvinyl alcohol coating for strawberry preservation. Heliyon 2024; 10:e31239. [PMID: 38803948 PMCID: PMC11129012 DOI: 10.1016/j.heliyon.2024.e31239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024] Open
Abstract
To extend the postharvest storage time of strawberries, this study aims to prepare a composite coating using plasma-activated hydrogen peroxide solution (PAH) synergized with nano-Ag@SiO2 by blending method to modify polyvinyl alcohol (PVA) solution. Results showed that the viscosity and the swelling rate of PVA significantly decreased with the addition of Ag@SiO2 at 0.18 %. Meanwhile, the elongation at break and the tensile strength of PVA increased to 0.87 MPa and 214 %. When the addition of Ag@SiO2 was 0.18 % and the composite ratio of PAH to PVA was 1:1, the composites could inactivate the pathogenic bacteria at 2 h. During the storage of strawberries, the initial colony counts on the surface of strawberries could be reduced by about 1 lg CFU/g after coating with the composite film. Moreover, with the extension of the storage time to 7 d, the respiratory intensity, colony counts, and rot index in the strawberries were 65.7 mg/(kg•h), 4.05 log CFU/g, and 38.7 %. Meanwhile, the superoxide dismutase activity and Vc content were 944 U/g and 690 μg/g, respectively. Overall, this study provides ideas and the theoretical basis for applying composite films in fruit preservation.
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Affiliation(s)
- Wenlong Hong
- College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong, 212400, China
| | - Chunqin Xie
- College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong, 212400, China
| | - Jianying Zhao
- College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong, 212400, China
| | - Zhaoqi Dai
- College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong, 212400, China
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4
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Li H, Liu M, Han S, Hua S, Zhang H, Wang J, Xia N, Liu Y, Meng D. Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation. Int J Biol Macromol 2024; 264:130672. [PMID: 38462095 DOI: 10.1016/j.ijbiomac.2024.130672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/02/2024] [Accepted: 03/04/2024] [Indexed: 03/12/2024]
Abstract
The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries. The shear-thinning behavior (flow index <1) and elastic gel-like characteristics of the emulsion made it highly suitable for spray application. Regarding TEO release, the headspace concentration of TEO increased from 0.21 g/L for pure TEO to 1.86 g/L after two instances of gas release due to the stabilizing effect of the chitosan particles at the oil-water interface. Notably, no phase separation was observed during the 10-day storage of the emulsion. Consequently, the emulsion was successfully employed for the postharvest storage of strawberries, effectively preventing undesirable phenomena such as weight loss, a decrease in firmness, an increase in pH, and microbial growth. In conclusion, the developed Pickering emulsion coating exhibits significant potential for fruit preservation applications, particularly for extending the shelf life of strawberries.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Siyao Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Dekun Meng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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5
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Yoon KN, Yoon YS, Hong HJ, Park JH, Song BS, Eun JB, Kim JK. Gamma irradiation delays tomato (Solanum lycopersicum) ripening by inducing transcriptional changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6640-6653. [PMID: 37267467 DOI: 10.1002/jsfa.12760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 05/02/2023] [Accepted: 06/02/2023] [Indexed: 06/04/2023]
Abstract
BACKGROUND Tomato (Solanum lycopersicum) has a relatively short shelf life as a result of rapid ripening, limiting its transportability and marketability. Recently, gamma irradiation has emerged as a viable method for delaying tomato fruit ripening. Although few studies have shown that gamma irradiation delays the ripening of tomatoes, the underlying mechanism remains unknown. Therefore, the present study aimed to examine the effects of gamma irradiation on tomato fruit ripening and the underlying mechanisms using transcriptomics. RESULTS Following gamma irradiation, the total microbial count, weight loss, and decay rate of tomatoes significantly reduced during storage. Furthermore, the redness (a*), color change (∆E), and lycopene content of gamma-irradiated tomatoes decreased in a dose-dependent manner during storage. Moreover, gamma irradiation significantly upregulated the expression levels of genes associated with DNA, chloroplast, and oxidative damage repairs, whereas those of ethylene and auxin signaling-, ripening-, and cell wall metabolism-related, as well as carotenoid genes, were downregulated. CONCLUSION Gamma irradiation effectively delayed ripening by downregulating the expression of ripening-related genes and inhibiting microbial growth, which prevented decay and prolonged the shelf life of tomatoes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Ki-Nam Yoon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Republic of Korea
| | - Yeong-Seok Yoon
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si, Republic of Korea
| | - Hae-Jung Hong
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| | - Jong-Heum Park
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| | - Beom-Seok Song
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Republic of Korea
| | - Jae-Kyung Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
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6
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Xing Y, Ma Q, Wang K, Dong X, Wang S, He P, Wang J, Xu H. Non-thermal treatments of strawberry pulp: The relationship between quality attributes and microstructure. ULTRASONICS SONOCHEMISTRY 2023; 98:106508. [PMID: 37442055 PMCID: PMC10362351 DOI: 10.1016/j.ultsonch.2023.106508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]
Abstract
The relationship between quality attributes and microstructure in strawberry pulp after pasteurization (PS), ultrasound (US), electron beam irradiation (EB), and high pressure (HP) treatments was investigated. The results showed that US treatment decreased the viscosity to the lowest by 80.15% and increased the a* value, cloudy stability, and contents of titratable acid, total soluble solid, organic acids, total phenols, total flavonoids, and total anthocyanins (TAC), as well as its antioxidant capacity, due to the decrease in particle size, the destruction of microstructure, and the release of intracellular compounds. US and EB treatments could maintain the volatile compounds. The greatest deterioration in TAC and volatile compound content was found in the pulp treated with PS and HP treatments. HP treatment was beneficial to the enhancement of apparent viscosity, organic acids, and soluble sugar. These results provided insights into the enhancement of quality attributes in strawberry pulp due to the microstructure change.
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Affiliation(s)
- Ying Xing
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, China
| | - Qiudi Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaobo Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - ShuangShuang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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7
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Barkaoui S, Madureira J, Boudhrioua N, Cabo Verde S. Berries: effects on health, preservation methods, and uses in functional foods: a review. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04257-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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8
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Ting‐ting L, Jing Q, Cheng Y. Equilibrium modified atmosphere packaging on postharvest quality and antioxidant activity of strawberry. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lei Ting‐ting
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering School of Mechanical Engineering, Jiangnan University, 1800 Li Hu Avenue Wuxi 214122 Jiangsu China
| | - Qian Jing
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering School of Mechanical Engineering, Jiangnan University, 1800 Li Hu Avenue Wuxi 214122 Jiangsu China
| | - Yin Cheng
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering School of Mechanical Engineering, Jiangnan University, 1800 Li Hu Avenue Wuxi 214122 Jiangsu China
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Yang S, Li R, Wang D, Liang J, Huang T, Zhang L, Luo A. Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of
Actinidia arguta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shuxia Yang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Ruijuan Li
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Dan Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Jin Liang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Tianzi Huang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Lu Zhang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Anwei Luo
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
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10
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Fan TT, Zhang J, Cao JX, Xia MH, Wang T, Cao S. Effects of resveratrol treatment on quality and antioxidant properties of postharvest strawberry fruit. J Food Biochem 2022; 46:e14176. [PMID: 35393646 DOI: 10.1111/jfbc.14176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/07/2022] [Accepted: 03/25/2022] [Indexed: 01/26/2023]
Abstract
Strawberry fruit is one of people's favorite fruits. It has high nutritional value and health care effects. Strawberries lose their edible value quickly after being picked because of their thin skin, which is easily damaged. In order to find a method to maintain the quality of strawberries, the effects of resveratrol treatment on the nutritional quality and antioxidant metabolism of strawberry fruit were studied. The result indicated that 100 μM resveratrol was the optimal concentration to delay the occurrence of decay. Strawberry fruit treated with resveratrol delayed the decrease in firmness, total soluble solids (TSS), total phenolics content (TPC), total flavonoid content (TFC), vitamin C (Vc) content,1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbezothi- azot-hiazoline-6-sulfonic acid) (ABTS) radical scavenging capacities. The malondialdehyde (MDA) content, hydrogen peroxide (H2 O2 ) content, and superoxide anion (O2 •- ) production of control fruit were significantly higher than those of treated fruit. Strawberry fruit treated with resveratrol also increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) during storage. Therefore, resveratrol has been proved to effectively improve the nutritional quality and antioxidant properties of strawberry fruit. PRACTICAL APPLICATIONS: Strawberry fruit is rich in nutrients, which is beneficial to human health. But strawberry fruit has high water content and soft tissue, which is easy to be damaged and decayed. Therefore, it is particularly important to find a way to maintain strawberry fruit quality. In this study, resveratrol has good antioxidant, health care, and antibacterial properties. Resveratrol treatment can maintain the nutritional quality of strawberry fruit and can be used as an effective method for strawberry fruit preservation.
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Affiliation(s)
- Ting-Ting Fan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Jing Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Jun-Xuan Cao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Ming-Hui Xia
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Tong Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Shuqing Cao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
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Yoon Y, Ameer K, Song B, Kim J, Lee K, Jong‐Bang E, Park J. Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries (
Fragaria
×
ananassa
Duch. ‘Maehyang’) during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yeong‐Seok Yoon
- Advanced Radiation Technology Institute Korea Atomic Energy Research Institute Jeongeup Republic of Korea
- Department of Food Science and Technology Graduate School of Chonnam National University Gwangju Republic of Korea
| | - Kashif Ameer
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Beom‐Seok Song
- Advanced Radiation Technology Institute Korea Atomic Energy Research Institute Jeongeup Republic of Korea
| | - Jae‐Kyung Kim
- Advanced Radiation Technology Institute Korea Atomic Energy Research Institute Jeongeup Republic of Korea
| | - Ki‐Chang Lee
- Department of Food Science and Technology Graduate School of Chonnam National University Gwangju Republic of Korea
| | - Eun Jong‐Bang
- Department of Food Science and Technology Graduate School of Chonnam National University Gwangju Republic of Korea
| | - Jong‐Heum Park
- Advanced Radiation Technology Institute Korea Atomic Energy Research Institute Jeongeup Republic of Korea
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Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Evaluation of the effectivity of reuterin in pectin edible coatings to extend the shelf-life of strawberries during cold storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100760] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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14
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Zhang L, Qiao Y, Liao L, Shi D, An K, Jun W, Liu S. WITHDRAWN: Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Phytosanitary and Technical Quality Challenges in Export Fresh Vegetables and Strategies to Compliance with Market Requirements: Case of Smallholder Snap Beans in Kenya. SUSTAINABILITY 2021. [DOI: 10.3390/su13031546] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Kenya is one of the leading exporters of snap beans (Phaseolus vulgaris) to Europe, but the export volume has remained below potential mainly due to failure to meet the market quality standards. The quality concerns include the presence of regulated and quarantine pests, pesticide residues, harmful organisms, and noncompliance with the technical standards. These challenges call for the development of alternative approaches in overcoming the phytosanitary and quality challenges in the export of snap beans and other fresh vegetables. These may include integrated pest management (IPM) approaches that incorporate non synthetic chemical options, such as diversified cropping systems, plant and microbial-based pesticides, varieties with multiple disease and pest resistance, insecticidal soaps, pheromones and kairomones, entomopathogens and predators. These approaches, coupled with capacity-building and adherence to the set quality standards, will improve compliance with export market requirements. The aim of this paper is to increase knowledge on implementing good practices across the value chain of fresh vegetables that would lead to improved quality and thereby meeting institutional requirements for the export market. The novelty of the current review is using snap beans as a model vegetable to discuss the challenges that must be mitigated for the quest of achieving high quality and increased volume of fresh export products. Whilst many of the publications have focused on alternatives to synthetic pesticides in addressing MRLs in fresh vegetable exports, there is a disconnect between research and industry in achieving chemical residue and pest free export vegetables. This review describes the phytosanitary and technical challenges faced by smallholder farmers in accessing export markets, evaluates the phytosanitary and quality requirements by the niche markets, and explores the strategies that could be used to enhance compliance to the institutional and market requirements for fresh vegetables.
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