Developments in technology of storage and handling of fresh fruits and vegetables

Comprehensive Literature Review on Metal Nanoparticle for Enhanced Shelf Life of Mango Fruit

The purpose of this review was to investigate the application of metal nanoparticles in fruit shelf life extension. Despite growing interest in nanoparticles and their potential applications, there are currently few effective methods for prolonging the shelf life of fruits. The study concentrated on the principles underlying the shelf life extension of metallic nanoparticles, including copper oxide, zinc oxide, silver, and titanium oxide. The biological properties of nanoparticles, especially those with antibacterial qualities, have drawn interest as possible fruit preservation solutions. Many conventional preservation methods have drawbacks, including expensive production costs, short shelf lives, undesirable residues, and the incapacity to properly keep perishable fruits in their natural environments. Techniques for extending shelf life based on nanotechnology have the potential to get around these problems. The review focused on the effective use of environmentally benign, green synthesis-produced nanoparticles to extend the fruit shelf life. The ability of these nanoparticles to successfully preserve fresh fruits was established. The results imply that fruit preservation by the use of nanoparticle synthesis techniques may be a viable strategy, offering a more effective and sustainable substitute for traditional procedures.

A Systematic Review of Sustainable Fresh Fruit and Vegetable Supply Chains

Fresh fruit and vegetables are crucial for human health. Their fibrous structure and high nutritional value are essential for people’s well-being. This study aims to provide a review of the current state of knowledge and practices regarding fresh fruit and vegetable supply chains (FFVSC). The reviewed papers are divided into categories according to their findings, research purposes, tools and messages used. Our objective is to guide both academics and practitioners by pointing out significant streams of research with respect to these categories. For a better understanding, these subgroups are essentially based on their common research purpose, and the tools and methods they adopted are explained. Therefore, this study sheds light on research related to FFVSCs for those who are new to this area or planning to conduct in-depth research on directions suggested by studies in this area. The related literature was classified into eight categories: namely, (1) value chain indicators of FFVSCs, (2) food-related problems/postharvest losses along FFVSCs, (3) roles of parties involved in the FFV value chain, (4) review papers, (5) technological trends in FFVSCs, (6) packaging issues of FFVSCs, (7) logistics solutions of FFVSCs, and (8) sustainable FFVSCs. Details on the tools and methods employed in these studies are summarized in Appendix B. To the best of the authors’ knowledge, the related literature lacks a comprehensive review that investigates different aspects of FFVVCs in detail. Thus, this study contributes towards a better understanding of the related literature and can be used as a guide for future studies.

Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

The demand for fresh, safe, and healthy fruits by consumers has increased, which concurrently occurs with an increase in initiatives on reducing food wastage. Starfruit consists of good nutrition and valuable sensory attributes, but its shelf life is short and can only be preseved for a few days at ambient storage. This research was conducted to determine the effectiveness of synergistic edible coatings (pectin [Pe] and maltodextrin [M] and 100, 200, and 300 ppm of sodium chloride [SC]) on the quality and safety criterion of starfruits throughout a shelf life analysis of 14 days at ambient temperature. Consumer acceptability of the edible-coated starfruit was also evaluated. The coating process was performed using a dipping method. The uncoated (control) and coated samples were evaluated for the characteristics of weight, pH, total soluble solids (TSS), water activity, color, texture, microbial growth, FTIR, and sensory evaluation. From the results, the starfruit coated with Pe + M + 100 ppm SC had a significantly lower weight-loss trend compared to the other samples. On day 14, pH of the coated starfruits were 3.02, 3.14, and 3.31 for 100, 200, and 300 ppm of SC, respectively, were found to be significantly different (p < 0.05) from the control (pH 3.49). The control had a significantly higher value of total soluble solids (6.00 ⁰Brix) compared to the coated starfruits (6.00, 5.47, and 5.33 ⁰Brix, respectively). The coated samples have significantly higher values of firmness than control especially in initial days of storage. It was observed that Pe + M + 100 ppm SC could minimize the spoilage of fruits by reducing the growth of yeast and mold, as well as bacteria, up to 0.86 and 2.02 log CFU/ml, respectively. FTIR results confirmed the presence of the coating on the starfruit. In the sensory evaluation, no significance different (p > 0.05) were obtained for all the sensory attributes and overall acceptability for day 0 and 3. In conclusion, starfruit coated with synergistic Pe + M + 100 ppm SC appeared to be the best sample in extending its shelf life and maintaining the physicochemical characteristics of starfruits up to more than 14 days.

Requirements for food packaged in polymeric films

The requirements of barrier properties of packaging materials against environmental factors vary with food products. The chemical, physical, and biological mechanisms of food deterioration due to environmental factors, vital properties required in packaging materials, and developments in progress and future trends to maintain the required standard of food quality have been critically reviewed. Theoretical and experimental results for a variety of food products in relation to the properties of the packaging materials are discussed. Methods of prediction of food stability and their industrial applications are also emphasized by specific examples.

Bananas--physiology and biochemistry of storage and ripening for optimum quality

Bananas (Musa spp.) are a major food crop of the humid tropics, and although edible cultivars are diverse and numerous, most of our knowledge of the physiology and biochemistry of these fruits relates to a few dessert cultivars of the AAA type, mainly of the Cavendish subgroup, which dominate the export trade between tropical and temperate zones. The preclimacteric period of banana fruits after harvest determines their transportability, and its duration is very sensitive to changes in fruit maturity, storage temperature, ethylene concentration, and other factors; progress in measurement and resolution of each of these effects is described. Changes in composition of the ripening fruits, especially in the development of flavor volatiles, are reviewed. Progress in understanding the integration of the biochemical changes controlling ripening in banana fruits is discussed. Recent work on storage, ripening, and factors relating to sensory assessment of fruit quality is discussed for cultivars of Musa types not used in major export trades.