The greatest challenge encountered by the food manufacturer is the loss of quality of food
products during storage, which eventually adds to the waste. Edible packaging is known as …

Novel food packaging techniques are an important area of research to promote food quality
and safety. There is a trend towards environmentally sustainable and edible forms of …

Background The perishable nature of fruits and vegetables makes their shelf-life limited.
Environmental factors, transportation and preservation conditions through postharvest could …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …

The ever-increasing demand for healthy diet by consumers has prompted the research
adopting cutting-edge methods that can maintain the quality of fruits and vegetables without …

Background High rate of water loss and rapid respiration cause significant decrease in
firmness, turgor, crunchiness, and weight loss resulting in rapid postharvest quality …

In the past few decades, fruits have been increasingly consumed, leading to an increase in
global fruit production. However, fresh produce is susceptible to large losses during …

Tomato is considered as one of the most grown horticultural crops having a short shelf‐life
due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and …

Abstract Development of novel and effective decontamination technologies to ensure the
microbiological safety of fresh produce has gained considerable attention, mainly driven by …