Physiological water loss is one of the many postharvest disorders in the fresh fruit industry.
Water loss initiates wilting, shrivelling, browning, loss in fruit texture, flavour, and saleable …

In recent years, microporous modified atmosphere packaging has been widely concerned
because of its adjustable air permeability and low processing cost. With the development …

Mass loss from fresh produce is associated with quality degradation during storage. Though
transpiration is the main process, respiration can significantly contribute to mass loss …

Blueberries have increased in popularity in recent years due to their nutritional benefits and
sensory characteristics. However, to preserve quality and extend shelf-life, they need to be …

Background The metabolic process and physiological activities of fresh fruit and vegetables
continue after harvesting and lead to quality reduction and waste enhancement. Modified …

Berries are one of the most challenging products to preserve after harvest due to their high
perishability and short shelf life. Ventilated packaging plays a key role in maintaining fruit …

The preservation of fresh-eating fruit within the supply chain is of paramount for maintaining
freshness and minimizing resource waste. This article elucidates a comprehensive and …

The present study aimed at the numerical optimization of process variables to analyze the
effect of hypochlorous acid (HOCl) treatment on postharvest quality characteristics of …

The physiological behaviour of fresh horticultural produce such as respiration and
transpiration affects its quality and shelf life. Several studies have reported the models for …

Determining the influence of vapor pressure deficit (VPD) on fruit growth is a key issue under
a changing climate scenario. Using a comparative approach across different fruit tree …