Fruits and vegetables easily occur decay and quality deterioration during post-harvest
storage. Although traditional fruit and vegetable preservation methods have been widely …

Electrospinning is a simple and efficient nanofiber preparation technology. Due to their large
specific surface area as well as the desirable designed properties like good biocompatibility …

Strawberry is a nutritious food that is susceptible to mechanical injury and microbiological
infection. Traditional coatings for strawberry packaging provide resistance against microbial …

In recent years, photodynamic inactivation (PDI) has emerged as a promising preservation
method to complement refrigeration in the fresh produce supply chain. However, due to …

Abscisic acid (ABA) as a pivotal phytohormone is found to play a positive role in the ripening
of strawberry fruit (Fragaria× ananassa Duch.) via regulating miR5290 and MADS-box …

Uneven irradiation is the major challenge of light-emitting diode (LED) antimicrobial
technology. This study developed different LED illumination systems with multi-directional …

Light-emitting diodes (LEDs) is an eco-friendly light source with broad-spectrum
antimicrobial activity. Recent studies have extensively been conducted to evaluate its …

Strawberry fruit is highly perishable after harvest, as the fruit quality rapidly deteriorates
during shelf life. Fruit color also dramatically changes during this period. The objective of this …

Competition in the production business is getting harder day by day for the manufacturer
and the corresponding retailer of the supply chain. When a supply chain deals with …

Fresh fruits and vegetables, particularly berries, are highly susceptible to mechanical
damage, which results in nutrient loss, reduced quality, and increased decay from microbial …