Background Fresh-cut fruits and vegetables have gained much more attention worldwide in
the past decades. Due to the increased awareness of consumers in sensorial and nutritional …

Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in
diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public …

Mushrooms are prone to browning, weight loss, softening, lipid oxidation, and microbial
growth after harvesting. Therefore, it is particularly necessary to develop a packaging …

Background Edible mushrooms are favored by people for their rich nutrition, medicinal value
and unique flavor. However, the improvement of the yield and quality of preharvest edible …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

Phenolic compounds are secondary metabolites and widely distributed in higher plants.
When plants are subjected to injury stress, the rapid synthesis of more phenols is induced to …

Fungi are vital to numerous industrial and household processes, especially producing
cheeses, beer, wine, and bread, and they are accountable for breaking down organic matter …

The antioxidant activities of ethanolic extract from edible mushroom Agaricus bisporus (A.
bisporus) were evaluated by various methods in vitro and in vivo. In antioxidant assays in …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

Fresh fruits and vegetables are an essential part of the world populations' diet, contributing
essential vitamins and minerals, and they are often eaten raw or minimally processed. Fruits …