In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

The main aim of this work was to evaluate the effect of the β-carotene release rate from
nanocapsules incorporated into a xanthan gumcoating on the physical and physicochemical …

The use of ozone as a tool in the storage of some horticultural produces is recommended for
all steps from harvest to consumption. However, little is known about its effects on the …

The present study was designed to evaluate the nutritional composition of melon pulp
Maazoun variety, in order to explore its potential attitude as a natural source of nutrients and …

BACKGROUND A trial was conducted to evaluate the effect of postharvest gaseous ozone
(O3) treatment on quality parameters and cell wall enzymes of cantaloupe melon cv. Caldeo …

BACKGROUND In order to prolong the storage and inhibit microorganisms of pakchoi, the
antibacterial activity and mechanism of ultrasound combined with sodium hypochlorite …

The effects of intermittent ozone treatment on the storage quality and life of pomegranate
were investigated. Fruit were exposed to 0.5 ppm gaseous ozone for 30 minutes initially and …

In the present study, it was aimed to determine the effects of preharvest oxalic acid (OA)
treatments on the biochemical content and quality of minimally processed leeks during …

This study examined the impact of varying concentrations of ethephon (ET) immersion on
the storage quality of fresh-cut lotus root. Compared to the 0.1%, the 0.8% and 1.6% ET …