Quality breakdown caused by high respiration, evaporation, and pigment degradation
affects the storage ability and shelf life of pear fruit. Phenylalanine is an aromatic amino acid …

Pitaya fruit has highly edible, medicinal, and economic value. Currently, pitaya is often used
as fresh fruit to meet the market demand of consumers. However, pitaya fruit is prone to …

Longans is popular among consumers because of its rich nutritional value, but it is prone to
pericarp browning as it is harvested in the high-temperature season. This work was to …

Chinese olives are susceptible to chilling injury (CI) during refrigeration. Exploring
economical and convenient approaches to suppress CI development is important for …

Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a
high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in …

The color changes brought on by the enzymatic interactions of phenolic compounds with
released endogenous polyphenol oxidase and the penetration of oxygen into the tissue has …

The application of melatonin (MT) has been shown to improve the quality during the storage
of fruits and vegetables. The primary objective of this study is to investigate the effects of MT …

Fresh-cut pumpkins refer to fresh pumpkin that has been graded, cleaned, peeled, sliced,
preserved, and packaged. It has the qualities of freshness, nutrition, convenience, and being …

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has
been limited research in this area. Herein, headspace solid-phase microextraction gas …

Introduction Potato tubers have the healing capacity to prevent surface water transpiration
and pathogen invasion after mechanical damage. Previous research has shown the inability …