Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

The losses caused by pathogens on fresh products in postharvest can reach up to 50% of
the harvest, which is why efficient strategies are required to increase the life of these …

BACKGROUND Grape berries produce significant amounts of phenolic compounds. These
are an essential qualitative factor due to their nutritional value and effect on berry color and …

Salicylic acid is generally considered to combine with polyphenol oxidase (PPO) to inhibit
activity and enzymatic browning, while its acidification effect on PPO activity was usually …

Maturity is a key factor that determines fruit quality and shelflife. Determination of the correct
harvest stage is always challenging in non-climacteric fruits, and more complex with grapes …

Lemon'Baladi'is often harvested at different color stages (HFCS) for logistic support to
market and customers. So, the evaluation of lemon fruit was harvested at three color stages …

Previous reports reported on the effectiveness of preharvest salicylic acid (SA) treatment on
increasing fruit quality properties although no information is available about acetyl salicylic …

Recent studies have shown that adding active oxygen scavengers to edible coatings can
maintain the storage quality and commercial value of postharvest fruit. In this research, the …

Numerous environmental and endogenous signals control the highly orchestrated and
intricate process of plant senescence. Ethylene, a well-known inducer of senescence, has …

Blackberry fruits are appreciated as a source of nutrients and compounds related to benefit
human health. However, they are highly perishable and very susceptible to decay factors …