Non-thermal processing technology has shown unparalleled advantages in improving food
quality and safety, making it develop rapidly in recent years and become a new research …

Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …

Chitosan and whey protein isolate (WPI) conjugate films were prepared as a novel matrix for
encapsulating and extending the postharvest shelf life of strawberries. Film forming solutions …

Strawberry is highly perishable with a short shelf life mainly due to physiological
deterioration and microbiological decay. Thyme essential oil (TEO), which is a natural …

Multi-active food packaging was prepared for strawberry fruit preservation where
epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing …

This study evaluated the effects of X-ray irradiation (0–1 kGy) on quality parameters of
Korean strawberries during storage at 15° C for 9 d. As compared to control, all irradiated …

Glycinebetaine (GB) has long been used as a preservative for refrigerated fruits, but the
effect of GB on the global metabolites of cold-stored strawberries is still unclear. In this study …

Strawberries and raspberries are susceptible to physiological and biological damage. Due
to the consumer concern about using pesticides to control fruit rot, recent attention has been …

Papaya is a luscious tropical fruit loaded with vitamins and phytochemicals. The climacteric
nature of fruit exposes it to numerous postharvest pathogens. Postharvest physical …

The effect of electron beam irradiation (1–3 kGy) was studied on the microbiological,
physicochemical, sensory, and bioactive properties of strawberries during storage at 4° C for …