Apples are rich sources of selected micronutrients (eg, iron, zinc, vitamins C and E) and
polyphenols (eg, procyanidins, phloridzin, 5′‐caffeoylquinic acid) that can help in …

Contaminations of pathogenic and spoilage microbes on foods are threatening food safety
and quality, highlighting the importance of developing antimicrobial agents. According to …

The effects of heat shock (HT), 1‐methylcyclopropene (1‐MCP), or their combination (HT+ 1‐
MCP) on the quality of fresh jujube fruits during cold storage were studied. Among them, HT …

Apples are rich sources of bioactive compounds (eg, anthocyanins, flavanols, flavonols, and
antioxidant activity), and micronutrients (eg, vitamins, zinc, and iron) that are essential for …

Temperature pretreatment is one of the most important factors which significantly affects the
postharvest quality of citrus fruit. In this study, late‐ripening Valencia orange (citrus sinensis) …

Over the years, chemical pre-treatments have been used intensively to maintain apple
quality and reduce decay during postharvest. This conduct has been reported to have a …

The damages and diseases that may occur in apples during the storage and cannot be seen
visually at early stages is a significant problem in precision agriculture leading to the loss of …

Apples are one of most economically important crops worldwide with a production of
approximately 96 million tons in 2022. During postharvest storage, apple quality can decline …

Silver nanoparticles (AgNPs) and the standard hot water treatment (HWT) method were
examined as measures against the bacterium Xanthomonas campestris pv. campestris …

Abstract Fresh-cut Chinese cabbage (Brassica rapa ssp. pekinensis) was subjected to hot
water treatment (HWT) at different temperatures (38–57° C) and duration (3 s–20 min.) …