Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Background Minimal processing and postharvest technologies are crucial for promoting the
consumption of fruit/vegetables but can have detrimental effects on the quality of fresh …

Sea cucumber processing discards, which include mainly internal organs, represent up to
50% of the sea cucumber biomass, and are a rich source of bioactive compounds, including …

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 …

Background: Traditional thermal processing is a widely used method to ensure food safety.
However, thermal processing leads to a significant decline in food quality, especially in the …

Bananas, renowned for their nutritional virtues and palatable flavor, confront a formidable
preservation challenge that underscores the importance of their postharvest management …

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop
innovative novel products with high quality, safety, and optimal nutritional characteristics in …

One of the most difficult issues in the juice industry is to manufacture juices where
processing processes minimise the impact on the native characteristics of the fruits. In this …

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an
alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of …

In response to the market demand for low processed vegetables, high-pressure treatments
(400,600 MPa; 1, 5 min) were applied on zucchini slices and compared to a traditional …