The perishability nature of harvested fruits and vegetables, along with the effect of
environmental factors, storage conditions, and transportation, reduce the products' quality …

Background The perishable nature of fruits and vegetables makes their shelf-life limited.
Environmental factors, transportation and preservation conditions through postharvest could …

The increase in the population rate has increased the demand for safe and quality food
products. However, the current agricultural system faces many challenges in producing …

Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

Background Fresh-cut fruits and vegetables have gained much more attention worldwide in
the past decades. Due to the increased awareness of consumers in sensorial and nutritional …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness
outbreaks. Although investigations from those outbreaks reported that the contamination …

Even though food by-products have many negative financial and environmental impacts,
they contain a considerable quantity of precious bioactive compounds such as polyphenols …

This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-
thermal sterilization technology on mango juice in aspects of microbial growth and quality …

The effects of hot air (HA) pretreatment on quality, phenolic accumulation and antioxidant
activity of fresh-cut pitaya fruit were investigated. It was found that 42° C HA pretreatment for …