Banana Storage Research Articles

Contactless and Biosafe Freshness Protection Package Consists of Geraniol@β-cyclodextrin MOF Complex for Emperor Banana Storage

Contactless and Biosafe Freshness Protection Package Consists of Geraniol@<i>β</i>-cyclodextrin MOF Complex for Emperor Banana Storage

Tunable thermoresponsive hydrogels for temperature regulation and warning in fruit and vegetables preservation

Fresh fruit and vegetables usually suffer from quality deterioration when exposed to inappropriate temperatures. Common energy-input temperature regulation is widely applied but there remain challenges of increasing energy consumption. Passive temperature management regulates the heat transfer without energy consumption, showing a sustainable strategy for food preservation. Here, thermoresponsive hydrogels were constructed by incorporating NaCl and sodium dodecyl sulfate (SDS) micelles into a poly(N-isopropylacrylamide-co-acrylamide) (P(NIPAM-co-AM)) network. Due to the excellent mechanical properties and reversible thermochromism at 14 °C and 37 °C, Gel-8 wt%-NaCl could inhibit temperature rise and avoid sunburn damage to peppers under direct sunlight by blocking the input of solar energy and accelerating moisture evaporation. Additionally, hydrogels could act as a feasible sensor by providing real-time visual warnings for inappropriate temperatures during banana storage. Based on the self-adaptive thermoresponsive behaviour, the prepared hydrogels showed effective performance of temperature regulation and quality preservation of fruit and vegetables.

Determining PID Parameters For Temperature Control System in Cavendish Banana Storage Room

Banana is one of the most popular fruits in Indonesia, and its freshness will be the top priority for consumers in choosing it. After packaging, special treatment needs to be done in the banana storage room. One of them is to keep the temperature of the storage room stable. The temperature of the room between 5oC to 10oC is the ideal temperature for storing bananas, the Control system offered is PID with the Ziegler-Nichols method to get the values of Kp, Ki and Kd. Determination of Kp, Ki and Kd values is very important to get good system stability and a small error. The tuning rule of Ziegler-Nichols 1 method can be applied to obtain the values of Kp, Ki and Kd. With several steps taken, the values of L = 90s and T = 206s are obtained and referring to the Ziegler-Nichols 1 table, the values of Kp = 2.7, Ki = 0.015 and Kd = 121.5 are determined.

Development of Chitosan-Based Films Incorporated with Chestnut Flower Essential Oil That Possess Good Anti-Ultraviolet Radiation and Antibacterial Effects for Banana Storage

New and valuable packaging materials, with high biocompatibility and biodegradability, have garnered attention in recent years. The aim of this study was to investigate the physicochemical characterization and biological activities of chitosan (CH)-based composite films with the incorporation of chestnut flower essential oil (CFEO). The composite films were prepared by the casting method and characterized in terms of structural, morphological, and mechanical properties via FT-IR, XRD, UV, SEM, AFM, and TGA. Antibacterial properties were investigated using Staphylococcus aureus, Escherichia coli, and Calletotrichum musae. Antioxidant capabilities were measured by DPPH assay. The results proved the significantly increased water vapor permeability (WVP), heat resistance, and antibacterial and antioxidant capabilities of CH-CFEO films. The incorporation of CH and CFEO enhanced UV blocking, which made the film shield almost all UV light. Films with a tensile strength of 6.37 ± 0.41 MPa and an elongation at break of 22.57 ± 0.35% were obtained with 6 mg mL−1 of CFEO. Subsequently, banana preservation experiments also confirmed that the composite films could effectively extend shelf life through reducing weight loss. These desirable performances enable our newly developed composite films to be a remarkable packaging material to become alternatives to traditional petroleum-based food-packaging materials and solve the fresh fruit preservation dilemma.

Investigation of physical, thermal, mechanical and gas permeability properties of low‐density polyethylene/ poly(4‐methyl‐1‐pentene) blend films and their utilization for fresh‐cut fruit and vegetable packaging applications

AbstractIn this study, low density polyethylene/poly(4‐methyl‐1‐pentene) (LDPE/PMP) blend films were prepared by melt compounding in a twin‐screw extruder then film casting in a single screw extruder equipped with a cast‐film. Morphological, thermal, and mechanical properties of flexible blend films were characterized by XRD, SEM, DSC analysis, and tensile tests. Solid‐state viscoelastic properties of samples were also quantified by measuring creep behaviors in DMA. Oxygen and carbon dioxide permeability values of films were measured. Their packaging film application performances were evaluated by observing the textural properties of fresh‐cut bananas stored into LDPE and a blend film bag and monitoring the ethylene, oxygen, carbon dioxide concentrations into the bags for 14 days. It was found that LDPE/PMP blends showed partially miscible structure but yielded highly transparent films. DSC results pointed out that the PMP significantly reduced the degree of crystallinity value of LDPE. On the other hand, PMP improved tensile strength and elastic modulus of LDPE. Creep tests indicated that the PMP addition significantly reduced the creep resistance and relaxation time of LDPE. This study clearly signified that the PMP dramatically increased the oxygen permeability value of LDPE. It has also been concluded that LDPE/PMP blend films can be used as a highly permeable packaging material for successfully extending the shelf life of fresh‐cut fruits and vegetables.Highlights LDPE/PMP films, despite being partially miscible, are highly transparent and made through melt compounding and film casting. Adding PMP to LDPE reduces crystallinity but improves tensile strength and elasticity, as shown by DSC tests. PMP reduces LDPE's creep resistance and quickens relaxation time, according to DMA creep tests. PMP greatly increases LDPE's oxygen permeability, ideal for gas‐transmitting packaging. LDPE/PMP film packaging prolongs the shelf life of fresh produce, proven in a banana storage study.

Trace ethylene adsorbents Ag/F-Z5(X) for improved preservation of fruits and vegetables: Enhanced adsorption and water resistance

During the storage/transportation of fruits and vegetables, ethylene-induced over-maturation and spoilage is a serious problem. Currently developed ethylene adsorbents exhibit great potentials due to their low cost and high efficiency, but always lack of water resistance. Herein, we developed Ag/F-Z5(X) adsorbents via the modification of ZSM-5 with different amounts of NH4F followed by silver loading, which exhibits enhanced ethylene adsorption and water resistance. Among the samples, Ag/F-Z5(25) featured with the largest capacity (6.44 mg·g−1) and the best water resistance, achieving near-complete removal of trace ethylene (100 ppm) at room temperature. Based on the characterizations, NH4F modification induced a hierarchical structure within the ZSM-5 framework, concurrently enhancing surface acidity, increasing the proportion of Ag+, and improving the dispersion of metals in the adsorbents. These enhancements collectively contribute to enhanced adsorption and water resistance. Further, banana storage experiments confirmed the actual preservation ability of Ag/F-Z5(25) thanks to the better adsorption and water resistance than unmodified Ag/Z5. These findings offer meaningful insights for developing high-efficient and water-resistant adsorbents to remove trace ethylene, consequently mitigating food aste and enlarging the commercial value of agricultural products.

Improvement of cross-linked films based on chitosan/diepoxy-poly (ethylene glycol) incorporating trans-cinnamaldehyde essential oil: Preparation, properties, and application in banana storage

In this study, development of bioactive coatings containing 1 % (w/v) chitosan (CS), 0.6 % (w/v) diepoxy-polyethylene glycol (PEG), and trans-cinnamaldehyde (CIN) was achieved. The physicochemical and biological properties of the coatings were investigated. The tensile strength, light transmission, water vapor permeability (WVP), and antibacterial properties were enhanced by the incorporation of CIN. The CIN-containing films appeared compact and rough, as observed using scanning electron microscopy (SEM) and atomic force microscopy (AFM). In addition, the quality attributes of the bananas were evaluated at room temperature for 24 days, and the results showed that the CS/PEG/CIN coating delayed the respiration peak, weight loss, sugar content loss, and maintained firmness, color, total soluble solids (TSS), titratable acid (TA), and the appearance of the bananas. Principal component analysis (PCA) revealed that the bioactive coating significantly affected the respiration rate and weight loss of bananas.

In Vitro Medium-Term Storage of Banana Cultivar ‘Barangan’ Using Alginate-Encapsulation Technique

In vitro medium-term storage using the alginate-encapsulation technique is essential for conserving plant genetic resources, preserving vegetatively propagated species by controlling the growth and development of explants, and maintaining plant biodiversity. The study aimed to obtain the optimum combination medium for the encapsulation of bananas and evaluate the viability of the alginate-encapsulated explants after storage. In vitro, medium- term storage of nodule-like meristem of banana cultivar ‘Barangan’ was performed using sodium alginate, paclobutrazol (PBZ), and Murashige and Skoog (MS) salt. This research consists of 3 stages: (1) Initiation and multiplication of in vitro shoots and nodule-like meristems; (2) In vitro medium-term storage of banana by encapsulation technique; (3) Regeneration of nodule-like meristem explants after in vitro storage. This research showed that the banana's number of nodule-like meristem was optimum on media supplemented with thidiazuron (TDZ) 0.22 mgL-1 and indole 3-acetic acid (IAA) 1.75 mgL-1. Encapsulation explant of nodules-like meristems using 3% sodium alginate in full and half-strength MS salt medium supplemented with PBZ 2.5 mgL-1 and incubated in liquid MS medium was able to store nodule-like meristem for six months. The color of the explants remains green, and the capsule is not damaged. Sub-culture of nodule-like meristem after storage in MS salt medium containing TDZ 0.22 mgL-1 and IAA 1.75 mgL-1 showed that nodules-like meristems could regenerate to form new shoots and nodule-like meristem three months after sub-cultured. This research concludes that encapsulated nodule-like meristem was recorded until six months of storage. PBZ was a necessary retardant in minimizing the growth during storage.

Development and Analysis of Silver Nitroprusside Nanoparticle-Incorporated Sodium Alginate Films for Banana Browning Prevention

Banana (Musa acuminate) has been popular among consumers worldwide due to its rich nutrients and minerals. However, bananas are highly susceptible to the physical and biological factors that lead to postharvest loss during transportation and storage. In this work, novel sodium alginate (SA) films incorporated with silver nitroprusside nanoparticles (AgNNPs) were prepared to extend the shelf life of bananas through antibacterial and antioxidant coating. The results exhibited that AgNNPs were cubical and that their size was &lt;500 nm, with metal composition being Ag and Fe. Additionally, the incorporation of AgNNPs in the SA film was seen in FE-SEM and zeta analysis, with an average size of about 365.6 nm. Furthermore, the functional and crystalline properties of AgNNPs were assessed through FTIR and XRD. Transmittance testing of the SA-AgNNPs films confirmed they have good UV barrier properties. SA-AgNNPs films exhibited excellent high antibacterial activity against foodborne pathogens including L. monocytogenes, S. enterica, and E. coli at the concentration of 500 µg/mL. Moreover, during the storage of bananas, SA-AgNNPs nanocomposite coatings act as a barrier to microbial contamination and slow down the ripening of bananas. As a result, compared with SA-coated and uncoated bananas, SA-AgNNPs-coated bananas exhibited the lowest weight loss and lowest total bacterial colonies, thus greatly extending their shelf life. Particularly when coated with SA-AgNNPs films, total bacterial colonies (TBC) in the banana peel and pulp were as low as 1.13 × 103 and 51 CUF/g on the ninth day of storage, respectively. Our work offers an efficient strategy to improve the quality of bananas during the postharvest period, with extensive applications in fruit preservation and food packing.

Preparation and characterization of zein electrospun fibers loaded with savory essential oil for fruit preservation

Using electrospun fibers from edible and biodegradable polymers has been a dynamic approach to postharvest technology in the past decade. The current research aimed at making zein electrospun fibers with savory essential oil (SEO) at several concentrations (0 %, 5 %, 10 %, and 20 % w/v) to study the effect of the fibers on the shelf life of tangerine and banana fruits. SEM results indicated that zein electrospun fibers had flat, consistent, and tubular morphology. It is demonstrated that the mean diameter of zein electrospun fibers increased parallel to the increase in SEO concentration. FTIR spectroscopy revealed hydrophobic interactions between SEO and zein. X-ray diffraction patterns indicated that at higher concentrations of the SEO, the crystallinity of zein electrospun fibers increased from 67 % to 69 %. Calorimetric findings of differential scanning demonstrated that the Tg of zein electrospun fibers increased from 85.9 ºC to 238.8 ºC. Through the Bernauer-Emmitte-Teller application, the mesoporous condition of electrospun fibers were described. Tensile strength analysis demonstrated that a higher concentration of SEO in the zein mat caused a significant increase in TS, YM, and EB values (p < 0.05). SEO loaded zein electrospun fibers effectively inhibited the growth of E. coli (Gram-negative) and S. aureus (Gram-positive). The SEO loaded zein electrospun fibers affected the storage of banana and tangerine through a storage period of 7 and 28 days, respectively. The results suggested that SEO loaded zein electrospun fibers are suitable for the preservation of tangerine, but are unsuitable for banana. These findings indicated that edible and biodegradable electrospun fibers are effective biopackages for non-climacteric fruits.

Cross-linked films based on N-hydrophobic-O-hydrophilic chitosan derivatives: Preparation, properties and application in banana storage

Two kinds of N -hydrophobic-O-hydrophilic chitosan derivatives, N-2-hydroxypropyl-3-butyl ether-O-carboxymethyl chitosan (HBCC) and N-2-hydroxypropyl-3-(2-ethylhexyl glycidyl ether)-O-carboxymethyl chitosan (H2ECC) were synthesized and cross-linked with glutaraldehyde to prepare HBCC and H2ECC films. The properties of the cross-linked films, including microstructure, mechanical properties, water vapor permeability, swelling property, light transmission, wettability, thermal stability, antibacterial property, and biocompatibility were characterized. The uncross-linked HBCC and H2ECC films were used as controls. The results showed that the cross-linked films had tight structures, low water vapor permeability, strong water resistance, high UV light resistance, a slight decrease in visible light transmittance, and a small contact angle. The cross-linked films showed strong antibacterial activity against S. aureus and E. coli , non-toxicity to endothelial cells, and good biodegradability. Also, the cross-linked films can effectively prolong the fresh-keeping time of bananas by delaying the formation of soluble polysaccharides and malondialdehyde (MDA) in bananas. These results indicate that HBCC and H2ECC cross-linked filmsare potential biodegradable materials for fruit preservation. • The 3D internal structure improves Glu cross-linked film physical properties. • The films show nontoxicity, strong antibacterial properties. • The degradation degrees of the films are more than 63% at 35th day. • The films extend fresh life of bananas by 6 days at room temperature.

Nanocellulose-based polymeric nanozyme as bioinspired spray coating for fruit preservation

The growing concerns about microbial food safety and environmental contamination call for sustainable food active packaging materials and practices with high performance. This contribution proposed a biocatalytic spraying coating for fruit preservation using carboxymethyl cellulose nanofibers grafting enzyme-like metal-organic frameworks ([email protected]) with banana and mango as model fruits. The well-characterized biohybrid nanofibers were verified to simultaneously mimic good oxidase-like and apyrase-like activities, enabling effective enzyme-like sterilization against three typical foodborne pathogens, i.e. Escherichia coli O157: H7, Staphylococcus aureus, and methicillin-resistant Staphylococcus aureus, reaching killing rates as high as 90.46%. The biocidal •O2− generation and adenosine triphosphate depletion were the possible mechanisms causing the nonspecific bacteria death. Such antibacterial performance, as well as additional protective properties of [email protected], facilitated the quality preservation during the 12-day storage of bananas and mangos by spray coating with the biomimetic [email protected] It is expected that this work walks out the first step of nanozyme toward active packaging engineering for the fields of food, agriculture, and biomedicine.

Controlled atmosphere and dynamic controlled atmosphere for Fuzzy logic-based banana storage

The insertion of New Information and Communication Technologies is increasingly present in the most diverse fields of knowledge, among them agriculture. This insertion results in what is called precision agriculture. Postharvest of bananas requires the application of new technologies to increase storage time and reduce losses. Bananas are highly perishable. Losses in postharvest may vary from 20% to 80% of the crop. Therefore, the purpose of this article is to present the impact of applying new information and communication technologies in the quality and time of conservation of bananas in control atmosphere. To meet the goals, five treatments in the cold storage process of bananas, refrigerated environment, static controlled atmosphere (2% of O2 and 7% of CO2), dynamic controlled atmosphere with static respiratory quotient, dynamic controlled atmosphere with dynamic respiratory quotient, and controlled atmosphere with intelligent control (2% of O2 and 7% of CO2) were applied. These five treatments were implemented based on a computing embedded system, sensors and actuators. The intelligent control system used was built with Fuzzy logic techniques. The system controls the respiration gases of bananas and a cold chamber controls the temperature. To validate the research, the storage of pome banana was evaluated in all the treatments to compare the fruit technical requisites and quality. As results we can see the expressive increase of storage time of bananas with the keep of fruit quality. The treatment system with dynamic and intelligent atmosphere control was also seen (2% of O2 and 7% of CO2) as the most efficient, reaching a storage for 45 days and thus proving that new technologies promotes precision agriculture.

In-situ silver-modification of Silicalite-1 for trace ethylene capture under humid conditions

The removal of trace C2H4 at high relative humidity has significant importance for the preservation of fruit; however, owing to the severe storage environment and competitive adsorption of high humidity water vapor and carbon dioxide, few suitable adsorbent materials are currently available for this application. Herein, silver-loaded silicalite-1 sorbent (S-1@Ag) was synthesized via an in-situ silver modification method to enhance its interaction with ethylene. By adjusting the amount of silver source to 0.94 wt%, the ethylene uptake of S-1@Ag at P/P0 of 0.01 was sixteen times greater than unmodified silicalite-1. S-1@Ag prepared using the in-situ method exhibits a uniform distribution of Ag+ that enhances the recognition of ethylene, resulting in an excellent ability to capture ethylene at low pressures. Crucially, S-1@Ag(0.94 %) was unaffected by the presence of water vapor and carbon dioxide in its application environment, and exhibits the best preferential adsorption of ethylene under low pressures. Dynamic breakthrough tests under humid conditions demonstrated that S-1@Ag(0.94 %) captures trace ethylene four times more effectively than S-1@Ag, even under different gas mixtures (C2H4/N2, 0.1/99.9, v/v; C2H4/CO2/N2, 0.1/0.1/99.8 and 0.1/1/98.9, v/v/v). Furthermore, banana storage experiments show that S-1@Ag(0.94 %) slows the decay time of the fruit and improves its storage life.

A novel nanofibrous film with antibacterial, antioxidant, and thermoregulatory functions fabricated by coaxial electrospinning

AbstractOrdinary packaging film only has the functions of storing food and transporting food, while the external environment can affect the storage period of food. In this study, a common degradable material, polylactic acid (PLA), was chosen as the base material, and the material was endowed with antibacterial function by adding curcumin (Cur). Coaxial electrostatic spinning technology has a unique advantage in the preparation of core‐sheath structured fibers, and a PLA/Cur/n‐octadecane (OD) phase change thermoregulation fiber was prepared by selecting OD as the core material, which gives the fiber film thermoregulation function. The fiber structure, mechanical properties, and thermal properties were characterized. The antibacterial activity of the composite films against Escherichia coli and Staphylococcus aureus was investigated. The temperature regulation function of the composite film was evaluated, and the unique core‐sheath structure endowed the fiber film with a temperature regulation function. The storage of bananas was studied in which to explore the effect on food preservation. The composite films showed excellent bactericidal as well as antioxidant properties and successfully delayed the warming phenomenon.

Jambolão extract and potassium sorbate as antimicrobial components in active packaging

This study aimed to use the raw extract of jambolão (Syzygium cumini L.) and potassium sorbate as antimicrobial components in cellulose acetate films and evaluate their potential for application as active packaging forsugar-free banana preserve. The films were prepared using the casting method and evaluated for thickness and inhibition potential. The efficiency of the films as active packaging, in situ, was evaluated through the enumeration of aerobic mesophiles and mold and yeast over 36 days of storage of banana preserves.

Assessment of Some Ripening Parameters (Antioxidant and Enzymes) during Storage of Banana (Musa acuminata) after Treatment with Calcium Chloride

The valorisation of the large scale production of bananas in the producing countries depends on the safeguarding of the quality during exports throughout the world. The objective of the present study was to extend the shelf life of bananas by elucidating some physical and physiological phenomena that accompany the ripening process. To achieve this, bananas were treated by soaking in solutions of tween 20 for 10 minutes and calcium chloride at 2, 4, 6 and 8% for 30 minutes. The following parameters were evaluated generally in the peel and pulp as a function of time during ripening: green life, firmness of bananas, water content, Brix index, pigments, antioxidant compounds such as ascorbic acid and flavonoids, activity of two enzymes, chlorophyllase and pectin-methylesterase. The green life was 25 days for bananas treated with tween 20 at 4% calcium chloride and almost 15 days for controls. Firmness was lower in bananas treated with tween 20 at 6 and 8% calcium chloride as well as in control bananas. While the Brix index was higher in the latter, photosynthetic pigment contents such as chlorophylls a and b were lower over time. Lycopene, β-carotene and ascorbic acid contents increased significantly during ripening. Flavonoid content in the skin varied less during the sampling period. However, a regression of the latter was noted in the pulp. The enzymatic activity of both chlorophyllase and pectin-methylesterase was increasing during the whole experiment. The effect of the treatments on the majority of the evaluated parameters was elucidated. Although it was not always statistically significant. The treatments with tween 20 at 2 and 4% calcium chloride were the best, certainly because of an adequate integration of calcium chloride in the tissues. On the other hand, the 6 and 8% treatments showed an unexpected result, similar to the control. The integration of a high calcium content would lead to a tearing of the tissues and consequently to a disorganisation of the membrane, resulting in a faster ripening.

Transcriptome Analysis Reveals the Procyanidin Treatment-responsive Genes Involved in Regulating Procyanidin Accumulation during Banana Ripening and Senescence

The mechanism regulating procyanidin (PA) accumulation in banana (Musa acuminata) fruit is not understood. During this study, the effects of PA treatment on the activities of banana PA biosynthetic enzymes and transcriptomic profiles were investigated. The results showed that PA treatment delayed the decreases in leucoanthocyanidin reductase and anthocyanidin reductase activities, which affected the accumulation of PA. Furthermore, the peel samples of the control fruit and the PA-treated fruit on day 1 were selected for transcriptomic analysis. The results revealed that PA treatment induced 1086 differentially expressed genes. Twenty-one key genes, including those encoding biosynthetic enzymes and regulatory factors involved in PA biosynthesis, were validated using a quantitative real-time polymerase chain reaction. The results showed that these genes were upregulated by PA treatment during banana storage. Taken together, our study improves current understanding of the mechanism underlying PA-regulated banana senescence and provide new clues for investigating specific gene functions.

Management of postharvest anthracnose of banana using inorganic salts alone and in combination with hot water

Experiments were conducted to evaluate selected inorganic salts alone and in combination with hot water for management of banana anthracnose disease. The efficacy of hot water treatment (HWT) and either sodium bicarbonate (SBC), sodium carbonate (SC) or sodium hypochlorite (SH) applied alone and in combination to suppress anthracnose disease was investigated in both naturally infected and artificially inoculated banana fruit cv. Kolikuttu during the storage. The in vitro efficacy of the selected salts on the inhibition of colony growth of the anthracnose fungal pathogen was also tested. Postharvest treatment involving fruit dipped for 30 min in 1% (w/v) SC following HWT (50°C, 3 min) reduced the severity of anthracnose, which was statistically similar (P > 0.05) with that of homai fungicide treatment. Among the tested salts, SC recorded the significantly highest (P < 0.05) in vitro inhibition of mycelial growth of anthracnose pathogen. Integration of SC with HWT could be a commercially acceptable and economically feasible non-fungicidal approach for the postharvest management of anthracnose during the storage of banana.

In situ surface formation of TiO2/Ti(NO2) hybrid nanocomposites with N2 APPJ treatment for efficient C2H4 photodegradation.

TiO2/Ti(NO2) hybrid films were prepared using N2 atmospheric pressure plasma jet treatment on TiO2 coating. The film structure and morphology have been investigated using optical emission spectra, Fourier-transform infrared spectroscopy, X-ray diffraction, and X-ray photoelectron spectroscopy. The formed TiO2/Ti(NO2) photocatalystic thin films were applied for C2H4 photodegradation under UV irradiation. The results showed that the composite films exhibited superior photocatalytic activity over the untreated TiO2 film. The C2H4 concentration after 120min varied from 12 to 6.2mg/L, 6.7mg/L, 7mg/L for TiO2 with 1min, 2min and 3min plasma treatment, respectively. In the banana storage experiment, the concentration of C2H4 was reduced from 15 to 9ppm after 36h with TiO2/Ti(NO2) nanocomposite film illuminated by UV light. The photocatalytic mechanism has been discussed. The composite film is able to more effectively separate the photo-excited electrons and holes, thus leading to the much high activity in C2H4 degradation. The current work has paved a way towards postharvest fruit preservation.