Fruit Storage Research Articles

Slightly acidic electrolyzed water enhances the storability and quality maintenance of Chinese olive fruit during storage

Abstract Postharvest Chinese olives are prone to quality deterioration, spoilage, and decay, which lead to postharvest loss and shorten the shelf life of fresh Chinese olives. Slightly acidic electrolyzed water (SAEW) is an economical, safe, and environmentally friendly postharvest technology for fresh produce. The effects of SAEW at 40 mg/L available chlorine concentration (ACC) on the storage behaviour and quality performance of Chinese olives were explored. In contrast with the control sample, SAEW-treated Chinese olives presented a lower pericarp greenness (−)-redness (+) (a*) value, a lower percentage of fruit weight loss, a lower fruit respiration rate, a higher percentage of healthy fruit, and higher values of pericarp lightness (L*), blueness (−)-yellowness (+) (b*), chroma (C), and hue angle (h°). Additionally, SAEW treatment helped delay the declines in the levels of pericarp chlorophyll, pulp sucrose, total soluble solids, titratable acid, vitamin C, and total soluble sugars, as well as reduce the increases in pericarp carotenoid and pulp reducing sugar. These data suggest that SAEW treatment could efficaciously elevated the storage performance and quality maintenance of postharvest Chinese olives, thereby lengthening the storage life of fresh Chinese olives.

Evaluation of Low‐Pressure Microwave Oxygen Plasma as an Ecofriendly Way to Control Three of the Most Important Pests of Stored Date Fruits Infesting Egyptian Cultivar Siwi

ABSTRACTInsect pests in stored date fruits lead to significant economic losses, traditionally managed by chemical insecticides that harm the environment. This study explores low‐pressure microwave oxygen plasma treatments as an alternative pest control method against pests like Polda interpunctelia, Ephestia cautella, and Oryzaephilus surinamensis. A 20 s treatment achieved 100% mortality for all species without any adult emergence. Sensory evaluations showed no significant differences in taste, color, texture, odor, or overall acceptability between treated and untreated date fruits, indicating that the plasma treatment preserves fruit quality. Scanning electron microscopy revealed structural damage to the pests, whereas the Siwi cultivar date fruits remained unaffected. The findings suggest that this plasma treatment is an effective and environmentally friendly alternative to chemicals.

Impact of a coating of pectin and Cinnamomum Zeylanicum essential oil on the postharvest quality of strawberries packaged under different modified atmosphere conditions

Extending shelf life during storage and distribution has always represented a significant challenge in the value chain of strawberries and other perishable fruits. Thus, the combined effect of two Modified atmosphere packaging (MAP) techniques and pectin-based coating with Cinnamomum zeylanicum essential oil (CEO) was investigated on preservation of ‘Palmaritas’ variety. Strawberries were exposed to four treatments during 12 days of storage: Normal atmosphere without coating (control), normal atmosphere and a pectin-based coating with essential oil (NEC), modified atmosphere of 2.5% O2 + 15% CO2 + 82.5% N2, a pectin coating with essential oil (EC15CO2) and a modified atmosphere of 2.5% O2 + 20% CO2 + 77.5% N2, and a pectin coating with essential oil (EC20CO2). The studied parameters were weight loss, decay rate, firmness, color, total soluble solids (TSS), total phenolic content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), antioxidant capacity (AC), and phenolic and organic compounds. Results showed that a pectin-based coating with 0.17% Cinnamomum zeylanicum essential oil in a CO2-enriched atmosphere guaranteed significant preservation of several quality attributes of strawberries during storage at 6° C, especially firmness, color, TSS, TPC, TAC and TFC. Moreover, our total phenolic compounds measurement revealed an increase in gallic acid, trans-ferulic acid, kaempferol, and malvidin 3-O-glucoside, coupled with notably less degradation of caffeic acid, p-coumaric acid, and quercetin than in the control sample. Applying a CEO coating and storage in MAP effectively preserved organic acids, particularly oxalic acid and malic acid, while slowing down the degradation of vitamin C and citric acid. Thus, bioactive coating coupled with MAP presents a promising alternative for fruit storage, allowing a significant shelf-life extension while maintaining and stabilizing the principal quality attributes of strawberries.

Short-Time High-Oxygen Pre-Treatment Delays Lignification of Loquat (Eriobotrya japonica Lindl.) During Low-Temperature Storage.

Lignification often occurs during low-temperature storage in loquat fruit, leading to increased firmness and lignin content, water loss, and changes in flavor. As induced stress factors, short-time high-oxygen pre-treatment (SHOP) can initiate resistant metabolism and regulate the physicochemical qualities during fresh fruit storage. However, the effect of SHOP on the lignification and quality of loquat has been reported less. In the present study, loquat fruit was immersed in oxygen concentrations of 70%, 80%, and 90% for 30 min before being stored at 4 ± 1 °C. The results showed that the 80% SHOP samples had lower lignin accumulation and firmness, showing reductions of 23.1% and 21.1% compared to the control at 50 days. These effects were associated with the inhibition of the activities of lignin synthesis-related enzymes, including phenylalanine ammonia-lyase (PAL), 4-coumarate-CoA ligase (4CL), cinnamyl alcohol dehydrogenase (CAD), and peroxidase (POD). Meanwhile, 80% SHOP improved the antioxidant enzyme system and maintained the structural integrity of the cells. Furthermore, SHOP retained the color and suppressed decay and weight loss and the decline in the soluble solids content (SSC) and titratable acidity (TA). As a convenient and cheap physical approach, SHOP is a promising technology for delaying lignification by regulating lignin synthesis in loquat storage.

Impact of Ultraviolet‐C Light on Softening and Senescence During Storage of Peach Fruit

Ultraviolet‐C (UV‐C), as a physical preservation technology, has the advantages of energy saving, safety, and sanitation and has broad application prospects in fruit storage. In this study, peach cultivated “Xiahui 5” was used as material to investigate the impact of UV‐C on the softening, senescence, and postharvest quality of peaches. It was discovered that the application of UV‐C postponed the peak of respiration, retarded the loss of firmness, and inhibited ethylene biosynthesis during peach fruit storage. The UV‐C treatment led to the inhibition of the growth of soluble pectin content and the reduction of cellulose and hemicellulose content, together with the suppression of the activities of enzymes that break down cell walls. The application of UV‐C treatment resulted in an increase in the total phenolic and flavonoid contents of peach fruit, accompanied by a corresponding enhancement in the activities of glutathione reductase (GR), catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD). This contributed to maintain the fruit’s normal redox balance and antioxidant capacity. The application of UV‐C treatment resulted in a reduction in malondialdehyde (MDA) content and lipoxygenase (LOX) activity, thereby indicating that the oxidative damage of peach fruit during storage was inhibited by the UV‐C. The application of UV‐C maintained higher ATP content and induced the increase of cytochrome C oxidase (COX), succinate dehydrogenase (SDH), H+K+‐ATPase, and Ca2+‐ATPase activities involved in energy metabolism and had a significant impact in maintaining cell energy status. The findings suggest that UV‐C treatment postpones peach fruit softening and senescence by maintaining cellular structure and energy homeostasis.

Prediction of Optimum Humidity Condition for Storage of Some Egyptian Dry Fruits and its Effect on Physical Properties of Fruits

Prediction of Optimum Humidity Condition for Storage of Some Egyptian Dry Fruits and its Effect on Physical Properties of Fruits

Effect of 1-methylcyclopropene, potassium permanganate and silica gel on quality of cantaloupe fruits and carrot roots during mixed load

This study was carried out during the 2023 and 2024 seasons, to study the effect of 1-methylcyclopropene (1-MCP), potassium permanganate (KMnO4), silica gel, 1-MCP + silica gel and KMnO4 + silica gel compared with control treatment on physical and chemical changes which may occur during mixed load of cantaloupe fruits cv. Primal Galia type and carrot roots cv. Laguna throughout storage at 5°C and 90-95 % relative humidity for 28 days. The results indicated that all treatments were superior to control treatment in maintaining quality attributes and extending the storability of fruits and roots. However, KMnO4 + silica gel was the most effective treatment in reducing weight loss, color change, O2 consumption, CO2 and ethylene production and maintaining the firmness and total soluble solids of fruits and roots. In addition, delaying the ripening of cantaloupe fruits, reducing the increase of total carotenoid content of fruits, reducing isocoumarin accumulation and gave carrot roots without any bitterness until the end of the storage period. Also, gave an excellent appearance and did not exhibit any changes in the appearance of fruits and roots until the end of the storage period. On the other hand, control treatment gave an unsalable appearance of fruits and roots at the end of storage.

A Review on Arduino-Based Technology which Revolutionize Fruit Preservation by Optimizing The Shelf Life of Banana

Fruit producers and distributors suffer large financial losses as a result of the serious issue of fruit spoiling during transit. Heat accumulation inside the storage container is one of the main reasons why fruit deteriorates, While being transported. In order to control field heat in terms of temperature and humidity monitoring and evaluate its impact on the fruit specimen’s skin color, firmness, and bruising, this study was conducted to design and construct an Arduino-based field heat regulator for fruit storage and transportation. Innovative Preservation Techniques are required because Banana rotting during transportation causes significant financial losses for fruit growers and distributors. This paper describes the creation of an Arduino-based system that closely monitors and regulates the storage environment to maximize the shelf life of bananas.The system ensures ideal conditions for fruit preservation by monitoring and controlling temperature, humidity, and gas levels using cutting-edge technology. Remote data monitoring and realtime notifications improve the preservation procedure’ efficacy. This technical advancement provides a sustainable, economical, and effective way to prolong the shelf life of bananas, which eventually helps to increase food security, decrease spoilage, and save money for growers and distributors. Following the analysis, it was discovered that the regulator was tested in a real transportation process and went through multiple revisions throughout product development

Transcription factors PuNAC37/PuWRKY74 and E3 ubiquitin ligase PuRDUF2 inhibit volatile ester synthesis in 'Nanguo' pear.

As major contributors to flavor in many fruit species, volatile esters are useful for investigating the regulation of the biosynthesis pathways of volatile aroma compounds in plants. Ethylene promotes the biosynthesis of volatile esters during fruit storage while accelerating fruit ripening; thus, the ethylene perception inhibitor 1-methylcyclopropene (1-MCP) is employed to prolong the shelf life of fruits. However, the mechanisms by which 1-MCP regulates volatiles synthesis remain unclear. In this study, we analyzed the pathway of 1-MCP-mediated volatile ester synthesis in 'Nanguo' pear (Pyrus ussuriensis). 1-MCP significantly decreased volatile ester synthesis during storage. Comparative transcriptome analysis showed that the genes encoding two transcription factors (PuNAC37 and PuWRKY74) and a RING-type E3 ubiquitin ligase that have a domain of unknown function (PuRDUF2) were expressed at high levels, whereas ALCOHOL ACYLTRANSFERASE 1 (PuAAT1), encoding an enzyme responsible for volatile ester synthesis, was expressed at low levels in 1-MCP-treated fruit. Moreover, PuNAC37 inhibited the expression of PuWRKY74 via transcriptional regulation, whereas PuNAC37 and PuWRKY74, after directly binding to the promoter of PuAAT1, synergistically inhibited its expression in 1-MCP-treated fruit. In addition, in vitro and in vivo ubiquitination experiments revealed that PuRDUF2 functions as an E3 ubiquitin ligase that ubiquitinates PuAAT1, causing its degradation via the 26S proteasome pathway following 1-MCP treatment. Subsequent PuAAT1 degradation resulted in a reduction of volatile esters during fruit storage. Our findings provide insights into the complex transcriptional regulation of volatile ester formation in 'Nanguo' pears and contribute to future research on AAT protein ubiquitination in other species.

Postharvest Evaluations of Blackcurrant Fruits with Chitosan and Ultraviolet A Treatments

The blackcurrant (Ribes nigrum L.) is a small fruit known for its health benefits, but treatment effects on postharvest storage for fresh markets remain understudied compared with other berries, such as blueberries (Vaccinium spp.). This work aimed to identify the effects of postharvest storage conditions including chitosan coating, ultraviolet a (UVA) light, and combined UVA–chitosan treatments on the physicochemical and microbial properties of blackcurrant. Blackcurrants were harvested, stored under the three conditions, and analyzed at every three days of storage throughout this experiment for a total of 15 days. The results indicated that chitosan treatments had positive effects on reducing berry weight loss, maintaining berry firmness, and reducing mold populations. UVA influenced certain bioactive compounds, such as cyanidin-3-galactoside and rutin. The interaction effects from these two treatments were minimal. This study provides important information for blackcurrant postharvest storage and further small fruit storage work, considering both UVA and chitosan had differential beneficial effects on blackcurrant berries’ physical and chemical attributes.

Cu-Doped MnO2 Catalysts for Effective Fruit Preservation via Ozone Synergistic Catalytic Oxidation.

Developing and implementing technologies that can significantly reduce food loss during storage and transport are of paramount importance. Ozone synergistic catalytic oxidation (OSCO) technology has been developed, which sterilizes bacteria and viruses on the surface of food and degrades ethylene released during fruit storage through the active oxygen produced by the catalytic decomposition of ozone. Herein, we report the hydrothermal synthesis of MnO2 with distinct phase compositions and nanostructures through simply varying the reaction temperatures. Optimized copper-doped α-MnO2 nanorods exhibited remarkable efficacy in activating ozone at a concentration of 40 ppb, and this activation resulted in the complete eradication of indicator bacteria on food surfaces within a 24 h period. Moreover, these nanorods demonstrated high effectiveness in decomposing more than 80% of the ethylene molecules emitted by apples and bananas during the preservation period. The high concentration of surface oxygen vacancies is believed to contribute to the enhanced catalytic activity of the Cu-doped α-MnO2 catalyst in the OSCO procedure by reducing ethylene production and maintaining the fruit quality during the preservation period.

Evaluating biological agents and plant extracts against Aspergillus niger in pomegranate fruit rot and Ochratoxin A prevention

The aim of the research was to conduct an ecological and biological survey of the extent of pomegranate fruit rot disease and to identify the fungi responsible for these cases in Iraq. The study involved isolating and identifying pathogenic Aspergillus niger isolates capable of producing the mycotoxin Ochratoxin A and evaluating the effects of certain plant extracts, agricultural fungicides, and the yeast S. cerevisiae in protecting pomegranate fruits from A. niger attack during storage. The isolation and identification results revealed that all samples were contaminated with various fungal isolates, with a contamination rate of 100%. The storage experiment results showed that percentage of disease severity, coriander extract significantly reduced the severity to 8.53%, compared to 23.23% for the pathogen-only treatment, with a fungal inhibition rate of 63.28%. This was followed by the treatment with sage extract, which reduced the severity to 10.13% with an inhibition rate of 56.39%. Lastly, the plant-based pesticide Palizin and the biological agent (S. cerevisiae) achieved reductions in disease severity of 11.86% and 10.73%, respectively, with inhibition rates of 45.94% and 53.80% compared to the control treatment. The results showed that treating stored pomegranate fruits with alcoholic coriander extract reduction in the levels of Ochratoxin A, production, with a reduction percentage of 6.92%. The A. niger fungal isolate was able to resist the effect of the plant extract and produce the mycotoxin Ochratoxin A, at a rate of 57.8 microgram/kg, compared to the pathogen-only treatment, which resulted in toxin production of 62.1 microgram/kg.

BIO-BASED EDIBLE FILMS AND COATINGS WITH APPLICATIONS IN FRUIT STORAGE LIFE EXTENSION

Bio-based edible films and coatings have attracted significant research interest in recent years due to their potential to extend the storage life of fruits. These biodegradable and often compostable alternatives, derived from natural polymers, offer numerous benefits in fruit storage, including enhanced food safety, reduced environmental impact, and improved quality. The primary components of these films and coatings include proteins, polysaccharides, and lipids, selected for their ability to form cohesive, flexible barriers that protect fruits from microbial invasion, moisture loss, and physical damage. However, challenges remain in the widespread adoption of bio-based edible films and coatings, such as the need for standardized production processes, scalability of technologies, and addressing regulatory hurdles. Ongoing research aims to enhance the functional properties of these coatings, improving their mechanical strength, transparency, and sensory attributes to align with consumer expectations. As technology advances and research continues, the applications and effectiveness of these coatings are expected to expand, contributing to a more sustainable and efficient fruit supply chain.

A rapid, non-destructive, and accurate method for identifying citrus granulation using Raman spectroscopy and machine learning.

Citrus fruits are widely consumed for their nutritional value and taste; however, juice sac granulation during fruit storage poses a significant challenge to the citrus industry. This study used Raman spectroscopy coupled with machine learning algorithms to rapidly, non-destructively, and precisely detect citrus granulation. The investigation analyzed 969 Raman spectral data points, comprising 714 non-granulated and 255 granulated citrus samples. Following logistic regression, decision tree, and partial least squares discriminant analyses, the optimal model was refined using principal component analysis, a successive projection algorithm, and a competitive adaptive reweighted sampling algorithm (CARS). The identified characteristic Raman peaks at certain wavenumbers were used as input data for the classification model, revealing differences in the water, ferulic acid, and sugar contents between granulated and non-granulated samples. The partial least squares discriminant classification model achieved an accuracy rate of 0.997, recall rate of 0.994, and F-fraction of 0.996 after preprocessing the standard deviation data and selecting 22 optimal principal components. The critical peaks extracted from the citrus Raman spectra were those at wavenumbers of 1580 and 1661cm-1. The classification model based on combined second derivative-CARS-partial least squares discriminant analysis exhibited the best performance, achieving 100% accuracy for all test sets. The proposed method provides a scientifically robust and reliable means of assessing the quality of an entire citrus crop. Reduced wastage and economic losses, and the related environmental effects of food waste. PRACTICAL APPLICATION: The proposed methods can determine if citrus fruit has become granulated during storage. Additionally, they provide technical support for screening granulated citrus in a pipeline, thereby providing a more scientific and reliable classification of the quality of a citrus crop.

Effect of Different Storage Conditions and Infusion Times on Antioxidant and Antimicrobial Activites and Total Phenolic Content of Rosehip Fruits

Rosa canina L. (Rosehip) is a medicinal plant with strong antioxidant properties.The content of rosehip and accordingly its antioxidant capability may vary according to the way the fruits are used, storage, infusion, freezing and drying methods. In study, it was aimed to determine the antioxidant, antimicrobial activities in rosehip infusion products and extracts under these conditions. Fresh, frozen, dried and +40C stored fruits were infused at 90 degrees and infusion groups were formed. During infusion, samples were taken at 30, 60, 90, 120, 300 and 360th minutes and antioxidant activity (DPPH, FRAP and ABTS methods), total phenolic and total flavonoid contents (TPC and TFC), and antimicrobial activity were analyzed. In addition, phenolic compound content was investigated in 3 different extracts by HPLC method. Dried rosehip (DR) infusing samples were found to have the highest antioxidant activity, TPC and TFC compared to all groups (p-value ranged between 0.000 and 0.05).). Significant decreases were detected in the parameters according to storage and freezing times. A total of 8 phenolic compounds, the highest concentration of which was epicatechin, were detected in aqueous and ethanolic extracts of dried and stored at 40C rosehip (DR+40C) and dried rosehip (DR) fruits. For antimicrobial analysis, Total 7 different Gram (+) and (Gram (-) bacterial strains, were used. While antimicrobial activity was observed in the extracts, no activity was observed in the infusion products. It was determined that antioxidant activity increased during 360 minute infusion time, although it varied according to storage conditions.

Construction and infection characteristics of a GFP‐labelled Botryosphaeria dothidea causing kiwifruit soft rot disease

AbstractSoft rot disease caused by Botryosphaeria dothidea is one of the most important fungal diseases affecting kiwifruit production. The symptoms of the disease generally appear during the fruit storage period, resulting in difficult disease management and serious economic losses. Therefore, the characterization of the infection mechanism needs to be explored to deepen our understanding of the pathogen and the disease. In this study, a highly pathogenic strain JY‐1, causing kiwifruit soft rot, was isolated and identified as B. dothidea. A polyethylene glycol‐mediated genetic transformation system for B. dothidea JY‐1 was established, enabling the successful acquisition of a green fluorescent protein (GFP)‐labelled strain with stable inheritance. The GFP‐labelled transformant Bd13 was generated and used in the research, and the infection process of kiwifruit tissues was studied through wound inoculation essays and fluorescence labelling microscopy. The results of the present study indicate that the transformant Bd13 not only damaged the kiwifruit fruits but also effectively infected and colonized the leaves and shoots of kiwifruit plants, causing shoot blight and leaf spot. These findings contribute to a deeper understanding of the pathogenic mechanisms underlying kiwifruit soft rot and lay a foundation for further investigations into the interaction between the soft rot pathogen B. dothidea and kiwifruit.

Determination of The Antifungal Capacity of Kefir Components Against Spoilage Fungi

The purpose of this study is to investigate the potential alternative use of kefir and its derived components in the biocontrol of fungi that cause economic losses during the harvesting and storage of fruits. The antifungal properties of kefir and its derived components (the non-protein liquid fraction of kefir, kefiran, and yeast cells isolated from kefir) were examined using the disk diffusion method, and the minimum inhibitory concentration (MIC) against naturally occurring fungi during the storage of hazelnuts, oranges, and apples were determined. Fungal isolates obtained from different fruits were identified as Aspergillus niger, Penicillium digitatum, and Penicillium expansum through 18S rRNA Polymerase Chain Reaction. The inhibition zones of A. niger, P. digitatum, and P. expansum were evaluated using the disk diffusion method. The minimum inhibitory concentrations (MICs) for kefir against A. niger, P. digitatum, and P. italicum were found to be 0.4, 0.2, and 0.25 µg mL-1, respectively. The effectiveness of these applications was analyzed using a technique known as TOPSIS (Technique for Order Preference by Similarity to an Ideal Solution). With the development of the results of this study, alternative biocontrol applications using kefir and its components could be developed to prevent fungi-related microbial spoilage, providing an alternative to chemical treatments.

Research progress of ultrasound technology and its combined application in fruit and vegetable storage

AbstractUsing efficient and safe preservation technologies to extend the shelf life of fruits and vegetables is always an important research topic. Among numerous preservation technologies, ultrasound is one of the most available and pollution-free methods that improve the storage quality of fruits and vegetables. The paper summarises the application of ultrasound and its combined treatment in fruit and vegetable storage in recent years, including the cleaning effect, passivation of enzymes, sterilisation, and the impact on quality indicators. In addition, the limitations of ultrasound technology in fruit and vegetable preservation are also detailed. Only under the appropriate conditions can ultrasound treatment extend the shelf life of fruits and vegetables. However, ultrasound combined with other technologies usually can get better preservation effects, providing a broader application prospect for ultrasound technology.

Transcriptomic and metabolomic analysis reveal the role of 5-aminolevulinic acid hydrochloride in suppressing postharvest decay development in sweet cherry

The development of fungal rots is one of the main limitations of the storage and marketing of sweet cherry fruit. Sweet cherry (Prunus avium L.) var ‘Xiangquan No.1’ fruit were treated with 1 g L−1 5-aminolevulinic acid (5-ALA) hydrochloride and stored at 20 °C for 12 d. Results showed that fruit treated with 5-ALA hydrochloride had significantly lowered postharvest decay. Transcriptomic and metabolomic analysis indicated that 1031 differentially accumulated metabolites (DAMs) and 6903 differentially expressed genes (DEGs) were detected between 5-ALA hydrochloride treatment and the control at 6 d. A weighted gene co-correlation network analysis was employed to evaluate the gene regulatory network of DEGs. The DEGs and DAMs were co-enriched in the phenylpropanoid biosynthesis and flavonoid biosynthesis pathways. Moreover, the 5-ALA hydrochloride treatment improved disease resistance of the fruit by activating genes related to salicylic acid signal transduction and down-regulation of the metabolite gibberellin in sweet cherry fruit. The multiple transcription factors, including NAC50, MYB62, LEP and WRKY40 were also activated by 5-ALA hydrochloride treatment. These results provided new ideas for research on the postharvest management and maintenance of sweet cherry fruit during storage.

Influence of preharvest environmental conditions and postharvest relative humidity on the appearance of orange peel disorder in sweet cherry during fruit development and storage

Influence of preharvest environmental conditions and postharvest relative humidity on the appearance of orange peel disorder in sweet cherry during fruit development and storage