Percorrer por autor "Chen, Dan"
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- Editorial: Recent advances in quality control technology for fresh fruits and vegetablesPublication . Wang, Li; Pinela, José; Chen, Lin; Chen, DanThe editorial highlights the challenges in preserving fresh fruits and vegetables, emphasizing advances in processing and postharvest technologies to extend shelf life, reduce losses, and enhance nutritional and functional value. Included studies show that varietal selection and techniques such as malting can reduce FODMAPs in grains; combined 1-MCP and H₂S treatments preserve strawberries during storage; and fermentation with Lactobacillus acidophilus increases the bioavailability of polyphenols in honeysuckle beverages. Additionally, phenylalanine ammonia-lyase (PAL) is highlighted as a key regulator of enzymatic browning in minimally processed products. Collectively, these approaches promote plant-based foods that are more nutritious, functional, safe, and sustainable, contributing to higher-quality and lower-waste food systems.