Editorial: Recent advances in quality control technology for fresh fruits and vegetables

Wang, Li; Pinela, José; Chen, Lin; Chen, Dan

http://hdl.handle.net/10198/35498

Utilize este identificador para referenciar este registo.

Nome:	Descrição:	Tamanho:	Formato:
Recent advances in quality control.pdf		91.56 KB	Adobe PDF	Ver/Abrir

Contacte-nos

Autores

Resumo(s)

The 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.

Palavras-chave

Fresh fruits and vegetables Postharvest preservation Fermentation Enzymatic browning Functional foods

URI

http://hdl.handle.net/10198/35498

Citação

Wang, Li; Pinela, Jose; Chen, Lin; Chen, Dan (2025). Editorial: Recent advances in quality control technology for fresh fruits and vegetables. Frontiers in Nutrition. ISSN 2296-861X. 12, p. 1-3