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

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorWang, Li
dc.contributor.authorPinela, José
dc.contributor.authorChen, Lin
dc.contributor.authorChen, Dan
dc.date.accessioned2026-01-15T16:23:46Z
dc.date.available2026-01-15T16:23:46Z
dc.date.issued2025
dc.description.abstractThe 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.eng
dc.description.sponsorshipThe author(s) declare financial support was received for the research authorship, and/or publication of this article. This work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (doi: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (doi: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (doi: 10.54499/LA/P/0007/2020).
dc.identifier.citationWang, 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
dc.identifier.doi10.3389/fnut.2025.1697510
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10198/35498
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media SA
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFrontiers in Nutrition
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFresh fruits and vegetables
dc.subjectPostharvest preservation
dc.subjectFermentation
dc.subjectEnzymatic browning
dc.subjectFunctional foods
dc.titleEditorial: Recent advances in quality control technology for fresh fruits and vegetableseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.titleFrontiers in Nutrition
oaire.citation.volume12
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePinela
person.givenNameJosé
person.identifier.ciencia-id771C-2B43-B108
person.identifier.orcid0000-0001-7523-1637
person.identifier.ridB-4466-2014
person.identifier.scopus-author-id54392272800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isAuthorOfPublication.latestForDiscovery706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscovery0aac8939-28c2-46f4-ab6b-439dba7f9942

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