Introduction to Perishable Fruits

The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry.

Low-temperature freezing technology extends the shelf life of perishable fruits as it causes a sharp slowdown in the biochemical and microbiological processes in frozen products.

These results revealed that probiotic incorporated gelatin films can be an alternative way to deliver probiotics and improve the shelf-life of perishable fruits.

The intake of the perishable fruits and vegetables (FVs) in the human diet can contribute to reduce the risk of some chronic diseases.

Post-harvest fungal pathogens are major threat to food industry, deteriorating the quality of perishable fruits from handling, transportation and distribution to consumption.

Over-ripening is the key contributor to post-harvest loss of perishable fruits and is also one of the greatest threats to the growers.

Among fresh and perishable fruits, the baby kiwifruits are consumed without peeling, similarly to berries.

Temperature and gas composition control is essential for maintaining the fresh flavor and quality of perishable fruits.

BACKGROUND: Strawberries are perishable fruits that decay quickly after harvest, but are valued for their distinctive taste and aroma.

Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance.

In the current study, developed biocompatible nanoformulation of PLA-quercetin was used for the first time to see its effect on shelf life of perishable fruits/vegetables like tomato.