Advance in Post-harvest Preservation Technology

© 2022 by the authors; CC BY-NC-ND license

fresh walnut; total phenols; frozen storage; fatty acid; antioxidant enzyme; fruit storage; antioxidant capacity; phenolic compounds; gene expression; Fragaria × ananassa Duch.; Sabrosa; ripening stage; headspace solid phase microextraction (HS SPME GC/MS); HPLC-MS/MS principal component analysis; fresh-cut cauliflower; storage period; calcium chloride; temperature; factor analysis; quality; table grapes; optimal harvesting; technological maturity; phenolic maturity; non-destructive tools; Multiplex^® 3; pectin-based coating; quality attributes; fresh-cut carrot; respiratory activity; carotenoids and phenolic compounds; lemon byproduct; antioxidant; Fragaria × ananassa Duch.; e-nose; ATR-FTIR; image analysis; multivariate analysis; Barhi dates; Phoenix dactylifera; chitosan; orange peel; olive cake; coating; quality attributes; scanning electron microscopy; surface structure; antifungal active packaging; raspberry; chitosan; green tea extract; rosemary extract; citrus; intelligent logistics; modeling; orange; postharvest; chilling injury; storage; melatonin; quality; 1-MCP; oregano; vacuum packaging; Allium cepa; Rhus coriaria; refrigeration; mango fruit; melatonin treatment; cold storage; decay; physiological and metabolic processes; goji berries; shelf-life; postharvest quality; sensorial attributes; freshness; chilling injury; active packaging; cold plasma; dipping; E-nose; high hydrostatic pressure; image analysis; innovative postharvest technologies; pulsed electric field; vacuum impregnation; near-infrared spectroscopy; Pleurotus eryngii; king oyster mushroom; quality influential factors; preservation; n/a