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Postharvest Technologies to Enhance Food Quality and Safety
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Postharvest Technologies to Enhance Food Quality and Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 31 May 2026 | Viewed by 4159

Special Issue Editors

Dr. Esa A. Godana

E-Mail
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Interests: postharvest technologies; food loss and waste; food quality; food safety; food preservation; cold chain management; edible coatings; microbial contamination; smart packaging
Dr. Lembe Samukelo Magwaza

E-Mail Website
Guest Editor
Plant Science Laboratory, Cranfield University, Cranfield MK43 AL, UK
Interests: food loss and waste; food technology; food chemistry; postharvest technology; fruits; vegetables; agricultural science; phytochemistry; non-destructive technology; Vis/NIR spectroscopy

Special Issue Information

Dear Colleagues,

The global food system is facing unprecedented challenges in ensuring the safe and sustainable delivery of high-quality produce to meet the demands of a rapidly growing population. Food loss and waste remain a critical barrier to achieving food security globally. Innovations in postharvest technologies are essential to mitigate these losses, preserve nutritional value, and extend shelf life. This Special Issue, “Postharvest Technologies to Enhance Food Quality and Safety”, seeks to highlight cutting-edge research and advancements in strategies that bridge the gap between harvest and consumption. Contributions will explore novel approaches such as the application of biotechnologies, smart storage systems, precision cooling, edible coatings, nanotechnology, etc., in the postharvest system. Additionally, the issue will look at how non-destructive, quality assessment tools, active packaging, and natural control agents can help reduce the use of chemicals. Emphasis is placed on sustainable, scalable solutions that align with the United Nations Sustainable Development Goals (SDGs), particularly SDG 12 (Ensure sustainable consumption and production patterns). This Special Issue will inspire actionable strategies for stakeholders across the agri-food sector. 

Dr. Esa A. Godana
Dr. Lembe Samukelo Magwaza
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • postharvest technology
  • food loss and waste
  • food quality
  • food safety
  • food preservation
  • cold chain management
  • edible coating
  • microbial contamination
  • smart packaging

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Published Papers (4 papers)

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Research

20 pages, 5136 KB  
Article
Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Cherry Tomato Shelf-Life: Kinetics and Microbiome Approach
by Syed Mudabbar Hussain Shah, Stefania Volpe, Francesca Colonna, Vincenzo Valentino, Francesca De Filippis, Elena Torrieri and Silvana Cavella
Foods 2026, 15(1), 182; https://doi.org/10.3390/foods15010182 - 5 Jan 2026
Cited by 1 | Viewed by 848
Abstract
Cherry tomatoes are highly appreciated for their nutritional value but remain highly perishable due to rapid respiration and senescence. This study evaluated a multi-hurdle strategy combining plasma-activated water (PAW), sodium caseinate-based edible coating, and antioxidant active packaging to preserve minimally processed (MP) cherry [...] Read more.
Cherry tomatoes are highly appreciated for their nutritional value but remain highly perishable due to rapid respiration and senescence. This study evaluated a multi-hurdle strategy combining plasma-activated water (PAW), sodium caseinate-based edible coating, and antioxidant active packaging to preserve minimally processed (MP) cherry tomatoes stored at 1 °C, 4 °C, and 8 °C for 15 days. Quality evolution was monitored through physical, chemical, nutritional, and microbiological parameters and described using pseudo-zero- and first-order kinetic models, with temperature dependence expressed by the Arrhenius equation. The combined treatment (prototype) slowed the degradation rates of pH, titratable acidity, total polyphenols, and antioxidant capacity, as reflected by consistently lower kinetic rate constants across all temperatures. Prototype samples showed better retention of polyphenols and antioxidant capacity, particularly at 1 °C and 4 °C, without detrimental effects on visual appearance. Metagenomic analysis revealed that the multi-hurdle treatment reshaped the microbial community, reducing the relative abundance of potentially problematic taxa such as Acinetobacter johnsonii and limiting the occurrence of antimicrobial resistance (AMR) genes at the end of storage. This study provides the first integrated assessment of PAW, edible coating, and antioxidant active packaging as a synergistic multi-hurdle strategy, demonstrating their combined ability to extend shelf life while modulating the microbiome and resistome of minimally processed cherry tomatoes. Full article
(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)
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14 pages, 1577 KB  
Article
Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation
by Aysha Saleem, Sandra Pati, Giuseppe Rosiello, Maria Luisa Amodio and Giancarlo Colelli
Foods 2025, 14(24), 4283; https://doi.org/10.3390/foods14244283 - 12 Dec 2025
Viewed by 1053
Abstract
This work investigated the effect of high CO2/low O2 conditions in polyethylene terephthalate (PET) packaging on the quality of fresh-cut broccoli raab, focusing on volatile organic compounds (VOCs). Fresh broccoli raab was stored for 16 days at 5 °C in [...] Read more.
This work investigated the effect of high CO2/low O2 conditions in polyethylene terephthalate (PET) packaging on the quality of fresh-cut broccoli raab, focusing on volatile organic compounds (VOCs). Fresh broccoli raab was stored for 16 days at 5 °C in microperforated (MP) and in non-microperforated (NMP) PET packaging. During storage, the NMP atmosphere reached approximately 17% CO2 and 0% O2, while MP packaging maintained approximately 2% CO2 and 19% O2. NMP samples became unacceptable by day 7 due to loss of firmness and tissue deterioration, while MP samples remained acceptable until day 10, after which yellowing and shrivelling occurred. By day 10, MP VOCs were characterised by ß-caryophyllene, Z-3-hexen-1-ol acetate, and hexen-1-ol, likely generated by enzymatic reactions associated with tissue senescence. NMP packaging showed a high presence of sulphides, isothiocyanates, and nitriles, indicative of severe tissue damage in anaerobic conditions. These alterations in VOCs led to strong, unpleasant sensory notes in NMP samples. This study demonstrated that MP PET packaging can effectively extend the marketable shelf-life of fresh-cut broccoli raab to 10 days, preserving sensory quality and reducing off-odour formation. The findings highlight the potential of microperforated PET as a sustainable solution for enhancing the shelf-life and quality of perishable produce. Full article
(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)
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21 pages, 4563 KB  
Article
Sodium Alginate-Based Antibacterial Coatings Reinforced with Quaternized Lignin–Cinnamaldehyde Composite Particles for Fruit Preservation
by Jianshuo Miao, Yuanrong Lai, Yidan Zhang, Jiapeng Wei, Kehao Fan, Ningjing Sun and Zhiyong Qin
Foods 2025, 14(24), 4203; https://doi.org/10.3390/foods14244203 - 7 Dec 2025
Cited by 1 | Viewed by 826
Abstract
Sodium alginate (SA) is widely used as an edible coating for fruit preservation, but its weak water barrier and antibacterial properties limit broader application. In this study, quaternary ammonium lignin–cinnamaldehyde (QKC) composite particles were incorporated into SA as multifunctional fillers to construct antibacterial [...] Read more.
Sodium alginate (SA) is widely used as an edible coating for fruit preservation, but its weak water barrier and antibacterial properties limit broader application. In this study, quaternary ammonium lignin–cinnamaldehyde (QKC) composite particles were incorporated into SA as multifunctional fillers to construct antibacterial coatings. Electrostatic and hydrogen-bonding interactions between cationic QKC and anionic SA yielded a uniform, stable network with improved hydrophobicity and UV-shielding capacity. At 5 wt% QKC loading (SA5), the tensile strength increased from 11.53 to 24.42 MPa (111.8% higher than SA0), while water vapor permeability decreased by 35.4%. SA coatings also exhibited strong antioxidant activity, and the ABTS radical scavenging rate increased to 70.22% at 7 wt% QKC, with SA5 offering a favorable balance between antioxidant, barrier, and mechanical properties. SA5 showed pronounced antibacterial efficacy, giving inhibition rates of 96% against Staphylococcus aureus and 65% against Escherichia coli. Coating trials on persimmons and tangerines demonstrated that SA5 reduced weight loss, delayed firmness decline, and mitigated decay during storage. In addition, calcium-crosslinked SA/QKC hydrogel beads markedly delayed visible mold growth on blueberries. These results indicate that QKC-reinforced SA coatings provide a promising strategy for enhancing the postharvest quality and shelf life of fresh fruit. Full article
(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)
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17 pages, 1737 KB  
Article
Preharvest Application of Oxalic Acid to ‘Calabacita’ Fresh Figs: Effects on Physicochemical and Antioxidant Profile During Cold Storage
by Carlos Moraga-Lozano, Ana María Fernández-León, Margarita López-Corrales, Alicia Rodríguez, Manuel J. Serradilla and Mónica Palomino-Vasco
Foods 2025, 14(23), 4061; https://doi.org/10.3390/foods14234061 - 27 Nov 2025
Cited by 3 | Viewed by 627
Abstract
Fresh figs are a highly perishable fruit with a very limited shelf life. Consequently, the development of innovative strategies at both the preharvest and postharvest stages is essential to enhance their quality and extend their shelf life. This study aimed to evaluate the [...] Read more.
Fresh figs are a highly perishable fruit with a very limited shelf life. Consequently, the development of innovative strategies at both the preharvest and postharvest stages is essential to enhance their quality and extend their shelf life. This study aimed to evaluate the postharvest performance of fresh figs (cv. Calabacita) treated preharvest with oxalic acid (OA) via foliar spraying at 1.2 L per tree at two concentrations (1 and 2 mM), applied either twice or three times. Figs were harvested at commercial maturity and stored for 10 days at 1 °C and 90% relative humidity in darkness, with sampling carried out at 0, 3, 7 and 10 days. At each sampling point, physiological, physicochemical, and bioactive parameters were assessed, and an analysis of variance was performed to determine differences among OA treatments. The findings showed that the effectiveness of OA depended on the number of applications, with two preharvest sprays providing the most favourable outcomes. OA at 2 mM significantly reduced weight loss, respiration rate, and ethylene production compared with controls and increased titratable acidity. Furthermore, all OA treatments enhanced the antioxidant activity of the fruit, improving both enzymatic and non-enzymatic antioxidant activity, as well as total phenolic content. This suggests improved stress tolerance supported by lower cell wall oxidation at the end of cold storage. In conclusion, two preharvest applications of oxalic acid effectively contribute to maintaining fruit quality and extending the storability of fresh figs during cold storage. Full article
(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)
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