Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Effects of Microbial Disease, Mechanical Damage and Chilling Injury on...
share announcement

Effects of Microbial Disease, Mechanical Damage and Chilling Injury on Storage and Processing Quality of Postharvest Fruits and Vegetables

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

Deadline for manuscript submissions: 6 December 2024 | Viewed by 2789

Special Issue Editor

Dr. Lanhua Yi

E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing， China
Interests: fruits and vegetables; disease control; preservation

Special Issue Information

Dear Colleagues, 

Fruits and vegetables are indispensable, but some regions suffer from serious postharvest losses (a loss rate of 20–60% in developing countries). Reducing the storage losses and improving the processing values are the aims of fruit and vegetable industry. Microbial diseases caused by fungi/bacteria, mechanical damage during harvest, and chilling injuries from improperly maintaining a low temperature are the top three factors that lead to postharvest losses. Our understanding of these three factors is of vital importance for the sustainable development of the fruit and vegetable industry.

In this Special Issue, we invite submissions related to microbial diseases, mechanical damage, and chilling injuries among postharvest fruits and vegetables. All aspects of microbial diseases, mechanical damage, and chilling injuries will be considered, including their mechanisms and control. Preharvest fruit and vegetable research, such as planting, will not be considered. Research articles, review articles, and short communications are all welcome.

Dr. Lanhua Yi
Guest Editor

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 100 words) can be sent to the Editorial Office for announcement on this website.

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 fruits and vegetables
  • microbial disease
  • mechanical damage
  • chilling injury

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

16 pages, 2525 KiB  
Article
Dynamic Compressive Stress Relaxation Model of Tomato Fruit Based on Long Short-Term Memory Model
by Mengfei Ru, Qingchun Feng, Na Sun, Yajun Li, Jiahui Sun, Jianxun Li and Chunjiang Zhao
Foods 2024, 13(14), 2166; https://doi.org/10.3390/foods13142166 - 9 Jul 2024
Viewed by 340
Abstract
Tomatoes are prone to mechanical damage due to improper gripping forces during automated harvest and postharvest processes. To reduce this damage, a dynamic viscoelastic model based on long short-term memory (LSTM) is proposed to fit the dynamic compression stress relaxation characteristics of the [...] Read more.
Tomatoes are prone to mechanical damage due to improper gripping forces during automated harvest and postharvest processes. To reduce this damage, a dynamic viscoelastic model based on long short-term memory (LSTM) is proposed to fit the dynamic compression stress relaxation characteristics of the individual fruit. Furthermore, the classical stress relaxation models involved, the triple-element Maxwell and Caputo fractional derivative models, are compared with the LSTM model to validate its performance. Meanwhile, the LSTM and classical stress relaxation models are used to predict the stress relaxation characteristics of tomato fruit with different fruit sizes and compression positions. The results for the whole test dataset show that the LSTM model achieves a RMSE of 2.829×10−5 Mpa and a MAPE of 0.228%. It significantly outperforms the Caputo fractional derivative model by demonstrating a substantial enhancement with a 37% decrease in RMSE and a 36% reduction in MAPE. Further analysis of individual tomato fruit reveals the LSTM model’s performance, with the minimum RMSE recorded at the septum position being 3.438×10−5 Mpa, 31% higher than the maximum RMSE at the locule position. Similarly, the lowest MAPE at the septum stands at 0.375%, outperforming the highest MAPE at the locule position by a significant margin of 90%. Moreover, the LSTM model consistently reports the smallest discrepancies between the predicted and observed values compared to classical stress relaxation models. This accuracy suggests that the LSTM model could effectively supplant classical stress relaxation models for predicting stress relaxation changes in individual tomato fruit. Full article
(This article belongs to the Special Issue Effects of Microbial Disease, Mechanical Damage and Chilling Injury on Storage and Processing Quality of Postharvest Fruits and Vegetables)
►▼ Show Figures

Figure 1

21 pages, 5611 KiB  
Article
Effect of Tea Tree Essential Oil on the Quality, Antioxidant Activity, and Microbiological Safety of Lightly Processed Lily (Lilium brownii var. viridulum) during Storage
by Yuge Guan, Sainan Lu, Yan Sun, Rentao Zhang, Xinghua Lu, Linjiang Pang and Lei Wang
Foods 2024, 13(13), 2106; https://doi.org/10.3390/foods13132106 - 2 Jul 2024
Viewed by 502
Abstract
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and [...] Read more.
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and affect the edible quality. As one of the preservation methods, tea tree essential oil (TTEO) has the characteristics of being green, safe, and efficient preservative properties. This study focused on investigating the effects of different concentrations (25 μL/L, 50 μL/L, and 100 μL/L) of TTEO on the quality and microbiological safety of lightly processed lily. The results showed that compared with the control, appropriate concentrations of TTEO treatment could delay weight loss, improve appearance, firmness, and sensory quality, and maintain microbiological safety with the best effect observed at 50 μL/L. Meanwhile, TTEO treatment induced phenylalanine ammonia-lyase activity, thereby increasing the total phenolic content. Furthermore, TTEO enhanced the superoxide dismutase (SOD) and ascorbate peroxidase (APX) activity, which reduced O2-· production rate and H2O2 content. TTEO inhibited lipoxygenase (LOX) activity, reducing the relative conductivity and malondialdehyde content, thereby delaying lipid peroxidation and quality deterioration. This indicates that TTEO could enhance antioxidant capacity by regulating reactive oxygen species (ROS) metabolism and delay the quality deterioration of lightly processed lily by inhibiting lipid peroxidation. Full article
(This article belongs to the Special Issue Effects of Microbial Disease, Mechanical Damage and Chilling Injury on Storage and Processing Quality of Postharvest Fruits and Vegetables)
►▼ Show Figures

Figure 1

14 pages, 3197 KiB  
Article
Antibacterial Activity and Action Mechanism of Bacteriocin Paracin wx7 as a Selective Biopreservative against Vancomycin-Resistant Enterococcus faecalis in Fresh-Cut Lettuce
by Qian Zhao, Qingling Zhao, Jiabo Li and Lanhua Yi
Foods 2024, 13(10), 1448; https://doi.org/10.3390/foods13101448 - 8 May 2024
Viewed by 760
Abstract
Fresh-cut vegetables are widely consumed, but there is no food preservative available to selectively inhibit vancomycin-resistant E. faecalis, which is a serious health menace in fresh-cut vegetables. To develop a promising food biopreservative, a bacteriocin, paracin wx7, was synthesized, showing selective inhibition [...] Read more.
Fresh-cut vegetables are widely consumed, but there is no food preservative available to selectively inhibit vancomycin-resistant E. faecalis, which is a serious health menace in fresh-cut vegetables. To develop a promising food biopreservative, a bacteriocin, paracin wx7, was synthesized, showing selective inhibition against E. faecalis with MIC values of 4–8 μM. It showed instant bactericidal mode within 1 h at high concentrations with concomitant cell lysis against vancomycin-resistant E. faecalis. Its lethal effect was visualized in a dose-dependent manner by PI/SYTO9 staining observation. The results of an in vivo control experiment carried out on E. faecalis in fresh-cut lettuce showed that 99.97% of vancomycin-resistant E. faecalis were dead after 64 μM paracin wx7 treatment for 7 days without influencing total bacteria. Further, the action mechanism of paracin wx7 was investigated. Confocal microscopy showed that paracin wx7 was located both on the cell envelope and in cytoplasm. For the cell envelope, the studies of membrane permeability using SYTOX Green dyeing and DNA leakage revealed that paracin wx7 damaged the membrane integrity of E. faecalis. Simultaneously, it exhibited membrane depolarization after analysis using DiSC3(5). Damage to the cell envelope resulted in cell deformation observed by scanning electron microscopy. On entering the cytoplasm, the paracin wx7 induced the production of endogenous reactive oxygen species. Full article
(This article belongs to the Special Issue Effects of Microbial Disease, Mechanical Damage and Chilling Injury on Storage and Processing Quality of Postharvest Fruits and Vegetables)
►▼ Show Figures

Figure 1

13 pages, 5426 KiB  
Article
Evolution Pattern in Bruised Tissue of ‘Red Delicious’ Apple
by Tao Xu, Xiaomin Zhang, Yihang Zhu, Xufeng Xu and Xiuqin Rao
Foods 2024, 13(4), 602; https://doi.org/10.3390/foods13040602 - 16 Feb 2024
Cited by 1 | Viewed by 831
Abstract
The study of apple damage mechanisms is key to improving post-harvest apple treatment techniques, and the evolution pattern of damaged tissue is fundamental to the study of apple damage mechanisms. In the study, ‘Red Delicious’ apples were used to explore the [...] Read more.
The study of apple damage mechanisms is key to improving post-harvest apple treatment techniques, and the evolution pattern of damaged tissue is fundamental to the study of apple damage mechanisms. In the study, ‘Red Delicious’ apples were used to explore the relationship between damage and time. A cell death zone was found in the pulp of the damaged tissue after the apple had been bruised. The tissue damage was centered in the cell death zone and developed laterally, with the width of the damage increasing with injury time. The extent of tissue damage in the core and pericarpal directions varied. About 60% of the damaged tissue developed in the core direction and 40% in the pericarpal direction, and the damage ratios in both directions remained consistent throughout the injury. The depth of damage and the rate of damage were influenced by the impact force size and the difference in the size of the damaged part of the apple, but the damage development pattern was independent of the impact force size and the difference in the damaged part. The maximum damage rate was reached at about 30 min, and the depth of damage was stabilized at about 72 min. By studying the evolution pattern of the damaged tissue of the bruised ‘Red Delicious’ apple, it provides the research idea and theoretical basis for enhancing the prediction accuracy and robustness of early stage damage in apples. Full article
(This article belongs to the Special Issue Effects of Microbial Disease, Mechanical Damage and Chilling Injury on Storage and Processing Quality of Postharvest Fruits and Vegetables)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop