Correction: Xie et al. Preparation and Characterization of New Electrospun Poly(Lactic Acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging. Nanomaterials 2022, 12, 1229

Abstract

In the original publication, there was a mistake in Figure 7, as published in [...]

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

“…FS quality evolution throughout postharvest storage in different conditions has been extensively studied, aiming to identify the main factors limiting shelf life and to develop postharvest technologies that can hinder these deterioration processes and therefore help preserve initial product quality and freshness [21,24,[26][27][28][29][30][31]. Factors that can limit FS shelf life include physicochemical, microbiological and sensory quality traits [9]. Also, changes in respiration rate, bioactive compounds, volatile compounds and enzymes can reflect changes associated with senescence and deterioration.…”

“…Unfortunately, fresh strawberries (FS) have a short shelf life, which is limited by deterioration caused by microorganisms, weight loss and vitamin degradation during postharvest [9,10]. Temperature control continues to be the most effective preservation method for FS, with temperatures of between 0°C and 2°C being the recommended ones for refrigerated storage of this commodity [11,12].…”