Heat treatment as postharvest tool for improving quality in extra‐early nectarines

Falagán, Natalia; Artés, Francisco; Aguayo, Encarna

doi:10.1002/jsfa.8615

Cited by 4 publications

(2 citation statements)

References 32 publications

(34 reference statements)

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“…In the case of fresh produce, the use of different pre- and post-harvest tools can help to decrease food loss/waste. The effects of proper management, such as storage in well-ventilated rooms, storage in a controlled atmosphere, modified atmosphere, ethylene scavengers, proper temperature and relative humidity (RH), heat treatment, and others, plus different sustainable pre- and post-harvest treatments (i.e., natural compounds, ozone, ultraviolet irradiation, biocontrol agents), and their combinations are sustainable treatment methods that help to reduce the decay of fresh fruits and vegetables (e.g., carrot, spinach, peach, nectarine) [ 42 , 105 , 106 , 107 , 108 , 109 , 110 ].…”

Section: Relationship Between Food Loss/waste and Food Safetymentioning

confidence: 99%

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

López‐Gálvez

Gómez

Artés

et al. 2021

Foods

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Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.

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Section: Relationship Between Food Loss/waste and Food Safetymentioning

confidence: 99%

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

López‐Gálvez

Gómez

Artés

et al. 2021

Foods

Self Cite

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“…In addition, the enzyme activities and gene expression of PME, PG, Cx and β-Gal in cherry tomatoes were effectively inhibited by hot air treatment at 38 °C for 12 h[74]. The PME and PG activities of melons were increased by heat treatment at 45 °C for 3 h and at 50 °C for 2 h[75].…”

mentioning

confidence: 96%

Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage

Wu,

Zhang,

et al. 2023

Foods

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Heat treatment is a widely applied technique in the preservation of fruits and vegetables, effectively addressing issues such as disease management, rot prevention, and browning. In this study, we investigated the impact of heat treatment at 35 °C for 24 h on the quality characteristics and disease resistance of two sweet potato varieties, P32/P (Ipomoea batatas (L.) Lam. cv ‘Pushu13’) and Xinxiang (Ipomoea batatas (L.) Lam. cv ‘Xinxiang’). The growth in vitro and reproduction of Rhizopus stolonifer were significantly inhibited at 35 °C. However, it resumed when returned to suitable growth conditions. The heat treatment (at 35 °C for 24 h) was found to mitigate nutrient loss during storage while enhancing the structural characteristics and free radical scavenging capacity of sweet potato. Additionally, it led to increased enzyme activities for APX, PPO, and POD, alongside decreased activities for Cx and PG, thereby enhancing the disease resistance of sweet potato against soft rot. As a result, the heat treatment provided a theoretical basis for the prevention of sweet potato soft rot and had guiding significance for improving the resistance against sweet potato soft rot.

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Synergistic effects of 1-MCP and hot air treatments on delaying softening and promoting anthocyanin biosynthesis in nectarines

Zhang

Jiang

Zhang

et al. 2021

Postharvest Biology and Technology

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Heat treatment as postharvest tool for improving quality in extra‐early nectarines

Abstract: The application of HT on extra-early nectarine cv. demonstrated a strong potential to improve consumption quality in the industry. © 2017 Society of Chemical Industry.

Cited by 4 publications

References 32 publications

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage

Synergistic effects of 1-MCP and hot air treatments on delaying softening and promoting anthocyanin biosynthesis in nectarines

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