“…The results indicated that ultrasound combined with low temperature pretreatment effectively increased the content of each monomeric anthocyanin. Interestingly, we did not find that low temperature pretreatment improved the content of anthocyanins in wine as previously reported [41] , as neither the content of total anthocyanins nor of monomeric anthocyanins increased by low temperature pretreatment alone. Fig.…”
“…The results indicated that ultrasound combined with low temperature pretreatment effectively increased the content of each monomeric anthocyanin. Interestingly, we did not find that low temperature pretreatment improved the content of anthocyanins in wine as previously reported [41] , as neither the content of total anthocyanins nor of monomeric anthocyanins increased by low temperature pretreatment alone. Fig.…”
Fresh fruits and vegetables (F&V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&V. Therefore, it is crucial to summarize the research methods of those quality and nutritional indicators for F&V. This work reviews the measurement and analysis methods on these parameters of postharvest F&V which have been validated by numerous publications, including firmness, sugars/acids, pigments, phenols, etc. Importantly, some instruments are involved in these experimental methods, such as firmness tester, spectrophotometer, gas chromatograph, and so on. Furthermore, some promising analysis methods in the past decades combined with advanced technologies are also raised in our discussion. This work is expected to provide guidance and normative significance for future research on quality assessment, preservation, and processing characteristics of F&V.
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