Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Abstract

Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of “green” chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.

Sustainable Countermeasures for Skin Health Improvement for Green Consumers: The Utilization of Hsian-Tsao during Global Warming

“…This can be understood as related to the impact on biota redistribution. Accordingly, the Kyoto Protocol mandated specific solutions, such as reducing CO 2 levels by 7% by 2011 [1,73,[81][82][83][84][85][86][87][88][89][90][91][92]. Fossil fuel economies, population growth, and the consequent industrialization worldwide further increase the importance of green industries as they regard land use, urbanization, and agricultural productivity.…”