fruit preservation – mycolab.ai

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

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Researchers developed a new type of edible food wrap made from natural plant materials (tea polyphenols, pullulan, and trehalose) treated with ultrasound. This wrap is stronger, more protective against oxygen and moisture, and kills harmful bacteria like E. coli and Staphylococcus aureus. When used to wrap fresh apples and pears, it significantly extended their shelf life by reducing browning and decay.

Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation

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Researchers developed a new type of edible film made from soybean protein and gelatin infused with Artemisia oil to preserve mangoes longer after harvest. This natural, biodegradable packaging film helps prevent mango spoilage by blocking light, reducing water loss, and stopping fungal growth that causes rot. When used to wrap mangoes, the film significantly extended shelf life and maintained freshness better than unwrapped fruit, offering an environmentally friendly alternative to conventional plastic packaging.

Application of a Pickering Emulsion Stabilized by Zein and Cellulose Nanocrystalline Composite Particles to Preserve Kiwifruit

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Researchers developed a new type of protective coating for kiwifruit that prevents fungal decay and extends shelf life. This coating is made from natural materials (corn protein and cellulose nanoparticles) combined with carvacrol, a natural antimicrobial compound. The coating is stable, effective, and safe for human consumption, offering a promising alternative to traditional chemical fungicides for preserving fresh fruits.

Antifungal Effect of Oregano Essential Oil Against Penicillium expansum on Pyrus sinkiangensis

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Oregano essential oil can effectively prevent blue mold rot in pears without compromising fruit quality. The oil works by damaging the fungal cell membrane, causing it to leak and die. Additionally, the treatment helps pears stay fresher longer by reducing water loss and maintaining firmness, while naturally boosting the fruit’s own defense systems against damage.

Physiological effects of MAP and calcium chloride treatments on biochemical metabolites and quality stability by reducing respiration rate in sweet cherry fruit during storage

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This study examined how treating freshly harvested sweet cherries with calcium chloride and special packaging can keep them fresher longer. Researchers found that combining both treatments was most effective at preventing the fruit from losing weight, developing rot, and breaking down important nutrients. The combined treatment reduced respiration by 77% and better preserved vitamins and beneficial compounds that give cherries their health benefits.

Carvacrol Encapsulation in Chitosan–Carboxymethylcellulose–Alginate Nanocarriers for Postharvest Tomato Protection

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Researchers created tiny nanocarriers made from natural biopolymers that can deliver carvacrol, a natural antimicrobial compound from oregano and thyme, to protect tomatoes from fungal rot after harvest. These nano-sized delivery systems were more effective than the unencapsulated carvacrol at fighting three common postharvest fungal pathogens. The treatment is safe and could offer a sustainable alternative to conventional fungicides for keeping harvested tomatoes fresh longer.

Isolation and Identification of Postharvest Rot Pathogens in Citrus × tangelo and Their Potential Inhibition with Acidic Electrolyzed Water

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Tangelo fruits suffer from fungal rot during storage caused primarily by two fungi: Penicillium citrinum and Aspergillus sydowii. Researchers tested acidic electrolyzed water (AEW), a safe and environmentally friendly treatment, and found it effectively kills these fungi by damaging their cell membranes and causing them to leak their contents. This treatment could replace harmful chemical fungicides while keeping tangelo fruits fresh and safe for consumers.

Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part II

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This research tested six common culinary essential oils to see if they could prevent fungi from growing on bananas after harvest. Scientists identified four types of harmful fungi that cause banana rot and tested how well oregano, rosemary, clove, thyme, cinnamon, and basil oils could stop them. The results showed that cinnamon, clove, and oregano oils were most effective at stopping fungal growth, offering a natural alternative to chemical fungicides that consumers want to avoid.

Terpinen-4-ol triggers autophagy activation and metacaspase-dependent apoptosis against Botrytis cinerea

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Terpinen-4-ol, a natural compound from tea tree oil, effectively kills gray mold fungus that spoils fruits and vegetables after harvest. The compound works by damaging fungal cell membranes, creating harmful reactive molecules inside fungal cells, and triggering the fungal cells’ self-destruction pathways. When tested on tomatoes and strawberries, terpinen-4-ol successfully reduced mold growth and disease spread, suggesting it could be a safe, eco-friendly alternative to chemical fungicides for protecting fresh produce.

Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part III

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This research tested six common cooking and medicinal herbs to see which could stop the growth of fungi that spoil bananas after harvest. Scientists found that thyme oil was the most effective, followed by cinnamon and oregano, successfully preventing fungal growth at practical concentrations. These natural oils could replace synthetic chemical fungicides that harm the environment, offering a safer way to keep bananas fresh and healthy during storage and transport.

Research Keyword: fruit preservation