fruit quality – mycolab.ai

Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

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Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

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.

Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

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This study examined how three types of fungal infections cause chestnuts to rot and decay. Researchers found that fungi produce enzymes that break down cell walls and trigger the fruit’s defense mechanisms, leading to tissue damage. When multiple fungi infect together, the damage is worse than individual infections. The findings suggest that reducing mechanical damage, using cold storage, modified atmosphere, and antimicrobial treatments can effectively prevent chestnut rot during storage.

The dark side of avocados: a review of anthracnose and stem-end rot in postharvest fruit

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Avocados are a valuable global fruit crop, but two fungal diseases—anthracnose and stem-end rot—cause major economic losses by making fruit unmarketable. These fungi infect avocados in the orchard but remain hidden until the fruit ripens, making them difficult to detect and control. Recent advances in detection technology and disease management strategies, including biological controls and natural treatments, offer promising solutions to reduce losses and keep avocados fresh from farm to table.

Non-wounding contact-based Inoculation of fruits with fungal pathogens in postharvest

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Researchers developed a new laboratory method to test how fungal molds spread between fruits during storage without damaging the fruit surface. Using oranges, tomatoes, and apples infected with common storage molds, they showed that disease can successfully spread through simple contact between fruits. The method achieved infection rates of 80% or higher and even detected infections before visible mold appeared using special imaging technology.

Caseinate–Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit

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This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.

Isolation and characterization of a new Leptobacillium species promoting tomato plant growth

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Researchers discovered a new beneficial fungus called Leptobacillium that lives inside tomato plant roots without causing harm. When tomato seeds were treated with this fungus, the plants grew better, had more chlorophyll in their leaves, and produced tastier fruits with higher levels of lycopene, a beneficial compound in tomatoes. This discovery suggests the fungus could be used to improve tomato crop production naturally, reducing the need for chemical inputs and helping plants cope with heat stress.

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

Research Topic: fruit quality