Taking 'Zhangji' and 'Hongyan' strawberries as materials, the changes of total colony count, enumeration of coliforms, mold and yeast of the 2 strawberry varieties stored at (20±0.5)°C or (4±0.5)°C, RH 80%-90% for 6 days were studied. And combined with the quality parameters such as decay rate,...

Pseudomonas tolaasii and Lecanicillium fungicola are the bacterial and fungal pathogen that causes brown spots and dry bubble diseases and spoilage of fresh mushroom. The objective of this study was to consider the efficacy of plasma-activated water (PAW) on the inactivation of P. tolaasii and L....

Edible agricultural products include all kinds of plants, animal husbandry, fishery products and their primary processed products, which are the basis for all kinds of food production and processing. Therefore, the quality and safety of edible agricultural products directly affects people's health...

This research used different 100 kPa O₂ pretreatments time (0, 2, 4, and 6 hr) to investigate their effects on qualities of fresh-cut "Red Fuji" apples during cold storage. Fresh-cut apples were dipped in acid solution (composed of 1.53% ascorbic acid, 1.10% citric acid, and 0.51% CaCl₂) for 15 min ...

Increasing foodborne illnesses linked with the consumption of contaminated food pose serious health risks. Fresh fruits and vegetables can potentially be contaminated (microbes/chemicals) throughout the supply chain. Various chemical and thermal approaches have been used in the past to...

These proceedings contain 32 papers focusing on maintaining the quality and safety of fresh-cut produce including fruits and vegetables. Topics discussed include packaging, transcription profile, metabolomics, quality deterioration, food preservatives, biofortification, handling and processing,...

Drying and pretreatment play key roles in reducing postharvest losses and improving food security. High humidity hot air impingement blanching (HHAIB) was employed in the present work to pretreat red peppers and its effects on natural micro flora, quality and drying characteristics of red pepper...

Food safety management criteria are often described in general terms rather than specific actions and potentially introduces subjectivity to interpretation and implementation. In the tree fruit sector, management systems would be more useful if developed with specific reference to production and...

In order to timely discriminate wheat with different mildew rates, a Dyes/Dyes-Cu-MOF paper-based colorimetric sensor array was designed. Using array points to capture volatile gases of wheat with different mildew rates, and output RGB values. The correlation between ΔR/ΔG/ΔB values and odor...

Recently consumer demand of fresh fruits has been increased because public are more aware with their health. Fruits are often consumed raw, and that increase the chances of people being infected by pathogenic bacteria. This problem encourages the need to find new methods to maintain the quality and ...