Research Publications (Food Safety)

Abstract In this study, we optimized the composition of the browning inhibitor for apples and established a prediction model for the browning inhibitor concentration in mass‐processed fresh‐cut apples based on electrical conductivity measurements. The “Fuji” apples that were harvested in Chungju, Korea, were used for this study. Vitamin C mixture (VCM) and trehalose (Tre) were used as browning inhibitors at a 4% ratio.

Present study would be significant in the sustenance of quality characters for postharvest storage of Capsicum fruit with CO2-sensitization in biocompatible manner. The present experiment describes effects of CO2 sensitization on delaying postharvest ripening through physiological attributes in Capsicum fruit. The experiment was conducted with acidified bicarbonate-derived CO2 exposure for 2 h on Capsicum fruit, kept under whit

Abstract BACKGROUND Snap beans (Phaseoulus vulgaris L.) are very sensitive to low temperature during postharvest storage. Pitting, rusting, and water‐soaked patches are typical chilling injury (CI) symptoms of snap beans. The appearance of these symptoms reduces the storage quality of snap beans. The energy, soluble carbohydrates, cell wall, and phenolic metabolisms of refrigerated snap beans and their relationship to CI treated with 35 °C hot water (HW) were investigated.

Aims Comparing the effect of mycorrhizal fungi inoculation with different levels of chemical fertilizers on increasing yield and absorption of nutrients in order to achieve an environmentally friendly method to reduce the use of chemical fertilizers in lettuce cultivation in poor soils.

Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne pathogens create a significant problem for consumers, food businesses, and food safety. Postharvest factors, including transportation, environment, and preservation techniques, cause a reduction in product quality. The present world is using synthetic preservatives, which have negative impacts on consumer health.

Pre-cut fresh fruits and vegetables are highly appealing to consumers for their convenience, however, as they are highly susceptible to microbial contamination in processing, the potential risks of foodborne illnesses to public health are not negligible.

Fusarium head blight (FHB) is a destructive disease caused by several species of Fusarium, such as Fusarium graminearum and F. asiaticum. FHB affects cereal crops, including wheat, barley, and rice, worldwide. Fusarium-infected kernels not only cause reduced yields but also cause quality loss by producing mycotoxins, such as trichothecenes and zearalenone, which are toxic to animals and humans.

Avocado (Persea americana Mill.) fruit hang on the tree in a physiologically mature but unripe state for many months. We hypothesised that this was due to an on-tree ripening block that prevents the development of ethylene sensitivity in the fruit. Physiologically mature fruit, determined by size and dry matter content, were categorised into ethylene sensitive or insensitive based on whether an ethylene treatment at harvest accelerated ripening.

The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid.

The following reports on the efficacy of a gas‐phase hydroxyl radical‐based process for decontaminating shredded lettuce on a laboratory and simulated commercial scale. The process is based on the ultraviolet light at 254 nm UV‐C‐mediated degradation of hydrogen peroxide mist and ozone gas to generate antimicrobial hydroxyl radicals. Escherichia coli K12 was applied as a surrogate for E.

The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine‐based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air.

Mycotoxins, secondary metabolites synthesized by various filamentous fungi genera such as Aspergillus, Penicillium, Fusarium, Claviceps, and Alternaria, are potent toxic compounds. Their production is contingent upon specific environmental conditions during fungal growth. Arising as byproducts of fungal metabolic processes, mycotoxins exhibit significant toxicity, posing risks of acute or chronic health complications.

This study demonstrates that Cinnamomum camphora essential oil (CEO) effectively inhibits Fusarium oxysporum‐induced decay in postharvest blueberries by disrupting fungal cell membrane integrity and enhancing blueberry defence mechanisms. The findings suggest that CEO, as an eco‐friendly alternative to synthetic fungicides, can mitigate primary fungal invasion and improve blueberry preservation during postharvest storage.

Resistance to carbapenems emerged in clinical settings and has rapidly spread to other sectors, such as food and the environment, representing a One Health problem. In this regard, vegetables contaminated by critical priority pathogens have raised global concerns.

Previous studies have indicated that hydrogen-rich water (HW) treatment can delay fruit ripening and senescence. However, little is known about the HW-delaying pulp breakdown. In this study, eight physiological characteristics revealed that HW treatment delayed both pericarp browning and pulp breakdown of litchi fruit.

Pre‐ and post‐harvest management practices to mitigate patulin. Abstract Patulin, a toxic secondary metabolite produced by certain molds (Penicillium, Aspergillus, and Byssochlamys), poses a significant health risk when present in apple juice products above permissible levels. Its presence is a major concern for both consumers and regulatory bodies due to its potential carcinogenic and mutagenic effects.

Ripening is an irreversible phenomenon involving several physiological, biochemical and organoleptic changes that affect the nutritional value, colour, texture and taste of fruit. Amongst the physical non-destructive technologies, Delayed Luminescence (DL) has been reported able to provide valid information on the functional status of living biological systems, reflecting changes in quality parameters following the occurrence of certain metabolic processes.

Penetration ability is one of the biggest concerns of light-emitting diode (LED) technology in the food industry, as most food matrices are usually in packaged conditions. This study aimed to evaluate the antifungal effects of LEDs on both pure culture and litchi fruit, which are packaged by nine commonly used commercial packaging films. Results showed that LEDs could penetrate these films with more than 88% energy transmittance.

Paralytic shellfish poisoning is an important concern for mollusk fisheries, aquaculture, and public health. In Galicia, NW Iberian Peninsula, such toxicity has been monitored for a long time using mouse bioassay. Therefore, little information exists about the precise toxin analogues and their possible transformations in diverse mollusk species and environments.

Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product.

Methane is a natural product of rumen fermentation and emissions from ruminant livestock represent a major environmental concern. Methane is not only a potent greenhouse gas but also represents a loss of energy efficiency for the host. The objective of this study was to perform in vitro screening of a range of compounds with potential anti-methanogenic activity, including polyphenols, flavonoids, fatty acids, amino acids, and salts.

A systematic review of the use of Web 3.0 and Ai technologies in the meat supply chain. Summary Web 3.0 and artificial intelligence (AI) have presented unprecedent impact on the food sector. However, there is no clear scientific description yet related to their influences on food safety, quality and traceability across the meat supply chain.

60Co γ‐radiation below 1.5 kGy was applied for postharvest storage of blueberry. Low‐dose irradiation did not significantly improve fruit quality but extend the shelf life up to 15 days at 25 °C and 30 days at 4 °C and promoted post‐ripening and increased the richness of volatile substances. Summary 60Co γ‐radiation was applied to blueberry fruits in an effort to investigate a safe, eco‐friendly and effective blueberry preservation technique.

Schematic illustration of PO combined with NFT inhibiting browning and maintaing qualities of fresh‐cut nectarines. Abstract Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting.