TY - BOOK ID - 146349544 TI - Innovative Preservation Technology for the Fresh Fruit and Vegetables AU - Pace, Bernardo AU - Cefola, Maria PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - sweet potatoes KW - cutting styles KW - quality KW - antioxidant activity KW - peach KW - chilling injury KW - internal circulation system KW - low fluctuation of temperature KW - TiO2 photocatalytic KW - storage quality KW - β-cyclodextrin KW - inclusion complex KW - carvacrol KW - essential oils KW - active packaging KW - citrus KW - shelf life KW - decay incidence KW - Lactuca sativa L. KW - minimally processed lettuce KW - modified atmosphere packaging KW - oxalic acid KW - table grapes KW - Botrytis cinerea KW - grey mould KW - spoilage microbes KW - post-harvest KW - modified atmosphere packaging (MAP) KW - ozone (O3) KW - antimicrobial compounds KW - preservatives KW - biocontrol KW - cold atmospheric plasma KW - microbes KW - disinfection KW - non-hazardous KW - inactivation KW - foodborne pathogen KW - kinetic model KW - Peleg constant KW - papaya KW - respiration rate KW - nanoparticles coating KW - active cardboard box KW - plasma-activated water UR - https://www.unicat.be/uniCat?func=search&query=sysid:146349544 AB - The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance. ER -