Critical assessment of the delivery methods of chemical and natural postharvest preservatives for fruits and vegetables: a review

Yiqin Zhang; Wanli Zhang; Weijie Wu; Mohamed A Farag; Lishu Wang; Shangyue Xiao; Haiyan Gao; Weibo Jiang

doi:10.1080/10408398.2023.2289071

Critical assessment of the delivery methods of chemical and natural postharvest preservatives for fruits and vegetables: a review

Crit Rev Food Sci Nutr. 2023 Dec 8:1-23. doi: 10.1080/10408398.2023.2289071. Online ahead of print.

Authors

Yiqin Zhang¹, Wanli Zhang², Weijie Wu³, Mohamed A Farag⁴, Lishu Wang⁵, Shangyue Xiao^{3

6}, Haiyan Gao³, Weibo Jiang¹

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
² College of Food Science and Engineering, Hainan University, Haikou, PR China.
³ Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
⁴ Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.
⁵ Department of Hematology and Hematopoietic Cell Transplantation, Comprehensive Cancer Center, City of Hope National Medical Center, Duarte, California, USA.
⁶ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.

PMID: 38063335
DOI: 10.1080/10408398.2023.2289071

Abstract

For years, researchers have been tirelessly searching for efficient postharvest preservatives to ensure a sustainable and healthy supply chain of fresh fruits and vegetables. However, the effectiveness of preservatives is significantly influenced by delivery methods employed for preservatives. This work centers on delivery methods of diverse preservatives. It delves into the mechanisms of penetration and internalization that facilitate preservatives diffusion into fruits and vegetables. Furthermore, the study comprehensively reviews various delivery methods and their impact on postharvest quality of these fresh food. Methods include liquid surface impregnation (soaking, vacuum infiltration, spraying) and gaseous fumigation. Additionally, unconventional delivery measures, such as fruit stem delivery, microbubble, and edible coating, are discussed in detail for the first time. It is expected that our work will provide inspiration for future development in academia, industry, and supervision.Through a comprehensive review on preservative delivery methods in fruits and vegetables preservation, it becomes evident that majority of existing studies concentrate on the development and mechanisms of preservatives. However, a notable gap lies in comparative analysis of different delivery methods, despite the direct impact of delivery methods on preservation outcomes. Additionally, emerging delivery techniques have displayed promising potential in enhancing delivery efficiency and likewise preservation effectiveness.

Keywords: Fruits and vegetables; delivery; internalization; penetration; postharvest preservatives.

Plain language summary

Preservative delivery methods (soaking, vacuum infiltration, spraying, fumigation) directly impact their effectiveness.Delivery efficiency is linked to fruit epidermis, including cuticle, intercellular spaces, and stomata.Research uses varied delivery methods, concentrations, and times for preserving different fruits.Promising preservative delivery methods: microbubble, fruit stem delivery, and edible coating.

Publication types

Review