https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:35277 Wed 04 Mar 2020 09:19:17 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:45181 Tue 08 Nov 2022 15:11:39 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:25041 Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products. Scope and approach: In this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed. Key findings and conclusions: Sweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components.]]> Thu 21 Oct 2021 12:53:01 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:35127 Penicillium digitatum and P. italicum, which are both wound pathogens. To date, several non-chemical postharvest treatments have been investigated for the control of both pathogens, trying to provide an alternative solution to the synthetic fungicides (imazalil, thiabendazole, pyrimethanil, and fludioxonil), which are mainly employed and may have harmful effects on human health and environment. Scope and approach: The current study emphasizes the non-chemical postharvest treatments, such as irradiations, biocontrol agents, natural compounds, hot water treatment (HWT), and salts, on the prevention of decay caused by P. digitatum and P. italicum, also known as green and blue molds, respectively. The mode of action of each technique is presented and comprehensively discussed. Key findings and conclusions: In vivo and in vitro experiments in a laboratory scale have shown that the control of green and blue molds can be accomplished by the application of non-chemical treatments. The mechanisms of action of the non-chemical techniques have not been clearly elucidated. Several studies have mentioned that the application of non-chemical treatments results in the synthesis of secondary metabolites with antifungal activities (i.e. polyphenols, phytoalexins) in fruit surface. Moreover, non-chemical treatments may exert direct effects on fungal growth, such as disruption of cell walls, inhibition of metabolic respiration, and disruption of energy production related enzymes.]]> Thu 21 Oct 2021 12:52:52 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:50607 Mon 31 Jul 2023 12:43:54 AEST ]]>