2022, Rux, G., Labude, C., Herppich, W.B., Geyer, M.

Plastic packaging for fresh horticultural produce has many advantages but generates plastic waste and ecological alternatives are required. Edible coatings can retard many processes related to loss of quality. Hydrophobic lipid-based coatings are preferably applied for fresh fruits and vegetables. The approval of such coatings for products with edible peels in EU is increasingly under discussion. However, investigations on the efficiency of various edible coatings on soft-skinned fruit and vegetables are rare and it is currently unclear whether the consumer will accept them. Therefore, this study investigates (1) important characteristics of a lipid-based coating and (2) its ability to maintain the post-harvest quality of fresh cucumbers. This was evaluated by a comparative storage test under common suboptimal retail conditions (20 °C; 65% RH). The study also evaluates (3) the general perception of consumers about and their acceptance of the application of edible coatings on fresh fruit and vegetables with edible peels. The investigated coating was able to drastically reduce water loss (54–68%) and fruit respiration (approx. 33%) of fresh cucumber. The reduction of tissue stiffness was delayed by 2 days, thus, prolonged shelf life. Majority of consumer (77%) endorse the application of edible coatings as an alternative to plastic packaging, but emphasized important requirements for them.

2021, Herppich, W.B.

Chlorophyll a fluorescence analysis (CFA) has been accepted to study postharvest activity and stability of photosynthesis of vegetables and salad greens, and some fruits. Commercial chlorophyll fluorescence imaging (CFI) systems may provide additional insight into spatial and temporal dynamics of photosynthesis. This yields valuable information on the effects of postharvest handling and processing (sorting, cutting, packaging, etc.) on physiological activity and 'internal quality' of green produce, and its changes. Here, meaning and physiological basics of relevant fluorescence parameters is briefly summarised, while major focus is on recent applications of CFI to evaluate quality and quality maintenance during postharvest handling and minimal processing of fresh fruits and vegetables. CFI is given surprisingly little attention in the monitoring of postharvest quality, although it is suitable for adjusting and/or optimising innovative postharvest techniques. Knowledge of the physiological base and the limit of interpretation is indispensable for meaningful interpretations of results to draw correct consequences.