Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation by Alma Delia Noriega-Juárez, Libier Meza-Espinoza, María de Lourdes García-Magaña, Rosa Isela Ortiz-Basurto, Martina Alejandra Chacón-López, Luis Miguel Anaya-Esparza, Efigenia Montalvo-González

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Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva by Paulo Ricardo Santos da Silva, Michele Bertoni Mann, Isabel Cristina Tessaro, Ligia Damasceno Ferreira Marczak

Subjects: “…Predictive Microbiology. Growth. Fungi. Shelf Life.…”
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Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage by Aleksandra Wilczyńska, Anita Kukułowicz, Anna Lewandowska

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IMPACT OF OREGANO AND HIBISCUS SABDARIFFA ESSENTIAL OILS ON THE SPOILAGE INDEX AND SENSORY CHARACTERISTICS OF KAURMA by N. A. Mirzan

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Time–Course Analysis of the Onset and Progression of Cuticle Cracking in Fruits of Cherry Tomato Cultivar ‘Nene’ by Ryosuke Hosoi, Kazuo Ikeda, Takashi Nishizawa, Tomoyuki Nabeshima

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Chitosan oligosaccharides maintained postharvest quality and increased shelf life of mango by Nishat Nitu, Md. Sefat Ullah, Prianka Howlader, Md. Nazmul Mehedi, Habiba Meem, Santosh Bose

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Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic by Iman Kebriti, Mousa Solgi, Mohammad Velashjerdi

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Quality Preservation and Shelf-Life Extension of Prickly Pear (<i>Opuntia ficus-indica</i> L. <i>Mill</i>) Using Edible Coatings by Carolina Rodrigues, Cariny Polesca, Isabela Bicalho, Victor Gomes Lauriano Souza, Isabel Coelhoso, Ana Luísa Fernando

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EVALUATION OF NEEM LEAF EXTRACT AND ARABIC GUM AS AN EDIBLE COATTING ON THE SHELF-LIFE OF TOMATO FRUITS by OMAR TURKI MAMDOH ERSHIDAT

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Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage by Ping-Hsiu Huang, Cen-Hao Jian, Yu-Wen Lin, Da-Wei Huang

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Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage by Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni

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Fish active packaging with ZnO/Fe-MMT nanoparticles by Kaveh Rahmanifarah, Mehdi Mahmoudian, Somayeh Mahmoudi Eskandarabadi

Subjects: “…Shelf life…”
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The effect of combined thermal and sonication treatment on shelf life extension and quality retention of banana by Mahfujul Alam, Mir Meahadi Hasan, Mohammad Mainuddin Molla, Mrinal Kanti Debnath, Md Shakir Moazzem, Biddut Chandra Dey

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Enhancing postharvest quality of bananas: comparative study on the use ZnO and Ag2O nanoparticles and ZnO/Ag2O composites by Noluthando Noxolo Aruwajoye, Isaac Adeyemi Sanusi, Gabriel Sanjo Aruwajoye, Asanda Mditshwa, Samson Zeray Tesfay

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Exploring the potential of gamma-irradiated chitosan as an innovative, biodegradable preservative for refrigerated Labeo rohita (Hamilton) by M. M. Towhidul Islam, Jahid M. M. Islam, Mubarak A. Khan, Hossain Uddin Shekhar

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USING EVAPORATIVE COOLING AND PACKAGING TO STORE EGGPLANT CROPS by M. Sh. M. Al-Yasari, S. B. S. Al-Badri

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Enteric Coated Pellets with Lactoferrin for Oral Delivery: Improved Shelf Life of the Product by Nika Kržišnik, Blaž Grilc, Robert Roškar

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Effects of shrimp chitosan based edible coating on the shelf life of selected vegetables in context of attaining SDGs by Munir Ibn Mahin, Md. Harun-Ar Rashid, Abdul Rabbi Mredul

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Design and simulation of a simple greenhouse solar dryer and peltier thermoelectric module under independent and combined operating conditions by A GokulRaj, S Padma, R Mohan

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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat by Xingqun DENG, Juan YOU, Ru LIU, Jirawat YONGSAWADIGUL, Tao YIN, Hong YANG

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