Enhancing Postharvest Quality of Blackberries: Impact of Sonicated and Microwave-Assisted Pasteurized Edible Coating Gels at Different Storage Temperatures

• Published in: Gels Vol. 11; no. 4; p. 243
• Main Authors: Nadeem, Muhammad, Leaks, KeAndre, Abdullah, Ahmed, Adamson Felix, Julia Sage, Shahid, Muhammad Adnan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26.03.2025; MDPI
• Subjects: Antioxidants; Berries; Bioflavonoids; Blackberries; Cellulose; Citrus; Citrus fruits; Coating; Coatings; Consumers; edible gels; Enzymes; Essential oils; Flavanols; Flavones; Flavonoids; Food; Food products; Food quality; Fruits; Functional foods & nutraceuticals; Fungicides; Gels; microwave; Microwaves; nano-emulsion; Oils & fats; Particle size; Pathogens; Pesticides; Polyphenols; postharvest quality; Quality management; Scavenging; Shelf life; sonication; Synergistic effect; Weight loss; United States; nano-emulsion; blackberries; edible gels; postharvest quality; microwave; sonication

Blackberries (Rubus fructicosus L.) are categorized as functional foods, as they are rich in bioactive compounds. Due to limited shelf life and susceptibility to postharvest quality deterioration, it is imperative to investigate postharvest interventions that can prolong the fruit’s quality. This re...