food-preservation
Food preservation encompasses the methods and processes used to extend the shelf life of plant-based foods by inhibiting microbial growth, slowing oxidation of fats, and preventing enzymatic deterioration such as browning. For plant science, understanding the biochemical pathways behind spoilage—including enzymatic reactions, cell wall degradation, and secondary metabolite changes—is essential to developing better preservation strategies. Research in this area informs breeding programs and post-harvest handling techniques that reduce food waste and maintain nutritional quality from harvest to consumption.
open_in_new WikipediaFactors affecting postharvest quality during storage of agricultura...
Every basket of tomatoes, bundle of herbs, or head of lettuce you grow has a postharvest clock ti...
Optimal storage temperature for fresh fruits: physiological respons...
Every apple, peach, or berry you grow or buy has a metabolic sweet spot — store it too warm and i...
Factors affecting postharvest quality during storage of agricultura...
The tomatoes, apples, and greens you harvest or buy degrade faster than they should because of in...
Mechanistically Informed and Omics-Guided Essential Oil Application...
Oregano, thyme, and other fragrant herbs you might grow on a windowsill naturally produce oils po...
Benefits, risks, and future prospectives of nanomaterials in sustai...
Nano-scale fertilizers delivering zinc and phosphorus directly to plant roots could one day mean ...
Calcium and heat combo keeps cut jackfruit firm longer
If you've ever bought pre-cut fruit that turned mushy within a day, this points to a simple treat...
Photothermal-responsive multifunctional silk fibroin-based composit...
Blueberries you grow or buy could stay fresh significantly longer — and the packaging keeping the...
Ozone gas fights grape mold by starving fungal cells of energy
The mold that turns your stored grapes soft and fuzzy can potentially be stopped with a gas treat...
Nano-sized carbon specks could keep produce fresh longer
The strawberries that mold in your fridge within days or the apples that brown too fast could one...
Nitrogen gas pulses keep sliced eggplant fresh longer
The eggplant you slice for dinner starts breaking down within hours, and this kind of postharvest...
