postharvest-preservation
Postharvest preservation encompasses the techniques and strategies used to maintain the quality, freshness, and nutritional value of plants after harvest. It is significant to plant science because it addresses the complex physiological and biochemical changes that occur post-harvest, including respiration, senescence, and metabolic degradation. Advancing this field is crucial for reducing agricultural waste, extending shelf life, and preserving the nutritional and commercial value of plant products in supply chains.
PubMed · 2026-06-18
Scientists coated oyster mushrooms in a mix of aloe vera gel, pectin, and green tea extract, keeping them fresh for over a week with far less spoilage, browning, and moisture loss than uncoated mushrooms.
Optimal coating formula: 65% aloe vera gel, 5% pectin, and 0.3% tea polyphenols, identified via Taguchi and factorial design optimization
Coated mushrooms showed only 2.35% weight loss and 3.85% browning index after 8 days, with firmness maintained at 720.40 g force
Enzymatic browning activity (polyphenol oxidase and peroxidase) and microbial growth (2.26 log CFU/g yeast and mold) were significantly reduced compared to uncoated controls
