Advances in the Mechanisms of Quality Degradation and Preservation Technologies for Fresh-Cut Fruits and Vegetables

Fresh-cut fruits and vegetables (FFV), characterized by minimal processing such as sorting, washing, peeling, cutting, and packaging, have witnessed substantial consumer acceptance owing to their preservation of nutritional values, appealing sensory qualities, and convenience. These ready-to-eat products maintain essential nutrients like vitamins, minerals, dietary fibers, and antioxidants while satisfying modern dietary preferences for fresh and accessible food options. Despite these benefits, the mechanical processing intrinsic to FFV production sets off complex physiological responses that threaten product quality and reduce shelf-life.A critical challenge in the domain of FFV is the mechanical damage-induced triggering of plant defense mechanisms. Such injury activates wound signaling pathways involving reactive oxygen species (ROS), jasmonic acid, ethylene, and salicylic acid, which regulate the transcription of defense-related genes. Simultaneously, this physical disruption results in quality deterioration, evident in issues like discoloration (notably enzymatic browning), texture softening, flavor loss, and increased susceptibility to microbial contamination. This Research Topic seeks to uncover the core mechanisms behind quality degradation and investigate cutting-edge preservation strategies aimed at sustaining the nutritional and commercial viability of fresh-cut produce.This Research Topic invites all article types published by Frontiers in Plant Science that delve into the advances in understanding and addressing quality deterioration mechanisms and preservation technologies for fresh-cut fruits and vegetables. We especially encourage submissions focusing on:1. Molecular mechanisms of quality degradation in FFV, including polyphenol oxidase activity, membrane lipid peroxidation, and ROS metabolism. 2. Multifactorial quality determinants, covering species-specific responses, environmental influences, microbial ecology, and packaging interactions. 3. The impact of pre-cutting treatments on post-processing quality outcomes.4. Cutting-edge preservation strategies, encompassing chemical treatments, physical interventions, and biocontrol agents. Topic editors: ZHIWEI LI, Yijie Zhou, Guoxiang Jiang, Huiling Yan, Afiya John Source: https://www.frontiersin.org/research-topics/70893/advances-in-the-mechanisms-of-quality-degradation-and-preservation-technologies-for-fresh-cut-fruits-and-vegetables