Chapter 8. Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism
Keywords:
Fruit vegetables, postharvest metabolism, oxidative stress, chilling injury, antioxidants, bioactive substances, heat treatment, storage technologies, combined treatments
Synopsis
Innovative approaches in food processing and sustainability
This review article addresses modern strategies for reducing postharvest losses in fruit vegetables by regulating oxidative metabolism during storage. Fruit vegetables such as tomatoes, peppers, eggplants, cucumbers, zucchinis, pumpkins, and melons are highly perishable and susceptible to chilling injury due to their intense postharvest respiration and high moisture content. The article summarizes the physiological and biochemical responses of plant tissues to cold stress, including membrane damage, oxidative stress, and the imbalance of endogenous antioxidants. Emphasis is placed on combined treatment approaches that integrate physical methods (heat treatments, UV irradiation, modified atmosphere storage) with the application of bioactive substances, including phytohormones and natural antioxidants. The review highlights the role of heat-induced stress tolerance, antioxidant defense systems, and nanostructured delivery forms in mitigating cold-related metabolic disorders. It argues that the effectiveness of such strategies depends on species- and cultivar-specific responses, maturity stage, and preharvest conditions. A physiological understanding of tissue metabolism is essential to optimize storage parameters and design effective protective treatments.
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Copyright (c) 2025 Olesia Priss, Liudmyla Kiurcheva, Serhii Holiachuk _______________________________________ How to Cite: Priss, O., Kiurcheva, L., Holiachuk, S.; Priss, O. (Ed.) (2025). Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch8
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