Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasing number of consumers are opting for these beverages due to lactose intolerance, milk protein allergies or lifestyle. In this regard, different emerging technologies have been investigated to solve problems such as shelf life, nutritional and emulsion stability as well as sensory acceptability, without using high temperatures since heat treatments decrease the content of some bioactive compounds. Ultrasound technology alone or combined with temperature (thermosonication) could be a valuable tool to improve the properties of plant-based beverages. Therefore, this review provides a detailed analysis of the effect of ultrasound and thermosonication on the physical, bioactive, microbiological and sensory properties of almond-, soybean-, coconut-, hazelnut- and peanut-based beverages, among others.

Blueberry (Vaccinium corymbosum L.) is a crop with great potential for exportation and is very important for its antioxidant properties. However, this fruit is susceptible to different factors of deterioration and attack by pathogens. Botrytis cinerea is the main cause of post-harvest losses in this crop. Antagonistic yeasts from the Debaryomyces hansenii species, which is of marine origin, have been proposed as an alternative method for fungal control. For this reason, this study evaluated the in vitro and in vivo antagonistic capacity of the yeast against B. cinerea. The in vitro growth of the fungus was inhibited by 90% and germination was reduced by 100%, and through the production of volatile organic compounds, the growth of the pathogen was inhibited by 32.5%. Photographic evidence by electron microscopy revealed the effects caused by D. hansenii on B. cinerea. The incidence study showed a 50% reduction in the incidence of the disease caused by B. cinerea in blueberries, while quality parameters—such as soluble solids, titratable acidity, and pH—presented stable values, delaying the maturation process of the fruits. Likewise, the rate of reduction in firmness and physiological weight loss was lower, and the blueberries preserved their quality for a longer time.

The effectiveness on several fruits by the application of alternative methods against fungi is summarized in the present chapter. Several investigations have reported the efficacy of these technologies for controlling fungal infections. Currently, high post-harvest loses have been reported due to several factors such as inefficient management, lack of training for farmers, and problems with appropriate conditions for storage of fruits and vegetables. Even now, in many countries, post-harvest disease control is led by the application of chemical fungicides. However, in this time, awareness about fungi resistance, environmental, and health issues has led to the research of eco-friendly and effective alternatives for disease management. The pathogen establishment on fruits can be affected by the application of GRAS compounds like chitosan, essential oils, salts, among others; besides, their efficacy can be enhanced by their combination with other technologies like ultrasound. Thus, the applications of these alternatives are suitable approaches for post-harvest management of fruits.

Mango fruit is one of the most important cultivars in the world. In postharvest handling, mango fruit can be affected by pathogens. Some of the phytopathogens that severely attack mango fruit are the fungal Colletotrichum, Aspergillus, Alternaria and Botrytis. The presence of these pathogens can generate postharvest losses between 5-30% of mango production. Fungicides are used to control these microorganisms. To reduce and eradicate its use in post-harvest, methods that are not harmful to the consumer have been developed and are classified into chemical, physical and biological methods. The selection of a postharvest method depends on its ability to adapt to an established process and its ability to extend its shelf life. Different post-harvest methods have been applied to mango fruit, including cold storage, hydrothermal treatment, UV, edible coatings and 1-MCP. The result with the application of these methods has been efficient but increases with the application of synergies between different postharvest methods. This review presents a compilation and recent advances of the different postharvest control methods that have been applied individually or in synergy in mango fruits to control and/or prevent the attack of pathogens and preserve the quality parameters to extend the shelf life of the fruit.