Apple fruit can be stored for long periods of time, especially with the use of controlled atmosphere storage, but like many fruits and vegetables are susceptible to water loss. Water loss can result in compromised appearance such as skin shriveling, as well as loss of firmness, and reduced saleable weight, which in turn affect the income of growers and other industry stakeholders. Preharvest factors that can influence water loss in apples during the postharvest period include climate, cultivar, fruit size, tree age, orchard practices, and harvest maturity. Postharvest factors such as the storage temperature, relative humidity, storage type, and duration can also affect water loss in apple fruit during storage. The mechanisms of cuticle biosynthesis in water permeance, the role of stomata and lenticels, microcracking, crosstalk with mechanical injuries, storage disorders, and decay incidence during the storage of apples are reviewed. Additionally, the review summarizes: preharvest and postharvest factors influencing water loss; recent management strategies including pre-cooling, cold storage, controlled atmospheres, packaging, and anti-senescence chemicals; the use of edible coatings, as well as other non-chemical approaches for modulating water loss and maintaining storage quality. The review also provides direction for the industry to manage this destructive problem in the postharvest supply chain of apple fruit.

Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases.

Changes in physicochemical parameters, fruit softening enzymes and cell wall polysaccharides at four different maturation stages were investigated in two jackfruit genotypes (‘Accession 242’, ‘Accession 341’). For the first three maturity stages, fruit were harvested at 90, 110, and 130 days after flowering (Stage I, II and III, respectively), while Stage IV was determined based on the presence of a dull hollow tapping sound. The fruit edible portion and seed percentage increased, whilst the core and rag percentage decreased with advancement in fruit maturation and ripening. The fruit harvested at Stage IV had comparatively higher soluble solids content (SSC), ascorbic acid and flavonoids, along with lower titratable acidity (TA) and phenolics, than other maturity stages. Bulb firmness was higher at Stage I in both genotypes, along with higher total pectin, protopectin and cellulose compared to other maturity stages. The activity of cell wall hydrolases was higher during later maturity stages. Fruit harvested at Stage IV had higher edible portions, carotenoids, flavonoids and SSC, as well as better colour attributes, while those harvested at Stage I exhibited higher phenolics, TA, pectin and cellulose. These findings could serve as a baseline for future research related to the intended use and maturity standardisation of jackfruit.

Chilling injury (CI) hinders prolonged cold storage of mangoes ( Mangifera indica L.). Hence, the influence of postharvest aqueous ozonation (PAO) (1 mg ozone s ^− 1 ) of mature green ‘Kensington Pride’ mangoes for 10, 20 and 30 min preceding storage at 5 °C for 21 and 28 d on modulating CI, cell membrane integrity, ascorbate-glutathione (AsA-GSH) cycle, antioxidant enzymes and fruit quality were investigated. Compared to control, 10 min PAO significantly reduced CI index (62.5% and 42.9%), CI incidence (40.5% and 41.4%), weight loss (18.4% and 21.8%) and malondialdehyde (MDA) in peel (61.8% and 71.7%) in 21 and 28 d cold stored mangoes respectively. Lipoxygenase (LOX) activity was 71.2% and 43.6% lower under 30 min PAO preceding 21 and 28 d cold storage respectively. Hydrogen peroxide (H ₂ O ₂ ) in pulp (65.3%, 53.8%, 69.2%) and peel (26.5%, 37.2%, 41.1%) were reduced by 10, 20 and 30 min PAO respectively. Moreover, PAO significantly enhanced the activities of ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), monodehydroascorbate reductase (MDHAR) and maintained fruit quality with no significant influence on the soluble solids content (SSC) and titratable acidity (TA). This study for the first time revealed that PAO extends both cold storage and shelf life of ‘Kensington Pride’ mangoes up to 28 d increasing the potential for distant market opportunities. Based on higher practicality and overall performance, 10 min PAO was selected as a feasible strategy for improving chilling tolerance in ‘Kensington Pride’ mangoes stored at 5 °C up to 28 d.

The highly perishable nature of Rubus berries, particularly their susceptibility to water loss and earlier senescence, significantly limits their shelf life. In this study, we investigated the mechanistic role of modified atmosphere packaging (MAP) on the physiochemical quality, phenolic metabolism, and antioxidant potential of blackberries and raspberries during cold storage (2 ± 1 °C) for 12 and 10 days, respectively. Modified atmosphere (MA)-packed Rubus berries exhibited higher total phenolics accompanied by higher activities of shikimate dehydrogenase, and phenylalanine ammonia-lyase. Furthermore, MA-packed Rubus berries demonstrated lower hydrogen peroxide by maintaining higher catalase activity and delayed lipid peroxidation during the entire period of cold storage. Relatively higher levels of glutathione and ascorbic acid as well as the activities of enzymes involved in the ascorbate-glutathione cycle in MA-packed Rubus berries were also observed. Conversely, MAP reduced the respiration rate and weight loss while maintaining higher postharvest quality attributes in raspberries and blackberries than control fruit. In conclusion, MAP is an effective method for extending the cold storage life and maintaining the quality of Rubus berries.

Jamun [Syzygium cumini (L.)] is a tropical evergreen tree and its scrumptious fruit is consumed as fresh and processed. It is famous for its delicious taste and aroma, use for medicinal purposes. It is a rich source of antioxidants, vitamins, phenolic contents, minerals, and edible oils that are helpful for consumers’ health. There is negligible information about cultivars due to the lack of genetic analysis of available clones. The tree can withstand water scarcity, the fruit is highly perishable with a limited shelf life of 3 days under ambient conditions and its marketing is confined to the local markets. Cold storage has been used to enhance its marketing window after pre-treatments by anti-ripening chemicals, edible coating, and non-chemical processing. In addition, modified atmosphere packaging (MAP) has also been found effective to increase its shelf life by 30 days. Nevertheless, limited research has been conducted to increase its postharvest life. This review includes preharvest factors affecting postharvest physiology, biochemical changes during fruit ripening, harvest maturity and postharvest techniques to extend shelf life and postharvest storability. This article provides the way forward for further R&D work concerning shelf-life extension and strengthens the Jamun industry with sustainable solutions for better returns to stakeholders.