The availability of on-farm storage and processing is a critical challenge facing small farmers, which hinders agricultural productivity. Thirty per cent of the food produced globally is lost after harvest, with the proportion being exceptionally high in low- and middle-income countries due to a lack of on-farm handling and storage facilities. Conventional cold-storage solutions have not taken off at the smallholder level, mainly due to a lack of availability and access to reliable grid electricity. Therefore, off-grid decentralized solar-powered cold-storage units can play a vital role in preserving the produce at production sites and enhancing livelihood and rural development with a minimal carbon footprint. To maintain low temperatures at every step of the agricultural value chain, known as the ‘cold chain’, several technology vendors aim to improve the shelf life and user benefit. Small-scale farmers, which account for two-thirds of all food losses, are another group they focus on. This study examines the existing situation, importance and potential opportunities of decentralized cold-storage systems for fresh fruit and vegetables. In addition to economic, social, technological and environmental limitations, this study examines the triumphs and challenges of incorporating solar-energy-powered cold storage into developing communities. Although the private sector, NGOs and some government agencies are working to promote decentralized cold-storage facilities, relatively little has been done so far to have a significant influence on post-harvest losses and food security. There are still knowledge gaps on decentralized cold-storage facilities. The primary operational constraint is the economic situation of end users and the lack of financing alternatives for smallholder farmers.

Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 °C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips.

Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.

In the current study, we investigated the effect of potassium humate (Kh) and salicylic acid (SA) in mitigating the salinity stress of common bean plants. Common bean seedlings were treated with 0.2 g/L SA as a foliar application and 0.3 g/L Kh as a soil application individually or in combination. After 7 days of germination, plants were treated with 50 mM NaCl and normal water as a control. Our results indicate that salt treatment reduced the plant growth (fresh and dry shoots and roots), leaf pigments (total chlorophyll and carotenoids), ascorbic acid (AA), glutathione (GSH), and potassium (K) contents. On the contrary, proline content; sodium (Na); hydrogen peroxide (H₂O₂); superoxide anion (O₂^•−); and antioxidant enzymes, including catalase (CAT), peroxidase (POX), and superoxide dismutase (SOD), were increased by saline stress. However, applying either individual Kh and SA or their combination stimulated seedling growth under salinity stress by increasing growth parameters, leaf pigment contents, AA, GSH, proline content, K content, and antioxidant enzymes compared with the control. Additionally, Na content, H₂O₂, and O₂^•− were reduced by all applications. The application of the Kh (0.3 g/L) + SA (0.2 g/L) combination was more effective than using the individual compounds. In conclusion, applications of Kh + SA can mitigate salt stress and improve the seedling growth of common bean.