Due to the high respiration rate and ethylene production at the cut surface of bamboo (Dendrocalamus latifloxus Munro) shoots after harvesting, browning and lignification at the cut surface reduce their quality and shelf life. Due to the demand of consumers, using physical treatment to inhibit microbial growth and maintain quality has become more and more popular. In this study, bamboo shoots were treated with hot water at 70 °C for 30 s after harvesting and then stored at 1, 3, or 5 °C for 4 weeks to measure the quality change. Our results show that the L* value and h° angle at the cut surface of the bamboo shoots were significantly higher, but the respiration rate was significantly lower when stored at 1 °C compared with those at 3 and 5 °C. In terms of quality, the bamboo shoots showed lower firmness and cutting force values, and no decay was observed at 1 °C. The results from the shelf simulation test with rewarming of the cold-treated bamboo shoots at ambient temperature (25 °C) for 1 day indicated that the L* value and h° angle were significantly higher for the bamboo shoots stored at 1 °C compared with those stored at 3 and 5 °C. Taken together, browning and lignification at the cut surface were effectively inhibited, quality was maintained, and the storage life could be extended to 4 weeks at 1 °C.

The cabbage cultivar ‘K-Y cross’ is the most important vegetable crop in Taiwan, but it is not easy to produce through the whole year because of the hot summer. For year-round supply, the different postharvest methods such as precooling and modified atmosphere packaging (MAP) were applied to extend the storage period. The respiration rate and ethylene production were measured in a wide range of temperatures from 1 to 30 °C, and the end of precooling temperature was recommended to be around 7 °C (3/4 precooling times). Vacuum precooling (VC) took cabbages only 30 min to decrease from around 27 °C to 7 °C, which was 19 times faster than room precooling (RC). After 3/4 precooling times, temperature distribution from surface to central parts of cabbages was shown to be more uniform by VC than that by RC. After VC, the MAP was applied to maintain the quality traits of cabbages. The passive MAP could decrease the weight loss, yellowing, and physiological disorders and maintain around 2% O₂ and 4% CO₂ in the 0.03 mm LDPE bags at 1 °C after 12-week storage. Therefore, the quality of cabbages could be maintained over 3 months by combing VC and passive MAP.

Litchi fruit (Litchi chinensis Sonn.) is highly perishable because its shelf life is significantly limited by pericarp browning and microbial spoilage. While sulfur dioxide (SO₂) fumigation has been traditionally used to preserve color and reduce spoilage, concerns over potential health risks have prompted the exploration of safer alternatives. This study investigated the application of hypochlorous acid (HClO) as an alternative treatment during postharvest processes to mitigate pathological decay, targeting Mucor lusitanicus, a fungus primarily responsible for litchi fruit rot in Taiwan. In vitro experiments demonstrated that M. lusitanicus growth was completely inhibited by HClO concentrations at 40 mg L⁻¹ or higher, as well as by temperatures below 1 °C. In vivo experiments further revealed that disease symptoms in inoculated litchi fruit were fully suppressed at 25 °C for seven days after hydrocooling with HClO. When 40 mg L⁻¹ HClO treatment was combined with hydrocooling and subsequent storage at 5 °C, the decay ratio of litchi fruit was reduced to below 3% after 21-day storage. The browning index and disease incidence of litchi fruit hydrocooled with an 8 h hydrocooling delay were significantly lower than those with a 12 h hydrocooling delay after 21 days at 5 °C, followed by 1 day at 26 °C. Therefore, hydrocooling within 8 h of harvest is recommended for commercial scales. This treatment effectively prevented pericarp browning and maintained total soluble solid levels, ensuring the quality. These findings suggest that integrating HClO with hydrocooling not only decreases spoilage and delays pericarp browning but also offers a viable alternative to traditional SO₂ fumigation, optimizing the postharvest process and enhancing food safety. This approach can extend the storage ability of litchi fruit while maintaining its quality, providing a safer method for local and international markets.