Blue crab (Callinectes sapidus) is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with a dockside value of USD 200 million. Presently the US blue crab processing industry sells crab meat in three basic forms: fresh crab meat, pasteurized crab meat, and frozen crab meat. By far “Fresh” is the most desirable form of crab meat. However, fresh crab meat has a limited shelf life. This study evaluated the effects of high-pressure processing (HPP) on enhancing the microbiological quality and shelf life of blue crab meat. Live blue crabs were pressure-cooked in a retort (≥115 °C for 4–6 min). The crab meat was handpicked, packed in plastic containers with seals, subjected to HPP treatment, and stored at 4 °C. Container integrity and water leakage issues were examined by observation in addition to weight comparison before and after HPP treatment; the shelf life of crab meat with and without HPP treatments was examined via microbiological tests and sensory evaluations. Results show that polypropylene containers sealed with 10K OTR (oxygen transmission rate) film could withstand high pressure without water leakage issues; HPP treatment at 600 MPa for 3 min could extend the shelf life of fresh, cooked, and handpicked crab meat from 6 days to 18 days based on the strictest APC (aerobic plate account) limit (APC ≤ 100,000 CFU/g). The sensory quality of the HPP-treated crab meat was well accepted throughout the 3-week storage period. The results support the use of HPP as an effective non-thermal processing technology to enhance the microbiological quality and extend the shelf life of fresh RTE blue crab meat.

Opportunities to capture anticipated niche markets for diverse populations continue to rise. Okra (Abelmoschus esculentus L.), considered a high-value crop, is rich in nutritional and medicinal properties; however, fresh okra is highly perishable. This study examined the effects of thermal pre-treatments and drying processes in combination on the nutritional quality of dried okra. The experiment consisted of two thermal treatments (steam-blanched and hot water-blanched, and the control) and three drying treatments (freeze-dried, hot air-dried, and infrared-dried). Okra was grown in black plastic mulch, harvested twice per week, and processed three times throughout the growing season. The study analyzed moisture content, water activity, phytonutrients, ascorbic acid, β-carotene, and antioxidant activities. No significant differences were observed in moisture content and water activity among the treatments. Significant differences were observed among treatments and harvest time for total phenolic and flavonoid contents and antioxidant activity. Notable differences in β-carotene content were observed across all treatments. Based on the findings, the steam-blanched freeze-dried treatment was the most effective preservation technique for maintaining the nutritional and functional quality of dried okra. Hot water-blanching, hot air-drying, and infrared-drying were the least effective for the development of a high-value, nutrient-dense dried okra value-added product.

Strawberry (Fragaria × ananassa) is one of the most consumed berries worldwide. Despite improvements in management practices and breeding, maintaining soil health and minimizing environmental impact remain a challenge for agricultural systems. Biochar has been proposed as an effective strategy to mitigate climate change, enhance soil health, and promote plant growth. This study investigated the effects of sewage sludge biochar (SSB; 0% control, 5%, and 10% w/w) on the root-associated bacterial community of strawberry plants grown in pots under greenhouse conditions. Results obtained using 16S rRNA gene sequencing revealed a stable core bacterial community comprising 1207 amplicon sequence variants (ASVs), representing 13.2% of all detected ASVs and shared across all treatments. In contrast, biochar-amended soils harbored distinct sets of unique ASVs, with 1795 ASVs (19.7%) in the 5% SSB treatment and 2097 ASVs (23.0%) in the 10% SSB treatment, indicating treatment-specific community differentiation. Phylum-level analysis showed that Cyanobacteriota and Proteobacteria dominated the root-associated bacterial communities across all treatments, with no significant differences between biochar-amended soils and control groups. Alpha diversity did not differ significantly among treatments (p > 0.05), but beta diversity indicated subtle shifts in bacterial community composition under SSB amendment. SSB application increased community homogeneity, while overall bacterial diversity remained unchanged, indicating bacterial community restructuring rather than functional enhancement.