In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20 °C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

In this study, we fabricated polyvinyl alcohol (PVA)/chitosan (CS) bilayer films by casting and investigated the effects of preparation conditions and CS content (2, 2.5, or 3 wt.%) on the ability of these films to preserve packaged strawberries. The best performance was achieved at a CS loading of 2.5 wt.% (ultrasound time, 25 min); the strain and stress values were 143.15 ± 6.43% and 70.67 ± 0.85 MPa, respectively, oxygen permeability was 0.16 ± 0.08 cm²·m²·day⁻¹·MPa⁻¹, water vapor permeability was 14.93 ± 4.09 g·cm⁻¹·s⁻¹·Pa⁻¹, and the shelf life of fresh strawberries packaged in the PVA/CS 2.5 wt.% bilayer film was determined to be 21 days at 5 ± 2 °C and a relative humidity of 60 ± 5%. Treatment with PVA/CS bilayer films prevented the decrease in the firmness of strawberries during storage (21 days). The evaluated physicochemical parameters (weight loss, decay, firmness, titratable acidity, soluble solid content, ascorbic acid content, and color) indicated that treatment with PVA/CS bilayer films led to better maintenance of the fruit quality. We believe that our study makes a significant contribution to literature because it paves the way to the fabrication of smart packaging materials and facilitates the commercialization of fresh strawberries as an important health food.

The quality of blueberry fruit is easily altered after harvest. We investigated the regulatory mechanism of heat-shock (postharvest treatment) and edible coating (preharvest treatment) on the post-harvest physiological quality of blueberry from the perspective of physiological, biochemical and organoleptic characteristics. In our research, the optimal TKL concentration and the appropriate range of heat-shock temperatures were first screened based on actual application results, and then a combination of heat-shock temperature and TKL coating with significant differences in preservation effects was selected to investigate the effects of different heat-shock temperatures and TKL60 composite coating on post-harvest quality and volatile compound concentration of blueberries under refrigerated conditions. Our results showed that TKL with 60 mg/L thymol can retard the development of the degree of membrane lipid peroxidation and effectively reduce the incidence of fruit decay and the severity of blueberries infected with major pathogens at 25 °C. Meanwhile, heat-shock treatments were effective in maintaining the quality of blueberries, with a certain advantage from 45 °C to 65 °C after 8 d of storage at ambient temperature, but these treated groups were slightly inferior to TKL60 groups for fresh-keeping effect. Remarkably, the combination of heat-shock treatment and edible coating application could extend the shelf life of blueberries by 7–14 d compared to the results obtained with coating alone under low temperature storage. Specifically, heat treatment at 45 °C for 60 min after TKL60 coating (HT2) retarded the decrease in the levels of ascorbic acid, total anthocyanin, total acid and soluble solids. Gas chromatography–mass spectrometry hierarchical clustering analysis showed that this treatment also improved the aroma of the fruit, which maintained a certain similarity with that of fresh blueberries after 14 d. Principal component analysis (PCA) of the results of the evaluations carried out using an electronic nose (E-nose) and electronic tongue (E-tongue) showed that blueberries of the HT2 treated group did not show a large placement change of the PC1 distribution area from that of the fresh and blank control group. Accordingly, the combination of coating with heat-shock treatment can effectively improve the post-harvest quality and aroma compound concentration of blueberries, showing good application potential in storage and preservation of fresh fruits such as blueberries.

In this study, we isolated and identified pathogenic fungi from the naturally occurring fruits of red grapes, studied their biological characteristics, screened fifteen essential oil components to find the best natural antibacterial agent with the strongest inhibitory effect, and then compared the incidence of postharvest diseases and storage potential of red grapes treated with two concentrations (0.5 EC₅₀/EC₅₀) of essential oil components (inoculated with pathogenic fungi) during storage for 12 d at room temperature. In our research, Alternaria alternata was the primary pathogenic fungus of red grapes. Specifically, red grapes became infected which caused diseases, regardless of whether they were inoculated with Alternaria alternata in an injured or uninjured state. Our findings demonstrated that the following conditions were ideal for Alternaria alternata mycelial development and spore germination: BSA medium, D-maltose, ammonium nitrate, 28 °C, pH 6, and exposure to light. For the best Alternaria alternata spore production, OA medium, mannitol, urea, 34 °C, pH 9, and dark conditions were advised. Furthermore, with an EC₅₀ value of 36.71 μg/mL, carvacrol demonstrated the highest inhibitory impact on Alternaria alternata among the 15 components of essential oils. In the meantime, treatment with EC₅₀ concentration of carvacrol was found to be more effective than 0.5 EC₅₀ concentration for controlling Alternaria alternata-induced decay disease of red grapes. The fruits exhibited remarkable improvements in the activity of defense-related enzymes, preservation of the greatest hardness and total soluble solids content, reduction in membrane lipid peroxidation in the peel, and preservation of the structural integrity of peel cells. Consequently, carvacrol was able to prevent the Alternaria alternata infestation disease that affects red grapes, and its EC₅₀ concentration produced the greatest outcomes.

Epigenetic modifications may alter the proliferation and differentiation of normal cells, leading to malignant transformation. They can also affect normal stimulation, activation, and abnormal function of immune cells in the tissue microenvironment. Histone methylation, coordinated by histone methylase and histone demethylase to stabilize transcription levels in the promoter area, is one of the most common types of epigenetic alteration, which gained increasing interest. It can modify gene transcription through chromatin structure and affect cell fate, at the transcriptome or protein level. According to recent research, histone methylation modification can regulate tumor and immune cells affecting anti-tumor immune response. Consequently, it is critical to have a thorough grasp of the role of methylation function in cancer treatment. In this review, we discussed recent data on the mechanisms of histone methylation on factors associated with immune resistance of tumor cells and regulation of immune cell function.

Edible composite coatings represent an alternative approach to reducing postharvest losses and extending the shelf life of perishable fruits. This study developed a nano-biopolymer coating by integrating pullulan (PUL), nano-silica (Nano-SiO₂), and tea polyphenols (TP) to retard deterioration in cherry tomatoes (Solanum lycopersicum var. cerasiforme). Optimized through response surface methodology (0.06% Nano-SiO₂, 0.1% TP, 1.8% PUL, 0.77% glycerol), the resulting Nano-SiO₂/PUL/TP composite film showed improved barrier properties (water vapor permeability, WVP: 0.2063 g·mm·m⁻²·h⁻¹·kPa⁻¹) and increased mechanical strength (tensile strength, TS: 2.62 MPa; elongation at break, EB: 67.67%), which may be attributed to a homogeneous microstructure stabilized via intermolecular hydrogen bonding. The composite coating exhibited significant (p < 0.05) antioxidant activity (59.04% DPPH·scavenging) compared to the PUL film (1.17%) and showed efficacy against S. aureus. When applied to cherry tomatoes stored at 4 °C for 15 days, the coating contributed to improved postharvest quality by reducing weight loss (−27.6%) and decay incidence (−32.3%), delaying firmness loss (2.40 vs. 0.54 N in uncoated group, CK), suppressing respiration rate (−38.8%), and enhancing the retention of total acidity (+9.7%), vitamin C (+49.6%), and total soluble solids (+48.6%) compared to the CK (p < 0.05). Principal component analysis supported sensory evaluation results, indicating the coating helped maintain sensory quality (scores > 6.0) and commercial value while extending shelf life from 9 to 15 days. These results suggest that the Nano-SiO₂/TP/PUL composite coating may serve as a preservative for extending the shelf-life of cherry tomatoes by effectively reducing decay and mitigating quality degradation.