Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.g_NES⁻¹ and 104.07 ± 16.38 mg GAE.g_NES⁻¹, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC₅₀ against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.g_NES⁻¹) and antioxidant activity (IC₅₀ = 45.59 ± 1.34 mg mL⁻¹), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in “Rocha” pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (−0.5 °C, 0.5% O₂, and 0.4% CO₂) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of “Rocha” pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.

Mixed microbial cultures (MMC) and waste/surplus substrates, as hardwood spent sulfite liquor, are being used to decrease polyhydroxyalkanoates’ (PHA) production costs. The process involves two or three steps, being the selection step a crucial one. For the industrial implementation of this strategy, reactor stability in terms of both performance and microbial community presence has to be considered. A long-term operation of a sequencing batch reactor under feast/famine conditions was performed along with microbial community identification/quantification using FISH and DGGE. The community was found to be extremely dynamic, dominated by Alphaproteobacteria, with Paracoccus and Rhodobacter present, both PHA-storing microorganisms. 16S rRNA gene clone library further revealed that side populations’ non-PHA accumulators were able to strive (Agrobacterium, Flavobacteria, and Brachymonas). Nevertheless, reactor performance in terms of PHA storage was stable during operation time. The monitoring of the MMC population evolution provided information on the relation between community structure and process operation.

Since the prohibition of diphenylamine, replacement strategies have been needed for long-term disorder prevention, namely superficial scald (SC), in fruit. However, as this disorder only appears after months under cold storage, the assessment of effective strategies to prevent this disorder requires long periods. To tackle this challenge, we report in this paper a rapid and reliable system to induce symptoms, such as SC, based on storage under a β-farnesene-enriched atmosphere. Using this model, SC symptoms in ‘Rocha’ pear were induced after 15 d at 20 °C. As proof of concept, this model system allowed the study of the efficiency of antioxidant natural-based coatings on ‘Rocha’ pear quality maintenance. Pears treated with the coatings were submitted to 4 months of commercial storage under normal atmosphere conditions and the results were compared with those obtained using the induction model system. A PCA of chemical data allowed us to conclude that the model developed simulates the potential of certain strategies to prevent disorders.