Jasna Mastilović

Extending the postharvest life of apricots (Prunus armeniaca L.) while maintaining their quality is a significant challenge due to their perishability, climacteric ripening, and susceptibility to mechanical injury. This study evaluated the effects of preharvest calcium (Ca) application and postharvest treatments, including modified-atmosphere packaging (MAP) and 1-methylcyclopropene (1-MCP), on apricot quality during storage, carried out in two production years (2016 and 2017) under contrasting climatic conditions. Apricot fruits, cv. ‘Buda’, were treated with Ca before harvest and subjected to MAP or 1-MCP postharvest treatment. Quality parameters, including firmness, color, total soluble solids (TSS), titratable acidity (TA), carotenoids, phenols, respiration rate, and sensory attributes, were analyzed over 15 days of cold storage followed by 3 days of shelf life (15 + 3). The growing season significantly influenced all measured parameters. Fruits harvested in 2017 had double the initial firmness compared to those from 2016 (50.03 N vs. 24.3 N), with higher sweetness and acidity scores. Ca treatment effectively reduced firmness loss by 30% in 2016, particularly beneficial under that year’s wetter conditions, but showed limited impact in the drier 2017 season. MAP successfully delayed ripening and maintained higher acidity levels across both years compared to controls. While 1-MCP treatment preserved fruit firmness effectively, it reduced sweetness perception by 37–59% and limited aroma development, with effects most pronounced in 2017. Sensory evaluation revealed no negative impacts of the applied treatments on overall taste acceptance, with Ca-treated fruits scoring significantly higher for sweetness than controls. The combination of preharvest Ca and postharvest treatments showed potential for extending apricots’ shelf life, but their efficacy was highly dependent on yearly climatic variability. These findings demonstrate that treatment effectiveness varies substantially between years, with Ca applications providing greater benefits in wet years, while 1-MCP and MAP showed more a consistent performance across varying climatic conditions. Therefore, customized and specifically tailored pre- and postharvest protocols are greatly needed to maintain the fruit quality and achieve targeted storage outcomes.

Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized plum skin (LPS) in functional plum spreads produced in laboratory (F-LS) and semi-industrial (F-IS) environments, compared to a control spread (CS). Textural and rheological properties were analyzed through penetration, spreadability, flow, and dynamic oscillatory tests. Total, soluble, and insoluble dietary fibers (TDF, SDF, and IDF) in LPS and plum purée (PP) were measured using the enzymatic gravimetric method, and pectic substances contents were quantified using the colorimetric carbazole method. Fourier transform infrared spectroscopy confirmed the presence of polysaccharides and pectins in LPS. LPS had higher TDF, SDF, and IDF compared to PP, with TDF in LPS at 38.98 ± 0.52 g/100 g d.m. and IDF as the predominant fraction. The pectin content in LPS was 0.73 ± 0.03 g/100 g d.m., and water retention capacity ranged from 3.63 to 3.86 g/g depending on temperature (room, 50, and 82 °C). Incorporating LPS into the F-IS spread significantly increased all textural and rheological parameters, with TDF three times higher (6.69 g/100 g) compared to CS. All samples exhibited viscoelastic gel-like behavior, and LPS was a statistically significant structuring agent in both functional spreads compared to CS.

Aim of this study is to investigate the interrelation between ethylene production, DA index (I AD), and postharvest treatments in four apricot (Prunus armeniaca L.) cultivars: 'Buda', 'NS Kasnocvetna', 'NS Rodna', and 'NS6'. Apricots were harvested with I AD values between 0.41-0.80, stored at 1 °C for 15 days, followed by 3 days of shelf life at room temperature. Ethylene production and I AD were measured at harvest, after cold storage, and after shelf life. Preharvest treatments included nitrogen (N) and calcium (Ca), while postharvest treatments included modified atmosphere packaging (MAP) and 1-methylcyclopropene (MCP). Results showed cultivar-specific ethylene responses and I AD, with 'Buda' exhibited the most rapid decline of I AD and highest ethylene levels, and 'NS6' showing a lower decrease of I AD, especially under MAP and Ca treatments. Postharvest treatments effectively reduced a decrease of I AD for all tested cultivars. The findings highlight the need for cultivar-specific calibration of the I AD index to optimize the management of apricots at a given ripeness stage, thereby maintaining their overall quality and storage capability.

Medicinal and aromatic plants, such as wild garlic (Allium ursinum), are valuable sources of bioactive compounds in traditional and modern medicine. However, the challenges in cultivating wild garlic and its seasonality limit its availability primarily to early spring. To maintain the quality of wild garlic, effective postharvest practices are essential, considering the delicate nature of its leaves and their susceptibility to rapid decay. This study focuses on implementing eco-friendly postharvest practices to address the seasonality and perishability of wild garlic. Optimizing storage conditions and drying processes is essential for extending its shelf life and preserving bioactive components. Two postharvest approaches were evaluated, with vacuum packaging at 4 °C demonstrating the most effective preservation of sensory attributes and bioactive composition over a 9-day period. Additionally, different drying methods, including convective and vacuum drying at various temperatures, were investigated. When the best drying temperature was selected, the results revealed that convective drying is more efficient at preserving phenolic compounds in wild garlic leaves at 60 °C. Conversely, vacuum drying shows superior preservation of alliinase activity and total thiosulfinate content at 70 °C. Furthermore, this study explores the utilization of unused wild garlic, which is typically discarded as waste during storage. By employing suitable drying methods, this material can be preserved and provide a valuable source of phenolic compounds (7.17–10.12 g GAE/100 g) and thiosulfinate (9.35–12.72 mg AC/110 g) compounds for various extraction processes. Accordingly, this research presents significant implications for the integration of wild garlic into diverse industries, particularly in the fields of food and pharmaceutical sectors. The findings offer opportunities for sustainable utilization, economic benefits, and a more environmentally friendly and economically viable approach to wild garlic production and processing.

There is growing interest in utilizing juice pomace, including plum pomace, in new food products as a sustainable strategy for reducing agro-waste. As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. Some phenolics, such as anthocyanins are more sensitive and susceptible to degradation processes in fruit preparation during storage. This study aimed to assess the effect of a storage period and temperature on the retention of phenolics, anthocyanins (total and monomeric) and the colour of functional plum spread enriched with plum pomace. The spreads were stored at 4°C (14 days) and 20°C or 40°C for 14, 28 and 45 days. The control sample was also analysed one day after production and measurements for investigated spreads were compared. Results revealed that total phenolics remained more stable than total anthocyanins and monomeric anthocyanins at room temperature, while a temperature of 40°C led to the loss of all bioactives. Refrigeration of spread was found to significantly slow down the loss of phenolics and anthocyanins and better preserve colour. Colour deterioration was observed in all samples, with the least change at 4°C.

A survey of the degree of importance consumers attach to the food safety management in accommodation facilities offering food was carried out. Consumers, that is, potential guests, without exception, attach importance to food safety comparable to the importance they attach to sensory properties of food, nutritional value of food and efficiency of service, which from the aspect of business success further emphasizes the need for transparent management of food safety in accommodation facilities offering food. With the aim of comparing the complexity, challenges and importance of food safety management in accommodation facilities that provide combined tourist accommodation and catering services depending on the type of facility, analysis of the complexity of food safety issues was performed depending on the type of facility. The obtained results suggest that the complexity of food safety management depends on the type of facility and is most pronounced in facilities such as hotels and motels. For the case of accommodation facilities with complex food offer, such as hotels, the challenges of food safety were considered through interviews with responsible staff in hotels. The challenges of managing food safety in these facilities are numerous and conditioned by various factors, starting from the diversity of the raw materials, through the compactness of the space, to the challenges related to the establishment of a traceability system. In the complex environment of food safety management in hotels, the knowledge of staff is invaluable.

The global impact of the COVID-19 pandemic has significantly influenced individuals’ dietary choices and food-buying behavior. Present research specifically delves into the alterations in fruit and vegetable (F&V) consumption among consumers in Serbia during the pandemic. The study employs an extended model of the theory of planned behavior (TPB), incorporating the construct of consumers’ knowledge to comprehensively explore behavioral changes. Conducted in the first half of 2020, the study engaged 479 participants from Serbia, using an online questionnaire for data collection. Structural equation modelling was employed for a thorough analysis of the gathered responses. The main outcome revealed a noteworthy connection between consumers’ knowledge and their attitudes, subjective norms, and intentions regarding F&V consumption. Subjective norms significantly influenced consumers’ desire to increase F&V intake during and after the outbreak. These intentions aligned with actual behavior changes, indicating a shift toward higher F&V consumption. Consumer knowledge also notably shaped attitudes and behaviors regarding F&V intake. Notably, the TPB proved valuable in predicting and understanding these dietary shifts during global crises like the pandemic. These insights not only bolster healthier eating habits but also have broader implications for public health. Understanding consumer behavior dynamics during crises like COVID-19 is crucial for crafting effective strategies to promote overall human health and well-being.

A patent portfolio focusing on sensors for the measurement of fruit properties was generated and analyzed with the aim of contributing to a better understanding of the trends in the development and application of sensors intended for measuring fruit properties and their changes. A patent portfolio of 189 patents, utility models and patent applications was formed. Three groups of patents were identified: (i) sensor-based measurement of individual parameters, (ii) multisensor solutions for the simultaneous monitoring of multiple relevant aspects and (iii) solutions integrating sensor-derived data with artificial intelligence tools and techniques. The analysis of the patent portfolio pointed out the main driving forces of technology strengthening in the field of fruit property measurement. The development of sensing technologies enables the real-time, rapid and cost-effective determination of ever-increasing and more sophisticated sets of fruit properties and environmental conditions. Solutions integrating different sensing technologies into multisensor systems for monitoring fruit quality, ripening or freshness as holistic concepts opens avenues for the introduction of a new approach to fresh produce management. Increasing numbers of solutions introducing the application of artificial intelligence tools such as computer vision, machine learning and deep learning into the fresh produce supply chain contribute to the possibilities of substituting human decision-making at points of relevance for fresh produce management with optimal evidence-based solutions.

In the field of blockchain (BC) technology application in the food supply chain (FSC), a patent portfolio is collected, described, and analyzed using Latent Dirichlet Allocation (LDA) modeling, with the aim of obtaining insight into technology trends in this emerging and promising field. A patent portfolio consisting of 82 documents was extracted from patent databases using PatSnap software. The analysis of latent topics using LDA indicates that inventions related to the application of BCs in FSCs are patented in four key areas: (A) BC-supported tracing and tracking in FSCs; (B) devices and methods supporting application of BCs in FSCs; (C) combining BCs and other ICT technologies in FSC; and (D) BC-supported trading in FSCs. Patenting of BC technology applications in FSCs started during the second decade of the 21st century. Consequently, patent forward citation has been relatively low, while the family size confirms that application of BCs in FSCs is not yet widely accepted. A significant increase in the number of patent applications was registered after 2019, indicating that the number of potential users in FSCs is expected to grow over time. The largest numbers of patents originate from China, India, and the US.