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Effects of postharvest citric, oxalic acid and modified atmosphere packaging applications on fruit quality and biochemical properties in persimmon.

Posted inAgriculture Biochemistry Emerging Science

Oxalic Acid and Modified Atmosphere Packaging Prolong Persimmon Freshness and Quality

A new study in BMC Plant Biology reveals that combining oxalic acid with modified atmosphere packaging significantly preserves persimmon fruit quality, maintaining firmness, acidity, and antioxidants during 90 days of cold storage.

Posted by

Aneknowledge October 12, 2025

Exploring the potential of tragacanth gum and natural additives to control browning and microbial growth in fresh-cut banana slices.

Posted inAgriculture Emerging Science Food Technology

Natural Solutions for Fresher Bananas: Tragacanth Gum and Additives to Control Browning & Spoilage

Discover how tragacanth gum and natural additives can extend the shelf life of fresh-cut banana slices by reducing browning and microbial growth. A sustainable step toward healthier, longer-lasting fruit.

Posted by

Aneknowledge October 5, 2025