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Biomarkers associated with quality and safety of fresh-cut produce

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  • Additional Information
    • Affiliation:
      School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC, 3010, Australia
    • Keywords:
      Fruits
      Vegetables
      Quality
      Safety
      Biochemical markers
    • Abstract:
      The overall quality and consumer acceptability of fresh fruits and vegetables depends extensively on their postharvest handling throughout the supply chain. Therefore, monitoring the postharvest chain to track internal molecular changes and associated chemical signatures is important for the quality assessment of fresh-cut produce. The metabolic activities of these perishable commodities continue even after harvest. Moreover, various biotic and abiotic stresses during the postharvest handling chain accelerate the metabolic rate and thus affect the quality attributes and microbial safety. Metabolomic approaches with advanced analytical techniques and modern data analyses have been applied to identify various biomarkers linked with different biological pathways. This review article examines some of the biochemical markers in fruits and vegetables with the use of high-end analytical techniques. The biomarker approach is anticipated to provide better and faster methods to assess fresh produce quality and safety.
    • ISSN:
      2212-4292
    • Accession Number:
      10.1016/j.fbio.2019.100524
    • Accession Number:
      S2212429219305188
    • Copyright:
      Crown Copyright © 2020 Published by Elsevier Ltd. All rights reserved.
  • Citations
    • ABNT:
      MORE, A. S. et al. Biomarkers associated with quality and safety of fresh-cut produce. Food Bioscience, [s. l.], v. 34, 2020. DOI 10.1016/j.fbio.2019.100524. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edselp&AN=S2212429219305188&custid=s8280428. Acesso em: 3 abr. 2020.
    • AMA:
      More AS, Ranadheera CS, Fang Z, Warner R, Ajlouni S. Biomarkers associated with quality and safety of fresh-cut produce. Food Bioscience. 2020;34. doi:10.1016/j.fbio.2019.100524.
    • APA:
      More, A. S., Ranadheera, C. S., Fang, Z., Warner, R., & Ajlouni, S. (2020). Biomarkers associated with quality and safety of fresh-cut produce. Food Bioscience, 34. https://doi.org/10.1016/j.fbio.2019.100524
    • Chicago/Turabian: Author-Date:
      More, Aniket Satish, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, and Said Ajlouni. 2020. “Biomarkers Associated with Quality and Safety of Fresh-Cut Produce.” Food Bioscience 34 (April). doi:10.1016/j.fbio.2019.100524.
    • Harvard:
      More, A. S. et al. (2020) ‘Biomarkers associated with quality and safety of fresh-cut produce’, Food Bioscience, 34. doi: 10.1016/j.fbio.2019.100524.
    • Harvard: Australian:
      More, AS, Ranadheera, CS, Fang, Z, Warner, R & Ajlouni, S 2020, ‘Biomarkers associated with quality and safety of fresh-cut produce’, Food Bioscience, vol. 34, viewed 3 April 2020, .
    • MLA:
      More, Aniket Satish, et al. “Biomarkers Associated with Quality and Safety of Fresh-Cut Produce.” Food Bioscience, vol. 34, Apr. 2020. EBSCOhost, doi:10.1016/j.fbio.2019.100524.
    • Chicago/Turabian: Humanities:
      More, Aniket Satish, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, and Said Ajlouni. “Biomarkers Associated with Quality and Safety of Fresh-Cut Produce.” Food Bioscience 34 (April 1, 2020). doi:10.1016/j.fbio.2019.100524.
    • Vancouver/ICMJE:
      More AS, Ranadheera CS, Fang Z, Warner R, Ajlouni S. Biomarkers associated with quality and safety of fresh-cut produce. Food Bioscience [Internet]. 2020 Apr 1 [cited 2020 Apr 3];34. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edselp&AN=S2212429219305188&custid=s8280428