Editorial: Recent advances in quality control technology for fresh fruits and vegetables

As the guest editor for this special issue of Frontiers in Nutrition, titled "Recent advances in quality control technology for fresh fruits and vegetables," it is my pleasure to introduce the contributing articles and highlight their significance in the field. Postharvest management and quality preservation of perishable produce remain critical challenges for the global food industry, directly impacting nutritional value, food security, and economic sustainability. This special issue brings together innovative research and insightful perspectives aimed at addressing these challenges through novel technological approaches. We are pleased to present four accepted papers that span a range of strategies, from chemical and biological treatments to processing techniques and enzymatic mechanisms. Each contribution offers valuable insights into improving the quality, shelf life, and health benefits of fresh and processed horticultural products. The first pillar of quality preservation involves delaying senescence and maintaining the physiological vitality of produce. In this context, the article entitled "Synergistic effects of 1-MCP and H₂S co-treatment on sugar and energy metabolisms in postharvest strawberry fruit", investigates a combined treatment of 1-methylcyclopropene (1-MCP) and hydrogen sulfide (H₂S) on strawberries during cold storage. The study demonstrates that the co-treatment significantly reduces decay and weight loss while maintaining firmness and visual quality. More importantly, it elucidates the biochemical mechanisms involved—specifically, the upregulation of key enzymes in sucrose synthesis and energy metabolism, leading to enhanced ATP production and energy charge. This work provides a strong foundation for using synergistic chemical treatments to prolong fruit freshness through metabolic regulation. The second paper, "Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus", explores the fermentation of honeysuckle beverage using probiotics. The authors optimize fermentation conditions and evaluate the product's antioxidant capacity, α-glucosidase inhibitory activity, and bioavailability of polyphenols and chlorogenic acid after in vitro digestion. The results show significant improvements in bioactive compound bioavailability and functional properties following fermentation, although storage stability requires further attention. This research highlights the potential of fermentation as a bioprocessing tool to enhance the health-promoting qualities of plant-based beverages. The critical aspect of quality control is ensuring that food is not only nutritious but also suitable for consumers with specific dietary needs. In the third research article, "Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties", the authors address the important issue of FODMAP reduction in grains and legumes—a key concern for individuals with irritable bowel syndrome (IBS) and other gastrointestinal disorders. The study compares the effects of roasting and malting across different varieties, finding that malting more effectively reduces FODMAP content, particularly excess fructose and oligosaccharides. The findings emphasize the importance of variety selection and processing methods in designing low-FODMAP diets, offering practical guidance for developing functional foods for sensitive populations. Finally, the opinion paper, "An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables", provides a critical overview of the enzymatic mechanisms underlying browning—a major quality defect in minimally processed produce. The author discusses the dual role of phenylalanine ammonia-lyase (PAL) in both contributing to and mitigating browning through the phenylpropanoid pathway. This piece stimulates further debate and research on targeting PAL activity for controlling aesthetic and nutritional quality in fresh-cut products. Together, these articles reflect the diversity and innovation current in postharvest research. They underscore how interdisciplinary approaches—combining biochemistry, food technology, and nutrition—can lead to meaningful advances in quality preservation and value addition of fruits, vegetables, and grains. I extend my gratitude to the authors for their contributions and to the reviewers for their rigorous evaluation. We hope this special issue serves as a valuable resource for researchers, industry professionals, and policymakers engaged in enhancing the quality and sustainability of fresh produce.