Strawberries are a highly perishable crop with postharvest losses than reach up to 40%. Cost-effective and sustainable technologies in the form of active packing films can provide a solution. Antimicrobial packaging films were produced from pullulan polymer and Solid Lipid Nanoparticles (SLN) containing 1% w/w cinnamaldehyde. Strawberries were stored at 3 °C for 10 days and 12 °C for 6 days. Microbial and physical quality parameters were evaluated during storage. A reduction of approximately 2 Log CFU/g in yeast and mold population was observed for treated strawberries stored at 3 °C as compared to the control (p < 0.05). Yeast and molds counts were significantly lower on day 2 and 4 at 12 °C for treated samples. Strawberries packaged with the active films demonstrated lower respiration rates and the retention of bright red color at both storage temperatures. Active pullulan films were effective in maintaining the desired strawberry quality and reducing fungal decay during refrigerated storage.

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UV radiation plays an important role not only in plant growth and development but also in the accumulation of essential nutrients and health-promoting phytochemicals in plants. The main objective of this study was to examine the effects of supplemental UV-A, UV-B, and UV-AB on the nutritional quality of lettuce (Lactuca sativa, cv. red leaf "New Red Fire" and green leaf "Two Star") and tomato (Solanum lycopersicum L., cv. BHN-589) grown in a greenhouse. Supplemental UV radiation was provided by UV lamps 5 -6 days prior to harvest. Supplemental UV-A produced higher accumulation of total phenolic compounds and higher antioxidant capacity in red leaf lettuce compared to other treatments. Overall, supplemental UV-A produced a stronger response than other UV treatments and control in the accumulation of many phenolic compounds including luteolin-7-glucoside, quecetin-3-glucoside, and apigenin-3-glucoside in red leaf lettuce. However, UV-B and UV-AB had a negative response in the accumulation of many phenolic compounds including chlorogenic acid, luteolin-7-glucoside, quercetin-3-glucoside, and apigenin-3-glucoside in both red and green leaf lettuce varieties. In tomato fruits, supplemental UV-A had no effect on their total phenolic concentration. However, supplemental UV-B radiation for 3 h or UV-AB radiation for 9 h exposure produced higher total phenolic concentration in the fruits compared to other supplemental UV treatments. Supplemental UV-AB (3 hexposure) was generally more effective than other UV treatments in increasing the accumulation of a number of phenolic compounds including chlorogenic acid, caffeic acid, chicoric acid, luteolin-7-glucoside,

The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. “Corvair” was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. Practical Application Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.

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