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Cities are facing a broad range of social and environmental challenges due to the current pressure of global urbanization. Nature-based solutions aim to utilize green infrastructure to improve people’s health and wellbeing. The design of urban environments must embrace the individual ideals of citizens and stakeholders which can only be achieved if effective methods of communication, involvement, and feedback are ensured. Such a procedure creates trust during its implementation, helping to take ownership and stewardship of processes and sites. This systematic literature review explores the current state of the art regarding citizen and stakeholder participation in nature-based solutions (NBS). The search on the SCOPUS database identified 142 papers in total that met the inclusion criteria. The participation analysis was separated in two areas: (a) analysis of perceptions, preferences, and perspectives of citizens and stakeholders, and (b) analysis of the participation process, including challenges and opportunities, motivations, methods and frameworks, and collaborative governance. The results revealed that stakeholder and citizen participation or collaboration in nature-based solutions is increasingly recognized as promising; however, research in several related domains is still lacking.

Food safety is one of the major issues related to fresh fruit and vegetables. The preservation of the 'freshness' quality of these products is relevant due to their economical impact. This chapter is a comprehensive review of the use of essential oils from different sources and their constituents on the control of postharvest decay and overall quality preservation of fresh fruit and vegetables. An overview on the most significant postharvest diseases and their impact, as well as on the mainly used synthetic chemicals and their side-effects has been included. Emphasis has been on the sources of essential oils and their constituents studied up to now, and their effects on controlling postharvest diseases, either in vitro or in vivo, and their effect on overall quality and storage life of fresh commodities. Issues regarding their impact on human health and the environment have also been analysed.

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Propolis is a resinous substance produced by honeybees as defense against intruders. It has relevant therapeutic properties that have been used since ancient times. Nowadays, propolis is of increasing importance as a therapeutic, alone or included in many medicines and homeopathic products or in cosmetics. Propolis is produced worldwide and honeybees use the flora surrounding their beehives for its production. Therefore its chemical composition may change according to the flora. The phenolic and volatile fractions of propolis have been revised in the present study, as well as some of the biological properties attributed to this natural product. An alert is given about the need to standardize this product, with quality control. This has already been initiated by some authors, mainly in the propolis from the poplar-type. Only this product can constitute a good complementary and alternative medicine under internationally acceptable quality control.

Consumption of minimally processed fruit and vegetables has increased significantly in the past few years due to the consumers' life style. The aim of this study was to evaluate the effect of treatment with ascorbic acid or calcium chloride on the quality parameters of fresh-cut kiwifruit prepared from fruit previously stored for 3 months, either treated or not treated with 1-methylcyclopropene (1-MCP) before storage. Harvested fruit were treated with 1 microL L(-1) 1-MCP for 20 h at room temperature ( approximately 20 degrees C) (MCP) or had no treatment (C) and were then stored at 0 degrees C. After 3 months, fruit were removed from storage, peeled, and cut longitudinally in quarters, dipped in 2% ascorbic acid (Asc), 2% calcium chloride (Ca), or just water (cont), and kept at 2 degrees C for 8 days. Measurements of firmness, soluble solids content (SSC) ( degrees Brix), color (CIE L*, a*, b*), electrolyte leakage, sugars, organic acids, total phenolics, and antioxidant activity (DPPH and ABTS) were performed at 0, 4, and 8 days. A taste panel was performed on the seventh shelf life day. It was shown that whole MCP-treated kiwifruit kept better than the control through the 3 months storage, this effect being lost through the fresh-cut shelf life period. Furthermore, the postcut dip on 2% CaCl(2) was effective on delaying softening and browning of fresh-cut kiwifruit, which were also the fruit preferred by panelists. Both ascorbic acid and CaCl(2) were effective on preserving or improving nutritional properties (phenolics, ascorbic acid, DPPH, and ABTS) mainly in the first 4 days of shelf life. The CaCl(2) had a further beneficial effect until 8 shelf life days. It is suggested that CaCl(2) is better in keeping overall quality through 8 days of shelf life at 2 degrees C in fresh-cut kiwifruit followed by Asc, and 1-MCP has negligible effect in the conditions of this experiment.

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