Strategies for reducing postharvest losses of vegetables through integral assessment of antioxidant status

The global food system is facing a challenge due to high total food losses and waste, with the problem exacerbated by unpredictable events like pandemics and conflicts. The loss of fruit and vegetable products, particularly during storage, becomes a critical issue demanding attention and technological advancement. Reducing such losses will not only ensure a sustainable food resource, but also contribute to the reduction of greenhouse gas emissions and efficient use of resources. Long-term and efficient storage of vegetable products is, however, a difficult task, since many vegetables have a short production and marketing cycle and perish quickly. After separation from the mother plant, vegetables are exposed to various stress factors that lead to the generation of reactive oxygen species, which are harmful to cells, but also act as signal messengers at low concentrations. The plant's antioxidant system, comprising both low-molecular and high-molecular antioxidants, plays a crucial role in regulating the level of reactive oxygen species (ROS) and maintaining redox homeostasis. A well-functioning antioxidant system is important for preserving the quality of vegetables during storage and preventing postharvest disorders. The use of edible coatings with antioxidant properties is an effective strategy for maintaining the quality of vegetables during storage. However, it is important to note that high doses of antioxidants can potentially have a toxic effect, and their efficacy may vary depending on the concentration and type of vegetables. To strengthen the endogenous antioxidant system, it's crucial to determine the concentrations of exogenous antioxidants that align with the endogenous pool of antioxidants in plant tissues and ensure the maintenance of the antioxidant status and the preservation of the quality of vegetables during the postharvest period. To assess the antioxidant status, we propose employing the method of analyzing hierarchies (AHP). The main drawback of AHP is its susceptibility to subjective evaluation judgments. This subjectivity can be eliminated by relying on experimental or analytical information about the quantitative indicators of the chemical composition, correlations between the components of the antioxidant system and with markers of oxidative stress. This study introduces the method of integral assessment of the antioxidant status of vegetables using the hierarchy analysis method. The integral assessment was conducted on three varieties of asparagus with different colors. We suggest adjusting the concentration of antioxidants in the composition of edible coatings based on the determined antioxidant status of vegetables. This approach ensures the prevention of product losses during an extended shelf life.