GRAS salts in postharvest fruit preservation: Disease control, freshness retention, and application mode

As consumers become increasingly aware of the nutritional and market value of fruit, postharvest decay and nutrient loss significantly reduce the economic value of fresh agricultural products. Traditionally, physical, chemical, and biological treatments have been employed to mitigate these issues. However, concerns over cost, safety, and environmental pollution have prompted the search for safer postharvest solutions. Generally Recognized As Safe (GRAS) salts, known for their safety and environmental friendliness, offer multiple benefits, including antimicrobial properties, the induction of fruit resistance, extended shelf life, and exemption from residue tolerances on agricultural commodities. This study aims to analyze the current understanding of the impact of postharvest application of GRAS salts on fruit quality and their inhibitory effects on postharvest pathogens, while also elucidating their mechanisms of action. The review begins with an overview of the legislative framework surrounding the use of GRAS salts, detailing their specific applications across various fruits and describing the different compounds involved. The focus then shifts to the antimicrobial mechanisms of GRAS salts and their effectiveness in different fruits. Finally, the study discusses the practical applications of GRAS salts in the industry and explores their future prospects in postharvest preservation. This review highlights the potential of GRAS salts in reducing losses and maintaining fruit quality, encouraging further research on their practical applications.