## 4 Discussion
### Red Fruit: Postharvest Management and Technological Applications  
The handling of red fruits presents a range of difficulties. Berries are devoid of a safeguarding outer layer and are very prone to spoilage, mostly due to their vulnerability to physical harm, dehydration, and fungal deterioration [85]. In addition, berries are classified as non-climacteric fruits, meaning that they must be picked when they are fully mature or very close to it. Once separated from the plant, most berries will not continue to ripen naturally, and their eating quality will not increase after harvest [9]. Under some circumstances, fruits may undergo coloration during storage. However, if they are picked prematurely, their texture, sweetness, and acidity may not reach complete development [9,86]. The quality of fruit for the market is primarily assessed based on physicochemical factors such as size, full color, gloss, a firm and crisp texture, a lack of decay, injuries and bruises, a harmonious balance between sweetness and acidity, green sepals, and a distinctive perfume [9]. The primary factors contributing to loss and rejection include weight reduction, the appearance of bruises and cuts, signs of mildew and decay, alterations in color, juice leaking, and sepal wilt [9]. The level of fruit maturity at harvest and the way the fruit is handled are two crucial determinants of the postharvest preservation quality. The level of ripeness at harvest significantly impacts the shelf life of the berries, their storage characteristics, and the likelihood of sales [87]. Immature fruit may have a greater capacity for storage, but they are unlikely to acquire the desired sensory features. On the other hand, over-mature fruit usually has a limited shelf life due to an increased susceptibility to decay [9,88]. To achieve the highest level of quality at the time of harvest and preserve this quality during transportation and commercialization until the fruit is eaten, it is crucial to pick berries when they have reached the ideal level of maturity [9,89]. To prevent excessive handling and harm to the fruit, it is recommended to manually collect, sort, classify, and pack berries in the field straight into the final container for the purpose of selling them while fresh. Red fruits are used for several industrial uses, being processed into food and drinks as well as medicinal and nutraceutical items. Red fruits are highly valued for their perishability, phenolic content (particularly anthocyanins), and sensory qualities, making them desirable for both fresh consumption and industrial processing [3]. Therefore, there is a growing market for fruits that have undergone little processing, have been sterilized, peeled, and sliced, and are ready to be consumed [82]. Red fruits are utilized in the production of various fruit-based products, including juices, wines, non-alcoholic beverages, dairy products, fermented beverages like kombuchas, pureses, pulps, desserts, jellies, and different types of vinegar [90,91,92,93]. Furthermore, novel technologies catering to the chemical, pharmaceutical, and food sectors have been developed, alongside their traditional uses. Red fruit growers may capitalize on this market by offering several solutions to enhance the value of the raw material [3]. The traditional method of processing fruits into juice and fermented drinks generates a significant quantity of waste or by-products, particularly fruit pomaces. These pomaces are composed of leftover pieces of fruits, such as epicarp, endocarp, mesocarp, and seeds. The majority of fruit pomace is comprised of the fruit's endocarp and seeds [3]. Consequently, this leftover material has a high concentration of carbohydrates and dietary fibers, as well as various phenolics that may be extracted for industrial purposes [94,95]. In addition, food compositions such as cookies also include fruit pomaces, sugars, and dietary fibers [96].