Investigate the challenges and limitations the industry has faced when applying supercooling techniques, including any emerging solutions to overcome these obstacles or improve the technology

• The average drip loss for fresh-cut onions supercooled at −5°C was 2.0% for SC-1 and 13.6% for SC-2, compared to 18.6% for dead samples (DS). (This older source is used because it provides specific data on the outcomes of supercooling fresh-cut onions, relevant to understanding the challenges in reducing product wastage.)
• The large difference in drip loss between the two supercooled samples (SC-1 and SC-2) could be due to the state of cell membranes before and after supercooling, suggesting that the integrity of cell membranes affects the extent of drip loss. (This source from early 2020 is relevant because it discusses the variability in supercooling outcomes and the factors that may influence them.)
• Fresh-cut onions can be preserved by supercooling at −5°C for 12 hours, which contributes to reducing product wastage and negative marketability indices like drip loss, visual alterations, and color deterioration. (This older source is included for its experimental results on the preservation of fresh-cut onions using supercooling, contributing to the understanding of the technique's benefits.)
• The supercooled state is highly unstable and ice nucleation is induced by a stochastic process, which makes achieving technical stability and reproducible results difficult. (This source from mid-2020 is used to highlight the instability of supercooling, which is a central challenge in its application.)
• Maintaining the supercooled state is extremely challenging due to external influences such as physical vibration and temperature fluctuations, which can disrupt the supercooled state. (This source from mid-2020 is used to explain the external factors that affect the stability of supercooling, which is crucial for its practical application.)
• The cell membrane integrity of most supercooled samples remained intact, suggesting a correlation between the preservation of cell membranes and successful supercooling. (This older source is relevant because it provides insights into the physiological effects of supercooling on fresh-cut onions, which is a key factor in the technology's application.)
• Emerging solutions to overcome the challenges of supercooling include the application of external electric and magnetic fields theorized to control ice nucleation by interacting with water molecules in foods and biomaterials. (This source from mid-2020 is included as it discusses innovative approaches to stabilize supercooling, which could potentially overcome some of the current limitations.)
• A novel approach called "deep supercooling" has been developed, which maintains water and water-based solutions in a liquid state at sub-zero temperatures for extended periods by sealing the surface with a hydrocarbon-based oil, blocking ice formation. (This is a recent innovation that addresses the challenge of maintaining the supercooled state, which is central to the objective.)

From the vector database search results, none of the new data points provided explicit dates more recent than February 2022 that directly align with the objective of investigating the challenges and limitations of applying supercooling techniques in the industry. Therefore, the initial analysis stands as the most relevant and recent compilation of challenges and emerging solutions in the field of supercooling.

Identify successful case studies of supercooling in the fruit and vegetable industry, including both current market offerings and new advancements, and detail the impact and results of these technologies

• Supercooling can significantly reduce the temperature of vegetables such as garlic, shallots, peppers, broccoli, and cauliflower to as low as -14.6°C without ice crystallization. (This source is from May 2011, but it is included because it provides foundational data on the temperature reduction capability of supercooling in vegetables.)
• Some vegetables like garlic, shallots, and peppers have been stored at temperatures significantly below their freezing point (as low as -10°C) for weeks without freezing occurring. (This source is from May 2011, but it is included because it offers specific data on the storage capabilities at sub-freezing temperatures for certain vegetables.)
• Supercooling has been used successfully to store vegetables, fish, and meat, with examples including garlic and shallots, and fresh-cut cabbage, with a focus on extending shelf life and maintaining quality.
• Supercooling is an emerging preservation technology after refrigeration and freezing due to its outstanding preservation effects, with products being in a partial- or slight-freezing state.
• Supercooling can maintain food quality by keeping tissue cells in a living state without postharvest chilling damage and the destruction of cell structures, ensuring food quality.
• Isochoric supercooling has been identified as an effective postharvest technology for pomegranate preservation, maintaining physicochemical quality and inhibiting bacterial growth, suggesting its potential for extending shelf life for at least one month. (This study was published on December 1, 2022, providing the most recent data on isochoric supercooling in pomegranate preservation.)
• Fresh-cut onions have been successfully supercooled at -5°C, exhibiting little drip loss and color deterioration, indicating the potential for supercooling to extend shelf life and maintain quality in fresh-cut vegetables. (This study was published on February 4, 2020, and is included because it offers experimental data on supercooling application to fresh-cut vegetables, which is less commonly studied.)
• Recent studies have investigated the cumulative freezing frequency during supercooling of fresh-cut onions, showing that supercooling can extend shelf life in the food cold chain. (This study was published on an unspecified date, but it is included because it addresses the impact of supercooling on fresh-cut vegetables, which is relevant to the objective.)