Showing results for: post-harvest storage Articles
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Influence of post-harvest treatments on modified atmosphere low temperature stored Gladiolus cut spikes
Influence of post-harvest treatments viz., pulsing and preservative solution comprising of 8-hydroxy quinoline (8-HQ) and sucrose on modified atmosphere low temperature (MALT) stored gladioli were investigated. MALT storage of Gladiolus comprised of polypropylene (60 µ) packaging and storage at 6-10°C temperature for a duration of 5, 10 and 15 days. The pre-storage pulse treatment (300 ppm 8-HQ ...
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Book Review: Postharvest Physiology and Hypobaric Storage of Fresh Produce
Postharvest Physiology and Hypobaric Storage of Fresh Produce, by Stanley P. Burg. Wallingford, CABI Publishing. ISBN 0 85199 801 1Keywords: book ...
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Innovative measurements and models for predicting shelf life of fresh foods during postharvest
Using non-destructive sensors, quality changes of individual products can be monitored over time. This elucidates the biological variability within a batch. Repeated measures require proper statistical analysis as standard techniques from literature used with destructive sensors are no longer applicable. Therefore, the concept of mixed models is introduced. The mixed model concept allows ...
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Use of chemical treatments for conservation of minimally processed 'Gala' apples
The objective of this study was to test the effectiveness of additives on keeping the quality of minimally processed 'Gala' apple. The minimum process consisted of washing, sanitising and removing the central part of the fruit. Then, sticks of apple were obtained and immersed in the following solutions: control (2% ascorbic acid), ascorbic acid 2% + calcium chloride 2%, sodium ascorbate 2%, ...
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Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum
Minimal processing of vegetables has some undesirable physiological consequences. The shelf life of peeled raw potatoes is limited by the onset of enzymatic browning at the cut surfaces. It is generally accepted that polyphenol oxidase (PPO) is the enzyme mainly responsible for this type of browning. This work aimed to study the effect of vacuum storage at 4?C on the colour, which is the main ...
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Influence of maturity at harvest, N fertiliser and postharvest storage on dry matter, ascorbic acid and β-carotene contents of vegetable amaranth ( Amaranthus hypochondriacus )
Vegetable amaranth is a leafy vegetable traditionally grown in sub-Saharan Africa and Asia where it is the most consumed traditional vegetable. It is considered to have high nutritional quality, containing relatively large amounts of vitamins A and C. We have assessed the influence of the maturity of the vegetable and soil nutrition on the visual and nutritional quality of amaranth. We found ...
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Influence of maturity at harvest, N fertiliser and postharvest storage on dry matter, ascorbic acid and β-carotene contents of vegetable amaranth (Amaranthus hypochondriacus)
Vegetable amaranth is a leafy vegetable traditionally grown in sub-Saharan Africa and Asia where it is the most consumed traditional vegetable. It is considered to have high nutritional quality, containing relatively large amounts of vitamins A and C. We have assessed the influence of the maturity of the vegetable and soil nutrition on the visual and nutritional quality of amaranth. We found that ...
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Controlled atmosphere storage for preservation of Salicornia ramosissima
Salicornia is a halophytic plant that grows near salt marshes and salted wetlands, very rich in vitamins, minerals and highly unsaturated oils. Because of its biochemical composition and despite salinity, Salicornia is considered a gourmet product. Since stems present a short shelf life, the aim of this work was to evaluate the effect of controlled atmosphere on quality of Salicornia ramosissima ...
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Preservation of fresh-cut 'Cavendish' banana coated with carrageenan and in controlled atmosphere
The objective was to study the effect of two controlled atmosphere (CA) compositions – 3% O2 and 6% CO2, and 3%O2 and 10% CO2 – on total counts of microorganisms at 30°C and 7°C, count of yeasts and moulds, count of enterobacteriaceae, and count of lactic acid bacteria of carrageenan coated fresh-cut 'Cavendish' banana. Bananas were previously submitted (or not) to a chemical dip of 1% calcium ...
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Ontario Horticulture Research Priority Report 2016
Sector Consultation The Ontario Fruit and Vegetable Growers Association partnered with Vineland to host a research strategy workshop in November 2014 with the goal of defining the top five research priorities for each crop group. Grower organizations were invited to nominate two representatives to participate on their behalf and a number of researchers from relevant fields were invited to ...
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Postharvest loss estimation of cut rose ( Rosa hybrida ) flower farms: economic analysis in East Shoa Zone, Ethiopia
Despite the sector’s role of sustaining economic growth, there is considerable loss in rose cut flower production due to improper postharvest handling. This study’s survey was conducted from first week of February to last week of April, 2011 in three districts of East Shoa Zone, Ethiopia for estimating farm level postharvest loss in rose cut flower production. The postharvest loss at ...
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Effect of storage conditions on physico–chemical attributes and physiological responses of 'milk' (Musa spp., AAB group) banana during fruit ripening
Knowledge of fruit physico–chemical properties and physiological responses is important for the design and development of appropriate postharvest handling and storage systems to reduce losses and maintain quality. The objective of this study was to investigate the changes in physico–chemical attributes and physiology of 'milk' banana cultivar at three ripening stages (unripe, fully ...
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