Showing results for: post-harvest Articles
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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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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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Changes in chlorophyll, anthocyanins and phenolic compounds concentration in fresh–cut onion
The minimal processing of onion is practical and convenient to consumers, eliminating the inconvenience of peeling, cutting, unwanted odour and tearing effect. The study aimed to estimate the levels of chlorophyll, anthocyanins and phenolic compounds in fresh–cut onions, triturated in the form. Onions, white and purple, obtained in Pombal–PB were conducted in the Laboratory of Food ...
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Can LEDs Affect the Taste and Smell of Vegetables?
There is a widespread misconception that the taste of vegetables is solely based on genetics of the plant species and cannot be enhanced by cultivation techniques or environmental conditions. That would be true in a scenario where other cultivation parameters were universally normalised. However, this is rarely the case when it comes to indoor vegetable production facilities. The cultivation ...
By Valoya Oy
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