fruit storage Articles
-
Characteristics of postharvest quality in regional fruits treated with ionising radiation
Quality postharvest of three cultivated species of the Northeast Region of Brazil was evaluated after receiving ionising radiation. Cashew peduncles (Anacardium occidentale L. var. Nanum) stored for 14 days under 6.5°C had presented best results in the sensorial analyses for external appearance, flavour and aroma when irradiated with 1 kGy. Sapodillas (Manilkara sapodilla (L) Van Roy en) ...
-
Application of essential oils for postharvest control of stem end rot of mango fruits during storage
During screening of 14 essential oils against Botryodiplodia theobromae, geranium, mint, palmarosa, and thyme oils were found to exhibit absolute fungitoxic activity. The oils were subsequently standardised through physicochemical and fungitoxic properties. The minimum inhibitory concentration (MIC) of geranium, mint, palmarosa and thyme oil was found to be 200, 100, 100 and 50 ppm respectively. ...
-
Effect of exogenous putrescine treatment on the quality and storage life of peach (Prunus persicaL.) fruit
The effect of various concentrations of diamine putrescine (0, 0.5, 1, 2, 3 and 4 mM) on the quality and storage life of peach (Prunus persica L. cv. Zaafarani) fruit was evaluated during storage at 2°C. Treatments were performed immediately after harvest. Flesh firmness, soluble solids content, titratable acidity, pH, weight loss and ethylene emission were determined on treated and untreated ...
-
Combination effects of postharvest treatments and modified atmosphere packaging on shelf life and quality of Iranian pomegranate fruit cv. Sheshi–kab
The main objective of this study was to assess the effectiveness of individual application and combination effect of different postharvest treatments in both unpacked and modified atmosphere (MA) packed on reducing the occurrence of chilling injury, decay and subsequently on extending shelf life and quality improvement of pomegranate fruit during long–term cold storage. Treatments were hot water ...
-
Bi-On reduces the incidence of oleocellosis in Navel oranges
Citrus fruit exhibit low levels of ethylene production and are classified as non-climacteric fruit. Although the citrus fruits produce only small amounts of ethylene it is well known that the fruit do respond to ethylene. Such as non-climacteric fruits, ethylene exposure does not hasten fruit ripening but accelerates fruit senescence. Certain unwanted responses of citrus fruit to ethylene in ...
-
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 ...
-
Ethylene removal by chemisorption. Postharvest technology for kiwi
Abstract Iran ranks seventh in the world for kiwi production, with over 3200 MT produced in 2012. Kiwifruit can be stored for over 6 months under appropriate conditions, but fruit softening and fruit rots (Botrytis cinerea) can cause severe losses during cold storage, transit, distribution and retail. Kiwifruit is a climacteric fruit very sensitive even at very low concentrations of ethylene ...
-
NIR Vs. Penetrometer to judge produce quality
Though firmness has been popularly used to assess the quality of fruit, fruit dry matter is now increasingly being used instead. It is necessary to understand both traits to find the reason behind this shift in preference. Dry Matter When water is removed from produce, what is left are the solids, or the dry matter. The dry matter (DM) of plants is made up of many soluble compounds, called the ...
-
The Use of CO2 Monitoring in the Fruit Ripening and Conservation
Nothing says summer like biting into a juicy, perfectly ripe strawberry. A bright red package, with a soft, sweet aroma and a firm texture are all the signatures that the fruit is ripe and ready to be eaten. However, with just a day or two more, a fruit that may have been a delightful treat can become a mushy, flavourless mess and home to mould. Fruit ripening gas can play a big part in ensuring ...
-
The Use of Ceramic Membranes in the Fruit-Juice Industry to produce intensely coloured, brilliant and stable juices
1 Introduction The production of high quality juices or juice concentrates from coloured fruits is a complex task with a multiplicity of parameters which have an effect on the final quality. atech innovations gmbh, a German manufacturer of ceramic membranes, and the Swiss engineering company Unipektin AG have developed a filtration process by which intensely coloured juice concentrates with ...
Need help finding the right suppliers? Try XPRT Sourcing. Let the XPRTs do the work for you