Fruit Storage Articles

  • Creating Gaseous Micro Environments for Packaged Produce to Maintain the Quality of Fresh Fruits and Vegetables

    Food has often had a long and arduous journey before it reaches our plates, and creating gaseous micro environments ensures the preservation of food quality.In the United States, it is estimated that food typically travels between 1500 and 2500 miles1 between the farms where it is produced and the dinner table where it is ultimately consumed. What we think of as ‘fresh’ fruit and vegetables ...


    By Edinburgh Sensors Ltd

  • 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 ...


    By Bioconservacion SA

  • BION Fungi Stop to control the growth of fungi in non-climacteric fruit

    Bioconservacion presents a new product developed specifically for postharvest non-climacteric fruit preservation, especially citrus fruits and pineapple. The results of a recent survey carried out by the University of Costa Rica show that the BION Fungi Stop contributes to controlling the proliferation of fungi and bacteria in non-climacteric fruit (including pineapple and citrus fruits) by ...


    By Bioconservacion SA

  • The Golden Kiwi is Highly Sensitive to Ethylene

    A scientific article (Influence of exogenous ethylene during refrigerated storage on storability and quality of Actinidia chinensis (cv. Hort16A), Pranamornkith et al; Postharvest Biology and Technology 64 (2012) 1-8) shows that the firmness and colour of the golden kiwi are seriously affected by the level of ethylene in the atmosphere of commercial cold stores. “The kiwifruit industry was ...


    By Bioconservacion SA

  • The golden kiwi is highly sensitive to ethylene

    A scientific article (Influence of exogenous ethylene during refrigerated storage on storability and quality of Actinidia chinensis (cv. Hort16A), Pranamornkith et al; Postharvest Biology and Technology 64 (2012) 1-8) shows that the firmness and colour of the golden kiwi are seriously affected by the level of ethylene in the atmosphere of commercial cold stores. “The kiwifruit industry was ...


    By Waters Corporation

  • The ethylene removal with Bi-On improves the conservation of Golden Japan plum

    In the following article, we describe an independent test conducted to evaluate the effect of different conservation techniques, including the ethylene removal with potassium permanganate media, on the quality of Golden Japan plums. The Golden Japan plum variety is appreciated for its golden colour, firm texture, and taste, which is sweet, aromatic and refreshing.Plum is a climateric ...


    By Bioconservacion SA

  • Secrets of Successful Apple Harvesting

    October 21st is reserved for the celebration of World Apple Day. This day reminds us that an apple is a symbol of physical, cultural and genetic diversity. This day usually includes: various demonstrations, apple inspired games like apple bobbing, preparing juice and cider, gardening advice, tasting and the sale of many varieties of apples. Apple day celebration originated in the UK, but it is ...


    By Agrivi Ltd

  • Farm Practices to Preserve Fruit Quality After Harvesting

    The success of a farmer’s effort in crop production depends largely on the final phase of production, which is often followed by post-harvest losses that can reach up to 50%. Reducing this waste could improve global food production, and increase overall farmer’s profit. Activities that are carried out just before harvesting may have a major influence on final production. Post-harvest ...


    By Agrivi Ltd

  • 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 ...


    By Bioconservacion SA

  • Ethylene Control in the distribution Chain of non-Climateric Fresh Produce

    A scientific study carried out in Australia by the prestigious professor of post-harvest, Dr R.B.H. Wills, has concluded that most non-climacteric fresh produce is kept in the distribution chain in atmospheres with an ethylene level that causes losses of between 10% and 30% of their potential post-harvest life. During the study more than 700 measurements were made of the ethylene level ...


    By Bioconservacion SA

  • Growers know weather

    ...


    By Dyacon, Inc.

  • Ethylene removal in Pears

    The Conference pear has a greenish skin with brown marks and a consistent greenish-white pulp. It is a widely grown and consumed variety in Europe. It can be stored for up to 9 months in controlled atmosphere conditions in refrigeration chambers, a period in which the effect of ethylene on the fruit can lead to a major loss of quality. Ethylene accelerates the ripening and senescence of the ...


    By Bioconservacion SA

  • Benefits of ethylene removal in conservation of pears

    The Conference pear has a greenish skin with brown marks and a consistent greenish-white pulp. It is a widely grown and consumed variety in Europe. It can be stored for up to 9 months in controlled atmosphere conditions in refrigeration chambers, a period in which the effect of ethylene on the fruit can lead to a major loss of quality. Ethylene accelerates the ripening and senescence of the ...


    By Bioconservacion SA

  • Ethylene Removal by Chemisorption

    Conference presentation at IRAN BIOTECH 2015 (Teheran) 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. ...


    By Bioconservacion SA

  • Advantages of the combined use of Bi-On and 1-MCP

    The removal of ethylene by Bi-On during coldstorage in Controlled Atmosphere of Bramley apple treated with 1-MCP reduces the risk of scald, according to a recent study conducted in Ireland (Sean Mac an tSaoir, John Mansfield, Frances Ward and Suzanne Johnston, AFBI horticulture Loughgall). Due to the prohibition of the anti-scalding agent DPA, the aim of the trial was to find alternatives to the ...


    By Bioconservacion SA

  • Investigation on the effect of nano zeolite and potassium permanganate on the shelf life extending and quality of red delicious apple

    In the present study the extended storage life of apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits ...

  • Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit

    Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO 2 ) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on ‘Granny Smith’ apples, after six months of cold storage at 0°C ...


    By Inderscience Publishers

  • Impact of activated carbon from date pits, potassium permanganate and their combination on extending the postharvest quality of three maturity stages of guava during cold storage

    The aim of the current investigation was to evaluate the effect of Potassium permanganate, activated carbon from date pits and both on the extension of postharvest quality of three maturity stages of guava during cold storage at (8°C, 90 ± 5%, % RH). Quality characteristics considered were weight loss percentage, percentage of decayed fruit, firmness, colour, total soluble solids (TSS), ...


    By Inderscience Publishers

  • Influence of aqueous 1–methylcyclopropene on postharvest ripening and quality of banana

    The influence of aqueous 1–methylcyclopropene (1–MCP) on the ripening of harvested banana fruit cv. 'Cavendish' was investigated. Banana fruit at mature green stage were dipped in aqueous 1–MCP at 100, 200, 400 and 600 µg L−1 for 10 min, fan–forced air–dried and then stored at 20 ± 2°C and 85–90% RH for ripening over 30 days. Banana ripening was delayed when dipped in 100–600 ...


    By Inderscience Publishers

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