Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments
نویسندگان
چکیده
منابع مشابه
Increasing Shelf Life and Maintaining Quality of Mango by Postharvest Treatments and Packaging Technique
This experiment was carried out to increase the shelf life and maintaining the quality of mango (Mangifera indica) fruits. There were two factors. Factor A: postharvest treatments with six levels (1. untreated (control), 2. washing with chlorine, 3. dipping (5 minutes) in calcium chloride (CaCl2), 4. dipping (5 minutes) in bavistin and rinse in clean water, 5. hot water treatment and 6. tap wat...
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Sweet pomegranates (Punica granatum L. cv Mollar de Elche) were cold-stored for 90 days. Curing at 33°C and 95% RH for 3 days before continuous storage at 2 or 5°C and 95% RH was tested for reducing chilling injuries. Alternatively, cycles of intermittent warming (IW) of 1 day at 20°C every 6 days at 2 or 5°C were tested. Control fruits were conventionally stored at 2 or 5°C and 95% RH, and a s...
متن کاملReduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment
For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-l...
متن کاملincreasing shelf life and maintaining quality of mango by postharvest treatments and packaging technique
this experiment was carried out to increase the shelf life and maintaining the quality of mango (mangifera indica) fruits. there were two factors. factor a: postharvest treatments with six levels (1. untreated (control), 2. washing with chlorine, 3. dipping (5 minutes) in calcium chloride (cacl2), 4. dipping (5 minutes) in bavistin and rinse in clean water, 5. hot water treatment and 6. tap wat...
متن کاملKeeping Quality and Vase life of Carnation cv. ‘Eskimo’ as Influenced by Different Chemicals
Present experiment was carried out to check the effect of different concentrations of sucrose (2, 4, 6%), GA 3 (25, 50, 75 ppm) and combination of sucrose and CuSO4 (2% + 200, 4% + 300, 6% + 400 ppm), sucrose and GA 3 (2% + 25 ppm), (4%+50 ppm), (6%+75 ppm) on keeping quality and vase life of carnation cv. ‘Eskimo’. Some postharvest characteristics such as vase life, total soluble solids (TSS),...
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ژورنال
عنوان ژورنال: The Agriculturists
سال: 2015
ISSN: 2304-7321,1729-5211
DOI: 10.3329/agric.v12i2.21725