Physico-chemical changes in tomato with modified atmosphere storage and UV treatment

Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage

Dabai or Canarium odontophyllum Miq., from the family Burseraceae, is an important indigenous fruit to Borneo Island. However, it is a highly perishable fruit with short shelf life. Postharvest technology such as modified atmosphere packaging (MAP) can be used to maintain highly perishable fresh fruit quality and increase its shelf life. There is not much work has been carried out to study effe...

Effects of Modified Atmosphere Packaging and Low Temperatures on the Physico-Chemical Changes and Shelf Life of Banana

The postharvest treatments included control, low temperatures (14 and 18°C) and plastic bags with or without perforations. Changes in different physico-chemical characteristics of fruits were studied during storage. The two factor experiment was laid out in completely randomized design with three replications of 10 fruits. Among the physico-chemical parameters, colour, firmness, total weight lo...

Measurement and Modeling of Respiration Rate of Tomato (Cultivar Roma) for Modified Atmosphere Storage.

Experiments were conducted to determine the respiration rate of tomato at 10, 20 and 30 °C using closed respiration system. Oxygen depletion and carbon dioxide accumulation in the system containing tomato was monitored. Respiration rate was found to decrease with increasing CO2 and decreasing O2 concentration. Michaelis-Menten type model based on enzyme kinetics was evaluated using experimental...

evaluation of quality changes on ‘elberta’ peach during storage with modified atmosphere packaging (map)

in the present research, effects of modified atmosphere packaging (map) includingthree gas combinations and two packaging films (low density polyethylene (ldpe) andpolypropylene (pp)) on postharvest quality and storage-life of 'elberta' peach wereevaluated. the study was conducted as a factorial experiment based on crd(completely randomized design) with three replicates for 9 weeks. f...

Physico - Chemical Changes in Breads from Bake off 1 Technologies during Storage