Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

Efffect of storage temperature and container type on storage and shelf life of persimmon fruits

Effect of Harvest Time, Non-Toxic Treatments and Storage Temperature on Postharvest Life of Mexican Lime (Citrus aurantifolia L.)

In order to evaluate the effect of harvesting time, storage temperature and non-toxic treatments of Putrescine (Pu), salicylic acid (SA) and thyme and cloves essential oils (TEO and CEO) on qualitative and quantitative characteristics of Mexican lime fruit, a factorial completely randomized design experiment was performed. This experiment was conducted with three storage temperature levels incl...

Irradiation and Storage Temperature Influence the Physiological Changes and Shelf Life of Mango (Mangifera indica L.)

In spite of being the leading producer of mango in the world, India registers the highest post harvest losses and minuscule exports. The reasons for this paradox are manifold. However, issues related to quarantine, shelf life and quality are the major stumbling blocks to trade, both national and international Therefore, a balance between the required effective dose and tolerance of fruit to irr...

Effect of postharvest calcium chloride treatment on the storage life and quality of persimmon fruits (Diospyros kaki Thunb.) cv. ‘Karaj’

The objective of this study was to evaluate the storage life and quality of persimmon (Diospyros kaki Thunb.) fruit cv. ‘Karaj’ stored at 0°C for 4 months after postharvest calcium chloride treatment. Fruit weight loss, fruit firmness, total soluble solids, titratable acidity, total phenolic content, soluble tannin content, chilling injury, antioxidant activity, electrolyte leakage, and malondi...

postharvest application of chitosan and low temperature storage affect respiration rate and quality of plum fruits

application of edible coating as a way of prolonging the shelf-life of perishable fruits and vegetables is promising. two plum cultivars (stanley and giant) were treated with 1% chitosan and then stored at 0-1oc and relative humidity of 90±5% for 40 days. changes in weight loss, respiration rate, fruit firmness, soluble solid content, titrable acidity, ph, ascorbic acid as well as decay rate we...