Temperature Affects Postharvest Color Change of Apples

Postharvest Quality and Handling of ‘honeycrisp’ Apples

The juicy texture of ‘Honeycrisp’ has exploded in the Northeast apple market. Grower interest and consumer demand has made this cultivar more readily accepted than most and it continues to increase in popularity. ‘Honeycrisp’ is a bi-color apple and the flesh is cream colored with a juicy crisp texture. It has outstanding flavor characteristics and can remain crisp for several months during sto...

Heat Treatment Affects Epicuticular Wax Structure and Postharvest Calcium Uptake in 'Golden Delicious' Apples

‘Golden Delicious’ apples (Malus domestica Borkh) were pressure-infiltrated at harvest with a 4% CaCl2 solution either without prior heat treatment or following 4 days at 38C. Examination of the apple surfaces from both treatments by low-temperature scanning electron microscopy revealed that heat treatment changed the pattern of epicuticular wax. The epicuticular wax of nonheated fruit exhibite...

study of temporal variations of color and temperature on bruised apples from thermal and visible images

introduction: high percentage of orchard products, such as apples, is wasted due to mechanical damages that cause fruit quality loss. damages due to static or dynamic pressure or impact are among very common mechanical damages that begin to bruise fruits. post-harvest bruise damage is a major cause for the loss in fruit quality. bruising means damaging fruit tissue and consequently physical cha...

Effects of vacuum infilteration dipping in calcium chloride and postharvest heat treatment on firmness and calcium content of apples

Nitrogen application affects yield and postharvest quality of okra (Hibiscus esculentus L. cv. ‘Boyiatiou’)

In Greece and Turkey, okra (Hibiscus esculentus L.) is cultivated for small pods (≤4-5 cm), which are highly perishable after harvest. In this experiment, okra was cultivated at 4 levels of N (30, 150, 300 and 450 mg l-1) within the irrigation water. Pod yield was highest at 300 mg l-1 N. High N increased the nitrate content and decreased dry matter without affecting pod colour (P