de Postharvest treatments of fresh produce
نویسندگان
چکیده
1Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany 2Agro-polymer Engineering and Emerging Technologies, French National Institute for Agricultural Research (INRA), Montpellier, France 3Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa 4Curtin Horticulture Research Laboratory, Department of Environment and Agriculture, School of Science and International Institute of Agri-Food Security (IIAFS), Curtin University, Perth, Western Australia 6845, Australia 5Department of Horticulture, Cornell University, Ithaca, NY 14853, USA
منابع مشابه
Using jasmonates and salicylates to reduce losses within the fruit supply chain
The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product’s visual, textural and nutritional quality are in h...
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The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaH...
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Fruits and vegetables are important source of carbohydrates, proteins, organic acids, vitamins and minerals for human nutrition. When plants or plant parts are used by humans, whether for food, or for aesthetic purpose, there is always a postharvest component. Postharvest losses in fresh fruits and vegetables may occur anywhere from the point where the food has been harvested or gathered up to ...
متن کاملEnzymatic browning and its control in fresh-cut produce
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