We examined the effectiveness of intermittent warming (IW), hot water (HW), salicylic acid (SA), and calcium chloride (CaCl2) on the postharvest life of pomegranate fruit cv. ‘Shishe-Kab’ and extending fruit shelf life during cold storage (3°C). Fruit were subjected to cycles of 1 d at 17 ± 1°C every 6 d of storage at 3°C under IW conditions. Pre-storage treatments were HW (50°C) for 3 min, SA ...

One of the newest technologies for storing agricultural products is the biodegradable packagingmethod, in which certain materials are utilized on a nano scale. Edible mushroom is a nutritious agriculturalproduct which can be considered a food source as well as having medicinal applications while having a shortshelf life after harvesting. In this study, the mushroom was packaged in polylactic ac...

Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. The objectives of the study were to evaluate the effects of thiLitchi is a non-climacteric fruit and it deteriorates very fast after harvest. Vario...

Salted eggs are livestock products that have undergone a salting process to extend shelf life, add flavor, and increase consumer tastes. The fat content in duck is very high, reaching 35-34%, concentrated egg yolks. It could be dangerous if consumed excess; therefore, study was conducted determine the of salted with addition sweet orange juice (Citrus). sinesis L). This used (Citrus L) differen...

A novel method for the rapid screening of antioxidant efficacy and oxidative stability in food and feed matrices has been developed. The analyses are described as free radical generation (FRG) assays. The new procedure combines the use of azo-initiators with analytical equipment that is widely used for antioxidant research such as the oxidative stability instrument and the oxygen bomb. The use ...

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes...

O₂ sensors were used to non-destructively monitor O₂ levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O₂ (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0-0.6 MPa) and gas flush (0.02-0.03 MPa) (30% CO₂/70...

In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated rem...