At harvest, apple fruit are placed into wooden or plastic bins (approximately 400 kg of fruit per bin), which are then transported to storage and packing facilities. Prior to storage, fruit may be drenched with a fungicide to control postharvest diseases (10). Fruit are stored in the bins in either regular atmosphere (RA) or controlled atmosphere (CA) (1 to 2% O2 and 0.5% CO2) at –1 to 3°C (9)....

A postharvest treatment with hot air (48 C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect eith...

fruit browning and tissue softening due to damages during handling, quality losses and water loss are the major limiting factors reducing postharvest life of early ripening apples. in this study, the effect of salicylic acid (sa) on fruit quality of apple cv ‘golabe-kohanz’ during postharvest life were investigated. harvested fruits were immersed in zero, one, two and four mm sa and were mainta...

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...

Apricots (Prunus armeniaca L.), a kind of climacteric fruits, are favored by consumers for their flavor and texture, but they are highly perishable. Apricots soften rapidly after harvest. Once softened, they are easily damaged such as latent damage, which limits their marketing time [1, 2]. Therefore, a common practice for handling and storing apricots is early harvest and applying postharvest ...

AIMS To investigate the effect of antagonistic yeast Pichia membranaefaciens on alleviating oxidative stress caused by Penicillium expansum in sweet cherry fruit. METHODS AND RESULTS At two maturity stages of sweet cherry fruit, P. membranaefaciens restrained blue mold rot caused by Pe. expansum. There was not any decay in yeast-treated fruit even at 5 days after inoculation. Carbonylated pro...

Crown rot caused by fungal pathogen is the most prevalent postharvest disease in banana fruit that results significant economic losses during transportation, storage, and ripening period. Antifungal effects of ultraviolet C (UVC) irradiation at doses varied from 0.01 to 0.30 kJ m-2 were investigated in controlling postharvest crown rot disease, maintenance of fruit quality, and the effects on a...

The postharvest quality of tomato fruit harvested at the pink stage and dipped in 3 different concentrations of CaCl2 for different dip times (30, 20 and 10 minutes) were studied. Tomato fruits dipped in 6% CaCl2 for 30 and 20 minutes retained significantly (P < 0.05) higher level of firmness, titrable acidity and vitamin C than fruits dipped in 2% CaCl2 and the control. The calcium chloride tr...

This presentation focuses primarily on recent developments in new technologies that have impacts on decay control. These technologies include 1-methylcyclopropene (1-MCP) and new preand postharvest fungicides. With the increasing use of 1-MCP in the apple industry, depending on varieties, many apples do not have to be drenched with diphenylamine (DPA) prior to storage. Because use of 1-MCP has ...

Calcium is thought to be the most important mineral element determining fruit quality. It seems to be especially important in apples where it has been shown to reduce metabolic disorders. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders such as water core, bitter pit and internal breakdown. Postharvest decay may also be re...