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...

The thermal response of mitochondrial polar lipids from a variety of chilling-sensitive and chilling-insensitive plants was determined by differential scanning calorimetry. A phase transition was observed at 15 degrees C for mitochondria from soybeam (Glycine max. cv Davis) hypocotyl, at 16 degrees C for tomato (Lycopersicon esculentum cv Flora-Dade and cv Grosse Lisse) fruit, at 15 degrees C f...

Indirect chilling injury commonly occurs during long-term exposure to low temperature in many organisms including insects. A previous study revealed increased rates of survival and reduced cold injury in flesh flies, Sarcophaga crassipalpis, that experienced an intermittent pulse of high temperature during a low-temperature regiment. We extended these studies by determining survival rates and A...

Treatment of peppers with hot water (53°C) for 4 min was found to be effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8°C. Treatment at 45°C for 15 min was less effective in maintaining pepper quality during storage. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage. Low...

Tissue slices of zucchini squash (Cucurbita pepo L., cv. Tigress) fruit were exposed to ultraviolet-C (UV-C) radiation from germicidal lamps for 1, 10 or 20 min; however, only 10 and 20 min UV-C exposure significantly reduced microbial activity and deterioration during subsequent storage at 5 or 10 degrees C. UV-C treated slices had higher respiration rates than controls; however, the ethylene ...

this research was conducted to determine the best temperature for storing different melon cultivars (ghasry, khaghany, tashkandy) and the best concentration and treatment length for immersion in an emulsion of sunflower oil and sodium bicarbonate. after harvest, precooling and sorting, the melons were treated with an emulsion of sunflower oil (3%, 5%) and sodium 2% sodium bicarbonate for 5 or 1...

Low temperature is one of the major factors limiting pepper (Capsicum annuum L.) production during winter and early spring in non-tropical regions. Application of exogenous abscisic acid (ABA) effectively alleviates the symptoms of chilling injury, such as wilting and formation of necrotic lesions on pepper leaves; however, the underlying molecular mechanism is not understood. The aim of this s...