PI: Dr. Marvin J Pitts Co-PI(2): Dr. Carolyn Ross Organization: BSysE Organization: FSHN Telephone/email: 509 335 3243 Telephone/email: 509 335 2438 [email protected] [email protected] Address: 209 L. J. Smith Hall Address: 122 Food Nutrition Address 2: Washington State University Address 2: Washington State University City: Pullman City: Pullman State/Province/Zip WA 99164-6120 State/Province/Zip: WA...

The mango fruit (Mangifera indica) is a highly appreciated fruit by the consumers. One of the most significant quality aspects of mango is its firmness as it represents ripeness. Destructive tests are still commonly used as an instrumental reference for texture measurements. However, during the last two decades there has been an increasing interest in nondestructive fruit quality inspection. Th...

The effect of calcium chloride brine treatment on firmness and retention of phytochemicals in pastuerized yellow banana peppers was studied. Shear force values declined during processing and storage, but CaCl(2) treatment resulted in greater firmness retention. Processing reduced ascorbic acid content by 63%, and after 124 days, <10% of ascorbic acid remained. Quercetin and luteolin contents de...

Evidence was found for two previously unreported, nonenzymatic reactions that affected texture retention in acidified red bell peppers. First, oxygen was found to cause rapid softening of the pepper tissue such that it lost at least 40% of the initial tissue firmness within 2 weeks after acidification. Second, sulfite added to the acidified peppers prevented the softening caused by oxygen. Comb...

Apple is one of the most important fruits in temperate zones with a long post-harvest life during cold storage. A factorial experiment, in a randomized completely block design was used to investigate the preharvest application of Iron (0, 500 and 1000 mg Fe-EDDHA per tree) and nitrogen (0, 48 and 96 g ammonium nitrate per tree( on some postharvest qualitative characteristics in "Red spur" and "...