to study the effects of postharvest treatments of spermidine and putrescine on storage quality of ‘hayward’ kiwifruit, the present research was performed. in november 2010, fruits were hand picked from fajr orchardist corporation in sari and transported to postharvest physiology laboratory. fruits were dipped for 4 minutes in either spermidine or putrescine solutions (0.5, 1.0 and 1.5 mm), and ...

Pitaya is one of the most important commercial cactus fruit. Pitaya fruits are easy to get injury during postharvest handling and storage. Pre-harvest and postharvest calcium treatments have been used to maintain flesh firmness and extend shelf life of many fruits. The aim of this study was to evaluate the effects of calcium treatments on maintaining pitaya fruit quality during cold storage. Pi...

Certain nematicidal treatments for the control of root knot of tobacco in six field experiments in North Carolina were used to determine early, midseason, and postharvest densities of eggs and larvae of Meloidogyne spp., postharvest root-knot indices, and crop yield and value. Various statistical correlations showed that population densities determined 6-8 wk after transplanting were more indic...

Ecological conditions of the growing areas, practices as well harvest and postharvest processing influence yield quality chamomile. The aim this research was to determine chamomile separation methods, treatments, on essential oil content, with a view improve current primary valuable medicinal plant. In order explain structure laboratory data that would give deeper assessment similarities among ...

Several postharvest diseases of table grapes (Vitis vinifera) occur during storage, and gray mold rot is a particularly severe disease because the causal agent, Botrytis cinerea, grows at temperatures as low as 0℃. Other postharvest diseases, such as those caused by Penicillium spp. and Aspergillus spp., also often lead to deterioration in the quality of table grapes after harvest. The use of p...

During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations...