Results 21 to 30 of about 9,898 (260)
Foods, 2021 Asparagus (Asparagus officinalis L.) is highly perishable because of its high respiration rate, which continues after harvesting and leads to weight loss, increased hardness, color change, and limited shelf life. Melatonin is an indoleamine that plays an
Athip Boonsiriwit +4 more
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Impact of post-harvest radiation treatment timing on shelf life and quality characteristics of potatoes [PDF]
Journal of Food Science and Technology, 2011 The effects of gamma radiation treatment (50 and 100 Gy) on potato tubers irradiated at different days (10th, 30th and 50th) after harvest were studied during 5 months of storage at 10°C using Agria and Marfona varieties. A factorial experiment was done, based on a Randomized Complete Block Design with four replications. The 100 Gy radiation treatments
Mehdi, Rezaee +3 more
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Quality of peach palm heart minimally processed
Revista Agrogeoambiental, 2023 The peach palm heart is a hypocaloric gourmet vegetable, rich in fiber and minerals such as potassium, calcium, and magnesium, and it can be incorporated into calorie restriction diets.
Maria A. Lima, Valeria A. Modolo
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EFFECT OF POST HARVEST TREATMENTS ON QUALITY AND SHELF LIFE OF BANANA CV. GRAND NAINE. [PDF]
International Journal of Advanced Research, 2017 The present investigation entitled Effect of various ripening agents on physical characteristics of banana cv. Grand Naine was conducted in the laboratory of the Department of Horticulture, Khalsa College, Amritsar during 2016-2017. The experiment comprised of six postharvest treatments viz., ethrel 300 ppm, ethrel 400 ppm, ethrel 600 ppm, cold water +
Manroop Kaur, Kaur., Amarjeet
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Role of Packaging on Shelf Life and Quality of Kinnow – A Review
Journal of Pure and Applied Microbiology, 2018 Citrus fruits are grown commercially in tropics and subtropical regions of the world. A mandarin hybrid, Kinnow (King x Willow leaf), one among the citrus group, secures the leading position among the other citrus fruits that were grown in India.
Rupinder Singh +2 more
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Influence of Maturity Stage on Fruit Quality during Storage of �Earli Grande� Peaches
Notulae Scientia Biologicae, 2010 Peach is a perishable fruit and to ensure the highest fruit quality peaches must be harvested at an appropriate stage of maturity. In the present study, effect of maturity stage at harvest and cold storage on the physical and chemical characteristics of ...
Navjot GUPTA, Sukhjit Kaur JAWANDHA
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EFFECT OF DIFFERENT POST-HARVEST TREATMENT ON SHELF-LIFE AND QUALITY OF TOMATO (SOLANUM LYCOPERSICUM VAR GAURAV555) [PDF]
Big Data in AgricultureShelf life and quality of tomatoes are influenced by fruit senescence, firmness, technology availability, and farmers’ storage practices. Therefore, a lab experiment was conducted to study the effects of different post-harvest treatments on shelf life ...
Avishek Paudel +3 more
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AgroEnvironmental Sustainability, 2023 In recent years, the practice of increasing the shelf life of post-harvest crops is gaining attention worldwide due to the failure of proper techniques to increase post-harvest shelf life. Tomatoes are fragile and have a low shelf life.
Mahesh K. C. +4 more
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Efficacy of limonene nano coatings on post-harvest shelf life of strawberries
LWT, 2018 Abstract Strawberries are highly demanded fruits because of their color, nutritional values and appearance. The aim of this study was to develop and characterize alginate and limonene liposomes as edible coating materials and to determine their efficacy in shelf life extension and maintaining quality parameters of ‘Chandler’ strawberries.
Dhital, Rajiv +4 more
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The Effect of Post-Harvest Calcium Chloride Applications on the Shelf Life Quality of Strawberry
Turkish Journal of Agriculture - Food Science and Technology, 2022 In the study; fruit skin color parameters, fruit flesh firmness and total soluable solid (TSS) ratios, as well as total acidity, total phenolic substance, total monomeric anth°Cyanin amounts and total antioxidant capacity were determined. After the fruits were harvested, they were immersed in three different doses (0-2-4%) of calcium chloride (CaCl2 ...
Osman Nuri Öcalan +4 more
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