Results 51 to 60 of about 156,066 (351)
Advances Postharvest Preservation Technology
Foods, 2023 Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits [...]
Maria Cefola, Bernardo Pace
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Comprehensive Reviews in Food Science and Food Safety, 2021 Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals.
Xiao Yang +3 more
semanticscholar +1 more source
The Postharvest Education Foundation’s role in reducing postharvest losses
Julius-Kühn-Archiv, 2018 The Postharvest Education Foundation (PEF) was founded to address postharvest losses through education and training. Postharvest expertisewas identified as a key weakness in many developing countries. The PEF provides innovative programs that motivate and empower people to reduce food losses and waste. At the heart of the PEF is a structured e-learning
Deirdre Holcroft, Lisa Kitinoja
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Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits
International journal of food Science, 2020 Reducing oxidative species to non- or less-reactive matter is the principal function of an antioxidant. Plant-based food is the main external source of antioxidants that helps protect our cells from oxidative damage.
K. Meitha +2 more
semanticscholar +1 more source
Chemical composition and antifungal effects of three species of Satureja (S. hortensis, S. spicigera, and S. khuzistanica) essential oils on the main pathogens of strawberry fruit [PDF]
, 2015 Due to an increasing risk of chemical contamination upon the application of synthetic fungicides to preserve fresh fruits and vegetables, essential oils are gaining increasing attentions.
Farzaneh, M. +4 more
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Ethylene-induced potassium transporter AcKUP2 gene is involved in kiwifruit postharvest ripening
BMC Plant Biology, 2022 Background Potassium (K) is important in the regulation of plant growth and development. It is the most abundant mineral element in kiwifruit, and its content increases during fruit ripening.
Nan Shan +7 more
doaj +1 more source
Horticulturae, 2022 To explore the effect of bagging on the nutritional quality and color of kiwifruit (Actinidia spp.), the fruits of yellow-fleshed kiwifruit cultivars were analyzed after bagging treatment.
Yunhe Xu +9 more
doaj +1 more source
Quantitative analyses of major enzyme activities in postharvest fruit
Future Postharvest and FoodThe quantitative determination of major enzyme activities in postharvest fruit is a necessary biochemical experiment to investigate the physiological and metabolic mechanisms of fruit ripeness, senescence, and stress responses.
Shucheng Li +8 more
semanticscholar +1 more source
Foods, 2017 While fulfilling the food demand of an increasing population remains a major global concern, more than one-third of food is lost or wasted in postharvest operations.
Deepak Kumar, P. Kalita
semanticscholar +1 more source
Fruit characteristics and cuticle triterpenes as related to postharvest quality of highbush blueberries [PDF]
, 2016 Chilean fresh blueberries take 20-50 days to arrive by boat to the Northern hemisphere, softening and dehydration being the main defects upon arrival. The effect of maturity at harvest (75% blue, 100% blue, and overripe) on cuticular triterpene content ...
Graell i Sarle, Jordi +5 more
core +2 more sources