Effect of Ethylene and Temperature Conditioning on Sensory Attributes and Chemical Composition of ‘Comice’ Pears
Hot water and ethanol treatments can effectively inhibit the discoloration of fresh-cut sunchoke (Helianthus tuberosus L.) tubers
Pre- and Post-harvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables
Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos
Appropriate production practices, careful harvesting, and proper packaging, storage, and transport all contribute to good produce quality. This publication covers postharvest practices suitable for small-scale operations, and points out the importance of production and harvesting techniques for improving quality and storability. Various methods for cooling fresh produce are discussed, and resources are listed for further information, equipment, and supplies.
Inhibición del brotamiento de tubérculos de papas nativas (Solanum sp) durante el almacenamiento postcosecha