Postharvest of Fruit and Vegetables

Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit

  Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO2) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were...
Edna Pesis
Oleg Feygenberg
Revital Sabban-Amin
Susan E. Ebeler
Elizabeth J. Mitcham
Ruth Ben-Arie
International Journal Postharvest Technology and Innovation

Fisiología post cosecha de frutas

Compendio de características de calidad, condiciones de almacenamiento, sensibilidad al frío, maduración y desórdenes fisiológicos La agroindustria que surte a los consumidores con fruta fresca o procesada al mínimo emplea una serie de operaciones para...
Carlos Rolz
Universidad del Valle de Guatemala

Enhanced chilling tolerance in heat-treated mangosteen

Mangosteen is sensitive to low temperature and develops chilling injury (CI) when stored at temperature below 13oC. Postharvest heat treatment has been applied to alleviate CI in various fruits. In this research, induction of CI resistance in mangosteen affected by heat treatment was investigated...
S. Manurakchinakorn
P. Nuymak
M. Issarakraisila
International Food Research Journal

Heat Treatments Control Sprouting and Rooting of Garlic Cloves

  Hot water dips (45 - 60 ºC for 2.5 - 60 min) were evaluated as potential treatments to reduce sprout and root growth in peeled or unpeeled cloves in which sprouts had begun internal development but not yet emerged. Water dips at ≤ 50 ºC did not reduce sprout and adventitious...
Marita I. Cantwell
J. Kang, G. Hong
Postharvest Biology and Technology

Manejo poscosecha en el cultivo de piña (Ananas comosus L.)

La práctica fue llevada a cabo en la Corporación de Desarrollo Pinero de Costa Rica, PINDECO.S.A., que forma parte de la Corporación de Del Monte Tropical Fruit Company. Esta empresa fue creada en 1979 con el objetivo de producir piña fresca para los mercados...
Guillermo A. Jiménez Chacón
Escuela de Agricultura de la Región Tropical Húmeda (EARTH)

Postharvest management of New Zealand flower thrips (Thrips obscuratus) on apricots using ethyl formate or pyrethrum-based treatments

New Zealand flower thrips (NZFT, Thrips obscuratus (Crawford)) were exposed to a range of ethyl formate (EF) and pyrethrum-based postharvest treatments on apricots. Research showed that EF+CO2 or EF+N2 were effective treatments against NZFT and caused negligible damage to apricot fruit quality....
A. Chhagan
L.E. Jamieson
M.J. Griffin
N.E.M. Page-Weir
J. Poulton
F. Zulhendri
R. Feng
P.G. Connolly
V.A. Davis
S. Olsson
S.P. Redpath
A.M. Kean
A.B. Woolf
New Zealand Plant Protection

Postharvest Cooling and Handling of Peppers

The preferred temperature range for peppers is from 45 to 50 °F. Since pepper harvesting in North Carolina normally occurs during the hottest months of the year, it is not unusual for the pulp temperature of harvested peppers to be more than 90°F. If they are allowed to remain at high...
M. D. Boyette
L. G. Wilson
E. A. Estes
North Carolina State University

Guidelines for Stadium Application to Potato Tubers

Potatoes are susceptible to a variety of storage pathogens, including Fusarium dry rot (Fusarium sambucinum), silver scurf (Helminthosporium solani), late blight (Phytophthora infestans), Pink rot (Phytophthora erythroseptica), Pythium leak (Pythium ultimum) and black dot (Colletotrichum coccodes...
Willie Kirk
David Ross
Phillip Wharton
Nora Olsen
Michigan State University

Manual de manejo cosecha y poscosecha de granadilla

El carácter climatérico de la fruta es importante para determinar el manejo poscosecha, pues las frutas climatéricas son en general más susceptibles al deterioro dada su alta sensibilidad a condiciones ambientales tales como la presencia del gas etileno. Las frutas...
García Muñoz
María Cristina
Corporación Colombiana de Investigación Agropecuaria, Colombia

Postharvest Cooling and Handling of Strawberries

Strawberries are extremely perishable and have unusually demanding postharvest handling requirements. Even under ideal conditions they can rarely be kept for more than 7 days after harvest. They must be cooled immediately to their lowest safe temperature (32 to 34 F) to prevent overripening and...
M. D. Boyette
L. G. Wilson
E. A. Estes
North Carolina State University