Fresh Produce

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all related to the fresh fruit and vegetable industry

Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality

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There are significant environmental, economic and social factors favoring the reutilization of fruit and vegetable processing co-products in farm animal nutrition. Current evidence shows that fruit and vegetable processing co-products can be effectively used in farm animal nutrition as functional feed ingredients for the production of food products of improved quality. These ingredients comply with consumer requests for the production of “clean,” “natural” and “eco/green” label food products.

Authors: 
Eleni Kasapidou
Authors: 
Evangelia Sossidou
Authors: 
Paraskevi Mitlianga
Publisher: 
Agriculture
Year: 
2,015

Preparing the Packinghouse for Peach Season

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The southeastern peach industry is known for the high quality of its fresh peaches. As a new peach season approaches, it is time to ready the packinghouse for output of the best peach product. Several areas in the packing facility should be considered. 

List of Contents:

  1. Hydrocooler
  2. Packing Line
  3. Cold Room
  4. Food Safety
Authors: 
Kathryn C. Taylor (authored)
Authors: 
Dario Chavez (reviewed)
Publisher: 
University of Georgia Extension
Year: 
2,015

Funciones del calcio en la calidad poscosecha de frutas y hortalizas: una revisión

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Authors: 
Alfonso Rincón Pérez
Authors: 
Efraín Martínez Quintero
Publisher: 
Alimentos Hoy
Year: 
2,015

Inhibition of Loquat Enzymatic Browning by Sulfydryl Compounds

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The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated.Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor.The required concentration of l-cysteine for 90% browning inhibition depended on loquat cultivars, and ranged from 0.6 mM for ‘‘Nagasaki’’ to 2.0 mM for ‘‘Yukawa’’ or ‘‘

Authors: 
Chang-Kui Ding
Authors: 
Kazuo Chachin
Authors: 
Yoshinori Ueda
Authors: 
Chien Y. Wang
Publisher: 
Elsevier Science, Ltd
Year: 
2,002

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

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The effect of acidified calcium sulfate (ACS) on the quality of litchi (Litchi chinensis Sonn. cv. ‘Brewster’) fruit after harvest was evaluated. ACS at 1.25% or higher concentrations significantly inhibited the activities of polyphenol oxidase and peroxidase in the pericarp during storage at both 5 and 10 C. These treatments also effectively prevented browning and retained the red color of the outer shell of the fruit. Total phenolic and total anthocyanin contents in pericarp were increased by ACS treatments in a dose-dependent manner.

Authors: 
Chien Y. Wang
Authors: 
Hangjun Chen
Authors: 
Peng Jin
Authors: 
Haiyan Gao
Publisher: 
Journal of Agriculture and Food Chemistry
Year: 
2,010

Tolerance of Lemons and the Mediterranean Fruit Fly to Carbonyl Sulfide Quarantine Fumigation

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Lemons (Citrus limon Burm.) were evaluated for their tolerance to carbonyl sulfide (COS) fumigation and the influence of COS on market quality. At 70 mg l-1 no significant deleterious changes occurred in market quality up to a fumigation duration of 8 h and only a slight amount of peel injury was observed after 12 h. Longer fumigations lead to the presence of an offensive off-odor in the juice as well as to increasing rind injury.

Authors: 
D.M. Obenland
Authors: 
E.B. Jang
Authors: 
L.H. Aung
Authors: 
L. Zettler
Publisher: 
Elsevier Science, Ltd
Year: 
1,998

Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

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Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

Authors: 
Joseph L. Smilanick
Authors: 
David Sorenson
Authors: 
Monir Mansour
Authors: 
Jonah Aieyabei
Authors: 
Pilar Plaza
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,003

Chlorophyll Fluorscence Imaging Allows Early Detection and Localization of Lemon Rind Injury following Hot Water Treatment

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Green lemons (Citrus limon (L.) Burm.) were imaged for chlorophyll fluorescence (CF) 30 minutes after immersion of the fruit into 55°C water for 5 minutes to determine if CF could be used to identify areas of hot water-induced rind injury before the appearance of visible symptoms. Fluorescence was variable in intensity over the surface of the rind with defined areas of enhanced fluorescence being present that corresponded in shape and location with visible injury that later developed during 24 hours of storage.

Authors: 
David Obenland
Authors: 
Paul Neipp
Publisher: 
HortScience
Year: 
2,005

Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices

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The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices.

Authors: 
I.T. Agar
Authors: 
R. Massantini
Authors: 
B. Hess-Pierce
Authors: 
A.A. Kader
Publisher: 
Journal of Food Science
Year: 
1,999

1-MCP Inhibits Kiwifruit Softening During Storage

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Minimizing flesh softening after harvest is the key to successful long-term kiwifruit storage. Delaying kiwifruit softening reduces decay and extends kiwifruit market life. Flesh softening occurs rapidly during the first few weeks of air storage. Even when fruit are held at 0°C (32°F), approximately one-third to one-half of the remaining flesh firmness may be lost per month. Kiwifruit are highly sensitive to ethylene exposure during postharvest handling. Very low ethylene levels (5-10 ppb) will induce fruit softening.

Authors: 
Carlos H. Crisosto
Authors: 
David Garner
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,001
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