Fruits and vegetables begin to deteriorate after they are harvested and separated from their growing environment. The rate of deterioration defines how long they will be acceptable for consumption. This is known as “shelf life.” To preserve the quality of fruits and vegetables and maximize profits for growers, it is critical to control the temperature of fresh produce and minimize the amount of time that products are exposed to detrimental temperatures.
These practices are recommended for a monitoring-based IPM program that reduces water and air quality problems related to pesticide use. Track your progress through the year using this form.
The effects of sulphur and copper on postharvest brown rot (Monilinia fructicola (Wint.) Honey) were studied for six years in a Bio-Gro registered apricot block at Clyde Research Centre, Central Otago. Four treatments of sulphur and/or copper were applied up to 9 times between flowering and harvest. Brown rot levels were high in seasons with a high rainfall from November to January (harvest).
A chilean enterprise founded December 1975, in the city of Los Angeles, Chile.
Owns a plant located in Los Angeles, Chile, that produces Dried Rosehips, Canned Fruits and Vegetables, Brined Mushrooms and Rosehip Oil.
Owns commercial offices and warehouses in Santiago.
This enterprise exports its products to Germany, Sweden, France, U.S.A., Japan, and other areas of the world.
At customer's request can produce goods different than those listed herein.
In 2010, the Nation’s utilized production of the leading noncitrus fruit crops totaled 17.0 million tons, down 6 percent from the 2009 utilized production. Utilized production increased from 2009 for bananas, cultivated blueberries, kiwifruit, nectarines, strawberries, California olives, California plums, and peaches.
The canning of slightly immature 'Patterson' apricot fruits leads to an immediate softening of the halves to the extent that many are of unacceptable texture. This softening occurs in conjunction with a substantial solubilization of uronic acid, -arabinose-, and galactose-rich (presumably pectic) polysaccharide material into the canning liquid.
The solubilization is not accompanied by pectin depolymerization suggesting that some process other than acid-catalyzed polymer hydrolysis is responsible for fruit softening during processing.
‘Patterson’ and ‘Castlebrite’ apricots were dipped for 1 min in aqueous solutions at 20ºC containing 0, 6.25, 12.5, 25, or 50 ppm aminoethoxyvinylglycine (AVG) and held at 20ºC for a 5-day ripening period. Fruit softening was delayed and ethylene production was reduced on AVG-treated fruit, particularly in the case of ‘Patterson’ apricots, which produced more ethylene than ‘Castlebrite’ during ripening.
Brecon Foods is a market leader in the international trade of both Frozen Fruit and Vegetable on both spot and long term contracts on a crop by crop basis. From an initial concentration on export only, our activities now embrace import into North America from many overseas suppliers, and also expanding third country business, covering both private label and commodity shipments, with the closest attention to Quality Control Standards.