Frutas y Verduras Frescas - Pre-cortado, Postcosecha, Inocuidad
New in Fresh Produce
Fresh-Cut | Postharvest | Packaging | Fresh Produce Regulation | Fresh Produce Safety
Effect of Modified Atmospheric Packaging on Postharvest Storage Life of Cilantro (Coriandrum sativum L.) Stored Under Different Conditions
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Cilantro is a leafy vegetable commonly used for seasoning purpose that is highly perishable and has high postharvest loss losing 1.03 ml water per gram per day. It is therefore an alternative method of storage is needed to extend storage life of Cilantro. So, the research was carried out to...
Journal of Horticulture
Cilantro | English | Fresh-Cut Produce | Nepal | Postharvest | Packaging | Fresh Produce
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Evolução da coloração de frutos e geleias de amora-preta ao longo do período de armazenamento
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Dentre os compostos antioxidantes presentes nas frutas vermelhas destaca-se a antocianina, que é responsável pela coloração vermelha-arroxeada dos frutos. Este pigmento é facilmente degradado ao longo do período de armazenamento e devido ao...
Revista Iberoamericana de Tecnología Postcosecha
Blackberry | Brazil | Nutrients | Postharvest | Spanish | Packaging | Food & Beverage | Fresh Produce
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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors
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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait...
Comprehensive Reviews in Food Science and Food Safety
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Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition
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Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in...
Comprehensive Reviews in Food Science and Food Safety
Beans | China | English | Food Processing | Nutrients | Postharvest | Food & Beverage | Fresh Produce
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Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes
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Tomato (Solanum lycopersiconL.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in...
Comprehensive Reviews in Food Science and Food Safety
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Componentes del Sabor y Contenido de Ácido Ascórbico de Jitomates (Solanum Lycopersicum L.) Nativos E Híbridos Comercialesoes
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El jitomate es comercialmente importante en el mundo por sus formas de consumo y valor nutricional. Debido a su demanda, cultivares con atributos agronómicos mejorados, resistencia a daños mecánicos y mayor vida de anaquel se han desarrollado. En ciertos casos, esto se...
Agrociencia
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Calidad Y Vida De Anaquel De Tres Cultivares De Fresa (Fragaria Ananassa) Tratadas Con Concentraciones Altas De CO2 Por Periodo Corto
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La frigoconservación y tratamientos con atmósferas controladas son alternativas para controlar en postcosecha el crecimiento de Botrytis cinerea y disminuir la pérdida de calidad en fresa (Fragaria ananassa). El objetivo del experimento fue evaluar el efecto de...
Agrociencia
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Evaluación del comportamiento poscosecha de Frambuesas en diferentes condiciones de almacenamiento refrigerado
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El objetivo de este trabajo fue el de evaluar el efecto del almacenamiento refrigerado en la conservación poscosecha de frambuesas de las variedad ‘Autumn Bliss’, que se almacenaron a 0, 5, 10 y 15±1°C, con un 90±5% HR durante 12 días. La actividad...
Revista Iberoamericana de Tecnología Postcosecha
Brazil | Raspberry | Food Packaging | Postharvest | Spanish | Packaging | Fresh Produce
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Elaboración de Conservas a Presión
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El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (...
Virginia Cooperative Extension
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Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder
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Grapefruit is considered a fruit of good nutritional value provide us with many useful nutrients and has many benefits in the food processing. Also the grapefruit peels contain innumerable nutrients and used in the making of jam and desserts. The current study aimed to utilize the whole...
World Journal of Dairy & Food Sciences
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