Fresh-Cut Produce

Role of Flower Preservative Solutions During Postharvest of Hydrangea macrophylla cv. Bela

  Hydrangea macrophylla (hydrangea) is widely used as an ornamental plant and cut flower due to its inflorescence, which is composed of colored bracts. As cut flowers, hydrangeas show a postharvest life of up to 1 month at 2 °C, but little is known about their postharvest life during air...
Danilo Aros
Cristian Silva
Cielo Char
Loreto Prat
Víctor Escalona
Ciencia e Investigación Agraria

Increasing the Shelf Life of Post-harvest Table Grapes (Vitis vinífera cv. Thompson Seedless) Using Different Packaging Material with Copper Nanoparticles to Change the Atmosphere

   An effective way to control post-harvest rotting of table grapes is the use of sulfur dioxide (SO2 ). However, under certain conditions, the use of SO2 can cause significant loss, mainly associated with bleaching of the berries. Therefore, it is believed that the use of bags with and...
Nelson E. Loyola López
Marcos R. Carrasco Benavides
Pablo H. Duarte Duarte
Mariela A. Arriola Herrera
Ciencia e Investigación Agraria

Vitamina C y Perfil Fenólilco de Brócoli Convencional e Híbrido Mínimamente Procesado, tratado con Agua Electrolizada y Recubrimientos Comestibles

  Se ha estudiado el efecto de la desinfección con agua electrolizada neutra (AEN) y la aplicación de dos recubrimientos comestibles sobre el contenido de vitamina C y el perfil fenólico durante la vida comercial de dos variedades de brócoli mínimamente...
Javier Navarro-Rico
Ginés Benito Martínez-Hernández
Perla Gómez
Mariano Otón
Javier Bernabéu
Francisco Artés-Hernández
Francisco Artés
Revista Iberoamericana de Tecnología Postcosecha

Poscosecha de Ornamentales

  Contenido:  Resumen La Situación ¿A Quíen Educar ? Algunas Bases Etileno Botrytis ¿Con Agua o Sin Agua?  El Agua en el Cultivo  En Números
Alicia Namesny
Horticultura Internacional

Salicylate Compounds and 1-Methylcyclopropene on Postharvest of 'Vega' Cut Rose

  Cut roses are characterized as highly perishable products due to the intense metabolism during postharvest, mainly the rise in respiratory activity and fast senescence. This study evaluated the effects of applications of 0.05 mM methyl salicylate (MeSA), 1.0 mM of salicylic acid (SA) and 1.0...
Gabriela Maria Geerdink
Cleucione de Oliveira Pessoa
Jaqueline Visioni Tezotto-Uliana
Glaucia Maria Dias
Ricardo Alfredo Kluge
Revista Iberoamericana de Tecnología Postcosecha

Watermelon: Recommendations for Maintaining Postharvest Quality

  Contents:  Maturity Indices Quality Indices Optimum Temperature Optimum Relative Humidity Rates of Respiration Rates of Ethylene Production  Responce to Ethylene Responces to Controlled Atmospheres (CA)  Physical and Physiological Disorders  Pathological Disorders...
Trevor V. Suslow
University of California

Métodos de Enfriamiento Aplicables a Frutas y Hortalizas Enteras y Minimamente Procesadas

  La conservación de las frutas y hortalizas enteras y mínimamente procesadas es altamente dependiente de la refrigeración, debido a la influencia de ésta en factores como: la disminución de la actividad biológica del producto, la disminución...
Carlos Inestroza-Lizardo
Vanessa Voigt
Ana Carolina Muniz
Héctor Gomez-Gomez
Revista Iberoamericana de Tecnología Postcosecha

Fruit Ripening Conditions Affect the Quality of Sliced Red Tomatoes

  Fresh-cut tomato slices can deteriorate rapidly, with a correspondingly short shelf-life. Almost all research to date has focused on fresh-cut tomato preparation and storage, and little research has considered how postharvest handling of the whole fruit could affect the quality of the...
M. Buccheri
M. I. Cantwell
University of California

Flower Development: From Bud to Bloom

  In many commercial cut flowers, particularly those with spike or compound inflorescences, postharvest life and quality are highly dependent on the continued development of small buds to open blooms. Buds may be separated into two major types – those enclosed by a calyx, where petal...
Michael S. Reid
University of California

Effects of Anti-Browning Agents on Wound Responses of Fresh-Cut Mangoes

  The effects of different anti-browning compounds (ascorbic acid, citric acid, L-cysteine and glutathione) on L* -value, hue angle, brown scores and brown pigments of fresh-cut mangoes cv. ‘Nam Dok Mai’ were investigated at four concentrations (0% as control, 0.5%, 1.5% and 2.5...
C. Techavuthiporn
P. Boonyaritthonghai
International Food Research Journal