Postharvest of Fruit and Vegetables

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

Cultivation of Tomato

  Tomato is one of the most widely cultivated crops in the world. It is an important source of vitamins and an important cash crop for smallholders and medium-scale commercial farmers. This Agrodok focuses on good practices for growing a healthy tomato crop and obtaining a reasonably steady...
Shankara Naika
Joep van Lidt de Jeude
Marja de Goffau
Martin Hilmi
Barbara van Dam
CTA

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

Quality of Waterjet- and Blade-Cut Romaine Salad

  Cutting operations for fresh-cut produce are usually accomplished by stainless steel knives. Waterjet cutting employs a very small stream of high-pressure water, and the type of nozzle, conveyor speed, and water pressure are the main factors that affect the quality of the cut. Two tests were...
M.I. Cantwell
A.A.M. Melo
G. Hong
S. Klose
University of California

World Pineapple Production: An Overview

  This review paper discusses the origin, production, cultivation practices, storage, transportation and uses of pineapple. The economic importance of pineapple is easily justified by its unique characteristics as a fruit, which ensured its rapid diffusion and adoption, in the tropics and...
Farid Hossain
African Journal of Food, Agriculture, Nutrition and Development

Alimentos Producidos Orgánicamente

  Estas directrices se han preparado con el fin de ofrecer un enfoque concertado respecto a los requisitos que socalzan la producción, el etiquetado y la producción de propiedades de los alimentos producidos orgánicamente. La finalidad de estas directrices es: Proteger a...
World Health Organization
World Health Organization

Trends in Flower Marketing and Postharvest Handling in the United States

  In the past four decades, the handling and marketing of cut flowers in the United States has undergone dramatic changes. The local production and specialized retailing of the 1950’s has been replaced by a system where flowers produced almost anywhere in the world are largely sold by...
Michael S. Reid
University of California

Fresh-Cut Kale Quality and Shelf-Life in Relation to Leaf Maturity and Storage Temperature

  Kale (Brassica oleracea var. acephala) is a very nutritious leafy vegetable and its consumption in freshǦcut salads has increased in recent years. Kale leaves may be harvested at different stages of maturity, resulting in a heterogeneity that may be detrimental to freshǦcut salad quality and...
K. Albornoz
M. I. Cantwell
University of California

Physiological Changes and Shelf Life of the Postharvest Mango (Mangifera indica L.) Influenced by Different Levels of Bavistin DF

  An investigation was carried out with the postharvest mangoes (viz., the Langra and the Khirshapat) treating with different levels of Bavistin DF solution (namely, 250, 500, and 750 PPM ) for obtaining results on the reduction of postharvest losses, pattern of physical, biochemical changes...
M. K. Islam
M. Z. H. Khan
M. A. R. Sarkar
M. R. Al-Mamun
M. R. Hasan
International Food Research Journal