Postharvest of Fruit and Vegetables

Sensory and Consumer Evaluation of Kiwifruit (Actinidia deliciosa ‘Hayward') Produced Under Different Pollination Techniques

Kiwifruit producers aim to obtain a large fruit production under healthy and environmentally-friendly growing conditions, with kiwifruits weighing more than 90 g/unit but maintaining adequate sensory quality. In Actinidia deliciosa ‘Hayward’, the final size of the fruit is closely...
C. Salinero
P. Piñón
MJ. Sainz
MA. Romero-Rodríguez
ML. Vázquez-Odériz
M. GarcíaQuiroga
NA

Processing of Fresh-Cut Tropical Fruits and Vegetables: A Technical Guide

Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut...
Jennylynd B. James
Tipvanna Ngarmsak
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific

Preparing the Packinghouse for Peach Season

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: Hydrocooler Packing...
Kathryn C. Taylor (authored)
Dario Chavez (reviewed)
University of Georgia Extension

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

  La aplicación de calcio en la poscosecha  de frutas y hortalizas mantiene la turgencia celular, firmeza de los tejidos y el retardo de catabolismo de lípidos de membrana y como consecuencia se amplía la vida de almacenamiento de los productos hortofrutícolas...
Alfonso Rincón Pérez
Efraín Martínez Quintero
Alimentos Hoy

Inhibition of Loquat Enzymatic Browning by Sulfydryl Compounds

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...
Chang-Kui Ding
Kazuo Chachin
Yoshinori Ueda
Chien Y. Wang
Elsevier Science, Ltd

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

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...
Chien Y. Wang
Hangjun Chen
Peng Jin
Haiyan Gao
Journal of Agriculture and Food Chemistry

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

Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges
Joseph L. Smilanick
David Sorenson
Monir Mansour
Jonah Aieyabei
Pilar Plaza
UC Davis Department of Food Science and Technology

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

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...
David Obenland
Paul Neipp
HortScience

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

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...
I.T. Agar
R. Massantini
B. Hess-Pierce
A.A. Kader
Journal of Food Science

1-MCP Inhibits Kiwifruit Softening During Storage

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),...
Carlos H. Crisosto
David Garner
UC Davis Department of Food Science and Technology