Postharvest of Fruit and Vegetables

Calidad Postcosecha de Higos 'Black Mission' Tratados con Cubiertas Naturales

  El higo adquiere más importancia económica debido al contenido nutricional y propiedades funcionales. Se evaluó el efecto de la aplicación de recubrimientos de quitosano 1% + cera de abeja 0.5% y de quitosano + cera de abeja + aceites esenciales de canela 0.025% o...
Dania Baldoni
Rosa Isela Ventura-Aguilar
Monica Hernández-López
Luisa CoronaRangel
Laura L. Barrera-Necha
Zormy Correa-Pacheco
Silvia Bautista-Baños
Revista Iberoamericana de Tecnología Postcosecha

Packaging Material Affects Quality Attributes and Ripening Period of Avocado (Persea americana) Fruit

  The quality of avocados is comprised of a number of physical, chemical and sensory characteristics that change at each stage of the maturation process. The outstanding compositional feature is the high fat content, which varies significantly between different cultivars. Shelf life is defined...
Tigist Nardos
Tolawak Wakgari
World Journal of Agricultural Sciences

Effects of Postharvest Curing Treatment on Flesh Colour and Phenolic Metabolism in Fresh-cut Potato Products

  The flesh colour and phenolic metabolism in potato tuber during curing and after cut were investigated. Result indicated that postharvest curing not only changed phenolic metabolism during curing, but also improved fresh-cut colour for 12 days after fresh cut. Significantly lower PAL and...
Qingguo Wang
Yu Cao
Lili Zhou
Cai-Zhong Jiang
Yanyan Feng
Shaochong Wei

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

2017 Southeast Regional Organic Blueberry Pest Management Guide

  Contents:  General Considerations Integrated Management Guide (Insect and Disease Control)  Selected NOP-Approved Products for Management of Blueberry Diseases Seasonal “At a Glance” Fungicidal Spray Timing Selected NOP-Approved Products for Management of Blueberry...
The Cooperative Extension Service
The Cooperative Extension Service

Training of Postharvest Trainers and Extension Specialists: Small-scale Postharvest Handling Practices and Improved Technologies for Reducing Food Losses

  This is a free pdf e-learning manual of 12 self-managed assignments on easy to learn postharvest extension methods. Assignments include identifying the causes and sources of postharvest losses, performing commodity systems assessments, determining local postharvest research, training and...
Lisa Kitinoja
The Postharvest Education Foundation

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

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