Postharvest of Fruit and Vegetables

Utilisation of palm - based and beeswax coating on the postharvest-life of guava (Psidium guajava L.) during ambient and chilled storage

Guava is a climacteric fruit which has high nutritional content. It is a highly perishable fruit, undergoes rapid postharvest ripening in a few days under ambient condition. This paper aims to determine the effect of palm stearin and palm kernel olein blends on maintaining the quality of guava...
I. Ruzaina
A. R. Norizzah
M. S. Halimahton Zahrah
C. S. Cheow
M. S. Adi
A. W. Noorakmar
A. Mohd. Zahid
International Food Research Journal

Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-cut Table Grapes

  The changes in packaged fresh-cut grape quality and microbial growth as affected by mild heat treatments and the retention of grape cap stems during 5 °C storage were evaluated. Each individual grape was either manually pulled off (stemless) from the stems, or cut (cut stem) to allow for...
L. Kou
Y. Luo
D. Wu
X. Liu
Journal of Food Science

Reducing postharvest losses of tomato in traditional and modern supply chains in Cambodia

Traditional and modern supply chains for tomato in Cambodia were assessed and possible handling improvements were introduced. Traditional chain involved farmers and collectors in Kandal Province, and wholesalers and retailers in wet markets in the capital of Phnom Penh, about 35 km apart. In the...
B. Buntong
V. Srilaong
T. Wasusri
S. Kanlayanarat
A.L. Acedo Jr.
International Food Research Journal

Influence of Storage Temperature on Ethanol Content, Microbial Growth and other Properties of Queen Pineapple Fruit

  Temperature and relative humidity are the two main factors that affect a pineapple’s properties after harvest. The post-harvest physico-chemical characteristics Queen pineapples cv. Ninh Binh planted in Vietnam were studied. The pineapple is crispy, very sweet, a little sour and has an...
D.T.M. Quyen
A. Joomwong
P. Rachtanapun
International Journal of Agriculture and Biology

Influence of maturity and ripening on aroma volatiles and flavor in ‘Hass’ avocado

  Changes in aroma volatiles were determined using solid phase microextraction (SPME) and gas chromatography/ mass spectrometry in ripe avocados (Persea americana Mill., cv. Hass) throughout an eight-month maturation period and related to the sensory properties of the fruit. As maturation...
David Obenland
Sue Collin
James Sievert
Fayek Negm
Mary Lu Arpaia
Postharvest Biology and Technology

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh...
Daniel Lin
Yanyun Zhao
Comprehensive Reviews in Food Science and Food Safety

Effects of various storage methods on the quality and nutritional composition of sweet potato (Ipomea batatas L.) in Yola Nigeria

The effects of five different storage methods on the quality and nutritional composition of sweet potatoes was studied between December 2006 and May 2007 at Federal University of Technology Yola using randomized complete block design. The methods used for the study are modifications of existing...
M.A. Dandago
D.T. Gungula
International Food Research Journal

Response of 'Hass' Avocado to Postharvest Storage in Controlled Atmosphere Conditions

  The current storage temperature recommendation for avocado fruit Persea americana Mill. cv. Hass of 5 to 7C in California gives a maximum storage time of two to four weeks due to internal browning, caused by chilling injury (Cl), and softening. The postharvest response of mature avocado...
Dana F. Faubion
F. Gordon Mitchell
Gene Mayer
Mary Lu Arpaia
Proc. of Second World Avocado Congress

Extension of Postharvest Life of 'Mission' Figs by CO2-Enriched Atmospheres

  Good quality of fresh ‘Mission’ figs (Ficus carica L.) was maintained for up to 4 weeks when kept at 0, 2.2, or 5C in atmospheres enriched with 15% or 20% CO2. The visible benefits of exposure to high CO2 levels were reduction of decay incidence and maintenance of bright external...
Giancarlo Colelli
F. Gordon Mitchell
Adel A. Kader

Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages

  The effect of two fruit maturity stages on the quality attributes of four fresh fig cultivars was examined, including consumer acceptance and antioxidant capacity. Fig quality attributes such as weight, soluble solids concentration (SSC), titratable acidity (TA), SSC:TA, firmness,...
Carlos H. Crisosto
Vanessa Bremer
Louise Ferguson
Gayle M. Crisosto