Postharvest of Fruit and Vegetables

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

Impact of Modified Atmospheres on the Vitamin C Content of Salad-Cut Romaine and other Lettuces

  Modified atmosphere packaging (MAP) is a key technology for maintaining salad-cut lettuce quality, mainly by reducing cut-edge discoloration. However, the use of MAP may have detrimental consequences, and here we studied the impact of low-O2 atmospheres (0.2 to 1%) alone or in combination...
M. I. Cantwell
G. Hong
L. Schmidt
H. Ermen
University of California

Sustainable Food Production Practices in the Caribbean

  Contents: 1. The role of small producers, family farms and women farmers in sustainable food production and food security 2. Youth: Adding value to agriculture in the Caribbean 3. Small animal production systems: Rabbits and ducks 4. Rain shelters and net-houses for vegetable production 5....
Wayne G. Ganpat
Wendy-Ann P. Isaac
Ian Randle Publishers

The Three Responses of Plant Tissue to Wounding

  We are all aware that fresh-cut produce is alive, with all its accompanying attributes, but we often fail to consider what happens to the injured tissue as it responds to being wounded. The response to wounding can be physical (dependent on the current physical make-up of the tissue),...
M. E. Saltveit
University of California

Ensayo de Cultivares de Tomate (Lycopersicon esculentum Mill.) Tolerantes al Virus del Rizado Amarillo del Tomate (TYLCV) en Invernadero

  Se realizó en la campaña 2001/2002 un ensayo con 7 cultivares de tomates tolerantes al Virus del Rizado Amarillo del Tomate (TYLCV, Tomato Yelow Leaf Curl Virus), frente a un TESTIGO no tolerante (DANIELA), con el objetivo de conocer la respuesta productiva, comportamiento...
J.C. Gázquez Garrido
D. Meca
E. Toledo
Cajamar Caja Rural

Control of Red Discoloration of Fresh-Cut Sunchoke Tubers

  Sunchokes (Helianthus tuberosus L.) are inulin-accumulating tubers native to North America that are edible raw or cooked, and have good potential as a fresh-cut product. Sunchokes perform well as fresh-cut slices except for the development of a reddish discoloration on the cut surface. Dip...
T. Wang
Q. Wang
F. Pupin
M.I Cantwell
University of California

Packaging of Agricultural Products

  This booklet is intended to be a practical manual that describes methods and materials that can be used by small-scale producers in developing countries to package agricultural products. It covers foods that are grown and/or processed on farms and then transported to wholesale markets or...
Peter Fellows
Agromisa , CTA

Impact of Storage Temperatures and Modified Atmospheres on Quality of Fresh-Peeled Garlic Cloves

  Fresh-peeled garlic is an increasingly important product for foodservice and retail markets. Two storage tests were conducted using garlic cloves (‘California Late’) that were peeled and packaged commercially. In Test #1 (MAP bags of 454 g), O2 concentrations averaged 15, 10 and...
F. Tanamati
G. Hong
M. I. Cantwell
University of California

Quality and Physiology of Two Cultivars of Fresh-Cut Figs in Relation to Ripeness, Storage Temperature and Controlled Atmosphere

  The performance of freshǦcut figs was evaluated for two cultivars at two stages of ripeness (commercial and full ripe). Texture, but not external color, was a consistent indicator of ripeness. Fresh-cut figs (maroon-skin ‘Brown Turkey’ and yellow-green skin ‘Sierra’...
G. Hong
C. Crisosto
M. I. Cantwell
University of California