منابع مشابه
Effect of 1-methylcyclopropane in combination with Calcium chloride on postharvest storage and quality of green olives
Green olive cultivars “Manzanila” and “Mission” were harvested at the mature green stage. They were either treated with 1-methylcyclopropane (1-MCP) at a concentration of 1.8 µL/L for 24 h at 20°C or kept untreated as a control. Both treated and untreated fruits were then immersed in water containing CaCl2 of 0 (control), 50 and 100 mM for 2 h under 1.2 bar pressure. Fruits were then surface dr...
متن کاملUltrastructure and Cytology of the Postharvest Avocado (Persea americana Mill) Fruit
Basic postharvest work on 'Fuerte' avocado fruit cell wall anatomy and ultrastructure was carried out from fruit harvest to postclimacteric stage. Mesocarp samples were analyzed with light microscopy, scanning electron microscopy and transmission electron microscopy. Irregularity of the cell wall increased, microfibrils became disorganized, and some dissolution of the middle lamella was observe...
متن کاملOlives
What is an olive? Well, botanically speaking, the fruit of the olive tree is a drupe, or stone fruit, and is cultivated on all continents (Figure 1), but the olive is much more than a fruit — it’s a symbol. Olives and the trees that bear them are mentioned in The Odyssey, the Quran, the Torah, and the Bible, just to name a few. Representing peace, abundance, and victory, this divine fruit has i...
متن کاملANALYSIS OF THE EFFECT OF MATURITY STAGE ON THE POSTHARVEST BIOCHEMICAL QUALITY CHARACTERISTICS OF TOMATO (Lycopersicon esculentum MILL.) FRUIT
Quality characteristics of tomato fruit will be affected by a number preand post harvest factors. In this study, the effect of maturity stage on post harvest quality characteristics of tomato was investigated. Tomato fruits of the same farmers‟ variety were harvested at mature-green, medium ripe and full-ripe stages. After harvesting, tomato samples were sliced and homogenized in blender for pr...
متن کاملBiophenolic components of olives
The occurrence of biophenolic components in olives provides functional value to the Mediterranean food culture, owing to recognized antioxidant activities of these substances. The concentration of biophenolic compounds in olives are closely linked to texture and organoleptic characteristics of agrifood products, i.e. table olive and olive oil. The concentrations of dierent biophenolic compound...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2006
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.2006.v57.i1.18