Peaches (Prunus persica cv. Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours. The result showed that low concentration CO (0.5-10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpone the variation of soluble solids content, but treating peaches with high concentration CO (20 μm...

Numerous reviews and publications have summarized the approaches already in use and being developed to minimize mycotoxin contamination of maize (Agricultural Research Service, 1997a and 1997b; CAST, 1989; Robens, 1990; Jackson, DeVries and Bullerman, 1996; Sinha and Bhatnagar, 1998; Scott, 1998). Many of the strategies used for other commodities can generally also be applied to maize (McMullen...

Tendral type cultivar melons (Cucumis melo L., inodorus group, Winter melon variety) were stored for a 75-d postharvest period in a ventilated chamber at 10 oC ± 1 oC and 75% ± 5 % RH. Qualitative degradation of the fruit was observed mainly involving proteins and ascorbic acid. It was also found that the sugar/acid ratio increased while the glucose/fructose ratio decreased, thus making the fru...

Calcium is thought to be the most important mineral element determining fruit quality. It seems to be especially important in apples where it has been shown to reduce metabolic disorders. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders such as water core, bitter pit and internal breakdown. Postharvest decay may also be re...

Postharvest storage conditions frequently affect nutritional quality of fruits and vegetables. Temperature duration are the most important factors to extend shelf life maintain fresh watermelon. This study was conducted determine changes in antioxidant properties watermelon during storage. Fruits cultivars were harvested stored at 5ºC for a period 15 days. During contents (lycopene total phenol...

INTRODUCTION Superficial scald, one of the most common postharvest physiological disorders of apples, is characterized by irregularly shaped blotches in the skin of the fruit; they vary from light to dark brown, depending on cultivar and severity of the disorder. The symptoms usually appear after long-term storage (more than 4 months), and the damage is associated to the oxidation of “alphafarn...

Table grapes (Vitis vinifera cv. Cardinal) are highly perishable and their quality deteriorates during postharvest storage at low temperature mainly because of sensitivity to fungal decay and senescence of rachis. The application of a 3-day CO2 treatment (20 kPa CO2 + 20 kPa O2 + 60 kPa N2) at 0°C reduced total decay and retained fruit quality in early and late-harvested table grapes during pos...

One of the greatest causes of loss in the food industry is postharvest diseases of fruits and vegetables (Vero Mendez & Mondino, 1999). According to U.S.A. estimations this loss reaches 20 25% whereas in developing countries the losses are often more severe due to inadequate storage and transportation facilities (Sharma et al., 2009), but loss has generally been considered to be approximately 1...