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...

Mango is the third most important fruit in tropics due to its nutritional properties and delicious flavor. The exceptionally perishable climacteric nature, which decreases quality shelf-life. Preserving preventing losses during postharvest one of critical solutions sustaining human dietary demands. Postharvest treatments such as 1-Methylcyclopropene, edible coatings, hot water treatment have sh...

Chilling damage under 15ºC in anthurium cut flowers reduces the vase-life, quality and marketability of the product. In the present experiment, GABA postharvest treatment (0, 1 and 5 mM) was studied on the vase-life, total soluble solid (TSS), H2O2 content, proline content, spathe browning, catalase and superoxide dismutase enzymes activity of Anthurium andraeanum...

Postharvest water loss in pepper fruit (Capsicum annuum L.) reduces its shelf life. Fruit texture is one of the most important components quality for consumers. In this study, anatomical traits related to postharvest and were assessed. There was a strong positive relationship between thickness cuticular membrane, weight, total cutin polysaccharide-cutan weight. An amorphous fibrous structure th...

Strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. In this study have been investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edibl...

Shelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea, one of the most important postharvest pathogens, is reduced in purple tomato fruit. We show that re...

background: an essential oil is a liquid that is generally distilled from the leaves, stems, flowers or other elements of a plant. objective: cumin (cuminum cyminum l.) essential oil (ceo) was analyzed to determine oil component. antifungal effect of ceo was determined by in vitro technique. in second stage, effect of different concentrations of ceo by pdm on postharvest life of strawberry (fra...

Standard colour measurements can pose a serious problem for interpretation. For tomatoes the maturity at harvest does affect the colour that can maximally be obtained during postharvest storage. For more mature fruit up to 2 units (compared to 18 units tops) were found. This effect was ascribed to the level of a precursor produced during growth. More mature fruit also exhibit a more pronounced ...