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 ...

Background. Fresh vegetables such as tomato should have low microbial population for safe consumption and long storage life. The aerobic bacterial count (ABC) and coliform bacterial count (CBC), yeast, and mold population are the most widely used microbial indicators in fresh vegetables which should be lower than 4 log CFU g-1 for safe consumption. The stages of the supply chain, postharvest ha...

Citrus spp. are spread mainly in the Mediterranean basin and represent largest fruit source for human consumption. Postharvest losses, due to diseases metabolic disorders of fruits, can cause severe wastage, reaching 30 50% total production. Preserving quality extending shelf life essential objectives postharvest technological innovation, determined by proper handling, treatment, storage transp...

Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which beneficial to human health. They one the most commercially high-value vegetable crops that experience huge postharvest loss after harvest. The present experiment is conducted investigate effect different maturity stages (mature green, breaker, half-ripe stage), pre- post-harvest treatment with concentrations (0.0...