© 2011 VÚP Food Research Institute, Bratislava 167 Edible mushrooms are widely consumed in many parts of the world owing to their characteristic taste, aroma and nutritional relevance. Edible mushrooms are valuable components of diet and their culinary and commercial values are mainly due to their organoleptic properties such as texture and flavour [1, 2]. They also are excellent source of seve...

Mango is an extremely perishable fruit with a short postharvest time, and considerable proportion of harvested mangoes become spoiled due to the decay in mango-producing areas world. The current study was designed evaluate effects chitosan on storage life mango. samples were coated 750, 1000, 1500 ppm solution, before storing them open or zip-bags under ambient refrigeration conditions for diff...

Postharvest quality in stone fruits is ultimately defined in terms of consumer satisfaction, and includes appearance, texture and flavor, and nutritional value and safety. These result from all decisions and practices beginning with site and cultivar selection, and extending through cultural practices and all stages of postharvest handling. The development of high quality fruit is influenced by...

Anthracnose of papaya fruit caused by the fungus Colletotrichum gloeosporioides is one of the most economically important postharvest diseases. Hot water immersion (HW) and calcium chloride (Ca) treatments have been used to control papaya postharvest diseases; however, the effect of the combination HW-Ca on the pathogen growth and the development of the disease in infected papaya fruit has been...

Oxidative stress in fruits and vegetables can be detected either directly (as accumulations in reactive oxygen species, increases in lipid peroxidation products, enhanced membrane leakage, or accumulation of brown pigments) or indirectly (as changes in antioxidant components or antioxidant enzyme systems). How all of these measures of oxidative stress relate to each other and how they are assoc...