Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, c...

Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the ...

Free and total fluorescent compounds, browning index, and color formation were measured in milk-based powdered infant formulas (IF) during 2 years of storage at 20 and 37 degrees C. The excitation spectra from 415 nm emission show three peaks (ex lambda1 = 270 nm, lambda2 = 325/315 nm, lambda3 = 350 nm) and from 347 nm excitation two emission peaks (415 and 520 nm), and no wavelength shifts wer...

Das, Basanta Kumar, Ji GanG Kim, and Ji Weon Choi, 2011. edge browning and microbial quality of fresh-cut iceberg lettuce with different sanitizers and contact times. Bulg. J. Agric. Sci., 17: 55-62 This study was conducted to evaluate the effect of different washing solutions and contact times on the cut edge browning and microbial quality of fresh-cut iceberg lettuce. samples were cut into sm...

Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, JF926153), and described its expression patterns. The LcPPO cDNA sequence was 2120 bps in length with an open reading frame (ORF) of 1800 bps. The ORF encoded a polypeptide with 599 amino acid residues,...

to investigate the effect of different concentrations (0, 0.01% and 0.02%) of salicylic acid (sa) on some quantitative and qualitative characteristics of pomegranate fruit cultivar ‘malase yazdi’ at ripening,2 and 4month ofstorageat5°c, a factorial experiment based on randomized complete block with three replications was conducted. quantitative characteristics including percentage of fruit weig...

in this study response surface methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, ph, total soluble solid, turbidity) and the inactivation of escherichia coli bacteria in carrot juice. independent variables in this study were temperature (25-50°c), time (20-40 min) and frequency (0-130 khz). in this study the...

Two onions (Sulfur-1 and Sulfur-4) cultivated with different sulfur applications were thermally processed to elucidate the effects of heat treatment on browning index and antioxidant activity. Sulfur-4 onion had higher sulfur content compared with the Sulfur-1 onion. After thermal processing, browning intensity was different between the two onions juices, with lower values observed for Sulfur-4...

We used twelve Landsat scenes from the 1980s–2009 and regional 2000–2009 MODIS data to examine the long-term trend in the normalized difference vegetation index (NDVI) within unburned areas of the Alaskan boreal forest. Our analysis shows that there has been a declining trend in NDVI in this region, with the strongest ―browning trend‖ occurring in eastern Alaska where the climate during the gro...

Intact Forest Landscape (IFL) is of great value in protecting biodiversity and supporting core ecological processes. It is important to analyze the spatial variation in the growth dynamics of IFL. This study analyzed the change of the Normalized Difference Vegetation Index (NDVI) during the growing season (April–October) for boreal (45 ̋ N–70 ̋ N) IFLs and the correlation with climatic variables ...