Nine pepper cultivars (Capsicum annuum L.) representing five pepper types were studied to determine water-loss rates, flaccidity, color, and disease development when stored at 8,14, or 20C for 14 days. Water-loss rate was markedly higher at 14C than at 8C, and was somewhat lower at 20C than at 14C. There were significant differences in waterloss rates between pepper cultivar with ‘NuMex R Naky’...

Pleurotus ostreatus is an industrially cultivated basidiomycete with nutritional and environmental applications. Its genome, which was sequenced by the Joint Genome Institute, has become a model for lignin degradation and for fungal genomics and transcriptomics studies. The complete P. ostreatus genome contains 35 Mbp organized in 11 chromosomes, and two different haploid genomes have been indi...

INTRODUCTION Ultraviolet type C (UV-C) radiation has higher energy than the UV-B radiation and has been less studied because it is completely absorbed by the ozone layer. However, artificial UV-C radiation can generate diverse modifications in the plants. Given that exposure to UV-C for short periods of time increases the antioxidant content, improving the appearance and shelf-life of products,...

The increased health consciousness of consumers, diminished food preparation times, and increased purchasing power have recently combined to increase the demand for minimally processed fruits and vegetables. Minimal or light processing of fruits and vegetables describes processing steps such as trimming, peeling, sectioning, slicing, and coring. According to some reports, 25% to 80% of harveste...

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...

Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in t...

This experiment consisted of two popular mango varieties in Bangladesh (viz., Langra and Khirshapat) and four different levels of Gibberellic acid (GA3) solution, namely control, 100, 200 and 400 ppm. The two factors experiment was assigned in randomized complete block design with tree replicates. Data obtained from various biochemical analyses in terms of physicochemical properties and shelf l...