This experiment was carried out to increase the shelf life and maintaining the quality of mango (Mangifera indica) fruits. There were two factors. Factor A: postharvest treatments with six levels (1. untreated (control), 2. washing with chlorine, 3. dipping (5 minutes) in calcium chloride (CaCl2), 4. dipping (5 minutes) in bavistin and rinse in clean water, 5. hot water treatment and 6. tap wat...

The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaH...

This experiment was carried out to determine the effects of putrescine and methyl jasmonate on lipid peroxidation and altering the peroxide hydrogen of peel and pulp of Valencia orange fruit. Orange fruits were treated with 0 (control), 2.5 and 5 mM putrescine, and 0 (control), 10 and 20 µM methyl jasmonate, then stored at 5±1 °C, 85-90% relative humidity for four months. Oranges treated with 5...

most of the citrus fruits, especially in north of iran are stored in common storages. this experimen in oder to persevere appearance and internal fruit quality were conducted in the citrus research station at 1392, britex-ti wax, storage wax, polyethlene bag (individual fruit), polyethlene bag (pair fruits) were used alone and with combination with methyl salicylate (mesa) vs. control (without ...

This study investigated UV-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on the surface of organic apples, pears, strawberries, red raspberries and cantaloupes. Fruit surfaces spot inoculated with cocktail strains of E. coli O157:H7 and L. monocytogenes were exposed to UV-C doses up to 11.9 kJ/m(2) at 23 °C. Fruit surface roughness, contact angle, and surface energ...