نتایج جستجو برای: fruit decay
تعداد نتایج: 143389 فیلتر نتایج به سال:
Treatment of peppers with hot water (53°C) for 4 min was found to be effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8°C. Treatment at 45°C for 15 min was less effective in maintaining pepper quality during storage. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage. Low...
Experimental and commercial storage and ship ping tests of film-wrapped citrus fruit were conducted the past 5 seasons. Fruit wrapped in film lost less water than waxed fruit, creating the potential for better arrival condi tion of export fruit and for extended storage of fruit to pro long the domestic marketing season. Film wrapping may allow 1 to 2 month holding periods with little quality lo...
In recent years, safer methods for the control of fruit postharvest pathogens have been investigated and heat treatment could represent an effective and safe approach for managing postharvest decay such as Monilinia rots. In the present study, the effect of hot water treatment (HWT) (60◦C for 30 and 60 s) on brown rot was investigated. More specifically, the influence of HWT was determined in i...
The Chilean strawberry (Fragaria chiloensis) fruit has interesting organoleptic properties, but its postharvest life is affected by gray mold decay caused by Botrytis cinerea. The effect of preharvest applications of methyl jasmonate (MeJA) or chitosan on the molecular defense-related responses and protection against gray mold decay were investigated in Chilean strawberry fruit during postharve...
Fruit ripening is a sophisticatedly orchestrated developmental process, unique to plants, that results in major physiological and metabolic changes, ultimately leading to fruit decay and seed dispersal. Because of their strong impact on fruit nutritional and sensory qualities, the ripeningassociated changes have been a matter of sustained investigation aiming at unravelling the molecular and ge...
effect of calcium chloride on tomato quality and shelf life of petoearly ch, koral and rio grand tomato cultivars were studied at the agricultural and natural resources research center of west azerbaijan, iran over 2002-2003. a calcium chloride solution in 0,0.5% and 1% concentrations was sprayed on the tomatoes three times. the fruit was harvested at the mature green stage and stored in cold s...
Quarantine treatment enables export of avocado fruit (Persea americana) to parts of the world that enforce quarantine against fruit fly. The recommended cold-based quarantine treatment (storage at 1.1°C for 14 days) was studied with two commercial avocado cultivars 'Hass' and 'Ettinger' for 2 years. Chilling injuries (CIs) are prevalent in the avocado fruit after cold-quarantine treatment. Henc...
electrical properties of fruits are accepted indicators for detecting fruit quality. electrical resistanceone reluctance can detect quality factors and are sensitive to variations in the concentration and stateof water. therefore, these properties can be associated with maturity, damage, overripe condition,decay or other quality factors. in most of previous research on electrical resistance and...
due to environmental risks generated by application of non-degradable and synthetic films, many researches have shown increasing tendency to edible coatings for storing food such as fruits and vegetables. whey protein is considered one of the most common sources of edible coatings and its use has been studied in the current research. in this paper, the simultaneous effect of coating with whey p...
Decline in postharvest losses of kiwifruit depended to maintain of quality characteristics during storage and transportation. Storage losses caused serious economic losses in kiwifruit. This study was conducted to inhibition of pathogen infection and increasing fruit quality of Kiwifruit. Hayward kiwifruits inoculated by B.cinerea conidia through pore wounds which formed by removal of the pedic...
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