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International Journal of Postharvest Technology and Innovation最新文献

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An analysis of various factors influencing postharvest losses of the fruit and vegetable supply chain 影响果蔬供应链采后损失的各种因素分析
International Journal of Postharvest Technology and Innovation Pub Date : 2020-01-01 DOI: 10.1504/ijpti.2020.10032954
N. Narenthiran, P. Prasanna, T. Poongkundran, S. Anbuudayasankar, M. S. Narassima, P. Aravind
{"title":"An analysis of various factors influencing postharvest losses of the fruit and vegetable supply chain","authors":"N. Narenthiran, P. Prasanna, T. Poongkundran, S. Anbuudayasankar, M. S. Narassima, P. Aravind","doi":"10.1504/ijpti.2020.10032954","DOIUrl":"https://doi.org/10.1504/ijpti.2020.10032954","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effect of postharvest treatments on shelf life and quality of litchi stored at ambient temperature 采后处理对荔枝常温贮藏期和品质的影响
International Journal of Postharvest Technology and Innovation Pub Date : 2020-01-01 DOI: 10.1504/ijpti.2020.10032955
M. S. Akter, Rezwan Sarkar, S. Choudhury, N. Islam, J. Uddain
{"title":"Effect of postharvest treatments on shelf life and quality of litchi stored at ambient temperature","authors":"M. S. Akter, Rezwan Sarkar, S. Choudhury, N. Islam, J. Uddain","doi":"10.1504/ijpti.2020.10032955","DOIUrl":"https://doi.org/10.1504/ijpti.2020.10032955","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Functional properties of pomegranate peel in edible coating/film: a review 石榴皮在可食用涂层/薄膜中的功能特性研究进展
International Journal of Postharvest Technology and Innovation Pub Date : 2020-01-01 DOI: 10.1504/ijpti.2020.10032694
Nishanth Kumar, N. A. Pratibha, N. Neeraj
{"title":"Functional properties of pomegranate peel in edible coating/film: a review","authors":"Nishanth Kumar, N. A. Pratibha, N. Neeraj","doi":"10.1504/ijpti.2020.10032694","DOIUrl":"https://doi.org/10.1504/ijpti.2020.10032694","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Effects of storage in moist sawdust on the proximate and chemical properties of fresh cassava root 湿木屑贮藏对新鲜木薯根理化性质的影响
International Journal of Postharvest Technology and Innovation Pub Date : 2020-01-01 DOI: 10.1504/ijpti.2020.10032698
M. Oluwamukomi, M. K. Bolade, I. Oluwalana, Olumuyiwa Adekanmi Babarinsa
{"title":"Effects of storage in moist sawdust on the proximate and chemical properties of fresh cassava root","authors":"M. Oluwamukomi, M. K. Bolade, I. Oluwalana, Olumuyiwa Adekanmi Babarinsa","doi":"10.1504/ijpti.2020.10032698","DOIUrl":"https://doi.org/10.1504/ijpti.2020.10032698","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Sorption isotherms and drying kinetics modelling of convective and refractance window drying of feijoa slices (Acca sellowiana Berg) 飞荷片对流和折射窗干燥的吸附等温线及干燥动力学模型(Acca sellowiana Berg)
International Journal of Postharvest Technology and Innovation Pub Date : 2020-01-01 DOI: 10.1504/ijpti.2020.10031959
Adriana María Castro Sánchez, Edgar Yesid Mayorga Lancheros, María Ximena Quintanilla Carvajal, F. Moreno
{"title":"Sorption isotherms and drying kinetics modelling of convective and refractance window drying of feijoa slices (Acca sellowiana Berg)","authors":"Adriana María Castro Sánchez, Edgar Yesid Mayorga Lancheros, María Ximena Quintanilla Carvajal, F. Moreno","doi":"10.1504/ijpti.2020.10031959","DOIUrl":"https://doi.org/10.1504/ijpti.2020.10031959","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Estimation of pre and postharvest losses of tropical fruits in Ethiopia 埃塞俄比亚热带水果采前和采后损失的估计
International Journal of Postharvest Technology and Innovation Pub Date : 2019-12-16 DOI: 10.1504/ijpti.2019.10025307
Muluken Bantayehu, Melkamu Alemayehu, Mirkuz Abera, Solomon Bizuayehu
{"title":"Estimation of pre and postharvest losses of tropical fruits in Ethiopia","authors":"Muluken Bantayehu, Melkamu Alemayehu, Mirkuz Abera, Solomon Bizuayehu","doi":"10.1504/ijpti.2019.10025307","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10025307","url":null,"abstract":"The research was conducted to quantify and identify major factors of fruit loss. Questionnaires were used to collect data from 180 randomly selected fruit producers of six districts. Descriptive statistics and multiple regression analysis were employed for data analysis. Result revealed that fruit losses in the preharvest and postharvest were 20.7% and 22.1% of the total production respectively. Multiple regression analysis depicted means of income, use of pesticides and use of compost and manure had significantly contributed to losses in the preharvest. Regression analysis revealed experience, educational level of producers and shortage of labour had significant effect for losses during harvesting whereas chemical treatment and educational level affected losses in storage. Moreover, experience, distance from market, educational level were significant factors of fruit loss during marketing. Therefore, the study suggests adoption of scientific approach, education, skill developments and use of pre and postharvest technologies are important to minimise losses.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45788615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
The Use of Turbidity as a Separation Indicator of Patchouli Oil from Its Aqueous Mixture in Community Distillation Practices 浊度作为广藿香油与广藿香水混合物分离指标的应用
International Journal of Postharvest Technology and Innovation Pub Date : 2019-12-16 DOI: 10.1504/ijpti.2019.10024376
C. Cahyani, Wa Ode Cakra Nirwana
{"title":"The Use of Turbidity as a Separation Indicator of Patchouli Oil from Its Aqueous Mixture in Community Distillation Practices","authors":"C. Cahyani, Wa Ode Cakra Nirwana","doi":"10.1504/ijpti.2019.10024376","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10024376","url":null,"abstract":"A laboratory study was conducted to investigate the possibility of patchouli oil separation from its aqueous mixture based on physical phenomena. The main concept behind the study was the application of turbidity instead of gas chromatography to determine the separation quality of patchouli oil from its aqueous mixture. This study proved that there was a linear relationship between turbidity and oil content in its water emulsion during distillation processes. The results showed that temperature, the addition of chemical agents, and pH influenced separation quality. A temperature of 60°C was proved to be the optimum separation temperature. At this temperature, separation required less cooling water, saving energy and streamlining the process. A pH of 4 was proved to be the best value, while NaCl was proved to be the best additive at a concentration of 0.2% in patchouli oil-water mixture.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43164567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality deterioration and loss of shelf life as a result of poor road conditions 由于路况不佳，产品质量下降，保质期缩短
International Journal of Postharvest Technology and Innovation Pub Date : 2019-12-16 DOI: 10.1504/ijpti.2019.10025847
C. Pretorius, W. Steyn
{"title":"Quality deterioration and loss of shelf life as a result of poor road conditions","authors":"C. Pretorius, W. Steyn","doi":"10.1504/ijpti.2019.10025847","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10025847","url":null,"abstract":"Postharvest science focuses mainly on the quality of fresh produce. One of the areas of interest is the shipment of tomatoes using road transport. Because tomatoes have a limited shelf life, it is vital to control the factors that lead to early deterioration of the quality of the product. Logistical operations can cause numerous forms of cuts and bruises on harvested tomatoes which compromise their quality and appearance. For this experiment, the in-transit conditions were monitored on trucks shipping tomatoes from three farms in Limpopo, South Africa to the fresh produce market in Pietermaritzburg. This research attempts to create a model that relates tomato damage and loss in shelf life to the road condition, fruit ripeness and position in the container. With this information in hand, logistic planners can make informed decisions during route planning. Transportation cost can be weighed against the cost of losses of produce during transportation. Similar models can be developed to include other types of fruits and vegetables.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48433415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish 无黑色素墨水作为抗氧化剂的潜力及其在腌煮乳鱼保存和预测保质期中的应用
International Journal of Postharvest Technology and Innovation Pub Date : 2019-12-16 DOI: 10.1504/ijpti.2019.10025855
T. Agustini, H. Hadiyanto, U. Amalia, Ima Wijayantia
{"title":"Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish","authors":"T. Agustini, H. Hadiyanto, U. Amalia, Ima Wijayantia","doi":"10.1504/ijpti.2019.10025855","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10025855","url":null,"abstract":"Antioxidant could be extracted and isolated from squid inks. Squid ink in the form of melanin free ink (MFI) could be act as an electron donor which can stabilise free radicals in lipid oxidation. Studies were carried out to assess the antioxidant activity of squid inks converted into MFI in different dilution and to optimise the extraction conditions for the application of MFI as an anti-oxidative agent on fish product. Three different concentrations of MFI extracts i.e., 0%, 0.75% and 1.5% were applied on soft-boned milkfish at 10°C, 20°C and 30°C temperature storages for nine days, with observation every three days. The results showed the animism of the ink through chemical parameters, antibacterial effect, and sensory analysis. MFI at a concentration of 0.75% was revealed to be effective in prolonging cold storage shelf life of soft boned milkfish, which was confirmed through comprehensive sensory analysis evaluation and measurement of chemical changes including water, protein, lipid and ash content. It was also discovered that 0.75% MFI significantly prolonged the cold storage period of soft boned milkfish until six days, indicating that it may be developed to be a natural preservative for marine products.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41420694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Risk assessment and persistence evaluation of Spiromesifen 240 SC on cucumber in India Spiromesifen 240 SC对印度黄瓜的风险评估和持久性评价
International Journal of Postharvest Technology and Innovation Pub Date : 2019-12-16 DOI: 10.1504/ijpti.2019.10025846
T. Banerjee, Manoj Kumar Agyani
{"title":"Risk assessment and persistence evaluation of Spiromesifen 240 SC on cucumber in India","authors":"T. Banerjee, Manoj Kumar Agyani","doi":"10.1504/ijpti.2019.10025846","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10025846","url":null,"abstract":"Spiromesifen 240 SC was applied @ 144 g a.i./ha (T1) and 288 g a.i./ha (T2) on cucumber twice in ten days interval under randomised block designed field experiment. Cucumber fruit samples were collected at different day's interval, subjected to extraction and clean-up by modified QuEChERS technique and residue of spiromesifen was quantified by GC-ECD. Initial deposits of spiromesifen in cucumber fruit were 0.43 and 0.80 mg/kg for T1 and T2, respectively. No residue detected in harvest samples above LOQ. Half-life (t1/2) of spiromesifen were calculated 2.12 and 2.19 days and safe waiting period (TMRL) were determined 5.83 and 8.11 days for T1 and T2, respectively. TMRC was much lesser than MPI even though initial deposit was considered. The % ADI values were 8.82% and 16.52% at highest residual deposits on 0 day for single and double dose respectively indicates safety for human consumption.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44390181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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