International Journal of Postharvest Technology and Innovation最新文献_第9页

Effects of postharvest handling and storage on physiological attributes and quality of pomegranate fruit (Punica granatum L.): a review 采后处理和贮藏对石榴果实生理特性和品质的影响

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/ijpti.2015.072441

E. Arendse, O. A. Fawole, U. L. Opara

引用次数: 16

Studies on drying characteristics for gerbera flowers 非洲菊花干燥特性的研究

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/IJPTI.2015.072449

M. T. Kumpavat, J. Raol, V. K. Chandegara, D. M. Vyas

引用次数: 0

Eating quality of hot-boned beef sirloin from Polish Black-and-White x Limousin crossbreeds 波兰黑白和利穆赞杂交品种热骨牛里脊的食用质量

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/ijpti.2015.072436

Jacek Niedźwiedź, M. Cierach

引用次数: 0

Effect of postharvest silicon application on phenolic content and antioxidant activity of apricot (prunus armeniaca) fruits 采后施硅对杏果实酚类含量和抗氧化活性的影响

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/IJPTI.2015.072448

G. Habibi

引用次数: 2

Use of ethylene scavenger sachet in modified atmosphere packaging to maintain storage stability of khalal date fruit 气调包装中乙烯清除剂小袋的应用对保持清真枣贮藏稳定性的影响

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/ijpti.2015.072447

S. Mortazavi, Z. Karami, A. Mostaan

{"title":"Use of ethylene scavenger sachet in modified atmosphere packaging to maintain storage stability of khalal date fruit","authors":"S. Mortazavi, Z. Karami, A. Mostaan","doi":"10.1504/ijpti.2015.072447","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072447","url":null,"abstract":"Among different physiological stages of development, the fruit of many date palm cultivars is harvested at Tamar stage. But for some cultuvars, which have low tannin content, fruit can be harvested and consumed at khalal stage when it is crispy in texture and sweet in taste. Due to have an active metabolism and high water content, storage and marketing of khalal date is limited by skin wrinkling and quick incidence of soft brown spots (SBS). This study was conducted to evaluate the effects of different packaging methods (control, passive MAP, MAP + ethylene scavenger sachet) and then storing at 5 or 15°C on the quality of khalal date fruit cv. barhee. During 27 days of storage, fruit were analysed in three day intervals and evaluated for different quality parameters, including flesh firmness, weight loss, titratable acidity, total soluble solids (TSS), incidence of SBS, electrolyte leakage and surface colour. MAP treatment with ethylene scavenger sachets was found to be effective in lowering weight loss (0.42%) and SBS (35%) and maintaining tissue firmness. Furthermore, other quality parameters experienced low changes in this treatment. Among the two storage temperatures, fruit which held at 5°C, remained firmer and showed superior in quality than those stored at 15°C.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072447","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689857","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

Experimental study of drying techniques in retention of nutrients in aonla 干燥技术对黄藻营养物质保留的实验研究

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/ijpti.2015.072450

K. Sharma, N. Wadhawan, N. Panwar

引用次数: 1

Agrigold™, an alternative disinfectant with superior bactericidal efficacy Agrigold™，具有卓越杀菌效果的替代消毒剂

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/ijpti.2015.072444

M. Daneel

引用次数: 0

Effects of water dipping of whole fruit on the microbial quality of minimally processed pomegranate (Punica granatum L.) arils during cold storage 全果浸水对微加工石榴果皮冷藏期间微生物品质的影响

International Journal of Postharvest Technology and Innovation Pub Date : 2015-10-15 DOI: 10.1504/ijpti.2015.072435

L. O'grady, G. Sigge, O. J. Caleb, U. L. Opara

{"title":"Effects of water dipping of whole fruit on the microbial quality of minimally processed pomegranate (Punica granatum L.) arils during cold storage","authors":"L. O'grady, G. Sigge, O. J. Caleb, U. L. Opara","doi":"10.1504/ijpti.2015.072435","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072435","url":null,"abstract":"Water rinsing of fresh produce is a common practice prior to storage, as a form of sanitation process to remove field dust, dirt as well as spoilage and pathogenic spores. The effect of pre-storage water dipping of whole pomegranate fruit on the microbial quality of extracted pomegranate arils stored at 5°C and 95 ± 1.3% relative humidity (RH) for eight days was investigated. Total viable aerobic mesophillic bacteria, yeast and moulds were enumerated to quantify spoilage microorganisms, while Escherichia coli and Staphylococcus aureus were enumerated for general hygiene purposes. At day eight of storage yeast and moulds and total viable aerobic mesophillic bacteria count was 4.74 and 3.73 log cfu.g−1, respectively. No growth of E. coli and S. aureus was observed. Water dipping treatment prior to storage had a significant influence on the microbial load (p < 0.05). Arils from 'dry-treatment' had the best keeping quality. Therefore, pre-storage water dipping of whole pomegranate fruit should be avoided.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072435","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689755","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

Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit 低氧预贮藏处理能有效减少落叶果实的冷害

International Journal of Postharvest Technology and Innovation Pub Date : 2014-08-06 DOI: 10.1504/IJPTI.2014.064139

E. Pesis, O. Feygenberg, Revital Sabban-Amin, S. Ebeler, E. Mitcham, R. Ben-arie

{"title":"Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit","authors":"E. Pesis, O. Feygenberg, Revital Sabban-Amin, S. Ebeler, E. Mitcham, R. Ben-arie","doi":"10.1504/IJPTI.2014.064139","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064139","url":null,"abstract":"Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO2) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on ‘Granny Smith’ apples, after six months of cold storage at 0°C plus seven days at 20°C. Compared to untreated control fruit, the LO2 and 1-MCP-treated fruit produced less ethylene, a-farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS technique. In addition, LO2 pretreatment applied to Californian ‘Bartlett’ or Israeli ‘Spadona’ pears, was effective in reducing superficial scald, senescent scald and internal breakdown, after 4–4.5 months of cold storage at –1°C or 0°C, respectively, plus five to seven days at 20°C. We assume that LO2 and 1-MCP pretreated fruit remained free of physiological disorders, due to the reduced production of ethylene and the oxidation product MHO during cold storage.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"23"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064139","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689256","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: 9

Evaluation and quantification of the contributions of damaged shea kernels to the quality of Nigerian shea butter 尼日利亚乳木果籽粒受损对乳木果油质量影响的评价与量化

International Journal of Postharvest Technology and Innovation Pub Date : 2014-08-06 DOI: 10.1504/IJPTI.2014.064140

J. U. Obibuzor, R. Abigor, I. Omamor, Vivien O. Omoriyekemwen, T. Okunwaye, E. Okogbenin

{"title":"Evaluation and quantification of the contributions of damaged shea kernels to the quality of Nigerian shea butter","authors":"J. U. Obibuzor, R. Abigor, I. Omamor, Vivien O. Omoriyekemwen, T. Okunwaye, E. Okogbenin","doi":"10.1504/IJPTI.2014.064140","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064140","url":null,"abstract":"The objective of the research was to characterise the quality of shea kernel that is whole and intact (WSK), bruised (BSK), and microbial and pest (MPSK) and, to evaluate the physico-chemical properties of the extracted butter in order to partition the contributions of the spoilt kernels to the overall butter quality. The study was performed using shea nuts from Kutigi, Bida, Nigeria. Proximate composition, physico-chemical and fatty acid composition were determined using standard methods of analysis on the whole kernel and the extracted butter. The lipid content was significantly (p < 0.05) higher in WSK (52.44%) relative to BSK (41.99%) and MPSK (39.80%). The study indicated that MSPK made the highest contribution in lowering the shea butter quality by 30%–50%. There was no significant difference in the fatty acid composition of the three sample categories. The free fatty acid, acid value, peroxide value and anisidine value were 3.4, 3.4, 5 and 3 times higher in MPSK than in BSK respectively. This study recommends that the shea kernel processors should sort the shea kernels into three categories and process them correspondingly to yield three different grades and markets depending on period of storage. Overall, the spoilage process in stored shea kernel significantly affects the chemical quality of butter and this study has revealed numerically the degree.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"33"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689311","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