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Luís Carlos Cunha Júnior, Ângelo Pedro Jacomino, Marcos José Trevisan, and Gustavo Henrique de Almeida Teixeira

strawberry is a non-climacteric fruit. Furthermore, strawberry is highly susceptible to mechanical damage ( Flores-Cantillano, 1998 ), the development of postharvest decay ( Qadir and Hashinaga, 2001 ), and a high rate of water loss ( Nunes et al., 1995

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Liping Kou, Yaguang Luo, Wu Ding, Xinghua Liu, and William Conway

of only 14 d. Increased microbial growth, decay development, and loss of firmness are major problems that reduce the quality and shelf life of fresh-cut grapes. Commercially packaged table grapes that are stored in clusters in perforated packaging

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Ibrahim I. Tahir and Hilde Nybom

have received considerable attention. Many of these scab-resistant cultivars, however, suffer from poor skin color at harvest, low resistance to fungal decay and physiological disorders, and rapid deterioration of fruit quality during storage and post

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Kagiso Given Shadung, Phatu William Mashela, and Maboko Samuel Mphosi

cucurbitacin B is stable ( Jeffrey, 1978 ). Fruit of wild cucumber and wild watermelon are seasonal, but cannot be stored in fresh form due to the high incidents of postharvest decays. Mphahlele et al. (2012) identified the causal agent as the acid

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Ibrahim I. Tahir, Eva Johansson, and Marie E. Olsson

Most storage losses in the Swedish apple industry are caused by bruising and fungal decay. Harvesting and postharvest operations (especially grading, packing, and distribution) can cause a high degree of fruit bruising, resulting in a marked

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Andrea Myers, Anthony Gunderman, Renee Threlfall, and Yue Chen

acidity (percent citric acid) were measured using a Metrohm AG 862 Compact Titrosampler (Herisau, Switzerland). Marketability analysis. Marketability attributes evaluated included decay, leakiness, and red drupelet reversion (RDR) at 0 and 21 d at

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Meng Li, Huanhuan Zhi, and Yu Dong

Sweet cherry is a highly perishable fruit with a short storage life. Fruit firmness (FF) is an important quality trait that has an impact on storage potential, disorder resistance, and decay development ( Kappel et al., 1996 ). Poor appearance of

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İbrahim Kahramanoğlu and Serhat Usanmaz

interval, fruit weight, fruit firmness, SSC, CI, decay, and sensory quality were measured according to the following methods. A digital scale (±0.01 g) was used to determine the weights of each individual fruit. The initial and final weights were used to

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Anna Marín, Anne Plotto, Lorena Atarés, and Amparo Chiralt

infection, but also to inadequate postharvest handling and storage where small wounds on fruit may favor the development of fungal decay ( Janisiewicz and Korsten, 2002 ; Sharma et al., 2009 ; Spadaro and Gullino, 2004 ; Trias et al., 2008 ). Grapes are

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Sara Atrash, Asghar Ramezanian, Majid Rahemi, Reza Mostofizadeh Ghalamfarsa, and Elhadi Yahia

Fruit decay caused by microorganisms may start before, during, or after harvest, especially in tropical regions where high temperature and relative humidity (RH) provide a suitable condition for the development of fungi on fruits. To preserve