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G. Lysiak, W.J. Florkowski, and S.E. Prussia

peaches in a 2% CaCl 2 solution improved firmness and largely maintained the SSC, while increasing the SSC:TA ratio. RH should be increased throughout the whole storage chain. By using the polyethylene bags in boxed fruit, weight loss was minimized. From

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Marcio Eduardo Canto Pereira, Steven A. Sargent, Charles A. Sims, Donald J. Huber, Celso Luiz Moretti, and Jonathan H. Crane

container before sampling. A 1 mL gas sample was withdrawn by a plastic syringe through a rubber septum for analysis using gas chromatography as described by Jeong et al. (2002) . Weight loss. Percent weight loss was calculated considering the fruit weight

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Jinwook Lee, James P. Mattheis, and David R. Rudell

al., 1974 ). The decrease in apple fruit cortex tissue stiffness and weight loss are less in fruit stored in high humidity ( Tu et al., 2000 ). Higher storage humidity results in less fruit weight loss and higher fruit firmness in CA-stored ‘McIntosh

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Charles F. Forney

%. He further suggested that storage rot was minimized when fruit weight loss was maintained at 1% every 12 d. Reducing RH in the storage tubs increased fresh weight loss of the fruit reflecting the differences in RH. Weight loss provides a better

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

. The fruit weight loss observed during this period is a physical process caused by the migration of water from the plant tissues to the environment ( Sánchez-González et al., 2011 ), with great influence of RH and postharvest biological processes

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Khalid F. Almutairi, David R. Bryla, and Bernadine C. Strik

highbush blueberry in Chile and Michigan and found that the effects of irrigation at 50% and 75% ET c were variable, depending on the site and year, but it either had no effect or resulted in reduced fruit weight loss during 30 or 60 d of cold storage. Fig

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Jiaqi Yan, Megan M. Dewdney, Pamela D. Roberts, and Mark A. Ritenour

after storage. Hot water treatments did not significantly or consistently influence fruit weight loss, peel color, PPR, internal TSS, TA, or TSS:TA ratio during storage. Although there were a few values that were significantly different after 4 or 8

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Masahiko Fumuro and Naoki Sakurai

skin is lost and fine wrinkles occur, substantially degrading the appearance of the fruit. Film packaging keeps humidity high, preventing fruit weight loss and lengthening the storage capacity ( Kubo, 2002 ). For mango fruit, the combination of film

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Marcelo A.G. Carnelossi, Edinaldo O.A. Sena, Adrian D. Berry, and Steven A. Sargent

up to 7% weight ( Fig. 2 ). Fruit weight loss during postharvest handling is caused by the vapor pressure deficit between the fruit interstitial air space (100% RH) and the surrounding air (<100% RH), and by metabolic processes of respiration during

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

was found in the fruit treated with 50 °C-hot water (4.56%) ( Fig. 1B ). Fruit weight loss is the result of transpiration and respiration ( Li et al., 2012 ). Moreover, wounding increases the rate of transpiration and respiration. Heat treatment