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Liping Kou, Tianbao Yang, Xianjin Liu, and Yaguang Luo

high nutritional value and sensory appeal ( Kou et al., 2013 , 2014a ; Xiao et al., 2012 ). However, their commercial production and marketing is limited by their short shelf life due to rapid quality deterioration ( Berba and Uchanski, 2012

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Hui-Juan Zhou, Zheng-Wen Ye, and Ming-Shen Su

sensory-related compounds, and development of sensory-related compounds, limiting the storage time and shelf life of fruits, thereby reducing consumer acceptance and economic value. The content of organic acids and sugars in peach fruits determined the

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Zienab F.R. Ahmed and Jiwan P. Palta

, increasing the shelf life of the banana fruit by just a couple days would add significant commercial value. Banana is classified as a climacteric fruit ( Rhodes, 1970 ). In this fruit, series of physiological and biochemical changes are known to lead to the

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Ryan J. Hayes and Yong-Biao Liu

life ( Bolin and Huxsoll, 1991 ). Modified-atmosphere (MA) packaging, in conjunction with temperature control, have been important techniques for extending the shelf life of these products ( Kim et al., 2005 ; Smyth et al., 1998 ). Typically, low-O 2

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Catherine E. Belisle, Steven A. Sargent, Jeffrey K. Brecht, Germán V. Sandoya, and Charles A. Sims

perishable, with an estimated shelf life of 2 to 3 weeks when kept under the recommended storage conditions slightly above 0 °C and 98% to 100% relative humidity (RH) ( Saltveit, 2016 ). Lettuce shelf life can be assessed subjectively using visual quality

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Shannon E. Beach, Terri W. Starman, Kristen L. Eixmann, H. Brent Pemberton, and Kevin M. Heinz

consumer buys their product. Therefore, reduced shrinkage during shelf life increases revenue. Improved quality in products purchased by the consumer leads to greater consumer satisfaction and encourages repeat purchasing. Factors influencing shelf life of

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Sima Panahirad, Rahim Naghshiband-Hassani, Babak Ghanbarzadeh, Fariborz Zaare-Nahandi, and Nasser Mahna

). Innocuous strategies including edible films and coatings could improve fruit shelf-life ( Bourtoom, 2008 ; Mu et al., 2012 ). There is growing interest in the use of coatings based on different natural-origin compounds such as lipids, proteins, and

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Alison Bingham Jacobson, Terri W. Starman, and Leonardo Lombardini

before they are watered. Either watering regimen is detrimental to plant health and hastens their decline in postharvest quality and shelf life at the retail level. Hardening off, or toning, at the end of the greenhouse production cycle by reducing

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Giacomo Cocetta, Ilaria Mignani, and Anna Spinardi

). Analyses were conducted during storage at two different temperatures (0 °C and 20 °C), as well as after a period of shelf life at 20 °C. Aim The aim of this work was to evaluate the effects of factors affecting ethylene perception/production (temperature

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Graham J.J. Clarkson, Steve D. Rothwell, and Gail Taylor

Baby salad leaves of salad roquette, arugula in the U.S. (Eruca vesicaria ssp. sativa) had an increased postharvest shelf life of 2 to 6 days, while lollo rosso lettuce (Lactuca sativa L. `Ravita') and red chard [Beta vulgaris L. var. flavescens (Lam.) Lam] baby salad leaves had increased shelf life of 1 to 2 days when harvested at the end of the day compared with leaves harvested at the start of the day. We have shown that improved shelf life of salad roquette and lollo rosso following end-of-day harvest was correlated with altered biophysical characteristics of the cell walls, with increased cell wall extensibility (percent plasticity and elasticity) measured at end of day. Leaf turgor pressure (P, MPa) was also highest in salad roquette and red chard at the end of day. Improved shelf life following `end of day' harvest was also associated with the accumulation of leaf sucrose in salad roquette but not lollo rosso and red chard following daily photosynthesis. Diurnal alterations of leaf starch concentration were detected in lollo rosso and red chard but not in salad roquette. The degree of leaf shelf life extension in salad roquette and red chard was further associated with the peak rates of leaf photosynthetic activity. These data suggest that, depending on species, significant improvements to postharvest shelf life could be achieved through the rescheduling of time of day for harvest and also provide relevant information on the selection of traits for future genetic improvement.