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Fang Yu, Zhiming Ni, Xingfeng Shao, Lina Yu, Hongxing Liu, Feng Xu, and Hongfei Wang

fruit stored at chilling (5 °C) and nonchilling (10 °C) stress temperatures has not yet been compared, and the relationship between sugar and chilling resistance is not understood. In this study, we investigated differences in sucrose metabolism, sucrose

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Jo Ann Robbins and Patrick P. Moore

During storage for 16 days at 0 or 4.5C or storage for 8 days at 20C, fresh raspberry (Rubus idaeus L. var. idaeus) fruit became darker, less red, and more blue as recorded in L* a* b* CIE coordinates. Cultivars maintained their relative at-harvest ratings throughout storage. Rates of change for cultivars during storage did not differ. Color changes depended on temperature, with rates of change fastest at 20C, especially during the first 4 days. Fruit stored 16 days at OC was more red and less blue than that stored at 4.5C. Maximum color change was reached after 8 days at 0 or 4.5C and after 4 days at 20C.

Open access

Luiz C. Argenta, Sérgio T. de Freitas, James P. Mattheis, Marcelo J. Vieira, and Claudio Ogoshi

integrating heat and antagonist treatments on 1-MCP treated fruit stored under controlled atmosphere conditions Postharvest Biol. Technol. 29 129 143 doi: 10.1016/s0925-5214(03)00040-1 Kader, A.A. 2005 Increasing food availability by reducing

Open access

Young Soon Kwon, Soon-Il Kwon, Jeong-Hee Kim, Moo Yong Park, Jong Taek Park, and Jinwook Lee

‘Golden Delicious’ by the Gunma Horticultural Experiment Station, Japan, in 1973 ( Cummins, 1991 ). It has a fruit weight of 282 g, red skin color with a slight stripe and a tendency toward a russet tinge, white flesh color, high fruit storability, and

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Charles F. Forney

1 month in storage, marketable fruit stored in the three levels of RH were not significantly different. However, after 2 months, the high RH stored fruit had 37% fewer marketable fruit than the low RH stored fruit. This difference increased further

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Ahmad Sattar Khan and Zora Singh

( P ≤ 0.05) F test. All the assumptions of analysis were checked to ensure validity of statistical analysis. Results Respiration rate. Fruit stored in MAP exhibited a rapid increase in respiration rate during storage as well as

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James P. Mattheis

insight as to potential consumer response and acceptability of stored fruit. Along with softening, green peel color when soft is a consumer expectation for ‘d’Anjou’ ( Chen, 2016 ). Whereas fruit stored long-term in CA can maintain peel green color during

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Yu-Xiong Zhong, Jian-Ye Chen, Hai-Ling Feng, Jian-Fei Kuang, Ruo Xiao, Min Ou, Hui Xie, Wang-Jin Lu, Yue-Ming Jiang, and He-Tong Lin

expression patterns of EXP and XET genes in relation to aril breakdown in harvested longan fruit stored at various temperatures. Materials and Methods Plant material. Longan fruit at physiological maturity stage were harvested from the

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Zoltán Pék, Lajos Helyes, and Andrea Lugasi

-colorful carotenoid content of tomato fruits. However, the evolution of the red fruit color (a*) was more rapid at 30 °C than at 15 °C or on the vine. Color changes in fruit stored at 15 °C and developed on the vine were different from those at 30 °C because lycopene

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Harwinder Singh Sidhu, Juan Carlos Díaz-Pérez, and Daniel MacLean

the least CI whereas ‘Afganski’ had the greatest CI after storage ( Table 2 ). Overall, 13% of fruit stored in CA showed fruit decay, whereas in RA storage, 70% of the fruit had fruit decay. In 2010, fruit stored in CA storage had reduced shriveling