Taken from a presentation made 12 July 1990 at the Gordon Research Conference on Postharvest Physiology in the Thursday evening session dedicated to Professor Jacob B. Biale. I wish to thank the organizers of the 1990 Gordon Conference for
Roger J. Romani
James R. Gorny and Adel A. Kader
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
Bradley J. Rickard, David R. Rudell, and Christopher B. Watkins
innovations that are both revenue-enhancing and cost-reducing. The empirical example that motivates our work is the use of biomarkers to manage postharvest physiological disorders in long-term controlled atmosphere (CA) apple storage. Such disorders are
Dangyang Ke and Adel A. Kader
96 ORAL SESSION (Abstr. 534-541) FRUIT CROPS: POSTHARVEST PHYSIOLOGY I
Xuetong Fan and James Mattheis
95 POSTER SESSION 14 (Abstr. 366-385) Postharvest Physiology & Food Science Friday, 30 July, 1:00-2:00 p.m.
E.M. Yahia, A. Mondragon, M. Balderas, P. Santiago, and L. Lagunez
150 POSTER SESSION 23 (Abstr. 386-400) Postharvest Physiology & Food Science Saturday, 31 July, 1:00-2:00 p.m.
Annette Wszelaki, Karla Deza-Duran, and Carol Harper
Pigeon pea is an important food crop for the Puerto Rican diet, as well as the economy. Pigeon pea ranks fourth in production among edible legumes in production worldwide. It can be consumed dried or as a vegetable (fresh, frozen, or canned). Canned, frozen, and dried peas are commonly used when fresh peas are no longer available. Due to the preferred flavor of fresh pigeon pea, it commands a higher market premium, selling for more than twice the price of the dried product. Although there is a great demand for this vegetable in Puerto Rico, virtually no research has been done on fresh pigeon pea postharvest physiology and its overall keeping quality. Baseline data on pigeon pea physiology, including respiration and ethylene production rates, soluble solids, titratable acidity, color reflectance, chlorophyll content, and responses to ethylene are presented here in order to establish the optimum storage temperature. Using this information, fresh pigeon pea consumption could increase locally, and exporting opportunities for shipping pigeon pea to alternative markets could be expanded.
Jingjing Kou, Zhihui Zhao, Wenjiang Wang, Chuangqi Wei, Junfeng Guan, and Christopher Ference
://www.cnki.com.cn/Article/CJFDTotal-SPYK200608048.htm > Hu, F. Ma, S.S. Zhang, J.S. Han, Q.M. Zhao, G. Wu, C.L. 2009 Effects of 1-methylcyclopropene on postharvest physiology and cell ultrastructure of pollination-constant and non-astringent persimmon during storage Acta Hort. Sinica 36 487 492
Juan Pablo Fernández-Trujillo, Javier Obando, Juan Antonio Martínez, Antonio Luis Alarcón, Iban Eduardo, Pere Arús, and Antonio José Monforte
. 1995 Postharvest physiology and quality of bitter-melon ( Momordica charantia L.) Postharvest Biol. Technol. 6 65 72
Julio Loaiza and Marita Cantwell
Respiration rates of freshly harvested cilantro were moderately high (CO2 at 15 to 20 μL·g-1·h-1) and ethylene production rates were low (<0.2 nL·g-1·h-1) at 5 °C and were typical of green leafy tissues. Cilantro stored in darkness at a range of temperatures in air or controlled atmospheres was evaluated periodically for visual quality, decay, aroma, off-odor, color, and chlorophyll content. Cilantro stored in air at 0 °C had good visual quality for 18 to 22 days, while at 5 and 7.5 °C good quality was maintained for about 14 and 7 days, respectively. An atmosphere of air plus 5% or 9% CO2 extended the shelf-life of cilantro stored at 7.5 °C to about 14 days. Quality of cilantro stored in 3% O2plus CO2 was similar to that stored in air plus CO2. Atmospheres enriched with 9% to 10% CO2 caused dark lesions after 18 days; 20% CO2 caused severe injury after 7 days. Although visual quality could be maintained for up to 22 days, typical cilantro aroma decreased notably after 14 days, regardless of storage conditions.