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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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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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total greenhouse gas emissions ( Mbow et al., 2019 ). Shelf life is an essential consideration for food waste: if a food product has a more extended shelf life, it will last longer and is more likely to be used before it spoils. Indeed, 35% of

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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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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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). 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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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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). 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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they are demanding for decorating their small outside spaces. Losses can be as great as 30% as a result of improper postproduction and handling of floriculture crops ( Jones, 2002 ). Postharvest shelf life responses and factors that influence them have

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C . annuum L., a closely allied species, postharvest deterioration (shrivelling and softening) has been mainly ascribed to water loss ( Maalekuu et al., 2005 ) with cultivar differences with respect to the time taken to loss of shelf life ( Lownds

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