Search Results

You are looking at 1 - 10 of 918 items for :

Clear All

To determine if postharvest treatments of 1-methylcyclopropene (1-MCP) retard the senescence of highbush blueberries (Vaccinium corymbosum L.) removed from storage, `Burlington' (early) and `Coville' (late) fruit were harvested from four experimental sites and treated for 24 hours at 20 °C with 0 (control), 25 (low), 100 (medium), or 400 (high) nL·L-1 of 1-MCP. All fruit were then stored in a controlled atmosphere of 10-15 kPa O2 and 10 kPa CO2 at -1 to 1 °C for 4, 8, and 12 weeks, followed by a 20 °C shelf-life of up to 20 days. During the shelf-life period immediately after harvest and those following each storage removal, percent marketable fruit (PMF) were calculated daily as: [fruit in good condition]/[total berry number] × 100. Changes in PMF were not affected by 1-MCP treatment; hence, we conclude that 1-MCP at rates up to 400 nL·L-1 does not alter the shelf-life quality of the highbush blueberry cultivars tested.

Free access

.sp. lycopersici (Sacc.) Snyd. Hans.] (races 1, 2), and Tomato spotted wilt virus (TSWV). It combines the rin and crimson genes, which improve the shelf life and lycopene content of the tomato fruit, respectively. Origin ‘Mountain Lion’, the F 1 hybrid of

Free access

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

Free access

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

Open Access

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

Open Access

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

Free access

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

Free access

). 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

Free access

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

Free access

). 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

Free access