UNDERWATER PROCESSING WITH AND WITHOUT ADDED CALCIUM INFLUENCES SHELF LIFE QUALITY OF FRESH-CUT CANTALOUPE

2010 ◽  
Vol 33 ◽  
pp. 246-261 ◽  
Author(s):  
O. LAMIKANRA ◽  
K.L. BETT-GARBER ◽  
M.A. WATSON ◽  
D.A. INGRAM
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Fresh Cut

scholarly journals EFFECT OF CANDELILLA WAX WITH NATURAL ANTIOXIDANTS ON THE SHELF LIFE QUALITY OF FRESH-CUT FRUITS

2007 ◽  
Vol 30 (5) ◽  
pp. 823-836 ◽  
Author(s):  
SAUL SAUCEDO-POMPA ◽  
DIANA JASSO-CANTU ◽  
JANETH VENTURA-SOBREVILLA ◽  
AIDÉ SÁENZ-GALINDO ◽  
RAUL RODRÍGUEZ-HERRERA ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Natural Antioxidants ◽  
Fresh Cut ◽  
Candelilla Wax

Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

2011 ◽  
Vol 233-235 ◽  
pp. 1985-1988 ◽  
Author(s):  
Wei Li Li ◽  
Xi Hong Li ◽  
Ya Jun Sun ◽  
Yao Tang ◽  
Yu Qian Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Phenolic Content ◽  
Life Quality ◽  
Total Phenolic ◽  
Modified Atmospheres ◽  
Fresh Cut ◽  
Over Time ◽  
Quality And Shelf Life

Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) film flushing with high CO2 (40% or 10%) atmosphere or passive modified atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging significantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon of fresh-cut kiwifruits.

scholarly journals Dissolution time and shelf life quality of Ficus deltoidea powder and granule

2021 ◽  
Vol 1051 (1) ◽  
pp. 012092
Author(s):  
A K Khamis ◽  
U A Asli ◽  
M N H Sarjuni ◽  
M A Jalal ◽  
H A A Karim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Dissolution Time ◽  
Ficus Deltoidea

Study on the Shelf Life Quality of Kiwifruit with Different Maturity

2014 ◽  
Vol 912-914 ◽  
pp. 2006-2009
Author(s):  
Huan Huan Chen ◽  
Kai Gao ◽  
Xi Hong Li ◽  
Hong Yuan Ma ◽  
Yao Yao Li ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality

The quality of kiwifruit with three different maturities were studied on the shelf life. Different maturity of kiwifruits were stored at 0±0.5°Cfor 50 days and then taken them at 20±0.5°C for 12 days.Results showed that the kiwifruits with the firmness of 13kg cm-2 can keep a relative good quality during the shelf life.

Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life

2018 ◽  
Vol 243 ◽  
pp. 19-25 ◽  
Author(s):  
Panhui Fan ◽  
Donald J. Huber ◽  
Zihan Su ◽  
Meijiao Hu ◽  
Zhaoyin Gao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fresh Cut

scholarly journals Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 172 ◽  
Author(s):  
Athanasios Koukounaras ◽  
Filippos Bantis ◽  
Nikolaos Karatolos ◽  
Christos Melissas ◽  
Antonios Vezyroglou
Keyword(s):  
Shelf Life ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Postharvest Quality ◽  
Leaf Position ◽  
Wide Range ◽  
Fresh Cut ◽  
Butterhead Lettuce ◽  
Wild Rocket

Shelf life of horticultural commodities is dependent on postharvest handling but also on a wide range of pre-harvest factors, which include genetic and environmental parameters. This study was conducted to explore the influence of cultivar, leaf position, and piece position on the leaf on visual quality of fresh-cut butterhead lettuce as well as the effect of a wide range of cultivation seasons on the postharvest quality and shelf life of baby leaves (spinach and ‘wild’ rocket). Six butterhead lettuce cultivars were used (cultivated soilless in an unheated plastic greenhouse) while the effect of leaf position on the plant (outer and inner leaves) and the piece position on the leaf (piece one close to the leaf base and piece four close to the top) were also evaluated. Baby leaves were cultivated under an unheated plastic greenhouse for winter production and under a nethouse for the rest of the growing season, with a total of five and seven sampling dates for spinach and ‘wild’ rocket respectively. The cultivar of butterhead lettuce had a significant effect on postharvest quality of fresh-cut product but more important was the piece position on the leaf. When this was closer to the base of the leaf, there was more browning on cut edges and limited shelf life for the fresh-cut lettuce. The result was associated in one tested cultivar with PAL activity, which was higher by 106% for piece one compared to piece four as an average for the whole storage period. The growing season of baby leaves had a great impact on their shelf life, with the season of mild environmental conditions achieving the highest marketability.

EFFECTS OF 1-METHYLCYCLOPROPENE TREATMENT ON THE SHELF-LIFE QUALITY OF STRAWBERRY CV. JINGNONG 1ST

2008 ◽  
pp. 311-315
Author(s):  
Lan Shi ◽  
Lin Shen ◽  
Mengmeng Yu ◽  
Lizhe Ouyang ◽  
Bei Fan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Meat Science ◽  
2006 ◽  
Vol 73 (3) ◽  
pp. 503-510 ◽  
Author(s):  
A.C. Seydim ◽  
J.C. Acton ◽  
M.A. Hall ◽  
P.L. Dawson
Keyword(s):  
Shelf Life ◽  
Life Quality
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