Post-harvest attributes

(BQ) Ebook Fruit and vegetable flavour: Recent advances and future prospects - Part 1 presents the following content: Flavour quality of fruit and vegetables: are we on the brink of major advances? consumer acceptance of fruit and vegetables: the role of flavour and other quality attributes; economic valuation of fruit and vegetable taste: issues and challenges; formation of fruit flavour; formation of vegetable flavour; postharvest flavor deployment and degradation in fruits and vegetables; importance of texture in fruit and its interaction with flavour; production of off-flavours in fruit...

179p runordie7 30-08-2022 5 2   Download

The maximum retention of fruit quality attributes were recorded in SA (600 ppm) TSS, acidity, Vitamin C and total sugar which was followed propyl galalte (450 ppm) treated fruits. Both TSS, ascorbic acid and total sugar showed similar trends of increase up to 6th days of storage followed by a decrease. However, acidity decreased continuously with enhancement of storage period. At the end of the storage, maximum TSS, total acidity, ascorbic acid and total sugars were noted under salicylic acid (600 ppm) treated fruits, followed by fruits treated with propyl gallate (450 ppm).

10p angicungduoc6 22-07-2020 8 2   Download

c Oysters (Crassostrea gasar) are globally important but highly susceptible to microbial hazards. Critical control points (CCPs) for oyster safety involving 10 ppm calcium hypochlorite Ca(OCl)2, storage temperatures and traditional postharvest practices were employed. Microbiological and physico-chemical characteristics were analyzed. Un-iced storage (27-35oC) resulted in significant total viable counts (TVCs) exceeding recommended limits (approx. 5 log10 cfu/g). Diverse microbial profiles and hazardous levels occurred in traditionally handled samples compared to Ca(OCl)2 treated samples.

14p trinhthamhodang1212 06-04-2020 19 1   Download

The main aim of present study was to evaluate the efficacy of different composite edible coatings comprising olive oil, Aloe vera and sodium alginate as base coatings with antioxidant (ascorbic acid 0.1%) and calcium gluconate (0.5%) as texture enhancer on the postharvest quality attributes of guava cv. „Sardar‟ during winter seasons of 2017 and 2018. After treatment, fruits were kept at ambient temperature of 27-29°C till 15 days and analyzed for various physico-biochemical parameters while the uncoated fruits serve as control.

8p cothumenhmong3 22-02-2020 17 0   Download

Pomegranate (Punica granatum L.) is a deciduous shrub, native to Iran. Now-a-days, besides its use as a fruit, its medicinal properties have attracted the interest of researchers of many countries. Both in vitro and in vivo studies have demonstrated how this fruit acts as antioxidant, antidiabetic, hypolipidemic, antiviral, and anticarcinogenic activities. The fruit also improves cardiovascular and oral health.

9p nguaconbaynhay1 04-12-2019 8 1   Download