Waxing during storage

Ber can provide food security, due to sustained production of the fruit in even degraded lands. It is highly nutritive which untapped source of nutrition. It is an ideal fruit for arid and semiarid regions and tropical and subtropical climate where most of the fruits cannot be grown.

8p cothumenhmong5 17-05-2020 2 1   Download

Water loss is the major problem in rambutan which induces the browning of spinterns and ultimately reduces the consumer acceptance. Techniques which slow down respiration and dehydration rate were found to be more effective in increasing overall acceptability of rambutans. The efficacy of several pre-treatments in up regulating consumer acceptance of rambutan (Nephelium lappaceum L.) fruit was examined. Dipping fruits for 5 min in 2 ppm ozonized water comparably reduced the browning of the fruit stored under room temperature (30±2oC; 80-85% RH).

8p trinhthamhodang4 22-03-2020 20 2   Download

All the treatments showed a beneficial effect on physical, biochemical and sensory parameter of fruits in comparison to control fruits. Among all treatments, 1250 ppb 1-MCP was proved to be the best in retaining the storage quality of fruits under ambient storage. After applying 1-Methylcyclopropene (1-MCP), Aloe vera leaf extracts alone and in combination with CaCl2 and Starlight waxing treatments, fruits were stored under ambient conditions for 45 days, respectively.

21p kethamoi2 15-12-2019 9 1   Download

Fruits are infected prior to harvest if wounded by insects or other means or the rot may progress from infected stems and branches into the fruit. Postharvest infection of fruit may occur through wounds made during harvesting, transit or storage periods or when warmer fruit are washed in cooler contaminated water (Kucharek and Bartz, 2000).

8p ut_hai_can 29-12-2012 69 4   Download