Log in

Relevant bibliographies by topics / Shelf life extension of fruits / Journal articles

To see the other types of publications on this topic, follow the link: Shelf life extension of fruits.

Journal articles on the topic 'Shelf life extension of fruits'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Shelf life extension of fruits.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Alharaty, Ghaidaa, and Hosahalli S. Ramaswamy. "The Effect of Sodium Alginate-Calcium Chloride Coating on the Quality Parameters and Shelf Life of Strawberry Cut Fruits." Journal of Composites Science 4, no. 3 (2020): 123. http://dx.doi.org/10.3390/jcs4030123.

Full text

Abstract:

Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an

APA, Harvard, Vancouver, ISO, and other styles

2

Bhagwan, Arava, Y. N. Reddy, P. V. Rao, and K. C. Mohankumar. "Shelf life extension of tomato fruits by postharvest antioxidant application." Journal of Applied Horticulture 02, no. 02 (2000): 88–91. http://dx.doi.org/10.37855/jah.2000.v02i02.26.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Liu, Wenchao, Min Zhang, and Bhesh Bhandari. "Nanotechnology – A shelf life extension strategy for fruits and vegetables." Critical Reviews in Food Science and Nutrition 60, no. 10 (2019): 1706–21. http://dx.doi.org/10.1080/10408398.2019.1589415.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Skog, L. J., and C. L. Chu. "OZONE TECHNOLOGY FOR SHELF LIFE EXTENSION OF FRUITS AND VEGETABLES." Acta Horticulturae, no. 553 (June 2001): 431–32. http://dx.doi.org/10.17660/actahortic.2001.553.100.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Amin, Md Nurul, and Md Mosharraf Hossain. "Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment." Journal of Chemical Engineering 27 (July 27, 2013): 42–47. http://dx.doi.org/10.3329/jce.v27i1.15857.

Full text

Abstract:

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respect

APA, Harvard, Vancouver, ISO, and other styles

6

Rehman, Muhammad Adil, Muhammad Rafique Asi, Amjad Hameed, and Leslie D. Bourquin. "Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit." Foods 9, no. 10 (2020): 1361. http://dx.doi.org/10.3390/foods9101361.

Full text

Abstract:

Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest

APA, Harvard, Vancouver, ISO, and other styles

7

Rashid, MHA, BC Borman, MS Islam, and A. Shirin. "Application of alternative treatments to control postharvest fungal infection and shelf life extension of papaya in different maturity stages." Progressive Agriculture 30, no. 3 (2020): 298–304. http://dx.doi.org/10.3329/pa.v30i3.45155.

Full text

Abstract:

An experiment was conducted to study the application of alternative treatments to control postharvest fungal infection and shelf life extension of papaya under different maturity stages at the Laboratories of the Department of Horticulture and Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh during the period from August to October, 2018. The two factor experiment (maturity stages and postharvest treatments) was laid out in a completely randomized design (CRD) with three replications. Four postharvest treatments viz., control, hot water treatment (Fruits treated at 50±2ºC

APA, Harvard, Vancouver, ISO, and other styles

8

Krishna, Hare, Biswajit Das, Brij Lal Attri, Akhilesh Kumar, and Nazeer Ahmed. "Interaction between different pre- and postharvest treatments on shelf life extension of ‘Oregon Spur’ apple." Fruits 67, no. 1 (2011): 31–40. http://dx.doi.org/10.1051/fruits/2011064.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Moalemiyan, M., and H. S. Ramaswamy. "Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film." Journal of Food Research 1, no. 3 (2012): 159. http://dx.doi.org/10.5539/jfr.v1n3p159.

Full text

Abstract:

<p>Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respirati

APA, Harvard, Vancouver, ISO, and other styles

10

Prashanth, K. V. Harish, Revathy Baskaran, and E. B. DhanyaSri. "Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story." Pure and Applied Chemistry 88, no. 9 (2016): 853–63. http://dx.doi.org/10.1515/pac-2016-0704.

Full text

Abstract:

AbstractChitosan-based coating (M4F2) was used successfully to delay ripening and prolong shelf-life of rapidly perishable and expensive Alphonso mango fruits stored at 30 ± 3°C and 40–50% RH for 15 days. Matured raw Alphonso mango fruits were simple dip treated/coated and air dried with our newly developed chitosan based formulation (for industry) with additives. Samples were taken at regular intervals for routine analysis of fruits. Results indicated that M4F2 coating could decrease the decay incidence loss along with delay the change in color of mango fruit during storage but not physiologi

APA, Harvard, Vancouver, ISO, and other styles

11

Nath, A., Bidyut C. Deka, Akath Singh, et al. "Extension of shelf life of pear fruits using different packaging materials." Journal of Food Science and Technology 49, no. 5 (2011): 556–63. http://dx.doi.org/10.1007/s13197-011-0305-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Risoluti, Roberta, Maria Aurora Fabiano, Giuseppina Gullifa, Francesca Buiarelli, and Stefano Materazzi. "Innovative Coating Technologies to Extend the Shelf Life of Fresh-Cut Fruits by Edible Film Materials." Key Engineering Materials 789 (November 2018): 195–200. http://dx.doi.org/10.4028/www.scientific.net/kem.789.195.

Full text

Abstract:

In this work, the application of a novel strategy to extend the shelf life of fresh cut fruits isproposed. In particular, edible film coatings from natural resources were used with the aim ofextending the shelf life of fresh cut apples. Chitosan and carboxymethylcellulose were consideredand a promising formulation was developed. The evaluation of the shelf life extension of fruits wasperformed in a multiparametric way over a period of 10 days. The percentage weight losses werecalculated for treated and untreated fruits in order to evaluate the performances of the coatingmaterialto avoid contac

APA, Harvard, Vancouver, ISO, and other styles

13

Al MUZAHID, Md Abu Abdullah, Most Mahbuba KHANUM, and Md Ferdous MONDAL. "EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA." Cercetari Agronomice in Moldova 53, no. 4 (2021): 445–61. http://dx.doi.org/10.46909/cerce-2020-038.

Full text

Abstract:

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (ro

APA, Harvard, Vancouver, ISO, and other styles

14

Srivastava, Shubhangi, and Prashant Said. "Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties." Food Quality and Safety 3, no. 3 (2019): 145–55. http://dx.doi.org/10.1093/fqsafe/fyz014.

Full text

Abstract:

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratabl

APA, Harvard, Vancouver, ISO, and other styles

15

G, Ramos, RH Lira, RD Peralta, GY Cortez, and A. C醨denas. "Extension of postharvest shelf-life of tomato fruits using biocompatible synthetic latex." Phyton 83, no. 1 (2014): 139–43. http://dx.doi.org/10.32604/phyton.2014.83.139.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Phuangto, Samanya, Onyupha Chandee, Tipaporn Subsomboon, and Wanida Wattanakaroon. "Post-Harvest Shelf Life Extension of Mango Using Chitosan and Carboxymethyl Cellulose-Based Coatings." Key Engineering Materials 824 (October 2019): 81–86. http://dx.doi.org/10.4028/www.scientific.net/kem.824.81.

Full text

Abstract:

Biopolymer-based coatings or films can be used as an alternative to the replacement of conventional packaging, to preserve fresh fruit quality and extend their shelf life. This study aimed to prepare and characterize biopolymeric coating films based on chitosan and carboxymethyl cellulose (CMC). Film coating of biopolymers was further applied on mango fruits, and the efficacy of coating materials in post-harvest shelf life and maintaining quality parameters of mango were then determined. The coating method of the films over mango was prepared using a dipping technique. Fruit weight loss, color

APA, Harvard, Vancouver, ISO, and other styles

17

Hossain, MI, and MH Ar Rashid. "Effects of maturity indices and modified atmosphere packaging (MAP) on shelf life and post-harvest quality of cherry tomato." Progressive Agriculture 32, no. 1 (2021): 43–59. http://dx.doi.org/10.3329/pa.v32i1.55714.

Full text

Abstract:

The present experiment was carried out at the Laboratories of the Department of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh during the period from February to April 2019 to study the effect of maturity indices and modified atmosphere packaging (MAP) on the extension of shelf life and quality retention of cherry tomato. The two-factor experiment consisted of three maturity indices viz. (i) Maturity index 1 (M1: Mature green color), (ii) Maturity index 2 (M2: Yellow color), and (iii) Maturity index 3 (M3: Red color) and five postharvest tre

APA, Harvard, Vancouver, ISO, and other styles

18

B. Gol, Neeta, and T. V. Ramana Rao. "Influence of zein and gelatin coatings on the postharvest quality and shelf life extension of mango (Mangifera indicaL.)." Fruits 69, no. 2 (2014): 101–15. http://dx.doi.org/10.1051/fruits/2014002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Bernardin, Jeanne, Claude Willemot, and Clement K. Sankat. "BREADFRUIT SHELF-LIFE EXTENSION BY CACL2 TREATMENT." HortScience 29, no. 4 (1994): 250d—250. http://dx.doi.org/10.21273/hortsci.29.4.250d.

Full text

Abstract:

The effect of Ca on breadfruit (Artocarpus altilis) postharvest storage was investigated. Mature-green breadfruits were hand-harvested in Blanchisseuse, Trinidad, dipped in 0%, 2%, 5%, and 10% CaCl2-2H2O solutions for 0.5, 1.0, 3.0, 6.0, and 12.0 hours, and stored at 16C for 9 days. Calcium content was shown to increase in both peel and pulp with increasing concentration and length of treatment. The 5% and 10% Ca treatment had a detrimental effect on color and texture as determined by sensory evaluation. The 2% treatment delayed fruit softening, particularly for 3-, 6-, and 12-hour dips. At th

APA, Harvard, Vancouver, ISO, and other styles

20

Ma, Liang, Min Zhang, Bhesh Bhandari, and Zhongxue Gao. "Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables." Trends in Food Science & Technology 64 (June 2017): 23–38. http://dx.doi.org/10.1016/j.tifs.2017.03.005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Poudel, Sujata, Ishwori Prasad Gautam, Dipendra Ghimire, Suprabha Pandey, Mira Dhakal, and Rajendra Regmi. "Modified atmosphere packaging of capsicum for extending shelf life under coolbot condition." Journal of Agriculture and Natural Resources 4, no. 1 (2021): 120–29. http://dx.doi.org/10.3126/janr.v4i1.33233.

Full text

Abstract:

Capsicum is one of the high value vegetable crops in Nepal. Its demand in kitchen is increasing due to urbanization and increased awareness on its health benefit. Its commercial cultivation has been started in protected as well as open field conditions. It fetches higher price in market but has very short storage life under ordinary storage condition. An experiment was carried out to evaluate the modified atmosphere packaging (MAP) on extension of shelf-life of capsicum fruit. Fruit were harvested at full mature stage with smooth and shiny appearance from farmer's field grown under protected c

APA, Harvard, Vancouver, ISO, and other styles

22

Wang, J., B. Wang, W. Jiang, and Y. Zhao. "Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols." Food Science and Technology International 13, no. 4 (2007): 317–22. http://dx.doi.org/10.1177/1082013207082503.

Full text

Abstract:

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage.

APA, Harvard, Vancouver, ISO, and other styles

23

Monira, Sherajum, M. Abdur Rahim, MAB Khalil Rahad, and M. Ashraful Islam. "Post-harvest factors affecting quality and shelf life of mango cv. Amropali." Research in Agriculture Livestock and Fisheries 3, no. 2 (2016): 279–86. http://dx.doi.org/10.3329/ralf.v3i2.29348.

Full text

Abstract:

A study was conducted to investigate the effect of some postharvest treatments on shelf life and quality of mango. Experiment was conducted at the BAU Germplasm centre, Department of Horticulture, Bangladesh Agricultural University, Mymensingh during May to July, 2013. Two treatments viz. Aloe vera and Chitosan solution were used for this study. The experiment was laid out in Completely Randomized Design (CRD) to observe the post-harvest performance of mango with three replications. The fruits were divided into three grades eg. large, medium and small for the convenience of the experiment. In

APA, Harvard, Vancouver, ISO, and other styles

24

Kalia, Anu, Manpreet Kaur, Ashwag Shami, et al. "Nettle-Leaf Extract Derived ZnO/CuO Nanoparticle-Biopolymer-Based Antioxidant and Antimicrobial Nanocomposite Packaging Films and Their Impact on Extending the Post-Harvest Shelf Life of Guava Fruit." Biomolecules 11, no. 2 (2021): 224. http://dx.doi.org/10.3390/biom11020224.

Full text

Abstract:

Green synthesized metal oxide nanoparticles (NPs) have prominent applications in antimicrobial packaging systems. Here we have attempted for the fabrication of chitosan-based nanocomposite film containing Urtica dioica leaf extract derived copper oxide (CuO) and zinc oxide (ZnO) NPs for shelf-life extension of the packaged guava fruits. Electron microscopy and spectroscopy analysis of the CuO and ZnO NPs exhibited nano-scale size, spherical morphologies, and negative ζ-potential values. The NPs possessed appreciable antioxidant and antimicrobial activity (AMA) in order of CuO NPs > ZnO NPs

APA, Harvard, Vancouver, ISO, and other styles

25

Pannitteri, C., G. Scuderi, A. Continella, S. La Malfa, S. D'Aquino, and A. Palma. "EFFECTIVENESS OF TECHNOLOGICAL TREATMENTS FOR SHELF-LIFE EXTENSION OF READY-TO-EAT CACTUS PEAR FRUITS." Acta Horticulturae, no. 1067 (January 2015): 97–102. http://dx.doi.org/10.17660/actahortic.2015.1067.13.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Zhan, Lijuan, Jinqiang Hu, and Zhujun Zhu. "Shelf life extension of minimally processed water caltrop (Trapa acornis Nakano) fruits coated with chitosan." International Journal of Food Science & Technology 46, no. 12 (2011): 2634–40. http://dx.doi.org/10.1111/j.1365-2621.2011.02794.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Rodrigues, Mayara, João Leonardo Corte Baptistella, Daniele Caroline Horz, Laura Minatel Bortolato, and Paulo Mazzafera. "Organic Plant Biostimulants and Fruit Quality—A Review." Agronomy 10, no. 7 (2020): 988. http://dx.doi.org/10.3390/agronomy10070988.

Full text

Abstract:

Plant biostimulants have been increasingly used in agriculture. Plant biostimulants have been mostly investigated regarding their stress attenuation and only a few reports have brought information on their effects on fruit quality, which is related to appearance, chemical and physical attributes. Due to their organic nature, they have a sustainable appeal, attending the demand of consumers worried about the beneficial effects of healthier foods. This review turns evident the little information available on this matter. As fruits have differentiated metabolism, from pollination to harvest and a

APA, Harvard, Vancouver, ISO, and other styles

28

Sikder, Md Belal Hossain, and M. Muksitu Islam. "Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana." International Journal of Engineering Technology and Sciences 6, no. 1 (2019): 41–54. http://dx.doi.org/10.15282/ijets.v6i1.1390.

Full text

Abstract:

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage peri

APA, Harvard, Vancouver, ISO, and other styles

29

Mothibe, Kebitsamang Joseph, Min Zhang, John Nsor-atindana, and Yu-Chuan Wang. "Use of Ultrasound Pretreatment in Drying of Fruits: Drying Rates, Quality Attributes, and Shelf Life Extension." Drying Technology 29, no. 14 (2011): 1611–21. http://dx.doi.org/10.1080/07373937.2011.602576.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Khan, Muhammad Rehan, Stefania Volpe, Marika Valentino, Nicoletta Antonella Miele, Silvana Cavella, and Elena Torrieri. "Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension." Coatings 11, no. 8 (2021): 899. http://dx.doi.org/10.3390/coatings11080899.

Full text

Abstract:

There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such

APA, Harvard, Vancouver, ISO, and other styles

31

Tattiyakul, T., and U. Siripatrawan. "Shelf-life extension of banana fruit using a chitosan-containing photocatalyst." Acta Horticulturae, no. 1179 (November 2017): 111–18. http://dx.doi.org/10.17660/actahortic.2017.1179.17.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Romanazzi, Gianfranco, Erica Feliziani, Silvia Bautista Baños, and Dharini Sivakumar. "Shelf life extension of fresh fruit and vegetables by chitosan treatment." Critical Reviews in Food Science and Nutrition 57, no. 3 (2016): 579–601. http://dx.doi.org/10.1080/10408398.2014.900474.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Bibi, Nizakat, Amal Badshah Khattak, and Zahid Mehmood. "Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)." Journal of Food Engineering 79, no. 4 (2007): 1359–63. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.016.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Din, Ahmad, Muhammad Farhan Jahangir Chughtai, Tariq Mehmood, et al. "Shelf Life Extension of Mango Fruit by using Non-Preservative Technique." International Journal of Fruit Science 21, no. 1 (2021): 232–41. http://dx.doi.org/10.1080/15538362.2020.1868381.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Maftoonazad, Neda, and Hosahalli S. Ramaswamy. "Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)." Coatings 9, no. 5 (2019): 285. http://dx.doi.org/10.3390/coatings9050285.

Full text

Abstract:

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for dif

APA, Harvard, Vancouver, ISO, and other styles

36

Dalla Rosa, Marco. "Advanced technologies for cherry processing and packaging." Italus Hortus 26 (2019): 51–58. http://dx.doi.org/10.26353/j.itahort/2019.1.5158.

Full text

Abstract:

The evolution of food technologies through the use of the so-called emerging technologies lays the basis for obtaining products with at least partial stabilization level against microbial alterations with minimal modifications of the intrinsic sensory and nutritional qualities of the finished products. High hydrostatic pressures, pulsed electric fields, cold plasma and osmodehydration can be used for the processing of sweet and sour cherries, with obtaining products of good quality and medium-long shelf-life avoiding highly impacting thermal treatments. High hydrostatic pressure can be used to

APA, Harvard, Vancouver, ISO, and other styles

37

Kargwal, Raveena, MK Garg, VK Singh, Ruby Garg, and Nitin Kumar. "Principles of modified atmosphere packaging for shelf life extension of fruits and vegetables: An overview of storage conditions." International Journal of Chemical Studies 8, no. 3 (2020): 2245–52. http://dx.doi.org/10.22271/chemi.2020.v8.i3af.9545.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Waskar, D. P. "HOT WATER TREATMENT FOR DISEASE CONTROL AND EXTENSION OF SHELF LIFE OF ´KESAR´ MANGO (MANGIFERA INDICA L.) FRUITS." Acta Horticulturae, no. 682 (June 2005): 1319–24. http://dx.doi.org/10.17660/actahortic.2005.682.177.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Dotto, Guilherme L., Mery L. G. Vieira, and Luiz A. A. Pinto. "Use of chitosan solutions for the microbiological shelf life extension of papaya fruits during storage at room temperature." LWT - Food Science and Technology 64, no. 1 (2015): 126–30. http://dx.doi.org/10.1016/j.lwt.2015.05.042.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Kaushik, Neelima, Barjinder P. Kaur, and P. Srinivasa Rao. "Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensiscv. Bombai) during refrigerated storage." Food Science and Technology International 20, no. 7 (2013): 527–41. http://dx.doi.org/10.1177/1082013213496093.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Ramin, Ali A. "Shelf-Life Extension of Ripe Non-Astringent Persimmon Fruit Using 1-MCP." Asian Journal of Plant Sciences 7, no. 2 (2008): 218–22. http://dx.doi.org/10.3923/ajps.2008.218.222.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Leitão, Fábio, Pedro D. Silva, Pedro D. Gaspar, Luís C. Pires, and Diana Duarte. "Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs." Energies 14, no. 12 (2021): 3588. http://dx.doi.org/10.3390/en14123588.

Full text

Abstract:

Packaging was recently identified as an essential element in addressing the key challenge of sustainable food supply and is gaining interest among researchers. It is a central element in food quality preservation due to its role in heat and mass exchange with the external atmosphere, contributing to the preservation of food quality during storage and extending food shelf life. This work proposes three new packaging configurations with the same size but different geometry and ventilation hole sizes and geometry, that change the conditions in which the heat and mass exchange occurs, during eithe

APA, Harvard, Vancouver, ISO, and other styles

43

Pardede, Erika. "PENGEMASAN BUAH DAN SAYUR DENGAN ATMOSFIR TERMODIFIKASI." Jurnal Visi Eksakta 1, no. 1 (2020): 11–20. http://dx.doi.org/10.51622/eksakta.v1i1.52.

Full text

Abstract:

Being living organs, fresh harvested fruits and vegetables remain metabolically active and undergo ripening and senescence processes. They needs oxygen to stay alive, which is vital for energy production through respiration process. Modified Atmosphere Packaging (MAP) technology utilises in-packaging equilibrium atmosphere, in which the relatively low oxygen and high carbondioxide concentration is achieved naturally inside the package as respiration occurs, which later on leads to a lower respiration rate. Low oxygen concentration could also be achieved by replacing some oxygen with nitrogen a

APA, Harvard, Vancouver, ISO, and other styles

44

Yingsanga, P., and T. Srinon. "Shelf life extension of ‘Rongrien’ rambutan fruit, non-spinterned, using aloe vera gel." Acta Horticulturae, no. 1210 (August 2018): 151–56. http://dx.doi.org/10.17660/actahortic.2018.1210.21.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Yueming, J., L. Yuebiao, and L. Jianrong. "BROWNING CONTROL AND SHELF-LIFE EXTENSION OF FROZEN LYCHEE FRUIT BY DILUTED HC1." Acta Horticulturae, no. 665 (January 2005): 355–58. http://dx.doi.org/10.17660/actahortic.2005.665.43.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Mahajan, B. V. C., Rupinder Singh, and Mahesh Kumar. "Quality Assurance and Shelf-Life Extension of Kinnow Mandarin Fruit Under Supermarket Conditions." International Journal of Fruit Science 16, no. 1 (2015): 94–102. http://dx.doi.org/10.1080/15538362.2015.1061959.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Yousuf, Basharat, Ovais Shafiq Qadri, and Abhaya Kumar Srivastava. "Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review." LWT 89 (March 2018): 198–209. http://dx.doi.org/10.1016/j.lwt.2017.10.051.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Jouki, Mohammad, and Naimeh Khazaei. "Effect of low-dose gamma radiation and active equilibrium modified atmosphere packaging on shelf life extension of fresh strawberry fruits." Food Packaging and Shelf Life 1, no. 1 (2014): 49–55. http://dx.doi.org/10.1016/j.fpsl.2013.12.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Singh, Veerpartap, S. K. Jawandha, P. P. S. Gill, and M. S. Gill. "Suppression of fruit softening and extension of shelf life of pear by putrescine application." Scientia Horticulturae 256 (October 2019): 108623. http://dx.doi.org/10.1016/j.scienta.2019.108623.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Smith, J. P., B. Ooraikul, and W. Koerson. "Use of Ethanol Vapor for Shelf Life Extension of a Fruit Filled Bakery Product." Canadian Institute of Food Science and Technology Journal 21, no. 4 (1988): 366. http://dx.doi.org/10.1016/s0315-5463(88)70926-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!