POSTHARVEST SULPHUR DIOXIDE FUMIGATION AND LOW ACID DIP FOR PERICARP COLOUR RETENTION AND DECAY PREVENTION ON LITCHI

Size: px
Start display at page:

Download "POSTHARVEST SULPHUR DIOXIDE FUMIGATION AND LOW ACID DIP FOR PERICARP COLOUR RETENTION AND DECAY PREVENTION ON LITCHI"

Transcription

1 POSTHARVEST SULPHUR DIOXIDE FUMIGATION AND LOW ACID DIP FOR PERICARP COLOUR RETENTION AND DECAY PREVENTION ON LITCHI Agricultural Research and Extension Unit ABSTRACT Litchi (Litchi chinensis) is a tropical fruit of high commercial value. Its main postharvest problem is the rapid pericarp browning followed by decay and loss of flavour. Consequently, export of high quality litchi fruits depends exclusively on post-harvest treatments to suppress pericarp browning and disease development. The current standard treatment of litchi fruits in Mauritius is sulphur dioxide fumigation to overcome browning. This treatment bleaches the fruits which gradually turn light yellow to pink but the fruits never revert to their initial red attractive colour. To preserve and enhance peel coloration and to reduce post-harvest decay, sulphur-treated litchi fruits were dipped in different concentrations (3.5, 3.0, 2.5, 2.0 %) of hydrochloric acid solutions combined with 0.2 %. Sulphur treated fruits with no acid treatment, fruits treated with 3.5 % HCL alone and untreated fruits were kept as control. All acid treated fruits helped the fruits to recover an attractive bright red pericarp colour. However with dipping in 3.0 % hydrochloric acid being the most promising treatment. The latter also gave an effective control of post-harvest decay thus extending shelf life to 5 weeks under storage at 2 C and % R.H as compared to 2 weeks for sulphur treated fruits that were not acid treated. KEYWORDS: pericarp, post-harvest, sulphur dioxide fumigation, browning, acid treatment INTRODUCTION The litchi fruit is in high demand as an exotic commodity because of its appealing natural colour, rich taste and aroma. Its red pericarp colour is an important attribute for high quality fresh fruits. Litchi is classified among the highly perishable tropical fruit. Pericarp browning has long been considered as the main post-harvest problem of litchi (Akamine, 1960). Under ambient conditions, once harvested litchi fruits have a short post-harvest life. Unless desiccation is controlled, the bright red pericarp turns brown and brittle within 2 to 3 days. This process is accelerated by micro-cracking of the pericarp, which leads to leakage of the cytoplasm and consequent fungal infection (Underhill and Simons, 1993). These factors contribute to poor consumer appeal and hence a dramatic reduction in its commercial value. Among the methods that have been devised to retain litchi peel colour (Holcrof & Mitchan, 1996, Ray, 1998) suphur dioxide applied as fumigant is one of the most widely and cost effectively used methods. It helps to prevent skin browning and controls saprophytic surface fungi, two of the major post-harvest problems on harvested fresh litchi (Swarts, 1983; Zauberman et al., 1989). The suphur dioxide treatment causes the red peel colour to be bleached to yellowish green, which is slowly and partially restored to dull yellow to pink colour after 24 to 48 hours under ambient conditions. The fruit does not revert to the original red colour. Furthermore this treatment holds no benefit for a storage period beyond 1 2 weeks as mould begins to develop. Sulphur dioxide interacts with the membranes, making the rind pliable and leaky to solutes. It also directly reacts with the anthocyanin rendering them colourless and stabilizing them against further degradation (Timberlake and Bridle, 1975). In 1989, Zauberman et al reported that dipping of sulphur-treated litchi fruits in dilute acid helped to promote fruit quality and restore the red colour after bleaching. Later studies by Fuchs et al. (1993) also showed that litchi pericarp colour after sulphur dioxide treatment was significantly improved by AMAS Food and Agricultu ral Research Council, Réduit, Mauritius. 41

2 acid treatment. Low ph dip helps to restore the red colour to the anthocyanin, rendered colourless after sulphur dioxide treatment. The aim of this study was to develop a postharvest treatment that would restore the red colour of fruits, inhibit browning and suppress disease development. Low concentration of hydrochloric acid dip treatments after sulphur dioxide fumigation were evaluated on the pericarp colour retention, postharvest disease development and quality of litchi fruits stored at 2º C with RH %. The hydrochloric acid concentrations used were 3.5 %, 3.0 %, 2.5 % and 2.0 %. MATERIALS AND METHODS For the litchi season , fruits of the variety Taiso, were harvested at full maturity from a commercial orchard and brought to the Laboratory within 2 hours for trial. The fruits with no defect such as cracks, insect punctures and skin tearing were selected. The fruits were then packed in ventilated crates and treated for 25 minutes with SO 2 fumes by burning of sulphur powder under a tarpaulin (@1 kg of pure sulphur powder / 1,600 kg of fruits), similar to the current practice adopted by local litchi exporters. The SO 2 -treated bleached fruits were then aerated for one hour before being stored at 2º C. After an overnight storage at 2º C following SO 2 treatment, the fruits were divided into five different batches and 4 batches were dipped for 2 minutes in the respective concentrations of hydrochloric acid solutions: 3.5%, 3.0 %, 2.5 % and 2.0 % (30 %HCL: water mixture made in the ratio of 1:8, 1:10, 1:12 and 1:15). The last batch was not dipped into acid. An additional batch of fruits not treated with SO 2 and acid was included in the experiment. Preliminary studies conducted earlier showed that S0 2 treatment alone was not effective in controlling fungal growth on litchi peel. Exclusion of a fungicide resulted in development of mould mainly composed of Penicillium spp. which developed during cold storage period and spread rapidly when transferred at ambient conditions (22-25º C). This suggests that the pathogens are deeply embedded in, or strongly adhere to, the rough surface of the peel. All fruits except those untreated received a fungicide, (tradename - Sportax) at the rate of 0.2 % for the control of mould growth. (Sportax) at the rate of 0.2 % was applied after S0 2 treatment or included in the acid dip solution. Each treatment was replicated 4 times with fruit samples constituting of 50 individual fruit units each. After each acid dip treatment, 3 randomly drawn samples of 10 fruits each were analysed for total soluble solid content (TSS) and % acidity (titratable acid content). Similarly 3 equivalent samples of untreated freshly harvested fruits were also analysed. The treated samples were air dried for minutes, packed in clear perforated polyethylene bags (thickness 40 µ), tied and then stored at 2º C at % relative humidity. After 2 weeks of storage fruit samples were assessed for weight loss, pericarp browning, post-harvest disease incidence and peel colour acceptability at regular weekly interval. Extent of pericarp browning was assessed using a scale of 0 5 as given in Table 1. The average browning index was obtained by taking the mean index of individual fruits. Fruits samples with an average index above 3 were considered commercially unacceptable. Fruits were also examined for mould development and were considered infected when a visible lesion was observed. Results were expressed as percentage of fruits infected on a 0 to 5 scale as shown in Table 1, while fruit peel colour acceptability was based on a arbitrary scale of 1 to 5 where 1= very poor and 5 = excellent (as given in Table 1 ) At each assessment, fruit aril of each sample was also evaluated for sensory attributes like, sweetness, sourness and presence of off-flavour using a group of 8 untrained panelists. The assessment was recorded on an arbritrary scale of 1 9, where 1=lowest (extremely weak) and 9 = highest (extremely strong). 42

3 Table 1 Scales used for quality assessment Pericarp browning index Post-harvest disease index Peel colour acceptability index 0. no browning (excellent quality) 0. no fruit infected 5 excellent 1. slight browning 1. > 0-5 % infected fruits 4 good 2. < ¼ browning 2. > 5-10 %infected fruits 3 fair (acceptable) 3. ¼ to ½ browning 3. > % infected fruits 2 poor (unacceptable for export) 4. > ½ to ¾ browning (poor quality) 4. > % of infected fruits 1 very poor (totally unacceptable) 5. >3/4 browning (very poor quality) 5. > 50 % of infected fruits RESULTS AND DISCUSSION Evaluation of fruit quality PERICARP COLOUR In general, fruits treated with SO 2 followed by acid dip resulted in better coloured fruits when compared to the control. The acid dip helped the bleached fruits to restore a bright red attractive and appealing peel colour. Furthermore no browning occurred on fruits from any of the acid treatments. (Figure 1) While, no significant difference in pericarp browning was noted between untreated fruits and fruits treated only with hydrochloric acid (3.0% for 2 minutes). Both had short shelf life as their pericarp browning index significantly increased with increased storage time (P<0.05). The fruits started to show sign of pericarp browning as from the first week of storage at 2 C and were almost of unacceptable peel colour after 3 weeks of storage. SO 2 treatment alone produced fruits with an acceptable appearance with a colour ranging from yellow to pink-red. However, during storage the rate of browning index of SO 2 treated fruits changed significantly more slowly than that of untreated fruits or fruits treated with hydrochloric dip only. Figure 1 Changes in fruit pericarp colour during storage at 2 C, % relative humidity 5 4 Mean Pericarp browning index Storage Period weeks Untreated HCl dip + S02 fumigation + 43

4 Fruit cracking A problem associated with acid dip was fruit cracking. Micro-cracking of the pericarp may serves as entry for microorganisms and leads to leakage of fruit juice leakage and consequently fungal infection (Underhill and Simons, 1993). Preliminary observation trial showed that acid dip carried out just after SO 2 treatment, when the fruits were at ambient temperatures resulted in high % of cracking (27.3 %) but when the SO 2 treated fruits were cooled to 10 C and 2 C before acid dip, the % incidence of cracking declined from 5.2 % to 0.04% respectively (Table 2). Hence, in later experiments the fruits were cooled overnight at 2 C before acid dip treatment. With this treatment fruit cracking was not apparent visually. This showed that by lowering the fruit temperature to 2 C at the time of acid dip was effective in reducing or eliminating fruit cracking, which is an important attribute of quality. Table 2 Fruit cracking as a function of temperature of fruits at time of acid dip treatment Fruit temperature ( C) % of fruits with cracked peel Approx 25 (ambient room condition) Effect of treatments on total soluble solids and acidity of fruit pulp Chemical analysis of samples of litchi fruit aril before and just after acid treatments showed no significant change in total soluble solid content (TSS measured in o Brix) and % acidity (titratable acid content) (Table 3). Result obtained is in line with works carried out by Zauberman et al (1989, 1991) and Underhall and Critchley (1990) where they demonstrated very little evidence of acid penetration into the pulp after acid dip treatment and thus no remarkable effect on the eating quality. Table 3 Mean TSS and % acidity of measured litchi samples prior to storage TSS content ( º Brix ) % Titratable acidity Mean SE ± Mean SE ± No treatment SO 2 fumigated SO 2 fumigated % HCl acid dip SO 2 fumigated % HCl acid dip SO 2 fumigated % HCl acid dip SO 2 fumigated % HCl acid dip ns ns Effect of storage on quality of fruit pulp Result of this experiment showed that both TSS and % acidity showed a general tendency to decrease with storage time. The % acidity decreased significantly (P<0.05) with increase in storage time at 2 o C, while the drop in TSS content is significantly less pronounced. Over the storage period, the differential rate of decrease in brix and % acidity leads to an increase in the sugar to acid ratio (Figure 2). This imbalance in the sugar: acid ratio is confirmed by a reduction in the eating quality as the fruits developed a bland taste, with an increase in storage time. 44

5 Mean % weight loss Postharvest sulphur dioxide fumigation and low acid dip for pericarp colour retention and decay prevention on litchi. Effect of treatment on weight loss of fruit During storage at 2 C, no significant difference in weight loss was observed among the different treatments (Figure 3). Weight loss increases continuously with storage time. The average % weight loss recorded after 2 and 5 weeks of storage at 2 C, RH % were 0.8 and 1.7 % respectively. Figure 2 Changes in mean TSS and % acidity observed in fruit aril during storage period at 2 C, % RH Storage Period ( weeks ) Mean TSS Mean % acidity 0 Figure 3 Mean weight loss recorded over storage period at 2 C, RH % Storage Period ( weeks ) 45

6 Effect of treatments on control of postharvest diseases Results of disease development showed that postharvest disease incidence of fruits treated S0 2 fumigation followed by hydrochloric acid dip with were significantly (p<0.05) lower compared to fruits treated with HCl and or fruits treated with S0 2 and (Figure 4). Untreated fruits showed high level of disease incidence (Table 4). Fruits treated with S0 2 and Prochoraz or HCl and showed significantly less infection than untreated fruits. These results agree with previous findings on litchi cv Mauritius and Red McLean (Duvenhage, 1994). Table 4 Result of quality assessment of fruit stored for 5 weeks at 2 C, RH % Mean % weight loss Pericarp browning index Mean disease severity index Peel colour acceptability index Untreated 1.84 ns 5.00 c 4.80 e 1.00 d SO 2 only 1.80 ns 1.82 b 2.20 c 2.46 c HCl dip only 1.67 ns 5.00 c 3.00 d 1.00 d SO 2 + 1: 8 HCl dip 1.53 ns 0.00 a 0.00 a 5.00 a SO 2 + 1:10 HCl dip 1.60 ns 0.00 a 0.00 a 5.00 a SO 2 + 1:12 HCl dip 1.85 ns 0.00 a 1.20 b 4.56 b SO 2 + 1:15 HCl dip 1.66 ns 0.00 a 1.80 c 4.48 b Values in each column not followed by the same letters are significantly different according t o Duncan s Multiple range test (p=0.05) Fruits treated with S0 2 followed by HCl and showed a good control of mould development. Furthermore it was noted that with acid concentration of 3.5 and 3.0 % no contamination was obtained up to 5 weeks of storage at 2 C and RH % but as the concentration of HCl decreased, there is indication of increase in disease index. This indicates that HCl itself has a fungistatic effect. Figure 4 Postharvest disease severity index recorded on fruits subject to the different treatments under storage Mean disease severity index Storage Period ( weeks ) Untreated SO % HCl + HCl dip + SO % HCl + SO2 fumigation + SO % HCl + SO % HCl + 46

7 Fruit sensory evaluation An informal taste panel set up with 8 unexperienced panelists to evaluate quality of fruits following the different treatments showed that there was no significant difference in the sweetness and sourness index assessed after 2 weeks of storage at 2ºC (Figure 5). Compared to other treatments, the mean off flavour index was found to be significantly higher for fruits treated with 3.5 % HCl alone or following S0 2 treatment. Treatment with 3.0% HCL followng S0 2 treatment did not differ sighnificantly from the untreated or S0 2 treatment or lower acid dip concentrations. Figure 5 Result of sensory evaluation after 2 weeks storage at 2ºC Untreated S02 fumigation + HCl dip + S %HCl dip + S % HCl dip + S % HCl dip + Sweetness index Sourness index Off Flavour index S % HCl dip + CONCLUSION Additional treatment by HCl acid dip (3.0% for 2 minutes) resulted in fruits superior in quality as compared to application of S0 2 alone. It was found that the acid treated sulphured fruits were not prone to pericarp browning up to 5 weeks at 2ºC, RH %. This treatment was also useful in suppressing mould development especially at higher concentrations of acid. The addition of gave an even better control of disease development. Moreover, the use of S0 2, HCl and did not alter the eating quality of the fruits. Further experimentation to develop recommendation for commercial application need to be carried out to determine the timing for the treatment after harvest and optimum level of HCl to be used. Possibility for identification of alternatives to fungicidal treatments has also to be undertaken. ACKNOWLEDGEMENTS I wish to express my thanks to Mr. Eshan Gobindram, Assistant Research Scientist, for assisting me in this experiments, Mr R. Ramnauth, the Senior Biometrician for his support in data analysis and guidance, Mrs N.Ramburn for reviewing the manuscript and the taste panelists for the sensory evaluation. 47

8 REFERENCES AKAMINE EK Preventing the darkening of fresh litchi prepared for export. Technol. Progr. Rep. Hawaii Agri. Exp. Station. 127, DUVENHAGE JA Control of postharvest decay and browning of litchi fruit by sodium metabisulphite and low ph dips an update. South African Litchi Growers Association FUCHS Y, ZAUBERMAN G, RONEN R, ROT I, WEKSLER A, and AKERMAN M The physiological basis of litchi fruit pericarp colour retention. Acta Horticulture 343, p HOLCROFT DM, MITCHAM EJ Postharvest physiology and handling of litchi ( Litchi chinensis Sonn. ). Postharvest Biol. Technol. 9, RAY PK Postharvest handling of litchi fruits in relation to colour retention a critical appraisal. Journal of Food Science and Technology. 35, SWARTS DH Post-harvest handling of litchis. Tech. Bull. L1.1. Citrus Subtrop. Fruit. Res. Inst. Nelspruit, South Africa. TIMBERLAKE CFand BRIDLE P The anthocyanin. In: Harborne JB, Mabry TJ, Mabry H. eds. The Flavonoids. Chapman and Hall. London, pp UNDERHILLSJR and SIMONS DH Lychee (Litchi chinensis Sonn.) pericarp desiccation and the importance of postharvest micro-cracking. Scientia. Hort. 54: ZAUBERMAN G, RONEN R, AKERMAN and FUCHS Y Low ph treatment protects litchi fruit colour. Acta Hort. 269,

NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY

NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY Proceedings V World Avocado Congress (Actas V Congreso Mundial del Aguacate) 23. pp. 647-62. NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY J. Dixon 1, H.A. Pak, D.B.

More information

Further investigations into the rind lesion problems experienced with the Pinkerton cultivar

Further investigations into the rind lesion problems experienced with the Pinkerton cultivar Further investigations into the rind lesion problems experienced with the Pinkerton cultivar FJ Kruger and SD Mhlophe Agricultural Research Council Institute for Tropical and Subtropical Crops Private

More information

IMPACT OF RAINFALL PRIOR TO HARVEST ON RIPE FRUIT QUALITY OF HASS AVOCADOS IN NEW ZEALAND

IMPACT OF RAINFALL PRIOR TO HARVEST ON RIPE FRUIT QUALITY OF HASS AVOCADOS IN NEW ZEALAND Proceedings V World Avocado Congress (Actas V Congreso Mundial del Aguacate) 2003. pp. 629-634. IMPACT OF RAINFALL PRIOR TO HARVEST ON RIPE FRUIT QUALITY OF HASS AVOCADOS IN NEW ZEALAND H.A. Pak 1, J.

More information

Hot water treatment of avocado fruit to induce cold tolerance

Hot water treatment of avocado fruit to induce cold tolerance South African Avocado Growers Association Yearbook 1999. 22:48-50 Hot water treatment of avocado fruit to induce cold tolerance S Kremer-Köhne Merensky Technological Services, P.O. Box 14, Duivelskloof

More information

A new approach to understand and control bitter pit in apple

A new approach to understand and control bitter pit in apple FINAL PROJECT REPORT WTFRC Project Number: AP-07-707 Project Title: PI: Organization: A new approach to understand and control bitter pit in apple Elizabeth Mitcham University of California Telephone/email:

More information

Temperature Regimes for Avocados Grown In Kwazulu-Natal

Temperature Regimes for Avocados Grown In Kwazulu-Natal South African Avocado Growers Association Yearbook 1996. 19:113-115 Temperature Regimes for Avocados Grown In Kwazulu-Natal C.C. Mans Haffenden Groves, Private Bag X11154, Schagen 1207 ABSTRACT This was

More information

Development of Value Added Products From Home-Grown Lychee

Development of Value Added Products From Home-Grown Lychee Development of Value Added Products From Home-Grown Lychee S. Ahammed 1, M. M. H. Talukdar 1, M. S. Kamal 2 1 Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology

More information

Relationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados

Relationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados Proc. of Second World Avocado Congress 1992 pp. 395-402 Relationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados S.F. du Plessis and T.J. Koen Citrus and Subtropical

More information

Effect of hydro cooling and packaging on the shelf life of cold stored destalked litchis cultivar Taiso

Effect of hydro cooling and packaging on the shelf life of cold stored destalked litchis cultivar Taiso UNIVERSITY OF MAURITIUS RESEARCH JOURNAL Volume 21 2015 University of Mauritius, Réduit, Mauritius Effect of hydro cooling and packaging on the shelf life of cold stored destalked litchis cultivar Taiso

More information

ALTERNATIVES TO SPORTAK

ALTERNATIVES TO SPORTAK New Zealand Avocado Growers' Association Annual Research Report 2004. 4:32 35. ALTERNATIVES TO SPORTAK J. DIXON T. A. ELMSLY D. B. SMITH Avocado Industry Council, P.O. Box 16004, Bethlehem, Tauranga E-mail:

More information

INCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS.

INCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS. : 43-50 INCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS. J. Dixon, T.A. Elmlsy, D.B. Smith and H.A. Pak Avocado Industry Council Ltd, P.O. Box 13267, Tauranga 3110 Corresponding author:

More information

Preparation of a malt beverage from different rice varieties

Preparation of a malt beverage from different rice varieties 226 KHON KAEN AGR. J. 42 SUPPL. 4 : (2014). Preparation of a malt beverage from different rice varieties Saranya Workhwa 1* ABSTRACT: This research is an investigation of a malting rice beverage process

More information

Steve Sargent Extension postharvest horticulturist Horticultural Sciences Department University of Florida-IFAS.

Steve Sargent Extension postharvest horticulturist Horticultural Sciences Department University of Florida-IFAS. Southeast Regional Fruit & Vegetable Conference January 9, 2015 Steve Sargent Extension postharvest horticulturist Horticultural Sciences Department University of Florida-IFAS sasa@ufl.edu DEALING WITH

More information

Comparison of Two Commercial Modified Atmosphere Box-liners for Sweet Cherries.

Comparison of Two Commercial Modified Atmosphere Box-liners for Sweet Cherries. Comparison of Two Commercial Modified Atmosphere Box-liners for Sweet Cherries. Peter M.A. Toivonen, Frank Kappel, Brenda Lannard and Darrel-Lee MacKenzie. Agriculture and Agri-Food Canada, Pacific Agri-Food

More information

Materials and Methods

Materials and Methods Objective OREGON STATE UNIVERSITY SEED LABORATORY SUMMIT SEED COATINGS- Caldwell ID Final Report April 2010 Effect of various seed coating treatments on viability and vigor of two blends of Kentucky bluegrass

More information

1-Methyl cyclopropene (1-MCP): An alternative for controlled atmosphere storage of South African export avocados

1-Methyl cyclopropene (1-MCP): An alternative for controlled atmosphere storage of South African export avocados South African Avocado Growers' Association Yearbook. 2002. 25:25-34 25 1-Methyl cyclopropene (1-MCP): An alternative for controlled atmosphere storage of South African export avocados D Lemmer, F J Kruger,

More information

Heat Transfer and External Quality Attributes of Regal Seedless Table Grapes inside Multi Layered Packaging during Postharvest Cooling and Storage

Heat Transfer and External Quality Attributes of Regal Seedless Table Grapes inside Multi Layered Packaging during Postharvest Cooling and Storage Heat Transfer and External Quality Attributes of Regal Seedless Table Grapes inside Multi Layered Packaging during Postharvest Cooling and Storage M.E.K. Ngcobo 1,2 *, M.A. Delele 1 and Umezuruike Linus

More information

Avocado sugars key to postharvest shelf life?

Avocado sugars key to postharvest shelf life? Proceedings VII World Avocado Congress 11 (Actas VII Congreso Mundial del Aguacate 11). Cairns, Australia. 5 9 September 11 Avocado sugars key to postharvest shelf life? I. Bertling and S. Z. Tesfay Horticultural

More information

Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G.

Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G. Effect of Thermo Chemical Processing on Storability of Sugarcane Juice Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G. Agricultural Research Station, Kerala Agricultural University,

More information

Pomegranate (Punica granatum L.) a small fruit tree

Pomegranate (Punica granatum L.) a small fruit tree The Asian Journal of Horticulture, Vol. 3 No. 2 : 395399 (June2008) Standardization of preservation method and their combination for safe storage of pomegranate juice at room temperature Accepted : October,

More information

What Went Wrong with Export Avocado Physiology during the 1996 Season?

What Went Wrong with Export Avocado Physiology during the 1996 Season? South African Avocado Growers Association Yearbook 1997. 20:88-92 What Went Wrong with Export Avocado Physiology during the 1996 Season? F J Kruger V E Claassens Institute for Tropical and Subtropical

More information

Proceedings of The World Avocado Congress III, 1995 pp

Proceedings of The World Avocado Congress III, 1995 pp Proceedings of The World Avocado Congress III, 1995 pp. 335-339 SENSITIVITY OF AVOCADO FRUIT TO ETHYLENE P.J. Hofman, R.L. McLauchlan and L.G. Smith Horticulture Postharvest Group Department of Primary

More information

Pomegranates at the University of Georgia Ponder Farm (Tifton)

Pomegranates at the University of Georgia Ponder Farm (Tifton) Pomegranates at the University of Georgia Ponder Farm (Tifton) Juan C. Díaz-Pérez, D. MacLean, A. Bateman and H.S. Sidhu Dept. of Horticulture University of Georgia Fruit quality and nutritional value

More information

Management of Lenticel Browning in Mango

Management of Lenticel Browning in Mango Management of Lenticel Browning in Mango R.R. Sharma and K. Prasad Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, New Delhi-11 12 (Email:rrs_fht@rediffmail.com)

More information

Processing Conditions on Performance of Manually Operated Tomato Slicer

Processing Conditions on Performance of Manually Operated Tomato Slicer Processing Conditions on Performance of Manually Operated Tomato Slicer Kamaldeen OS Nigerian Stored Products Research Institute, Kano Station, PMB 3032, Hadeija Road, Kano, Nigeria Abstract: Evaluation

More information

Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Fruit maturity. Temperature.

Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Fruit maturity. Temperature. Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Physiological factors relate to fruit maturity or environmental factors, which affect the metabolism of fruit and banana.

More information

D Lemmer and FJ Kruger

D Lemmer and FJ Kruger D Lemmer and FJ Kruger Lowveld Postharvest Services, PO Box 4001, Nelspruit 1200, SOUTH AFRICA E-mail: fjkruger58@gmail.com ABSTRACT This project aims to develop suitable storage and ripening regimes for

More information

EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES

EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES Viorica Chitu, Emil Chitu, Florin-Cristian Marin Research Institute for Fruit Growing, Pitesti, Romania. Abstract The paper present the results

More information

EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT.

EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT. 200 EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT. Dr. M. Akram Tariq, 1 Ex Professor A. K. Thompson, 2 Ali Asghar Asi 3 and

More information

Oregon Wine Advisory Board Research Progress Report

Oregon Wine Advisory Board Research Progress Report Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin

More information

Effect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv.

Effect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv. Vol.5 No. 1, 28-32 (2016) Received: Sept.2015; Accepted: Jan, 2016 Effect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv. Double

More information

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors

More information

UNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS

UNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS : 15-26 UNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS J. Dixon, C. Cotterell, B. Hofstee and T.A. Elmsly Avocado Industry

More information

ETHYLENE RIPENING PROTOCOLS FOR LOCAL AND EXPORT MARKET AVOCADOS

ETHYLENE RIPENING PROTOCOLS FOR LOCAL AND EXPORT MARKET AVOCADOS Proceedings from Conference 97: Searching for Quality. Joint Meeting of the Australian Avocado Grower s Federation, Inc. and NZ Avocado Growers Association, Inc., 23-26 September 1997. J. G. Cutting (Ed.).

More information

Studies in the Postharvest Handling of California Avocados

Studies in the Postharvest Handling of California Avocados California Avocado Society 1993 Yearbook 77: 79-88 Studies in the Postharvest Handling of California Avocados Mary Lu Arpaia Department of Botany and Plant Sciences, University of California, Riverside

More information

WINE GRAPE TRIAL REPORT

WINE GRAPE TRIAL REPORT WINE GRAPE TRIAL REPORT Stellenbosch, Western Cape Louisvale 2008/09 season Introduction A trial was conducted in the Stellenbosch area on an older wine grape vineyard to determine whether AnnGro alone,

More information

2. Materials and methods. 1. Introduction. Abstract

2. Materials and methods. 1. Introduction. Abstract Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut

More information

Low temperature shipping and cold chain management of Fuerte avocados: An opportunity to reduce shipping costs

Low temperature shipping and cold chain management of Fuerte avocados: An opportunity to reduce shipping costs Low temperature shipping and cold chain management of Fuerte avocados: An opportunity to reduce shipping costs A Lütge, JP Bower and I Bertling Horticultural Science, University of KwaZulu-Natal Private

More information

Effects of Different Packaging Materials on the Shelf Stability of Ginger Juice

Effects of Different Packaging Materials on the Shelf Stability of Ginger Juice ISSN: 2276-7835 ICV 2012: 5.62 Submission Date: 10/03/014 Accepted: 20/08/014 Published: 21/08/014 Effects of Different Packaging Materials on the Shelf Stability of Ginger Juice By Akande E.A. Adeyanju

More information

Postharvest Handling Banana & Pineapple

Postharvest Handling Banana & Pineapple Postharvest Handling Banana & Pineapple Beth Mitcham Dept. Plant Sciences UCDavis PINEAPPLE Maturity and Ripeness Stages 1 Intercultivar Differences in Composition of Pineapples Premium Select = Tropical

More information

Postharvest Handling Banana & Pineapple

Postharvest Handling Banana & Pineapple Postharvest Handling Banana & Pineapple PINEAPPLE Beth Mitcham Dept. Plant Sciences UCDavis Maturity and Ripeness Stages Intercultivar differences in composition of pineapples Premium Select =Tropical

More information

Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:

Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax: Vegetable Crops PLSC 451/551 Lesson 7, Harvest, Handling, Packing Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu

More information

Tomato Quality Attributes

Tomato Quality Attributes León, Mexico - Sept Impact of Ripening & Storage Conditions on Ripe Tomato Quality Marita Cantwell Dept. Plant Sciences Univ. California, Davis, CA micantwell@ucdavis.edu; http://postharvest.ucdavis.edu

More information

SUDAN EXPERIENCE IN Reducing Post harvest losses SALAH BAKHIET& WIDAD ABDELRAHMAN

SUDAN EXPERIENCE IN Reducing Post harvest losses SALAH BAKHIET& WIDAD ABDELRAHMAN 8 TH MEETING OF THE COMCEC AGRICULTURE WORKING GROUP ANKARA OCTOBER 2016 SUDAN EXPERIENCE IN Reducing Post harvest losses SALAH BAKHIET& WIDAD ABDELRAHMAN Reducing Post harvest losses in Horticultural

More information

Effects of Seedling Age, and Different Levels of N, K and K/N on Quality and Yield of Tomato Grown in Perlite Bag Culture

Effects of Seedling Age, and Different Levels of N, K and K/N on Quality and Yield of Tomato Grown in Perlite Bag Culture Effects of Seedling Age, and Different Levels of N, K and K/N on Quality and Yield of Tomato Grown in Perlite Bag Culture Sureyya ALTINTAS*, Servet VARIS, Ömer KESKIN, İbrahim KURU Namık Kemal University,

More information

EVALUATION OF NEW HASS -LIKE AVOCADO CULTIVARS IN SOUTH AFRICA

EVALUATION OF NEW HASS -LIKE AVOCADO CULTIVARS IN SOUTH AFRICA Proceedings V World Avocado Congress (Actas V Congreso Mundial del Aguacate) 2003. pp. 129-133. EVALUATION OF NEW HASS -LIKE AVOCADO CULTIVARS IN SOUTH AFRICA S Kremer-Köhne and M L Mokgalabone Merensky

More information

Ripening and Conditioning Fruits for Fresh-cut

Ripening and Conditioning Fruits for Fresh-cut Ripening and Conditioning Fruits for Fresh-cut Adel Kader UCDavis Management of Ripening of Intact and Fresh-cut Fruits 1. Stages of fruit development 2. Fruits that must ripen on the plant 3. Fruits that

More information

Effects of Different Transportation Methods on Quality of Sweet Cherry After Forced-air Cooling

Effects of Different Transportation Methods on Quality of Sweet Cherry After Forced-air Cooling 5:2 (2016) Journal of Food Engineering and Technology Effects of Different Transportation Methods on Quality of Sweet Cherry After Forced-air Cooling Xiaofang Zhang 1, 2, Sheng Liu 1 *, Li-e Jia 1, Lijun

More information

Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup

Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup Universities Research Journal 2011, Vol. 4, No. 3 Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup Khin Hla Mon Abstract This research work was emphasized on the preservation of longan

More information

Evaluation of Quality Characteristics and Microbial Contamination of Saffron Samples Dried by Microwave

Evaluation of Quality Characteristics and Microbial Contamination of Saffron Samples Dried by Microwave Evaluation of Quality Characteristics and Microbial Contamination of Saffron Samples Dried by Microwave Marzieh Hosseini Nejad Department of Food Technology, Iranian Research Organization for Science and

More information

Skin Color. Fruit Shape 6/16/2011. Postharvest Handling of Mango. Cultivar Differences

Skin Color. Fruit Shape 6/16/2011. Postharvest Handling of Mango. Cultivar Differences Postharvest Handling of Mango Cultivar Differences Tommy Atkins Mango Kent Mango Keitt Mango Haden Mango Ataulfo Mango Assessing Maturity & Eating Quality Potential Skin Color Maturity at harvest determines

More information

THE INFLUENCE OF MODIFIED ATMOSPHERE STORAGE ON THE QUALITY OF FUERTE AVOCADO FRUIT

THE INFLUENCE OF MODIFIED ATMOSPHERE STORAGE ON THE QUALITY OF FUERTE AVOCADO FRUIT South African Avocado Growers Association Yearbook 1984. 7:38-40 THE INFLUENCE OF MODIFIED ATMOSPHERE STORAGE ON THE QUALITY OF FUERTE AVOCADO FRUIT M J SLABBERT AND G J VELDMAN WESTFALIA ESTATES, DUIWELSKLOOF

More information

PREPARATION OF SAPOTA CANDY

PREPARATION OF SAPOTA CANDY PREPARATION OF SAPOTA CANDY *Hiremath,J.B and Rokhade,A.K., Department of Post Harvest Technology, K.R.C.C.H.Arabhavi-591310 *Author for Correspondence ABSTRACT The investigation on processing of sapota

More information

Fungicides for phoma control in winter oilseed rape

Fungicides for phoma control in winter oilseed rape October 2016 Fungicides for phoma control in winter oilseed rape Summary of AHDB Cereals & Oilseeds fungicide project 2010-2014 (RD-2007-3457) and 2015-2016 (214-0006) While the Agriculture and Horticulture

More information

DETERMINATION OF MATURITY STANDARDS OF DATES ABSTRACT

DETERMINATION OF MATURITY STANDARDS OF DATES ABSTRACT DETERMINATION OF MATURITY STANDARDS OF DATES M.S.Fageria1, R.S.Dhaka2 and N.L.Chaudhary3 ABSTRACT The harvesting stage influenced the fruit weight, acidity, T.S.S., organoleptic rating and spoilage percentage.

More information

CARIBBEAN FOOD CROPS SOCIETY

CARIBBEAN FOOD CROPS SOCIETY ^ f O O D CROp s CARIBBEAN FOOD CROPS SOCIETY 37 Thirty Seventh Annual Meeting 2001 Trinidad and Tobago Vol. xxxvn Proceedings of the Caribbean Food Crops Society. 37:243-251. 2001 DETERMINATION OF OPTIMUM

More information

Further refinement of Pinkerton export parameters

Further refinement of Pinkerton export parameters South African Avocado Growers' Association Yearbook. 2002. 25:51-55 51 Further refinement of Pinkerton export parameters B Snijder, M G Penter, J M Mathumbu and F J Kruger ARC-Institute for Tropical and

More information

1. Title: Identification of High Yielding, Root Rot Tolerant Sweet Corn Hybrids

1. Title: Identification of High Yielding, Root Rot Tolerant Sweet Corn Hybrids Report to the Oregon Processed Vegetable Commission 2007 2008 1. Title: Identification of High Yielding, Root Rot Tolerant Sweet Corn Hybrids 2. Project Leaders: James R. Myers, Horticulture 3. Cooperators:

More information

Harvesting and Postharvest Harvesting and Postharvest Handling of Dates Handling of Dates

Harvesting and Postharvest Harvesting and Postharvest Handling of Dates Handling of Dates Harvesting and Postharvest Harvesting and Postharvest Handling of Dates Handling of Dates Adel Kader UCDavis June. 2009 Khimri Stage of Development Khalal Stage of Development Date Orchard in Coachella

More information

ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE

ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE Ind. J. Extn. Educ. & R.D. 22 : 141-145, 2014 ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE Deepika* and Shashi Jain** ABSTRACT Among the food grains, maize is utilized in more

More information

bag handling Poor technology High Technology Bulk handling mechanized

bag handling Poor technology High Technology Bulk handling mechanized Quality of Carioca bean seeds under different storage conditions V. Schoeninger 1, N. V. Prado 1, P. V. Pramiu 2, Silvia Renata Machado Coelho (presenting author) Students, Graduate Program in Agricultural

More information

GROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES

GROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES : 77-84 GROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES T.A. Elmsly and J. Dixon Avocado Industry Council Ltd., P.O. Box 13267, Tauranga 3110 Corresponding author: tonielmsly@nzavaocado.co.nz

More information

Studies on Fortification of Solar Dried Fruit bars

Studies on Fortification of Solar Dried Fruit bars Studies on Fortification of Solar Dried Fruit bars G. Sarojini, V. Veena, M. Ramakrishna Rao Society for Energy, Environment & Development, Hyderabad - 500 033. Ph-91 40-23608892 / 23547137 Email: seed23608892@rediffmail.com

More information

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial

More information

POSTHARVEST SPECIALISTS postharvest.ucdavis.edu

POSTHARVEST SPECIALISTS   postharvest.ucdavis.edu POSTHARVEST SPECIALISTS http://postharvest.ucdavis.edu postharvest.ucdavis.edu Jim Thompson, Faculty Director Cooling, Transport, Fumigation Mary Lu Arpaia Subtropical Fruits Diane Barrett Processing &

More information

THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF STRAWBERRIES CULTIVATED UNDER VAN ECOLOGICAL CONDITION ABSTRACT

THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF STRAWBERRIES CULTIVATED UNDER VAN ECOLOGICAL CONDITION ABSTRACT Gecer et al., The Journal of Animal & Plant Sciences, 23(5): 2013, Page: J. 1431-1435 Anim. Plant Sci. 23(5):2013 ISSN: 1018-7081 THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF

More information

Forestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. *

Forestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. * Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage Haihong Wang 1 *, Jimmy Yao 1 Mindy Gerlat

More information

THE EVALUATION OF WALNUT VARIETIES FOR CALIFORNIA S CENTRAL COAST REGION 2007 HARVEST

THE EVALUATION OF WALNUT VARIETIES FOR CALIFORNIA S CENTRAL COAST REGION 2007 HARVEST THE EVALUATION OF WALNUT VARIETIES FOR CALIFORNIA S CENTRAL COAST REGION 2007 HARVEST William W. Coates ABSTRACT Walnut varieties sometimes have different tree and nut characteristics in the cool Central

More information

Controlled atmosphere storage of 'Honey 'n' Pearl' sweet corn

Controlled atmosphere storage of 'Honey 'n' Pearl' sweet corn Controlled atmosphere storage of 'Honey 'n' Pearl' sweet corn D. W. Brash, V. K. Corrigan and P. L. Hurst New Zealand Institute for Crop & Food Research Ltd., Private Bag 4005, Levin, New Zealand Abstract

More information

THE INFLUENCE OF WET PICKING ON POST HARVEST DISEASES AND DISORDERS OF AVOCADO FRUIT

THE INFLUENCE OF WET PICKING ON POST HARVEST DISEASES AND DISORDERS OF AVOCADO FRUIT South African Avocado Growers Association Yearbook 1993. 16:77-79 THE INFLUENCE OF WET PICKING ON POST HARVEST DISEASES AND DISORDERS OF AVOCADO FRUIT J.A. DUVENHAGE Merensky Technological Services P.O.

More information

Fungicides for phoma control in winter oilseed rape

Fungicides for phoma control in winter oilseed rape October 2014 Fungicides for phoma control in winter oilseed rape Summary of HGCA fungicide project 2010 2014 (RD-2007-3457) While the Agriculture and Horticulture Development Board, operating through its

More information

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria) 2015 IJSRSET Volume 1 Issue 3 Print ISSN : 2395-1990 Online ISSN : 2394-4099 Themed Section: Engineering and Technology Development and Nutritional Evaluation of Value Added Baked Products using Strawberry

More information

CHEMICAL THINNING OF APPLE UNDER NORWEGIAN CONDITIONS. WHAT WORKS?

CHEMICAL THINNING OF APPLE UNDER NORWEGIAN CONDITIONS. WHAT WORKS? CHEMICAL THINNING OF APPLE UNDER NORWEGIAN CONDITIONS. WHAT WORKS? Frank Maas & Mekjell Meland Norwegian Institute of Bioeconomy Research NIBIO Ullensvang CONTENT PRESENTATION Introduction Frank Maas Background

More information

Relationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation

Relationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation Relationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation 73 Mustafa Özgen, Beth Ann A. Workmaster and Jiwan P. Palta Department of Horticulture

More information

Preferred by the Japanese over Imported Beef

Preferred by the Japanese over Imported Beef Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef Masanori MATSUISHI, Mitsuhiro FUJIMORI and Akihiro OKITANI Faculty of Veterinary and Animal Science,

More information

Ripening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis

Ripening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis Ripening Tomatoes Marita Cantwell Dept. Plant Sciences, UC Davis micantwell@ucdavis.edu Fruit Ripening and Ethylene Management Workshop Postharvest Technology Center, UC Davis, March 7-8, 0 Quality of

More information

QUALITY OF IRRADIATED TROPICAL FRUIT

QUALITY OF IRRADIATED TROPICAL FRUIT QUALITY OF IRRADIATED TROPICAL FRUIT Marisa Wall U.S. Pacific Basin Agricultural Research Center, Hilo, HI Hawaii: Irradiation treatments approved for export to U.S. Fruit Abiu Atemoya Banana Breadfruit

More information

Effect of benzoate, sorbate and citric acid on the storage stability of strawberry juice

Effect of benzoate, sorbate and citric acid on the storage stability of strawberry juice Effect of benzoate, sorbate and citric acid on the storage stability of strawberry juice Shakoor Wisal 1, Muhammad Sohail 2,Manzoor Ahmad Mashwani 1,Zafar Hayat khan 1, Zahid Hussain 1 and Saqib Noor 3

More information

Effects of Preharvest Sprays of Maleic Hydrazide on Sugar Beets

Effects of Preharvest Sprays of Maleic Hydrazide on Sugar Beets Effects of Preharvest Sprays of Maleic Hydrazide on Sugar Beets F. H. PETO 1 W. G. SMITH 2 AND F. R. LOW 3 A study of 20 years results from the Canadian Sugar Factories at Raymond, Alberta, (l) 4 shows

More information

Melon Quality & Ripening

Melon Quality & Ripening Melon Quality & Ripening Marita Cantwell Dept. Plant Sciences, UC Davis micantwell@ucdavis.edu Fruit Ripening and Ethylene Management Workshop Postharvest Technology Center, UC Davis, March 17-18, 2015

More information

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE

More information

Pre- and Postharvest 1-MCP Technology for Apples

Pre- and Postharvest 1-MCP Technology for Apples Pre- and Postharvest 1-MCP Technology for Apples Dr. Jennifer DeEll Fresh Market Quality Program Lead OMAFRA, Simcoe, Ontario, CANADA Specific topics Definitions SmartFresh SM vs. TM SmartFresh and disorders,

More information

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using

More information

Post-Harvest Vapour Heat Treatment of Hass and Fuerte Avocado for the 1997 Season

Post-Harvest Vapour Heat Treatment of Hass and Fuerte Avocado for the 1997 Season South African Avocado Growers Association Yearbook 1998. 21:88-92 Post-Harvest Vapour Heat Treatment of Hass and Fuerte Avocado for the 1997 Season P.L.Weller 1, B.N. Wolstenholme 1 & M.J. Savage 2 1 Department

More information

Oregon Wine Advisory Board Research Progress Report

Oregon Wine Advisory Board Research Progress Report Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,

More information

Sensory Quality Measurements

Sensory Quality Measurements Sensory Quality Measurements Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Instrumental evaluation / Sensory

More information

IS RIPENING AND POST HARVEST QUALITY OF HASS AVOCADOS AFFECTED BY FRUIT WATER STATUS?

IS RIPENING AND POST HARVEST QUALITY OF HASS AVOCADOS AFFECTED BY FRUIT WATER STATUS? New Zealand and Australia Avocado Grower s Conference 05. 20-22 September 2005. Tauranga, New Zealand. Session 6. Postharvest quality, outturn. 9 pages. IS RIPENING AND POST HARVEST QUALITY OF HASS AVOCADOS

More information

AMINOFIT.Xtra, SOME TEST RESULTS

AMINOFIT.Xtra, SOME TEST RESULTS FRUITS WALNUT CHERRY PLUM PEAR APPLE STRAWBERRY VEGETABLES ORNAMENTALS, SOME TEST RESULTS POTATO ONION TOMATO MELON LETTUCE BERMUDA GRASS ORCHID PELARGONIUM CHRYSANTHEMUM on WALNUT (Australia 23) DO YOU

More information

Aexperiencing rapid changes. Due to globalization and

Aexperiencing rapid changes. Due to globalization and Asian J. of Bio Sci. (April, 2008) Vol. 3 No. 1 : (163-167) Value addition of candytuft (Iberis umbellata L.) cut flowers coloured with edible dyes SUDHA D. PATIL* AND HARSHAL E. PATIL ASPEE College of

More information

Limitations to avocado postharvest handling. Factors to consider when ripening avocado

Limitations to avocado postharvest handling. Factors to consider when ripening avocado Factors to consider when ripening avocado Mary Lu Arpaia Univ. of CA Riverside, CA mlarpaia@ucanr.edu Limitations to avocado postharvest handling v Time after harvest (fruit age) v Stage of ripeness more

More information

Key words: fruit breeding, cultivar description, pollenizer, tetraploidy, few-seeded fruit

Key words: fruit breeding, cultivar description, pollenizer, tetraploidy, few-seeded fruit Abstract 'Kankitsu Kuchinotsu 41 Gou', a tetraploid Hyuga-natsu (Citrus tamurana hort. ex Tanaka), is a new cultivar that is suitable as a pollenizer for the production of less-seeded Hyuga-natsu fruit,

More information

THE THREAT: The disease leads to dieback in shoots and fruiting buds and an overall decline in walnut tree health.

THE THREAT: The disease leads to dieback in shoots and fruiting buds and an overall decline in walnut tree health. Taking Control of Botryosphaeria in California Walnut Orchards Summary THE ISSUES: Botryosphaeria, or Bot, is a fungal disease that spreads by spores that germinate and enter the tree through existing

More information

Influence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert

Influence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert Influence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert Michael A. Maurer and Kai Umeda Abstract A field study was designed to determine the effects of cultivar and

More information

Int.J.Curr.Microbiol.App.Sci (2017) 6(11):

Int.J.Curr.Microbiol.App.Sci (2017) 6(11): International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 11 (2017) pp. 3536-3540 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.611.414

More information

Figure 1: Quartely milk production and gross value

Figure 1: Quartely milk production and gross value Million Litres Million Rands QUARTERLY DAIRY MARKET ANALYSIS BULLETIN 1 OF 215 1. INTRODUCTION The following discussion is a review of the dairy market environment. The analysis is updated on a quarterly

More information

Specialty Vegetables Immature Fruit Vegetables

Specialty Vegetables Immature Fruit Vegetables Specialty Vegetables Immature Fruit Vegetables squash, cucumber, beans, eggplant, tomatillo, corn Peas in pods Green Onions Marita Cantwell micantwell@ucdavis.edu Postharvest Technology Short Course June

More information

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK 2013 SUMMARY Several breeding lines and hybrids were peeled in an 18% lye solution using an exposure time of

More information

Botector Product User Manual

Botector Product User Manual Botector Product User Manual AGAINST GRAY MOLD JULI 2017 USER MANUAL, BOTECTOR 1 Table of Content 1 Aureobasidium pullulans, active substance in Botector 4 2 Botector against gray mold (Botrytis cinerea)

More information

EFFECT OF POST HARVEST TREATMENTS ON BLACK SPOTTING, INFESTATION AND ORGANOLEPTIC QUALITY OF AMRAPALI MANGO DURING AMBIENT STORAGE

EFFECT OF POST HARVEST TREATMENTS ON BLACK SPOTTING, INFESTATION AND ORGANOLEPTIC QUALITY OF AMRAPALI MANGO DURING AMBIENT STORAGE Plant Archives Vol. 15 No. 1, 2015 pp. 109-113 ISSN 0972-5210 EFFECT OF POST HARVEST TREATMENTS ON BLACK SPOTTING, INFESTATION AND ORGANOLEPTIC QUALITY OF AMRAPALI MANGO DURING AMBIENT STORAGE M. S. Jakhar

More information

To study the effects of four different levels of fertilizer NPK nutrients, applied at a ratio of N:P 2

To study the effects of four different levels of fertilizer NPK nutrients, applied at a ratio of N:P 2 98 E4 Effect of different levels of fertilizer NPK nutrients on growth, yield and economic parameters of coffea arabica (V. catimor) grown on the ferralitic soils of entral ighlands, Vietnam Objective

More information