Bio-mechanical Behavior of Kiwifruit as Affected by Fruit Orientation and Storage Conditions
|
|
- Ann Kelly
- 5 years ago
- Views:
Transcription
1 Ref: C99 Bio-mechanical Behavior of Kiwifruit as Affected by Fruit Orientation and Storage Conditions Reza Tabatabaekoloor, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran Abstract Bio-mechanical properties of fruits and vegetables are important for agricultural and food engineers, due to different causes. In this research, some engineering parameters such as bio-yield point, firmness, puncture force, cutting force and cutting energy were determined with respect to the fruit orientation and storage period under ambient and cold conditions. Also, water loss during storage period was investigated. Results indicated that fruit orientation had significant effect on the firmness and bio-yield point, while the effect of fruit orientation was not significant on the puncture force, cutting force and cutting energy. By increasing storage time, the firmness, cutting force and bio-yield point decreased with respect to storage time and the rate of reduction during last week of storage was higher than the rate of first week storage. Storage at ambient in comparison with cold storage decreased the fruit firmness and bio-yield point. At the end of 6 days storage, the fruit cumulative weight losses in cold and ambient conditions were 5. and.%, respectively. Keywords: Mechanical properties, Kiwifruit, Firmness, Storage. Introduction Many agricultural products are considered as biological materials. They are susceptible to mechanical damages during harvest and post harvesting process such as pick up, sorting, packaging and transporting. These damages are related to the external forces in the form of splits, punctures and bruises. Also, storage of fruits after harvesting can cause significant changes in physical and mechanical properties (Singh and Reddy, 6). The biomechanical characteristics of fruits are important in adoption and design of various postharvest systems. The fruit compression test simulates the condition of static loading that fruit can withstand in mechanical handling and storage (Gorji Chaksepari et al., ). Many researchers have investigated the mechanical properties of fruits and vegetables. Kheiralipor et al. (9) investigated some mechanical and nutritional properties of tow Iranian apple varieties. Oztork et al (9) studied some physico-mechanical properties of pear cultivars. Singh and Reddy (6) investigated physico-mechanical properties of orange peel and fruit. Effects of storage time and conditions on quality control are important aspects of food processing for acceptable nutritional value and providing food safety to consumers. The rate of kiwifruit softening is affected by storage period, temperature, ethylene levels and maturity of the fruit (Ritenour et al., 999). A study of respiratory and physico-chemical changes of four kiwifruit cultivars during cold storage indicated that physiological behavior of kiwifruit varieties is related to storage time (Manolopoulo and Padadopoulo, 998). The importance of water statues for fruit firmness also reveals itself through the reversible physical effect as seen for apple and kiwifruit (Jeffery and Banks, 99). With increasing and decreasing temperature, the water inside the fruits expands and contracts in volume (Chen, 99). Proceedings International Conference of Agricultural Engineering, Zurich, /8
2 Ayman et al. () investigated mechanical properties of pears during storage under variable conditions. They found that change of temperature significantly affected the mechanical properties of pears. Firmness as one of the fruit qualities has been determined by various researchers for different fruits (Donna et al., 8; Marina et al., 6; Jha et al., 6; Charles, 8; Qin et al., 6). Firmness is a critical attribute determining postharvest quality of fruits and vegetables (Hertog et al., ). Firmness is a key criterion by which the remaining storage potential of kiwifruit is assessed. At harvest, the flesh firmness of kiwifruit is generally in the range of 6- N but they are not eating- ripe until the firmness is in the range of about 8 N (McRae et al., 989). Therefore, a large decrease in firmness occurs after harvest before the fruit is ready to eat. McGlone and Jordan () measured kiwifruit firmness using a laser air-puff method. Results indicated that firmness at the beginning of storage was about N and it decreased to 5 N at the end of storage. There is a dearth of information on bio-mechanical properties of kiwifruit which are helpful in modifying and designing post-harvest systems. Therefore, the objectives of this study were to investigate the effect of kiwifruit storage conditions and fruit orientation at horizontal and vertical positions on bio-mechanical properties such as bio-yield point, firmness, cutting force, cutting energy and puncture force during 6 days of storage period.. Materials and methods.. Material Kiwifruits, cultivar 'Hayward,' were harvested at fully mature stage from different trees of a commercial orchard located in Amol, Mazandaran province of Iran in autumn. Random samples were drawn from a freshly harvested lot of kiwifruits at the time of harvest. Fruit were divided into two groups; one group of fruits was taken into refrigerator for cold storage at 6ºC and 6% RH. Another lot of fruits were kept in ambient at a temperature of ºC and 8% RH. Post harvest bio-mechanical properties of kiwifruits were determined with respect to orientation and the storage period in both ambient and cold conditions... Water loss For determining weight loss in kiwifruit during storage, ten fruits in each experimental lot were numbered and kept in ambient and cold conditions. Weight of the fruit was measured with respect to storage period with electronic balance having least count of. g. The loss in weight was expressed as percentage of original fresh weight of the fruit. The cumulative losses in weight were calculated as percent of initial weight lost... Firmness, bio-yield point and puncture force Compression force was applied using a flat base plate of Texture Analyzer (Model FG- 5A, Lutron Ltd, Taiwan). Probe carrier was fixed with an 8 mm diameter flat plate and brought in contact with the fruit. The firmness expressed as the force required to compress to fruit to mm distance. The firmness tests were carried out every four day on five fruit samples after being taken out of ambient and cold storage. Fruit compression test were performed in horizontal and vertical orientation (Figure ). The average values of five replications are reported for 6 days storage in both ambient and cols conditions. The bioyield point was considered as the force required causing permanent deformation indicated by the peak force before a sudden drop as shown in force-displacement curve (Figure ). Puncture force readings were taken by recording the maximum force required to compress the fruit using a 5 mm cylindrical probe to the probe carrier in vertical and horizontal directions. The fruit was positioned vertically, with the major axis of fruit parallel to the direction of loading. For horizontal loading, the major axis of the fruit was normal to the direction of loading, or lengthwise. At each sampling, ten fruit were randomly selected from each storage condition and five fruit were used for loading at each direction. The maximum Proceedings International Conference of Agricultural Engineering, Zurich, /8
3 force required to make the puncture on the fruit surface was taken from the forcedeformation curve (Figure )... Cutting force and cutting energy For measurement of cutting force a blade was attached to the probe carrier of the Texture Analyzer. Kiwifruit was positioned separately in horizontal and vertical positions. Cutting speed of mm.s- was used with a kn load cell. Peak cutting force was taken as the maximum peak force while the fruit separate two sections. The cutting energy was considered as the area under the force deformation curve (Figure ). The reported values are average of five replications in each storage conditions for 6 days. Figure : Kiwifruit orientation under compression Figure : Force-deformation curve (A) bio-yield point, (B) rupture point and (C) puncture force Figure : Force-displacement curve for fruit cutting (A) maximum cutting force and (B) cutting energy. Results and discussions Some physical characteristics of kiwifruit cv. Hayward used in the experiments are presented in the Table. As it is seen, based on the standard deviation there are uniformity among the samples. Data on physical properties of fruits and vegetable are usually useful in analysis of many postharvest processes. Proceedings International Conference of Agricultural Engineering, Zurich, /8
4 Table. Physical attributes of kiwifruit Properties No. of observations Max. Min. Mean ± SD Dimensions (mm) Length ±.9 Width ±.6 Thickness ±.8 Weight (g) ±5. Volume - (mm ) ±9.9 GMD (mm) ±.6 Sphericity (%) ±. Data are mean values of 5 replications.. Firmness, bio-yield point and puncture force Table shows the fruit firmness and bio-yield point of kiwifruit at ambient and cold storage conditions for two directions of loading. The fruit firmness varied from.6 N to. N at ambient and from. N to 8. N at cold conditions after 6 days of storage when it compressed at horizontal direction. For compression at vertical direction the changes of firmness were from. to 8. N at ambient and from 9.8 to. N at cold storage. The firmness in vertical orientation was significantly higher than horizontal direction under both ambient and cold storage (Columns C, C, C5 and C6 in Table ). The changes of firmness with respect to the storage period were significant for both conditions and orientations. No significant difference was observed between firmness of two storage conditions for horizontal and vertical orientations. It is also clear from Table that in ambient storage there is a more rapid decrease in firmness of fruit whereas in cold storage, this process occurred with a slow rate. Similar trends were also observed by Hertog et al. () for tomato, Qin et al. (6) for mango and by Katsiferis et al. (8) for orange. Generally, fruit softening accelerates over the first period of storage. Subsequently, the rate of softening slows. It can be concluded that fruits at vertical direction have more resistance against loads and it is better to put them inside the packs in vertical direction. The bio-yield point for ambient and cold storage had no significant difference (Columns C, C and C, C8) but it was slightly higher in cold storage. The reason can be due to less water loss of fruit at cold storage. In vertical orientation bio-yield point was significantly higher than horizontal direction under both ambient and cold storage (Table ). After 6 days of storage bio-yield point significantly decreased at both storage conditions. In horizontal direction, bio-yield point decreased from.6 to.5 N and 9.8 to 5. and in vertical direction it decreased from 8.6 to 8. N and. to. N at both ambient and cold storage, respectively. The puncture force of kiwifruit stored at ambient and cold conditions had no significant difference at horizontal and vertical direction until 8th day of storage and after that the puncture force for horizontal direction at ambient had significant difference with other situations (Table ). Increasing the storage period significantly decreased the puncture force. Puncture force in horizontal orientation decreased from.6 to. N and from. to. N with respect to storage period under ambient and cold conditions, respectively. In vertical orientation the puncture force decreased from.9 to 6.8 N and from.6 to.6 N with respect to storage period under ambient and cold conditions, respectively. As these results show, the effect of storage conditions on puncture force was not significant. Proceedings International Conference of Agricultural Engineering, Zurich, /8
5 Table. Firmness and bio-yield point of kiwifruit at two fruit orientation and storage conditions Storage Ambient storage Cold storage Firmness (N) Bio-yield point Firmness (N) Bio-yield point period (N) (N) Horizon- Verti- Hori- Vertical Hori- Verti- Hori- Vertical (days ) tal C cal C zontal C C zontal C5 cal C6 zontal C C8.6±.8.±8..6± 9 8.6±..± ± ±..±. 5.±5..±6. 8.9±.±.6 9.±. 6.±. 8.±8..±. 8.5±..±5. 6.5±8..6±9. 5.±..9±6..5±6. 8.±8. 6.9±..±. 9 9.±5. 9.±5..5±. 8.± ±..±9. 6.±. 8.±5..5±. 8.±6.5 8.±..±5. 5.±..±. The ±values are standard deviation. The values in each column show that storage period had significant effect (p<.5), on firmness and bio-yield point at all conditions and orientation. The values shown in columns Cand C5, and also, C and C6 had significant difference (p<.5). The values shown in columns C and C, and also, C and C8 had significant difference (p<.5). Table. Puncture force of kiwifruit at two fruit orientation and storage conditions Storage Ambient storage Cold storage period Horizontal vertical Horizontal vertical (days).6 ±. aa.9±. a A.±. aa.6±. aa 9.±. ba.±. ba.6±.9 ba.9±.5 aa 8 8.±5. ba 9.±9. ba 9.±. ba.±. aa 5.5±.8 ca 8.±9. bb 8.5±. bb 8.±. bb 6.±. ca 6.8±6. cb.±.5 bb.6±.5 bb The ±values are standard deviation. The values within a column (small letters) followed by the same letter are not significantly different (p<.5). The values within a row (capital letters) followed by the same letter are not significantly different (p<.5)... Cutting force and cutting energy Table shows the cutting force and cutting energy for kiwifruit at two directions when stored at ambient and cold conditions. No significant difference was observed between cutting force of horizontal and vertical directions of cutting. Also, similar result was observed for cutting energy. By increasing the storage period cutting force and energy significantly decreased at both direction of loading. Singh and Reddy (6) found that cutting force and energy for citrus decreased with the storage period. Cutting force for cold storage was higher than those obtained for ambient conditions but for cutting energy no significant difference was observed between two storage conditions. Proceedings International Conference of Agricultural Engineering, Zurich, /8
6 Table.Cutting force and cutting energy of kiwifruit at two fruit orientation and storage conditions Storage Ambient storage Cold storage Cutting force Cutting energy Cutting force Cutting energy period (N) (kj) (N) (kj) (days Horizontal Vertical Horizontal Vertical Horizontal Vertical Horizontal Vertical ) C C C C C5 C6 C C8 5. ±8. 5.9±..±.6.98±. 5 6.±. 65.±9..5±.8.±. 6 8.± 5.±..±..±. 6.±. 6.±.±.5.8± ±8. 9.±9..±..56±. 58.±. 6.±8..±.6.5±. 5.± ±9..8±..±. 55.±9. 5.±.6±..±. 6.±6..±6..±..±. 6 5.±6.5 5.±..9±..±. The ±values are standard deviation. No significant difference was observed for horizontal and vertical orientation. The values shown in columns Cand C5, and also, C and C had no significant difference. The values shown in columns Cand C6 had significant difference (p<.5), while C and C8 had no significant difference.. Water loss Figure shows the weight loss of kiwifruit with storage period at ambient and cold storage conditions. The results show that the rate of water loss at ambient due to higher temperature is much more than cold condition. After 6 days of storage at ambient, the fruit lost about % of weight, while in cold storage the water loss was about.5%. The kiwifruits stored under ambient lost the weight about three times more than fruits stored in cold condition. The weight loss followed second order regression equations (Equations and ). Similar trends for oranges were reported by Singh and Reddy (6) and Katsiferis et al. (8). Water loss from the fruit is driven by the water gradient between the internal fruit space and the surrounding air. At the constant relative humidity, temperature is the main factor affected water loss. Nanda et al. () found that storage temperature is the main reason of weight loss for pomegranate. The rate of water loss at the first eight day was gradual but after 8th day of storage, the fruit exhibited a rapid increase in water loss especially in ambient. The relationship between weight loss and storage days of kiwifruit for two conditions can be expressed mathematically as follows: WL (ambient) =.8 D +.8 D +. (R =.98) () WL (cold) =. D +.8 D +.56 (R =.9) () Where WL is the cumulative weight loss during storage, %, D is the storage days and R is the correlation coefficient. Proceedings International Conference of Agricultural Engineering, Zurich, /8
7 Weight loss (%) Cold storage Ambient storage Storage time (days) Figure : Weight loss of kiwifruit during storage under ambient (ºC and 8%RH) and cold (6ºC and 6%RH) conditions. Conclusions Bio-mechanical properties of kiwifruit such as bio-yield point, firmness, puncture force, cutting force and cutting energy were investigated when stored at ambient and cold conditions with respect to the fruit orientation. Kiwifruit orientation had significant effect on the firmness and bio-yield point, while the effect of fruit orientation was not significant on the puncture force, cutting force and cutting energy. By increasing storage time, the firmness, cutting force and bio-yield point decreased with respect to storage time and the rate of reduction during last week of storage was higher than the rate of first week storage. Storage at ambient in comparison with cold storage decreased the fruit firmness and bio-yield point. At the end of 6 days storage, the fruit cumulative weight losses in cold and ambient conditions were 5. and.%, respectively. 5. Acknowledgements The authors would like to thank engineers; Atena gholampor and Sehre Ebrahimi for their assistance to perform experiments and measurements. Further thanks to the manager of Postharvest Laboratory of Sari University of Agricultural Sciences and Natural Resources. 6. References Ayman, H., Amer, E., Alghanam, A. O., & Azam, M. M. (). Mathematical evaluation changes in rheological and mechanical properties of pears during storage under variable conditions. Journal of Food science and Engineering,, Charles, F. F. (8). Optimizing the storage temperature and humidity for fresh cranberries: a reassessment of chilling sensitivity. Hortscienc, 9-6 Chen, H. (99). Analysis on the acoustic impulse resonance of apples for non destructive estimation of fruit quality. Thesis No. 6, Faculty of Agricultural and Applied Biological Science, K.U. Leuven, p. 65 Donna, A. M., James, M. S., & Stephen, J. S. (8). Blueberry splitting tendencies as predicted by fruit firmness. Hortscience,, 56-5 Gorji Chaksepari, A., Rajabipor, A., & Mobli, H. (). Strength behaviour study of apples under compression loading. Modern Applied Science, (), -8 Proceedings International Conference of Agricultural Engineering, Zurich, /8
8 Hertog, M., Ben-Arie, R., Roth, E., & Nicolai, B. M. (). Humidity and temperature effects on invasive and noninvasive firmness measures. Postharvest Biology and Technology,, Jeffery, P. B., & Banks, N. H. (99). Firmness- temperature coefficient of kiwifruit. Journal of Crop Horticultural Science,, 9- Jha, S. N., Kingsly, A. R. P., & Chopra, S. (6). Physical and mechanical properties of mango during growth and storage for determination of maturity. Journal of Food Engineering, Katsiferis, T., Zogzas, N. & Karathanos, V. T. (8). Mechanical properties and structure of unripe oranges during processing of spoon sweets. Journal of Food Engineering, 89, Kheiralipor, K., Tabatabaefar, A., Mobli, H., Sahraro, A., Rafiee S., Rajabipor, A., & Jafari, A. (9). Some mechanical and nutritional properties of two varieties of apple. American- Eurasian Journal of Agricultural and Environmental Science,, -6 Marina, E. P., Marisa, D., Ana, M. R., & Lia N. G. (6). Effect of immersion and turgor pressure change on mechanical properties of pumpkin. Journal of the Science of Food and Agriculture, 86, 68-6 Manolopoulo, H. Papadopolou, P. (998). A study of respiratory and physico-chemical changes of four kiwifruit cultivar during cool storage. Food Chemistry, 6, McGlone, V. A. Jordan R. (). Kiwifruit and apricot firmness measurement by the noncontact laser air puff method. Postharvest Biology and Technology 9, -5. McRae, A.E., Lallu, N., Searle, N.A., & Bowen, H. G. (989). Changes in the softening and composition of kiwifruit affected by matutity at harvest and postharvest treatments. Journal of the Science of Food and Agriculture, 9, - Nanda, S., Sudhakar, D. V. & Krishnamurthy, S. (). Effects of shrinkage film wrapping and storage temperatures on the shelf life and quality of pomegranate fruits. Postharvest Biology and Technology, 6-69 Ozturk, I., Ercisli, S., Kalkan, F., & Demir, B. (9). Some chemical and physico-mechanical properties of pear cultivars. African Journal of Biosystems, 8, Qin, W., Rongchao, M., Qiao, D., & Yao, X. (6). Studies on postharvest physiology and the storage technology of mango. Journal of Food Processing and Preservation,, 6-68 Ritenour, M. A., Crisosto, C. H., Garner, D. T., Cheng, D. W. & Zoffoli, J. P. (999). Temperature, length of cold storage and maturity influence the ripening rate of ethylene preconditioned kiwifruit. Postharvest Biology and Technology 5, -5 Singh, K. K. Reddy, B. S. (6). Post-harvest physico-mechanical properties of orange peel and fruit. Journal of Food Engineering, -. Proceedings International Conference of Agricultural Engineering, Zurich, /8
Vibration Damage to Kiwifruits during Road Transportation
International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 467-474 Research India Publications http://www.ripublication.com/ ijafst.htm Vibration Damage
More informationLecture 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 informationRegression Models for Saffron Yields in Iran
Regression Models for Saffron ields in Iran Sanaeinejad, S.H., Hosseini, S.N 1 Faculty of Agriculture, Ferdowsi University of Mashhad, Iran sanaei_h@yahoo.co.uk, nasir_nbm@yahoo.com, Abstract: Saffron
More informationTHE EFFECT OF ETHYLENE UPON RIPENING AND RESPIRATORY RATE OF AVOCADO FRUIT
California Avocado Society 1966 Yearbook 50: 128-133 THE EFFECT OF ETHYLENE UPON RIPENING AND RESPIRATORY RATE OF AVOCADO FRUIT Irving L. Eaks University of California, Riverside Avocado fruits will not
More informationStructural optimal design of grape rain shed
Available online at www.sciencedirect.com Procedia Engineering 31 (2012) 751 755 International Conference on Advances in Computational Modeling and Simulation Structural optimal design of grape rain shed
More informationNEW 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 informationEFFECT 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 informationPRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS
PRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS Presented By: David M. Webster CEO AgraCo Technologies International, LLC Source: Cornell University College of Agricultural and Life
More informationPhysical properties As A Tool For Quality Assessment In Fruit Processing
ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 13, 5 Physical properties As A Tool For Quality Assessment In Fruit Processing Tiina Lõugas, Moonika Liis, Katrin Laos and Raivo Vokk Department
More informationEFFECT 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 informationRipening 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 informationTwo kinds of tests were carried out: mechanical and chemical tests.
BRUISE SUSCEPTIBILITY IN POME FRUITS UNDER DIFFERENT LOADING AND STORAGE CONDITIONS P. Barreiro M. Ruiz Altisent Dpto. Ingenieria Rural, ETSTI Agr6nomos, Avda. Complutense s/n, 28.040 Madrid, Spain. ABSTRACT
More informationPhysico-Mechanical Properties of the Josapine Pineapple Fruits
Pertanika J. Sci. & Technol. 17 (1): 117 123 (2009) ISSN: 0128-7680 Universiti Putra Malaysia Press Physico-Mechanical Properties of the Josapine Pineapple Fruits Rosnah Shamsudin 1*,Wan Ramli Wan Daud
More informationMelon 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 informationINCREASING 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 informationREPORT to the California Tomato Commission Tomato Variety Trials: Postharvest Evaluations for 2006
10 January 2007 REPORT to the California Tomato Commission Tomato Variety Trials: Postharvest Evaluations for 2006 Responsible: Marita Cantwell Project Cooperators: Scott Stoddard Michelle LeStrange Brenna
More informationStudies 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 informationD 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 informationIMPACT OF RAINFALL AND TEMPERATURE ON TEA PRODUCTION IN UNDIVIDED SIVASAGAR DISTRICT
International Journal of Agricultural Science and Research (IJASR) ISSN (P): 2250-0057; ISSN (E): 2321-0087 Vol. 8, Issue 1 Feb 2018, 51-56 TJPRC Pvt. Ltd. IMPACT OF RAINFALL AND TEMPERATURE ON TEA PRODUCTION
More informationUNIVERSITY 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 informationProcessing 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 informationEFFECT 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 informationSteve 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 informationEVALUATION 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 informationPerformance Analysis of Impeller and Rubber Roll Husker Using Different. Varieties of Rice
Performance Analysis of Impeller and Rubber Roll Husker Using Different Varieties of Rice D. Shitanda 1, Y. Nishiyama 2, S. Koide 2 1 Faculty of Agriculture, Jomo Kenyatta University of Agriculture and
More informationTomato 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 informationEFFECTS OF DROP HEIGHTS AND FRUIT HARVESTING METHODS ON THE QUALITY OF 'HASS' AVOCADOS
: 97-104 EFFECTS OF DROP HEIGHTS AND FRUIT HARVESTING METHODS ON THE QUALITY OF 'HASS' AVOCADOS A.J. Mandemaker, T.A. Elmsly and D.B. Smith. Avocado Industry Council Ltd, P.O. Box 1367, Tauranga 3110 Corresponding
More informationSTUDY AND IMPROVEMENT FOR SLICE SMOOTHNESS IN SLICING MACHINE OF LOTUS ROOT
STUDY AND IMPROVEMENT FOR SLICE SMOOTHNESS IN SLICING MACHINE OF LOTUS ROOT Deyong Yang 1,*, Jianping Hu 1,Enzhu Wei 1, Hengqun Lei 2, Xiangci Kong 2 1 Key Laboratory of Modern Agricultural Equipment and
More informationFlowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta
Flowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta Chantalak Tiyayon and Bernadine Strik Department of Horticulture, Oregon State University 4017 ALS, Corvallis, OR 97331, USA Email:
More informationDetermination of avocado maturity by ultrasonic attenuation measurements
Scientia Horticulturae 80 (1999) 173±180 Determination of avocado maturity by ultrasonic attenuation measurements A. Mizrach a,*, U. Flitsanov a, R. El-Batsri b, C. Degani b a Institute of Agricultural
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 29, 2(2), 12-19 Asian Journal of Food and Agro-Industry ISSN 196-34 Available online at www.ajofai.info Research Article Relationships between rheological properties of rice flour and
More informationProceedings 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 informationUnit F: Harvesting Fruits and Nuts. Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts
Unit F: Harvesting Fruits and Nuts Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts 1 I. After the fruit and nuts are safely harvested, they need to be graded so they can be sold at market. 2
More informationINFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA
INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA Sterling Vineyards stores barrels of wine in both an air-conditioned, unheated,
More informationA 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 informationPERFORMANCE OF HYBRID AND SYNTHETIC VARIETIES OF SUNFLOWER GROWN UNDER DIFFERENT LEVELS OF INPUT
Suranaree J. Sci. Technol. Vol. 19 No. 2; April - June 2012 105 PERFORMANCE OF HYBRID AND SYNTHETIC VARIETIES OF SUNFLOWER GROWN UNDER DIFFERENT LEVELS OF INPUT Theerachai Chieochansilp 1*, Thitiporn Machikowa
More informationInfluence of GA 3 Sizing Sprays on Ruby Seedless
University of California Tulare County Cooperative Extension Influence of GA 3 Sizing Sprays on Ruby Seedless Pub. TB8-97 Introduction: The majority of Ruby Seedless table grapes grown and marketed over
More informationUsing Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries
Using Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries 66 Mustafa Özgen and Jiwan P. Palta Department of Horticulture University of Wisconsin, Madison,
More informationRecommended Resources: The following resources may be useful in teaching
Unit F: Harvesting Fruits and Nuts Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
More informationEffects of Plastic Covers on Canopy Microenvironment and Fruit Quality. Matthew Fidelibus Viticulture & Enology UC Davis
Effects of Plastic Covers on Canopy Microenvironment and Fruit Quality Matthew Fidelibus Viticulture & Enology UC Davis Justification and importance Table grapes are costly to produce Late-harvested fruit
More informationTemperature 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 informationF&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by
F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole
More informationPercent of the combined rankings of the reasons why consumers purchase peaches. 35.0
jkbrecht@ufl.edu Combined Rankings (%) USDA Specialty Crops Research Project Increasing Consumption of Specialty Crops by Enhancing Their Quality & Safety Percent of the combined rankings of the reasons
More information1. 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 informationPostharvest Paradox. Harvest Maturity and Fruit Quality. Fruit Maturity, Ripening and Quality. Harvest Maturity for Fruits: A balancing Act
Fruit Maturity, Ripening and Quality Maturity at harvest very important to determine final fruit quality and storage life With few exceptions, fruits reach best eating quality when allowed to ripen on
More informationCOMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT
New Zealand Avocado Growers' Association Annual Research Report 2004. 4:36 46. COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT J. MANDEMAKER H. A. PAK T. A.
More informationSUDAN 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 informationStages of Fruit Development. Maturation The stage of development leading to the attainment of physiological or horticultural maturity.
Fruit Preparation for Consumers Stages of Fruit Development Stages of Fruit Development Maturation The stage of development leading to the attainment of physiological or horticultural maturity. Physiological
More informationRipening Mangos & Papayas. Major Mango Cultivars in the USA
Ripening Mangos & Papayas Jeff Brecht Horticultural Sciences Department University of Florida jkbrecht@ufl.edu Fruit Ripening and Retail Handling Workshop UC Davis, March 25 26, 2014 Major Mango Cultivars
More informationTHE NATURAL SUSCEPTIBILITY AND ARTIFICIALLY INDUCED FRUIT CRACKING OF SOUR CHERRY CULTIVARS
THE NATURAL SUSCEPTIBILITY AND ARTIFICIALLY INDUCED FRUIT CRACKING OF SOUR CHERRY CULTIVARS S. Budan Research Institute for Fruit Growing, Pitesti, Romania sergiu_budan@yahoo.com GENERALITIES It is agreed
More informationHot 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 informationHarvesting Stonefruit
Harvesting Stonefruit Jeff Brecht Horticultural Sciences Dept. University of Florida jkbrecht@ufl.edu Maturity Optimum harvest maturity corresponds to maximum taste and storage quality (adequate shelf
More informationOptimization Model of Oil-Volume Marking with Tilted Oil Tank
Open Journal of Optimization 1 1 - ttp://.doi.org/1.36/ojop.1.1 Publised Online December 1 (ttp://www.scirp.org/journal/ojop) Optimization Model of Oil-olume Marking wit Tilted Oil Tank Wei Xie 1 Xiaojing
More informationThe Post-harvest Management of Apples, from Hot Water Treatment to Decision Support System.
The Post-harvest Management of Apples, from Hot Water Treatment to Decision Support System. Alex van Schaik Coordinator Paolo Bertolini WP1 Ria Derkx WP2 Outline Non-destructive measurement of quality
More informationRelationship 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 informationSkin 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 informationFRUIT GROWTH IN THE ORIENTAL PERSIMMON
California Avocado Society 1960 Yearbook 44: 130-133 FRUIT GROWTH IN THE ORIENTAL PERSIMMON C. A. Schroeder Associated Professor of Subtropical Horticulture, University of California at Los Angeles. The
More informationEFFECT OF MODE OF RIPENING ON ETHYLENE BIOSYNTHESIS DURING RIPENING OF ONE DIPLOID BANANA FRUIT
EFFECT OF MODE OF RIPENING ON ETHYLENE BIOSYNTHESIS DURING RIPENING OF ONE DIPLOID BANANA FRUIT HUBERT O., CHILLET M., JULIANNUS P., FILS-LYCAON B., MBEGUIE-A-MBEGUIE* D. * CIRAD/UMR 94 QUALITROP, Neufchâteau,
More informationGALA SPLITTING WASHINGTON TREE FRUIT POSTHARVEST CONFERENCE. March 13 th & 14 th, 2001, Wenatchee, WA PROCEEDINGS, Gala Splitting page 1 of 6
March 13 th & 14 th, 21, Wenatchee, WA GALA SPLITTING Preston K. Andrews Department of Horticulture & Landscape Architecture Washington State University Pullman, WA 99164-6414 59-335-363 (office) andrewsp@wsu.edu
More informationBuying Filberts On a Sample Basis
E 55 m ^7q Buying Filberts On a Sample Basis Special Report 279 September 1969 Cooperative Extension Service c, 789/0 ite IP") 0, i mi 1910 S R e, `g,,ttsoliktill:torvti EARs srin ITQ, E,6
More informationA New Approach for Smoothing Soil Grain Size Curve Determined by Hydrometer
International Journal of Geosciences, 2013, 4, 1285-1291 Published Online November 2013 (http://www.scirp.org/journal/ijg) http://dx.doi.org/10.4236/ijg.2013.49123 A New Approach for Smoothing Soil Grain
More informationPeach and Nectarine Fruit Ripening, Mealiness and Internal Breakdown. Christopher S. Walsh Department of Plant Science and Landscape Architecture
Tri-State Horticulture Meeting Peach and Nectarine Fruit Ripening, Mealiness and Internal Breakdown Christopher S. Walsh Department of Plant Science and Landscape Architecture University of Maryland College
More informationThe aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A.
The aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A. The research objectives are: to study the history and importance of grape
More informationDETERMINATION OF FRYING TEMPERATURE AND VACUUM PRESSURE TO PRODUCE PINEAPPLE CHIPS USING SIMPLE VACUUM FRIER *)
DETERMINATION OF FRYING TEMPERATURE AND VACUUM PRESSURE TO PRODUCE PINEAPPLE CHIPS USING SIMPLE VACUUM FRIER *) Yuniarti 1, Susinggih W 2, Nur Hidayat 2 and Anang L 2. 1. Dept. of Postharvest Handling
More informationIS 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 informationUtilization of Modified Atmosphere Packaging to Increase Shelf Life
Utilization of Modified Atmosphere Packaging to Increase Shelf Life Batziakas Kostas, Rivard Cary and Pliakoni Eleni Department of Horticulture & Natural Resources Kansas State University Fresh Produce
More informationWINE 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 informationParameters Effecting on Head Brown Rice Recovery and Energy Consumption of Rubber Roll and Stone Disk Dehusking
Journal of Agricultural Science and Technology B 5 (2015) 383-388 doi: 10.17265/2161-6264/2015.06.003 D DAVID PUBLISHING Parameters Effecting on Head Brown Rice Recovery and Energy Consumption of Rubber
More informationSTEM-END ROTS : INFECTION OF RIPENING FRUIT
1 STEM-END ROTS : INFECTION OF RIPENING FRUIT K.R. EVERETT The Horticulture and Food Research Institute of New Zealand Ltd. Private Bag 919, Mt Albert, Auckland ABSTRACT Fruit from an unsprayed orchard
More informationTHE EFFECT OF GIRDLING ON FRUIT QUALITY, PHENOLOGY AND MINERAL ANALYSIS OF THE AVOCADO TREE
California Avocado Society 1971-72 Yearbook 55: 162-169 THE EFFECT OF GIRDLING ON FRUIT QUALITY, PHENOLOGY AND MINERAL ANALYSIS OF THE AVOCADO TREE E. Lahav Division of Subtropical Horticulture, The Volcani
More informationFruit Set, Growth and Development
Fruit Set, Growth and Development Fruit set happens after pollination and fertilization, otherwise the flower or the fruit will drop. The flowering and fruit set efficiency could be measured by certain
More informationInstructor: 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 informationWhat 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 informationHeat 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 informationAvocado 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 informationRelation between Grape Wine Quality and Related Physicochemical Indexes
Research Journal of Applied Sciences, Engineering and Technology 5(4): 557-5577, 013 ISSN: 040-7459; e-issn: 040-7467 Maxwell Scientific Organization, 013 Submitted: October 1, 01 Accepted: December 03,
More informationPointers, Indicators, and Measures of Tortilla Quality
Pointers, Indicators, and Measures of Tortilla Quality Tom Jondiko, Ph.D. 5690 Lindbergh Lane Bell, CA 90201 Phone: 562-806-7560 www.solvaira.com Tortilla Quality Consumers perspective: The definition
More informationPOSTHARVEST 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 informationULTRASONIC DEVICE FOR AVOCADO SHELFLIFE PREDICTING AND MATURITY DETECTION.
Proceedings of The World Avocado Congress III, 1995 300-306 ULTRASONIC DEVICE FOR AVOCADO SHELFLIFE PREDICTING AND MATURITY DETECTION. A. Mizrach, U. Flitsanov Institute of Agricultural Engineering Agricultural
More informationTemperature management of avocados an integrated approach
South African Avocado Growers Association Yearbook 1990. 13:43-46 Temperature management of avocados an integrated approach L L Vorster, J C Toerien and J J Bezuidenhout Westfalia Estate, PO Box 14, Duivelskloof
More informationUpdate on Wheat vs. Gluten-Free Bread Properties
Update on Wheat vs. Gluten-Free Bread Properties This is the second in a series of articles on gluten-free products. Most authorities agree that the gluten-free market is one of the fastest growing food
More informationUse of SO 2 to Control Decay. Problems. Table Grape Postharvest Handling. Decay. Bleaching. Total Consumption 700 1,250 ppm Forced air cooling.
Table Grape Postharvest Handling Carlos H. Crisosto chcrisosto@ucdavis.edu Three BotrytisMain Decay Problems Hairline Bleaching Add bleaching/hairline Use of SO 2 to Control Decay Time Initial Total Consumption
More informationPREPARATION 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 informationIMPACT 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 informationTHE EFFECT OF BUNCHES THINNING ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF FRUIT FOR THREE DATE PALM CULTIVARS
THE EFFECT OF ES THINNING ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF FOR THREE DATE PALM S Hasan R. Shabana, Mansoor I. Mansoor, Salih A. Abdulla Waleed M. Alsafadi Min. of Agric. And Fish. P.O. BOX 1509
More informationElderberry Ripeness and Determination of When to Harvest. Patrick Byers, Regional Horticulture Specialist,
Elderberry Ripeness and Determination of When to Harvest Patrick Byers, Regional Horticulture Specialist, byerspl@missouri.edu 1. Ripeness is an elusive concept for many people a. Ripeness is often entirely
More informationKeeping Crops Fresh for Market
Keeping Crops Fresh for Market Is it Cold? Scott Sanford Sr. Outreach Specialist Rural Energy Program Biological Systems Engineering UW-Madison 1 What affects length of storage? Temperature Humidity Quality
More informationAMINOFIT.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 informationDevelopment and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia
Development and characterization of wheat breads with chestnut flour Marta Gonzaga Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia 1 Introduction Bread is one of the oldest functional
More informationInfluence 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 informationPotential of Three Tropical Legumes for Rotation of Corn-Based Cropping System in Thailand
Kasetsart J. (Nat. Sci.) 44 : 14-19 (21) Potential of Three Tropical Legumes for Rotation of Corn-Based Cropping System in Thailand Sukum Chotechaungmanirat ABSTRACT This study was an attempt to search
More informationbag 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 informationEffects of coagulation temperature on the texture and yield of soy paneer (tofu)
J.Natn.Sci.Foundation Sri Lanka 2009 37 (4):263-267 SHORT COMMUNICATION Effects of coagulation temperature on the texture and yield of soy paneer (tofu) S.S. Mathare 1, S.B. Bakal 1, T.M.R. Dissanayake
More informationWeight, g Respiration, µl/g-h Firmness, kg/cm
Postharvest Handling Melons and Winter Squash Ripe Melon Characteristics Cantaloupe Watermelon HoneyDew HoneyLoupe Canary Casaba Days from anthesis 55 5 0 Weight, g 00 100 50 000 Respiration, µl/g-h 17
More informationTHE 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 informationQUALITY, PRICING AND THE PERFORMANCE OF THE WHEAT INDUSTRY IN SOUTH AFRICA
QUALITY, PRICING AND THE PERFORMANCE OF THE WHEAT INDUSTRY IN SOUTH AFRICA 21 September 2015 Dr Johnny van der Merwe Lecturer / Agricultural economics (Prof HD van Schalkwyk and Dr PC Cloete) So what motivated
More informationETHYLENE 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 informationEffects 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 informationEffect of packing type and storage time on tea (Camellia sinensis L.) seed germination
International Research Journal of pplied and asic Sciences 213 vailable online at www.irjabs.com ISSN 2251-838X / Vol, 4 (5): 1323-1327 Science Explorer Publications Effect of packing type and storage
More informationROLE OF WATER LOSS IN RIPENING OF HASS AVOCADOS
New Zealand Avocado Growers' Association Annual Research Report 2004. 4:70 79. ROLE OF WATER LOSS IN RIPENING OF HASS AVOCADOS N. LALLUM, M. PUNTER, G. HAYNES, P. PIDAKALA, J. BURDON Hort Research, Private
More information