Post-Harvest Treatments and Related Food Quality

Trierweiler, Bernhard; Weinert, Christoph H.

doi:10.1007/978-3-030-21059-5_3

Cited by 2 publications

(2 citation statements)

References 49 publications

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“…Therefore, EOW shows potential to replace the currently used postharvest fungicide Prochloraz ® application. Use of physical non-thermal fruit preservation can also be achieved by means of light-emitting diode (LED) or ultraviolet (UV) radiation [78]. Hass' fruit that had been UV-C irradiated for 15 and 20 min prior to storage at 10 • C and 90% RH expressed a higher antioxidant activity, reduced weight loss and maintained soluble solids levels compared to the controls [79].…”

Section: Future Perspectivesmentioning

confidence: 99%

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

2020

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Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

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Section: Future Perspectivesmentioning

confidence: 99%

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

2020

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“…Storage temperature affects the postharvest quality and storage behavior of fresh produce. A reduction in storage temperature by 10 °C can slow down the metabolic activity of fruits and vegetables by a factor of two to three [ 20 ]. In general, low-temperature storage reduces quality loss and extends shelf life by depressing the rates of respiration, tissue senescence, and the activities of microorganisms which are capable of causing the spoilage of the products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Temperature on Storage Life and Sensory Attributes of Packaged Mustard Microgreens

Dayarathna

Gama-Arachchige

Damunupola

et al. 2023

Life

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Short shelf life limits the commercial value of mustard microgreens. The present study was conducted to evaluate the effects of different storage temperatures on postharvest quality and sensory attributes of mustard microgreens to identify the optimum storage temperature. Mustard microgreens were stored at 5, 10, 15, 20, and 25 °C in 150 µm polyethylene bags. Samples were drawn at 0, 1, 2, 4, 7, 10, and 14 days and tested for changes in total chlorophyll content, tissue electrolyte leakage, weight loss, antioxidant activity, and sensory attributes. Storage temperature significantly (p < 0.05) affected the product quality, shelf life, and sensory quality. When stored at 5 °C, mustard microgreens showed no significant changes in antioxidant activity or tissue electrolyte leakage and minimal change in other parameters and maintained good overall sensory quality for 14 days. Samples stored at 10 and 15 °C retained good overall sensory quality for 4 and 2 days, respectively. When stored at 20 and 25 °C, microgreens deteriorated beyond consumption within one day. A storage temperature of 5 °C in 150 µm polythene bags can preserve high postharvest quality and sensory attributes for 14 days.

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Post-Harvest Treatments and Related Food Quality

Cited by 2 publications

References 49 publications

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

Effect of Storage Temperature on Storage Life and Sensory Attributes of Packaged Mustard Microgreens

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