Physiological effects of hot water dipping, chitosan coating and gibberellic acid on shelf-life and quality assurance of sugar snap peas (Pisum sativum L. var. macrocarpon)

2017 ◽  
Vol 11 ◽  
pp. 58-66 ◽  
Author(s):  
Mohamed A.M. El-hamahmy ◽  
Abdelaleim Ismail ElSayed ◽  
Dennis C. Odero
Keyword(s):  
Quality Assurance ◽  
Pisum Sativum ◽  
Gibberellic Acid ◽  
Shelf Life ◽  
Hot Water ◽  
Physiological Effects ◽  
Chitosan Coating ◽  
Pisum Sativum L ◽  
Hot Water Dipping

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

Modification of chromium (VI) phytotoxicity by exogenous gibberellic acid application in Pisum sativum (L.) seedlings

2010 ◽  
Vol 33 (4) ◽  
pp. 1385-1397 ◽  
Author(s):  
Savita Gangwar ◽  
Vijay Pratap Singh ◽  
Prabhat Kumar Srivastava ◽  
Jagat Narayan Maurya
Keyword(s):  
Pisum Sativum ◽  
Gibberellic Acid ◽  
Chromium Vi ◽  
Pisum Sativum L

Response of Pisum sativum L. to Gibberellic Acid Seed Treatment 1

1970 ◽  
Vol 62 (2) ◽  
pp. 291-293
Author(s):  
I. D. Teare ◽  
A. G. Law ◽  
V. E. Wilson
Keyword(s):  
Pisum Sativum ◽  
Gibberellic Acid ◽  
Seed Treatment ◽  
Pisum Sativum L

APPLICATION OF GAMMA RADIATION IN PEA (PISUM SATIVUM L.) IN NATURA TO INHIBIT SPROUTING AND INCREASE SHELF LIFE

2021 ◽  
Vol 9 (1A) ◽  
Author(s):  
Valter Arthur ◽  
Andressa Maria Simas Albano
Keyword(s):  
Pisum Sativum ◽  
Gamma Radiation ◽  
Shelf Life ◽  
Natural Process ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Visual Evaluation ◽  
Visual Appearance ◽  
Pisum Sativum L ◽  
Preliminary Study

The irradiation of fresh post-harvest foods has as main interests: inhibit sprouting, increase shelf life, reduce or delay damage caused by insects and diseases. This work is a preliminary study on the use of gamma radiation in fresh peas grains (Pisum sativum L.) in order to evaluate its effects on the inhibition of sprout and its increase in shelf life. The peas were submitted to 4 treatments: 0 (control), 0.15, 0.30 and 0.45 kGy, in a 60 Co research irradiator, after irradiation stored at 8 °C, being evaluated at 1, 7, 14 and 21 days after irradiation, for the following analyzes: assessments of visual appearance, total soluble solids, titratable total acidity, ratio, fresh weight loss, coloring, texture, pH, water content and ash. By visual evaluation it was observed that the irradiation did not significantly change the shelf life of the grains. The visual appearance, coloring and pH had interference due to the natural process of grain maturation. The doses of gamma radiation did not influence the content of ash, water and texture during storage and that dose of 0.45 kGy was not sufficient to inhibit the sprouting of the peas. It is possible to conclude that, with this work, a recommendation that, for the later works, in which one wishes to define the shelf life or to inhibit sprouting pea, initiate the irradiation of its samples with values above 0.45 kGy. 

Endomitosis and the effect of gibberellic acid in different Pisum sativum L. cultivars

Planta ◽  
1982 ◽  
Vol 156 (6) ◽  
pp. 553-559 ◽  
Author(s):  
A. Callebaut ◽  
P. Van Oostveldt ◽  
R. Van Parijs
Keyword(s):  
Pisum Sativum ◽  
Gibberellic Acid ◽  
Pisum Sativum L

scholarly journals Effect of pre-storage hot water dipping of broccoli heads on shelf life and quality during storage.

1991 ◽  
Vol 65 (1) ◽  
pp. 19-26 ◽  
Author(s):  
Daiji KAZAMI ◽  
Takahide SATO ◽  
Hiroki NAKAGAWA ◽  
Nagao OGURA
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Hot Water Dipping
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