scholarly journals ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE

2019 ◽  
Vol 24 (4) ◽  
pp. 787-805
Author(s):  
Ahmed Abd El-Rahman ◽  
Osama Zagzog ◽  
Nermeen El-Naggar ◽  
Mohamed Gad
Keyword(s):  
Composite Coating ◽  
Cold Storage ◽  
Calcium Nitrate ◽  
Quality Attributes ◽  
Edible Composite Coating

Control of postharvest anthracnose of banana using a new edible composite coating

2010 ◽  
Vol 29 (10) ◽  
pp. 1136-1141 ◽  
Author(s):  
Mehdi Maqbool ◽  
Asgar Ali ◽  
Senthil Ramachandran ◽  
Daniel R. Smith ◽  
Peter G. Alderson
Keyword(s):  
Composite Coating ◽  
Edible Composite Coating

A comparative study on quality attributes and physiological responses of organic and conventionally grown table grapes during cold storage

2019 ◽  
Vol 247 ◽  
pp. 86-95 ◽  
Author(s):  
Pari Zahedipour ◽  
Mohammadreza Asghari ◽  
Babak Abdollahi ◽  
Mohammad Alizadeh ◽  
Yunes Rezaei Danesh
Keyword(s):  
Comparative Study ◽  
Cold Storage ◽  
Physiological Responses ◽  
Quality Attributes ◽  
Table Grapes

Reduction of red colour in Starkrimson apples using calcium nitrate sprays

1980 ◽  
Vol 20 (102) ◽  
pp. 125 ◽  
Author(s):  
KM Jones
Keyword(s):  
Cold Storage ◽  
Calcium Nitrate ◽  
Harvest Date ◽  
Practical Significance ◽  
Apple Trees ◽  
And Storage

Experiments were conducted for two years in Southern Tasmania on Starkrimson apple trees in an attempt to lighten the unacceptable dark red colour of the fruit. Treatments consisted of spraying trees with zero (control), two, four, six and eight sprays of 0.5% w/w calcium nitrate. Sprays were applied at weekly intervals, each treatment being completed one week prior to a common harvest date. In both years calcium nitrate reduced red colouration, the magnitude of the reduction was dependent on the number of sprays. In 1976 the proportion of unacceptable apples was reduced from 40% to 13% by eight sprays of calcium nitrate. The proportion of unacceptable fruit was further reduced from 13% to 1% during cold storage and ripening. Colour did not develop strongly in 1977 and although the effects of calcium nitrate sprays and storage plus ripening were to reduce red colour they were of no practical significance. A further experiment in 1977 tested the effect of increasing the concentration of calcium nitrate from 0.5% to 1.0% and 1.5% w/w, in an effort to reduce the number of sprays. No significant colour reduction resulted from these treatments. Yield was not significantly affected by any treatment. Calcium nitrate sprays reduced the incidence of breakdown in the 1976 trials at the higher number of applications, but no difference was detected in 1977.

Kinetic study of microbial inhibition by dimethyl dicarbonate and quality attributes of pomegranate juice during cold storage

LWT ◽  
2021 ◽  
pp. 112309
Author(s):  
Saeid Jafari ◽  
Komchan Pongsarn ◽  
Chawanya Srestasupana ◽  
Niracha Wetchasart ◽  
Kitipong Assatarakul
Keyword(s):  
Kinetic Study ◽  
Cold Storage ◽  
Quality Attributes ◽  
Pomegranate Juice ◽  
Microbial Inhibition
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