Prepackaging, Storage Losses and Physiological Changes of Fresh Bitter Gourd as Influenced by Post Harvest Treatments

2004 ◽  
Vol 4 (5) ◽  
pp. 613-615
Author(s):  
Swagatam Talukder . ◽  
K.M. Khalequzzaman . ◽  
M.N.A. Chowdhury . ◽  
S.M.K.E. Khuda . ◽  
Md. Masud Alam .
Keyword(s):  
Bitter Gourd ◽  
Physiological Changes ◽  
Post Harvest ◽  
Storage Losses

Prepackaging, Storage Losses and Physiological Changes of Fresh Cauliflower as Influenced by Post Harvest Treatments

2003 ◽  
Vol 2 (5) ◽  
pp. 438-441 ◽  
Author(s):  
Swagatam Talukder ◽  
Md. Shams-Ud-Din . ◽  
K.M. Khalequzzaman . ◽  
Md. Masud Alam . ◽  
Md. Zohural Islam . ◽  
...  
Keyword(s):  
Physiological Changes ◽  
Post Harvest ◽  
Storage Losses

Prepackaging, Storage Losses and Physiological Changes of Fresh Brinjal as Influenced by Post Harvest Treatments

2003 ◽  
Vol 3 (5) ◽  
pp. 474-477
Author(s):  
Swagatem Talukder . ◽  
K.M. Khalequzzaman . ◽  
S.M.K.E. Khua . ◽  
Md. Masud Alam . ◽  
Md. Shams-Ud-Dun .
Keyword(s):  
Physiological Changes ◽  
Post Harvest ◽  
Storage Losses

Prepackaging, Storage Losses and Physiological Changes of Fresh Tomato as Influenced by Post Harvest Treatments

2003 ◽  
Vol 6 (14) ◽  
pp. 1205-1207
Author(s):  
Swagatam Talukder ◽  
K.M. Khalequzzaman . ◽  
S.M.K.E. Khuda . ◽  
Md. Shariful Islam . ◽  
M.N.A. Chowdhury .
Keyword(s):  
Physiological Changes ◽  
Post Harvest ◽  
Storage Losses ◽  
Fresh Tomato

Post Harvest and Cold Storage Losses in Apple of Balochistan

2001 ◽  
Vol 1 (1) ◽  
pp. 65-66
Author(s):  
Nisar Ali Shah . ◽  
Shahjahan Khan . ◽  
Manzoor Ahmad Kasi . ◽  
S. M. Khair .
Keyword(s):  
Cold Storage ◽  
Post Harvest ◽  
Storage Losses

scholarly journals Review on The Production of Fermented Beverage as a Post-Harvest Processing Alternative For Mango, Banana and Purple Sweet Potato

2021 ◽  
Vol 3 (2) ◽  
pp. 22-29
Author(s):  
Sonia Yurista ◽  
Pingkan Aditiawati
Keyword(s):  
Sweet Potato ◽  
Economic Value ◽  
Alcoholic Beverage ◽  
Physiological Changes ◽  
Wine Production ◽  
Post Harvest ◽  
Physical Chemical ◽  
Large Numbers ◽  
Fermented Beverage ◽  
Purple Sweet Potato

West Java is one of the regions in Indonesia that produces large numbers of mango, banana, and purple sweet potato. After harvesting, these commodities will undergo physical, chemical, and physiological changes so that further post-harvest processing is needed. One of the post-harvest processing that can be done is fermentation. Fermenting mango, banana, and purple sweet potato into wine is a simple and efficient method that can increase the economic value of the product. Wine is an alcoholic beverage made from grapes; however, any fruit and tuber could be used for wine-making. The article reviews the potential of mango, banana, and purple sweet potato for wine production, the microbes involved, and pretreatments of mango, banana, and purple sweet potato.

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