Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064167
G. Sengar, H. Sharma, M. Kaur
Hydrogenated palm kernel oil (HPKO) blended with butter in ratio 3:1 and 3:2 were investigated for different physicochemical properties and fatty acid ratio, C18:2/C16:0. The antioxidant treated samples and the control samples, packed in LDPE bags, PET and glass jars were stored at room and refrigerating temperature for ten months. Storage of control samples in LDPE bags at room temperature was observed as the condition most prone towards oxidation after ten months on the basis of different physicochemical parameters and fatty acid ratio. Whereas the storage of samples in glass jars with 200 ppm antioxidant at refrigerated temperature was found resisting the oxidation of blended fat till ten months of storage. The refrigerating conditions also proved efficient to control oxidation for control samples till sixth month of storage period in any of the packaging material. The correlation among PV, FFA and colour values was found positive whereas the correlation among PV with IV and C18:2/C16:0 was negative. The susceptible limit of fatty acid ratio C18:2/C16:0 was found as 0.11 for 3:2 blended fat at both room and refrigerating temperature.
{"title":"Effect of storage conditions on physico-chemical properties and fatty acid ratio, C18:2/C16:1 of blended fat","authors":"G. Sengar, H. Sharma, M. Kaur","doi":"10.1504/IJPTI.2014.064167","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064167","url":null,"abstract":"Hydrogenated palm kernel oil (HPKO) blended with butter in ratio 3:1 and 3:2 were investigated for different physicochemical properties and fatty acid ratio, C18:2/C16:0. The antioxidant treated samples and the control samples, packed in LDPE bags, PET and glass jars were stored at room and refrigerating temperature for ten months. Storage of control samples in LDPE bags at room temperature was observed as the condition most prone towards oxidation after ten months on the basis of different physicochemical parameters and fatty acid ratio. Whereas the storage of samples in glass jars with 200 ppm antioxidant at refrigerated temperature was found resisting the oxidation of blended fat till ten months of storage. The refrigerating conditions also proved efficient to control oxidation for control samples till sixth month of storage period in any of the packaging material. The correlation among PV, FFA and colour values was found positive whereas the correlation among PV with IV and C18:2/C16:0 was negative. The susceptible limit of fatty acid ratio C18:2/C16:0 was found as 0.11 for 3:2 blended fat at both room and refrigerating temperature.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"81"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064143
S. H. Nemati, B. Esfandiyari, A. Tehranifar, A. Rezaei, S. Ashrafi
Prolongation of vase life of cut lilies (Lilium orientalis cv. ‘Shocking’) was studied in vase containing 5, 15, 25, 35 ppm of nano-silver solutions and deionised water as control under controlled conditions. All nano-silver treatments extended the longevity of cut flowers in comparison to control but the concentration of 35 ppm showed the highest vase solution uptake, initial fresh weight and lowest bacteria colony during first two days of vase life. Plant or bacteria extract did not affect nano-particles stability. The use of nano-silver particles at 35 ppm is recommended to improve postharvest life of Lilium orientalis cv. ‘Shocking’.
切花百合(Lilium orientalis cv.)花瓶寿命的延长在受控条件下，在含有5、15、25、35 ppm纳米银溶液和去离子水的花瓶中进行了研究。与对照相比，所有纳米银处理都延长了切花的寿命，但在花瓶生命的前两天，35 ppm浓度的花瓶溶液吸收量最高，初始鲜重和最低细菌集落。植物或细菌提取物不影响纳米颗粒的稳定性。建议使用浓度为35ppm的纳米银颗粒来提高百合采后寿命。“令人震惊”。
{"title":"Effect of nano-silver particles on postharvest life of Lilium orientalis cv. ‘Shocking’","authors":"S. H. Nemati, B. Esfandiyari, A. Tehranifar, A. Rezaei, S. Ashrafi","doi":"10.1504/IJPTI.2014.064143","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064143","url":null,"abstract":"Prolongation of vase life of cut lilies (Lilium orientalis cv. ‘Shocking’) was studied in vase containing 5, 15, 25, 35 ppm of nano-silver solutions and deionised water as control under controlled conditions. All nano-silver treatments extended the longevity of cut flowers in comparison to control but the concentration of 35 ppm showed the highest vase solution uptake, initial fresh weight and lowest bacteria colony during first two days of vase life. Plant or bacteria extract did not affect nano-particles stability. The use of nano-silver particles at 35 ppm is recommended to improve postharvest life of Lilium orientalis cv. ‘Shocking’.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"46"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064143","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064165
Henock Woldemichael Woldemariam, B. D. Abera
Low cost evaporative cooling systems were developed and investigated for their cooling efficiency to improve the shelf life of tomatoes. Average cooling efficiencies of bamboo jute and pot in pot coolers before being loaded with tomatoes were 82% and 79% and after being loaded were 67.6% and 61.6%, respectively. Physiological weight losses were 1.03%, 1.32% and 1.42% for bamboo jute, pot in pot coolers and ambient storage, respectively. The sensory results revealed that the shelf life of tomatoes were 5, 19 and 21 days for ambient, pot in pot and bamboo jute coolers, respectively. Storage type has significant difference on cooling efficiency but not on physiological weight loss, physical damage, freshness and rot incidence at p < 0.05. Thus, both evaporative coolers were found to be energy efficient, environmentally sound and can be used in areas where there is no electricity to improve the shelf life of tomatoes.
{"title":"Development and evaluation of low cost evaporative cooling systems to minimise postharvest losses of tomatoes (Roma vf) around Woreta, Ethiopia","authors":"Henock Woldemichael Woldemariam, B. D. Abera","doi":"10.1504/IJPTI.2014.064165","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064165","url":null,"abstract":"Low cost evaporative cooling systems were developed and investigated for their cooling efficiency to improve the shelf life of tomatoes. Average cooling efficiencies of bamboo jute and pot in pot coolers before being loaded with tomatoes were 82% and 79% and after being loaded were 67.6% and 61.6%, respectively. Physiological weight losses were 1.03%, 1.32% and 1.42% for bamboo jute, pot in pot coolers and ambient storage, respectively. The sensory results revealed that the shelf life of tomatoes were 5, 19 and 21 days for ambient, pot in pot and bamboo jute coolers, respectively. Storage type has significant difference on cooling efficiency but not on physiological weight loss, physical damage, freshness and rot incidence at p < 0.05. Thus, both evaporative coolers were found to be energy efficient, environmentally sound and can be used in areas where there is no electricity to improve the shelf life of tomatoes.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"69"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064165","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064138
D. N. Bup, C. F. Abi, C. Kapseu, C. Tchiégang, Z. Mouloungui
An indirect solar dryer was tested for drying sheanut kernels. The influence of tray distance from heat source, airspeed and particle size on drying kinetics was investigated. Optimum drying air parameters obtained in the dryer were airspeeds of 1 and 1.4 m/s and a temperature of 40°C–45°C. Sheanut kernel slices dried entirely in the falling rate period. Drying rate decreased with increase in particle size. The effect of particle size on the drying rate suggested that, the drying process was controlled by internal mass transfer mechanisms. Drying kinetics was modelled with characteristic drying curve and diffusive models. Effective moisture diffusivities of sheanut kernel slices calculated without shrinkage were greater than those calculated with the incorporation of shrinkage by a value of about 50%. Acid and peroxide values indicated that butter from the dryer could be classified either as Category 1 or 2 irrespective of the drying conditions to which the kernels were subjected.
{"title":"Indirect solar drying kinetics of sheanut (Vitellaria Paradoxa Gaertn.) kernels","authors":"D. N. Bup, C. F. Abi, C. Kapseu, C. Tchiégang, Z. Mouloungui","doi":"10.1504/IJPTI.2014.064138","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064138","url":null,"abstract":"An indirect solar dryer was tested for drying sheanut kernels. The influence of tray distance from heat source, airspeed and particle size on drying kinetics was investigated. Optimum drying air parameters obtained in the dryer were airspeeds of 1 and 1.4 m/s and a temperature of 40°C–45°C. Sheanut kernel slices dried entirely in the falling rate period. Drying rate decreased with increase in particle size. The effect of particle size on the drying rate suggested that, the drying process was controlled by internal mass transfer mechanisms. Drying kinetics was modelled with characteristic drying curve and diffusive models. Effective moisture diffusivities of sheanut kernel slices calculated without shrinkage were greater than those calculated with the incorporation of shrinkage by a value of about 50%. Acid and peroxide values indicated that butter from the dryer could be classified either as Category 1 or 2 irrespective of the drying conditions to which the kernels were subjected.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064138","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064145
H. Borochov-Neori, Sylvie Judeinstein, Effi Tripler, D. Holland, N. Lazarovitch
Irrigation water salinity effects on colour and health ingredients in the pomegranate peel were studied in two accessions, ‘Wonderful’ and ‘SP-2’, grown under a wide range of salinities, 1.2 to 9 dS m–1. Ripe fruit peels were analysed for phenolics and anthocyanins composition, and antioxidative capacity. Total phenolics concentration and antioxidative capacity were determined by the Folin-Ciocalteau and FRAP assays, respectively. Phenolics and anthocyanins composition was analysed by RP-HPLC. Increased salinity enhanced considerably the overall accumulation of phenolics and anthocyanins, and the antioxidative capacity in both cultivars; the magnitude of the effects was accession dependent. Mono- and di-glucosides of cyanidins, pelargonidins, and delphinidines were detected at proportions that varied with accession and salinity. Increased concentrations of gallotannins, flavonols and ellagic acid derivatives in ‘Wonderful’, and punicalagins, flavonols and ellagic acid derivatives in ‘SP-2’ accompanied ele...
{"title":"Salinity effects on colour and health traits in the pomegranate (Punica granatum L.) fruit peel","authors":"H. Borochov-Neori, Sylvie Judeinstein, Effi Tripler, D. Holland, N. Lazarovitch","doi":"10.1504/IJPTI.2014.064145","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064145","url":null,"abstract":"Irrigation water salinity effects on colour and health ingredients in the pomegranate peel were studied in two accessions, ‘Wonderful’ and ‘SP-2’, grown under a wide range of salinities, 1.2 to 9 dS m–1. Ripe fruit peels were analysed for phenolics and anthocyanins composition, and antioxidative capacity. Total phenolics concentration and antioxidative capacity were determined by the Folin-Ciocalteau and FRAP assays, respectively. Phenolics and anthocyanins composition was analysed by RP-HPLC. Increased salinity enhanced considerably the overall accumulation of phenolics and anthocyanins, and the antioxidative capacity in both cultivars; the magnitude of the effects was accession dependent. Mono- and di-glucosides of cyanidins, pelargonidins, and delphinidines were detected at proportions that varied with accession and salinity. Increased concentrations of gallotannins, flavonols and ellagic acid derivatives in ‘Wonderful’, and punicalagins, flavonols and ellagic acid derivatives in ‘SP-2’ accompanied ele...","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"54"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064145","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-01-01DOI: 10.1504/IJPTI.2014.068706
A. Olaniyan, B. D. Omoleyomi
A hot–air dryer was designed, built and tested for small scale drying of tomato (Lycospersicum esculentum). Design considerations focused on portability, durability, ease of operation and maintenance, and techno–economic status of the micro and small scale tomato farmers and processors who are the intended users of the dryer. The functional parts of the dryer included an 0.67 hp centrifugal fan inside a fan casing, four heaters each of 1.25 kW inside a heating chamber and a drying chamber consisting three shelves of drying trays. In operation, air is heated by the heaters in the heating chamber and the heated air is conveyed to the drying chamber where it dries the tomato samples by heat and mass transfer processes. The dryer was tested by drying 840 g samples of sliced tomato at a temperature of 55°C for 6 h and results showed that the dryer was able to dry the tomato sample from the initial moisture content of 89% (wb) to the final moisture content of 21.8% (wb). Powered by a 1.0 hp single–phase electric motor, the dryer has a production cost of USD 250.
{"title":"Conceptual design of tomato dryer: fabrication and testing of prototype","authors":"A. Olaniyan, B. D. Omoleyomi","doi":"10.1504/IJPTI.2014.068706","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.068706","url":null,"abstract":"A hot–air dryer was designed, built and tested for small scale drying of tomato (Lycospersicum esculentum). Design considerations focused on portability, durability, ease of operation and maintenance, and techno–economic status of the micro and small scale tomato farmers and processors who are the intended users of the dryer. The functional parts of the dryer included an 0.67 hp centrifugal fan inside a fan casing, four heaters each of 1.25 kW inside a heating chamber and a drying chamber consisting three shelves of drying trays. In operation, air is heated by the heaters in the heating chamber and the heated air is conveyed to the drying chamber where it dries the tomato samples by heat and mass transfer processes. The dryer was tested by drying 840 g samples of sliced tomato at a temperature of 55°C for 6 h and results showed that the dryer was able to dry the tomato sample from the initial moisture content of 89% (wb) to the final moisture content of 21.8% (wb). Powered by a 1.0 hp single–phase electric motor, the dryer has a production cost of USD 250.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"13 10 1","pages":"114"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.068706","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-01-01DOI: 10.1504/IJPTI.2014.068705
F. Gul, I. Tahir, Waseem Shahri
Freshly cut scapes of Nerine sarniensis red were used to study the effect of some growth regulators [kinetin (Kin), benzylaminopurine (BAP) and gibberellin (GA3)] on their postharvest performance. The addition of growth regulators in vase solutions (with or without sucrose) resulted in the enhancement of vase life in cut scapes. Maximum vase life of eight and nine days was recorded in scapes kept in vase solutions containing 50 mg/L Kin + 51.3 g/L Sucrose (Kin 50 mg/L+SUC) and 25 GA3 + 51.3 g/L Sucrose (GA3 25 mg/L + SUC) respectively. Scapes kept in vase solutions containing growth regulators were found to maintain membrane integrity, higher fresh and dry mass of flowers and higher soluble protein content in perianth tissues as compared to that of the corresponding scapes transferred to distilled water (DW) or 51.3 g/L sucrose (0.15 M SUC). Moreover, the addition of growth regulators to vase solutions was not found to have any significant effect on the rate of flower opening when compared to that of respective controls. The present results indicate that growth regulators at optimum concentrations can be used as effective postharvest treatments for delaying flower senescence, prolonging the vase life and enhancing post harvest quality of cut Nerine scapes.
以新鲜剪下的沙尼索树(Nerine sarniensis red)为材料，研究了几种生长调节剂[动素(Kin)、苯氨基嘌呤(BAP)和赤霉素(GA3)]对其采后性能的影响。在花瓶溶液中添加生长调节剂(含或不含蔗糖)可以提高花瓶的寿命。在含有50 mg/L Kin + 51.3 g/L蔗糖(Kin 50 mg/L+SUC)和25 GA3 + 51.3 g/L蔗糖(GA3 25 mg/L+SUC)的瓶液中，盆景的最大瓶期分别为8天和9天。与用蒸馏水(DW)或51.3 g/L蔗糖(0.15 M SUC)处理的花蕾相比，用含有生长调节剂的花瓶溶液保存的花蕾保持了膜的完整性，花的鲜质量和干质量更高，花被组织中可溶性蛋白含量也更高。此外，与相应的对照相比，在花瓶溶液中添加生长调节剂对开花速度没有任何显着影响。结果表明，适宜浓度的生长调节剂可有效延缓花的衰老，延长花瓶寿命，提高采后品质。
{"title":"Improvement in postharvest performance of cut scapes of Nerine sarniensis red by the application of growth regulators","authors":"F. Gul, I. Tahir, Waseem Shahri","doi":"10.1504/IJPTI.2014.068705","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.068705","url":null,"abstract":"Freshly cut scapes of Nerine sarniensis red were used to study the effect of some growth regulators [kinetin (Kin), benzylaminopurine (BAP) and gibberellin (GA3)] on their postharvest performance. The addition of growth regulators in vase solutions (with or without sucrose) resulted in the enhancement of vase life in cut scapes. Maximum vase life of eight and nine days was recorded in scapes kept in vase solutions containing 50 mg/L Kin + 51.3 g/L Sucrose (Kin 50 mg/L+SUC) and 25 GA3 + 51.3 g/L Sucrose (GA3 25 mg/L + SUC) respectively. Scapes kept in vase solutions containing growth regulators were found to maintain membrane integrity, higher fresh and dry mass of flowers and higher soluble protein content in perianth tissues as compared to that of the corresponding scapes transferred to distilled water (DW) or 51.3 g/L sucrose (0.15 M SUC). Moreover, the addition of growth regulators to vase solutions was not found to have any significant effect on the rate of flower opening when compared to that of respective controls. The present results indicate that growth regulators at optimum concentrations can be used as effective postharvest treatments for delaying flower senescence, prolonging the vase life and enhancing post harvest quality of cut Nerine scapes.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"103"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.068705","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-01-01DOI: 10.1504/IJPTI.2014.068728
A. Antonopoulos, Christina Kannavou, I. Karapanos, S. Petropoulos, H. Passam
Quality characteristics of partially dehydrated parsley were examined. Although the leaves of plain–leaf, curly–leaf and turnip–rooted parsley stored at 2 or 7°C for 40 days lost up to 80% fresh weight (FW), chlorophyll degradation was observed only in leaves stored at 7°C. At 2°C, leaf chlorophyll content on a FW basis mostly increased due to water loss. The essential oil content of the leaves also increased on a FW basis during storage, without changes in the major oil constituents, except for a reduction in myristicin (and to a lesser extent β–phellandrene) in plain–leaf parsley and an increase in 1,3,8–π–menthatriene in curly–leaf and turnip–rooted parsley. Overall, there was little effect of vinyl film packaging on the parameters studied. It is suggested that partial dehydration may be a useful alternative means of utilising fresh parsley since it retains its oil constituents and is more aromatic than dried parsley.
{"title":"The effect of partial dehydration on the quality and composition of plain–leaf, curly–leaf and turnip–rooted parsley during storage","authors":"A. Antonopoulos, Christina Kannavou, I. Karapanos, S. Petropoulos, H. Passam","doi":"10.1504/IJPTI.2014.068728","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.068728","url":null,"abstract":"Quality characteristics of partially dehydrated parsley were examined. Although the leaves of plain–leaf, curly–leaf and turnip–rooted parsley stored at 2 or 7°C for 40 days lost up to 80% fresh weight (FW), chlorophyll degradation was observed only in leaves stored at 7°C. At 2°C, leaf chlorophyll content on a FW basis mostly increased due to water loss. The essential oil content of the leaves also increased on a FW basis during storage, without changes in the major oil constituents, except for a reduction in myristicin (and to a lesser extent β–phellandrene) in plain–leaf parsley and an increase in 1,3,8–π–menthatriene in curly–leaf and turnip–rooted parsley. Overall, there was little effect of vinyl film packaging on the parameters studied. It is suggested that partial dehydration may be a useful alternative means of utilising fresh parsley since it retains its oil constituents and is more aromatic than dried parsley.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"28 14 1","pages":"151"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.068728","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-01-01DOI: 10.1504/IJPTI.2014.068729
R. Flemmer, C. Flemmer, Michael J. Caulton
This work presents an apple image library of over 20,000 colour images of four varieties of randomly oriented apples (both mono–coloured and variegated varieties). The image library is offered to other researchers in apple inspection. The images were analysed using a colour difference operator, a grey level difference operator and an islanding routine to identify points of interest that could be calyxes, stems or blemishes. The method correctly identified 98% of calyxes, 93% of stems and 83% of defects. 5% of blemish–free images were mistakenly identified as having defects; the 'ghost islands' arising because the natural variation in the peel colour of variegated apples was sufficiently pronounced to look like a defect. Image processing time is fast enough for implementation in commercial packing lines.
{"title":"Fast apple inspection in colour space","authors":"R. Flemmer, C. Flemmer, Michael J. Caulton","doi":"10.1504/IJPTI.2014.068729","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.068729","url":null,"abstract":"This work presents an apple image library of over 20,000 colour images of four varieties of randomly oriented apples (both mono–coloured and variegated varieties). The image library is offered to other researchers in apple inspection. The images were analysed using a colour difference operator, a grey level difference operator and an islanding routine to identify points of interest that could be calyxes, stems or blemishes. The method correctly identified 98% of calyxes, 93% of stems and 83% of defects. 5% of blemish–free images were mistakenly identified as having defects; the 'ghost islands' arising because the natural variation in the peel colour of variegated apples was sufficiently pronounced to look like a defect. Image processing time is fast enough for implementation in commercial packing lines.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"164"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.068729","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-01-01DOI: 10.1504/IJPTI.2014.068731
J. M. Obando-Ulloa, Luisa Mery–Kraemer, Alejandro Cáceres Mella, A. Machuca, Á. Peña-Neira, V. Escalona
Modified atmosphere (MA) packaging combined with antibrowning agents could preserve the quality of fresh cut pears. The aim of this work was to determine the combined effect of calcium propionate (PCa), ethylenediaminetetraacetic acid (EDTA), cysteine (CIS) and citric acid (AC) on respiration rate, total phenols content, antioxidant capacity and sensory properties of fresh cut pears. The control showed the lowest respiration rate during storage at 5°C. All treatments showed an increase of CO2 production, which might be related to the 12 expected deterioration of fresh cut pears, development of senescence and increased microbial growth. The total phenols content varied from 1.47 to 2.49 mg GAE·gfw−1. After 1 day at 5°C, the total phenols content of all treatments was reduced, especially in those fresh cut pears treated with PCa + EDTA + CIS + AC by 67% as compared to fresh peeled fruit (2.65 mg GAE·gfw −1). The antioxidant capacity of fresh cut pears treated with PCa + EDTA + CIS + AC and PCa + EDTA + CIS showed a higher antioxidant capacity (1.13 and 1.04 mg trolox eq·gfw −1, respectively) in comparison to the control (0.58 mg trolox eq·gfw −1) after day 1 of storage, even though this value was reduced by around 0.9 mg trolox eq·gfw−1 in comparison to the freshly peeled pear. The application of antibrowning agents and calcium propionate maintain the bacterial growth below the maximum levels allowed by Chilean regulation and reduced the typical flavour of pears. The chosen commercial film achieved high CO2 and low O2 levels although neither off–flavour nor off–odour was found along storage.
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