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Date: 2017
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/1353094
Description: Hydrogen sulphide (H2S) gas has been found to delay the appearance of many characteristics associated with senescence of horticultural produce but little attention has been given to its phy... More
Reviewed: Reviewed
Date: 2016
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/1320250
Description: Fresh cut Granny Smith apple and iceberg lettuce were dipped in aqueous solutions of l-arginine at ambient pressure and assessed for browning on the cut surface during storage at 5 °C. Arginine delaye... More
Reviewed: Reviewed
Date: 2015
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.13/1329879
Description: Horticultural produce is impacted by a range of abiotic stresses during storage and marketing that accelerate ripening and senescence and thus reduce shelf life. Exogenous application of nitric oxide ... More
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Date: 2015
Language: eng
Resource Type: conference paper
Identifier: http://hdl.handle.net/1959.13/1329166
Description: Cool chain management is the technology of first resort to extend the postharvest life of horticultural produce. However, with rising energy costs and desired reduction in greenhouse gas emissions, th... More
Reviewed: Reviewed
Date: 2014
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/1307028
Description: Unripe Australian-grown Cavendish and Lady Finger bananas were stored at 15, 20 and 25 °C in an atmosphere containing 0.001, 0.01, 0.1 and 1.0 μL/L ethylene in air and the green life was determined as... More
Reviewed: Reviewed
Date: 2013
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/1295607
Description: Surface browning is an important cause of deterioration of fresh-cut apples during postharvest handling. ‘Granny Smith’ apple slices treated with NO gas (10 μL/L) and the NO donor compound 2,2′-(hydro... More
Reviewed: Reviewed
Date: 2013
Language: eng
Resource Type: conference paper
Identifier: http://hdl.handle.net/1959.13/1341810
Description: Browning of the cut surfaces of minimally processed fruit and vegetables, including on pre-cut slices of lettuce (Lactuca sativa L.), is a limiting quality factor during storage and marketing. ‘Iceber... More
Reviewed: Reviewed
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/1327607
Description: Laboratory studies were conducted to examine the feasibility of inhibiting the ripening of bananas during long distance road transport by ventilating with ambient air as an alternative to the current ... More
Reviewed: Reviewed
Date: 2011
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/1044722
Description: The ability of nitric oxide (NO) to inhibit the development of browning on the cut surfaces of four fresh-cut lettuce (Lactuca sativa L.) types (Green Oak, Green Coral, Baby Cos, and Butter) during st... More
Reviewed: Reviewed
Date: 2009
Resource Type: journal article
Identifier: uon:7126
Description: Dried valerian (Valeriana officinalis) root powder was stored at 5, 14 and 30 °C under low, moderate and high humidity conditions for 6 months, and the level of the valerenic acids monitored on a mont... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/43322
Description: Aim: To evaluate the antifungal activity of nitric oxide (NO) against the growth of the postharvest horticulture pathogens Aspergillus niger, Monilinia fructicola and Penicillium italicum under in vit... More
Reviewed: Reviewed
Date: 2008
Resource Type: journal article
Identifier: uon:5335
Description: Freshly cut lettuce slices (Latuca sativa L.) were fumigated with nitric oxide (NO) gas at concentrations between 5 and 1000 μl/l in air at 20 °C for 1-4 h or dipped in an aqueous solution of the NO-d... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/41622
Description: Asian white radish pieces were dried to < 10% moisture using a hot air drier, a heat pump drier and a freeze drier, and whole roots were partially dried by salting under pressure with sodium chloride.... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/39654
Description: Freshly-cut slices of apple (Malus X domestica Borkh. ‘Granny Smith’) were dipped in a solution of the nitric oxide-donor compound, 2,2’-(hydroxynitrosohydrazino)-bis-ethanamine (diethylenetriamine-ni... More
Reviewed: Reviewed
Date: 2007
Resource Type: journal article
Identifier: uon:5799
Description: Postharvest treatment of fruit and vegetables with a low concentration of nitric oxide gas can extend postharvest life but application of nitric oxide by release from a gas cylinder is not feasible fo... More
Reviewed: Reviewed
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