https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:53945 Wed 28 Feb 2024 14:46:00 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:22034 Wed 11 Apr 2018 14:24:11 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:43111 Tue 13 Sep 2022 13:43:24 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:37331 Tue 13 Oct 2020 12:51:20 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:43891 Tue 04 Oct 2022 14:00:02 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:33652 -1. Green peel color was visually assessed daily and a range of internal quality factors measured at the end of storage life (designated as green life). Results and discussion: Storage of limes at 30 °C resulted in a longer retention of green skin color than fruit held at the currently recommended temperature of 10 °C, whilst fruits stored at 20 °C had the shortest green life. Limes stored at all temperatures degreened more slowly as the ethylene level in the atmosphere was reduced. Internal quality, as measured by total soluble solids, titratable acidity and antioxidant activity, was not adversely affected by storage at the higher temperatures. Conclusion: Storage at a high ambient temperature and with exogenous ethylene at ‹0.1 μL L^-1 could have considerable economic benefits for limes grown in tropical climates in developing countries and possibly also in sub-tropical developed countries.]]> Thu 29 Nov 2018 13:20:29 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:48879 Thu 13 Apr 2023 09:59:42 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:28984 Sat 24 Mar 2018 07:29:24 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:25705 sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. Conclusion: Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives.]]> Sat 24 Mar 2018 07:28:22 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:24106 Sat 24 Mar 2018 07:11:46 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:50222 Mon 10 Jul 2023 10:38:29 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:34476 −1 ethylene. The results showed that the postharvest life, as determined by consumer acceptance criteria of yellowing for pak choi and broccoli, leaf abscission for mint, and pod softening and chilling injury for green bean, increased as the temperature and ethylene concentration decreased. Regression equations generated from the storage data allowed for the calculation of the temperature and ethylene levels required for any nominated postharvest life. Using a 14-day postharvest life as an example, storage in ethylene at 0.001 μL L⁻¹ would allow a storage temperature of about 10°C for pak choi, broccoli, and mint and about 18°C for green bean, temperatures well above the current recommendations of 0 to 5°C.]]> Fri 15 Mar 2019 13:30:14 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:50214 Fri 07 Jul 2023 12:02:27 AEST ]]>