Physiological Changes Induced By Maturity Indices, Post Harvest Treatments And Storage Temperature

The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.

Different species require different threshold amounts of chill to break dormancy. Frequently, these chill requirements are defined according to different chill models resulting in chill thresholds reported in different units (e.g. Table 2). For instance, Ghariani and Stebbins (1994) reported chill thresholds for 43 apple and 38 pear varieties using the Utah model (measured in chill units); Zhang and Taylor (2011) determined chill requirement for Sirora pistachio using the Dynamic model (measured in chill portions) and; Baldocchi and Wong (2008) used thresholds defined in chill hours for 18 fruit and nut varieties to investigate future chill conditions in California. Cherry specific thresholds are contained in Table

One of the reasons why fruit juice is chosen to be the new product is the threat from the natural food trend. People are learning what is better for them and start preferring natural foods rather than nutritional supplements. They consider absorbing nutrients from natural foods is better or enough for them. Moreover, consumers are using beverages and food to manage health issues today. For example, many consumers are seeking foods like whole grains and avoiding trans fat and cholesterol to manage diabetes (Hartman Group 2015). The trend of inclining natural food has threatened the whole vitamins and supplements industry. The general public may not fully understand nutritional supplements as the company does. Medically, nutritional supplements

Blueberries, lettuce, strawberries, and spinach were stored in three difference place, which were (Cool room, Quonset, and Lab), and the other experiment was to extended shelf life by using Hybrid cooling compare it with Quonset, and Lab for storing lettuce, cucumber, green pepper and tomato. The maximum of storage duration were 26, 16, 14, and 12 days at the cool room, for other storage method which was a lab the maximum of storage duration were 9, 8, 7, and 6, and for the ambient condition at Quonset were 8,7,6,and 5 days for blueberries, lettuce, strawberries, and spinach respectively.

This is important when it comes to fresh fruits and vegetables which start to lose nutritional value the same moment they are harvested.

Ripen Faster- Everyone knows it can be a pain to wait for fruit you just bought to come to a fully ripened stage if you have a craving. To ripen fruits faster place your produce in a paper bag. Oxygen will still be allowed in and the gas that is released over time to ripen the fruit will be concentrated, making it a faster process.

Banana is unique in that it releases a large amount of ethylene. If banana is paired with other fruits still unripe it will help other fruit mature quicker. To prove this theory I conducted

Packaged fruits and vegetables offer a convenience to the consumer, but they require special handling, storage, and display considerations. Damage to one apple within a three pound bag due to improper handling, storage, or display can affect the others, resulting in faster spoilage of the whole bag of apples. It is important to scan bags or packages as they are delivered or before pick-up and reject those that have rotten pieces. As they are stored and displayed, continue to check for spoiled pieces and throw away bags or packages with rotting produce as necessary.

Producers in an ecosystem are typically plants or other autotrophic organisms. The Hot Zone by Richard Preston implies that mango trees and African grasses serve as producers in their respective ecosystems. The mango tree is native to central Africa. Mango trees achieve heights of 90ft and widths of 80ft because of their deep-set roots and stable bases (Wanitprapha). The mango tree belongs to genus Mangifera and the most common mango species is Mangifera indica. The mango is a food source for frugivores, and its soft skin allows many species access to its sugary pulp. Guinea grass is another producer on the African continent. Guinea grass is the favored food for all grazing herbivores that inhabit the African plains. This absolute

Some fruits and vegetables such as oranges or peppers have thick cell walls that keep the fruit fresh for days or even weeks. Over a period of time these cell walls begin to decompose. You usually notice your fruit has gone bad by the color,taste,or smell. The changes in these fruits can be caused by air, oxygen, moisture, light, temperature, and microbial

Besides, the prices of mango are unstable, very expensive during the rainy season and starts to decline in December, the start of the dry season. Mango prices continue to slide down and experienced its lowest at its peak harvest in the month of March and April. The instability of prices for mango is primarily due to an overabundance of produce and short ripening period. Mango is not sun dried due to the following reasons: a) unhygienic (El-Ammin et al., 2006), b) loss of vitamin A and C are excessive by the direct exposure to ultraviolet rays from solar radiation (Madhlopa, Jones, and Kalenga Saka, 2002), and c) due to their high moisture content, drying them to the desired level for safe long storage is a challenge (Achachukwu and Kayode,

After the peaches are harvested, the transportation of the harvest from the supplier to the processing plant would also have uncertainty. Since the harvest is fresh food and would become rotten easily, there may be shrinkage during transportation. Also, the uncertainty of transportation (e.g. traffic jam) would make the amount of shrinkage unpredictable.

However, because of the need to utilize surpluses and imperfect fruits, it has been of interest to process the fruit for extended shelf life time and marketability. Unfortunately, avocado is very sensitive to heating or freezing. The fruit develop off flavours (Bates, 1970) and discoloration (Golan et al., 1977) even after the minimal thermal treatment needed to destroy spoilage microorganisms and deactivate enzymes (Cruess et al., 1951; Brown, 1972; Gracia et al., 1976). Compounds involved in off flavour and bitterness vary in polarity between neutral lipids to phospholipids (Bates, 1970) and include 1-acetoxy-2, 4-dihydroxy-n-heptadeca-16-ene and 1, 2, 4- trihydroxy-n-heptadeca-16-ene (Ben-Et et al., 1973). Likewise freezing is detrimental to texture and flavor of whole avocado. Although rapid freezing of avocado slices by liquid Freon (Smith and Winter,1970) or liquid nitrogen with proper treatment with ascorbic and malic acids (Hanson, 1976) were claimed to produce an acceptable product, these producers still wait for large scale implementation. In practice, since the available mechanical equipment separates mashed pulp from the peel after manual removal of the seed, only mashed avocado can serve as a raw material for processing. Indeed, a frozen puree known as guacamole salad is the only avocado product of commercial relevance. This product can be stored for weeks frozen at -18°c (Hester and Stephens, 1970; Salomon et

In tropical countries, mango is usually titled as king of fruits because of its exotic flavor and smell. Myanmar is one of the tropical countries that produce mangoes. Among thousands of varieties, Sein-Talone is Myanma original mango species, which has a great reputation for its unique flavor, texture, and smell.

The realization of this experiment had as main objective to show the relationship between the bitter flavor in spinach and the bitter flavor in Phenylthiocarbamide (PTC). In many past studies about this relationship the results have shown that there is a significant difference between the bitter taste in some vegetables and the bitter flavor present in PTC (Sandell & Breslin,2006). In order to approve or disapprove this hypothesis 19 students in the same class were tested to see if they tasted the bitter flavor in spinach. The spinach leaves were blended with mango juice using a blender machine. The result of this part of the experiment were recorded in a table to be analyzed. The results showed that 26.3% of the subjects were “super tasters” of the spinach (indicating that they tasted the bitter flavor). In contrast about 73.7% of the same subjects were considered to be “super tasters” for the PTC (grading the bitter flavor 4 or 5 in a 5 scale; being 5 the maximum for bitterness). In conclusion it can be say that this two results were not very related. This experiment can be used to further analyze how some vegetables may have bitter flavor and not be correlated to the bitter taste in PTC.