https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33425 Wed 31 Oct 2018 15:05:14 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:43695 12 hr > 6 hr with citral having greater reduction of fungal wastage than linalool. Fumigation with limonene showed no antifungal activity. Citral did not show full inhibition of green mould decay in Navel oranges, however the treatment did not cause fruit’s rind injury. It would be worthy to conduct further research as fumigation with citral has potential to provide an alternative decay control or green mould in citrus fruit.]]> Wed 28 Sep 2022 09:33:57 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:28818 -1 in air at 20°C for 1 to 4 h or dipped in an aqueous solution of the NO-donor compound, 2,2’- (hydroxynitrosohydrazino)-bis-ethanamine (diethylene triamine-nitric oxide; DETANO) at concentrations between 10 and 1000 mg L^-1 for 15 s to 60 min, followed by storage at 0°C in air. The most effective treatments were fumigation with 500 µl L^-1 NO for 1 h, and dipping in 500 mg L^-1 DETANO for 5 min. The ability of NO to inhibit the development of browning of different types of lettuces was further investigated on the cut surfaces of four fresh-cut lettuce types (‘Green Oak’, ‘Green Coral’, ‘Baby Cos’, and ‘Butter’) during storage at 5°C. The NO was applied to lettuce strips (i) by fumigation with NO gas for 2 h, (ii) by dipping in DETANO solution dissolved in 0.01 M phosphate buffer pH 6.5, or (iii) by dipping in an aqueous solution of the NO-donor compound, sodium nitroprusside (SNP). Treatment with NO gas, DETANO, or SNP inhibited the development of browning and extended the postharvest life of all four lettuce types. The optimum treatments were dipping in 500 mg L^-1 DETANO or SNP, which resulted in an approximately 60% increase in postharvest life over untreated lettuce slices.]]> Wed 26 Jul 2017 14:41:59 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26264 Wed 11 Apr 2018 11:50:17 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:48306 Tue 14 Mar 2023 14:34:38 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44712 -2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either < 0.005 or 0.1 µL L^-1 ethylene at 20°C and 100% RH for up to 11 days. The untreated fruit (0 kJm^-2 UV-C) ripened significantly faster than UV-C treatments for both storage conditions. UV-C treatments followed by storage at both of < 0.005 and 0.1 µL L^-1 ethylene had significantly slower ethylene production rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, treated fruits with 10.5 and 13.6 kJm^-2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at < 0.005 µL L^-1 ethylene were significantly firmer and higher in TSS/TA ratio than fruits stored at 0.1 µL L^-1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low level of ethylene during storage. In the absence of ethylene, UV-C treatment resulted in higher firmness value, TSS and TSS/TA ratio. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.]]> Thu 20 Oct 2022 15:06:25 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44711 Thu 20 Oct 2022 14:31:32 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44709 -2) and stored for up to 9 days at 20°C or 28 days at 1°C. Fruit quality was assessed by stem colour, stem attachment, development of postharvest rots, flesh colour, fruit firmness, total soluble content and titratable acidity. Fruit exposed to UV-C treatment and storage at 20°C experienced significantly lower levels of postharvest rot, but this response to UVC treatment was not dose dependent. In contrast, UV-C treatment was found to have no significant effect on decay development for treated fruit when later stored for up to 28 days at 1°C. UV-C treatment exhibited no significant impact on stem colour, flesh colour, stem detachment, TSS, TA nor TSS/TA ratio for fruit stored at 20°C, although treated 'Lapin' fruits, showed significantly greater firmness retention relative to the control. Results indicated that under certain conditions, postharvest UV-C treatment has the potential to reduce the incidence of decay and maintaining flesh firmness in sweet cherries stored at ambient temperature (20°C), however, there was no significant effect when stored at 1°C.]]> Thu 20 Oct 2022 14:10:34 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33532 Solanum tuberosum 'Innovator') were exposed to UV-C light at five different intensities (0.0, 3.4, 7.1, 10.5 and 13.6 kJ m^-2). After treatment, potatoes were stored in the dark in air at 20°C and 80% RH for up to 40 days. During storage the potatoes were assessed for the number and length of each sprout at 10 day interval and at the end of 40 days storage, all sprouts were weighed individually. UV-C irradiation significantly affected the number of sprouts. In the first 20 days of storage, the number of sprouts in irradiated potatoes was significantly lower than untreated tubers, however, this effect diminished during storage. UV-C irradiation also affected the sprout length where irradiated potatoes had significantly shorter sprouts than untreated potatoes during storage of 20 days. Similarly this effect diminished over the storage time. The individual weight of the different sprouts was not significantly different between untreated and irradiated tubers. These results indicate promise for UV-C as a potential postharvest treatment to reduce the incidence of sprouting in potato tubers stored in air at 20°C.]]> Thu 15 Nov 2018 10:18:21 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:5335 Sat 24 Mar 2018 07:45:56 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:4472 Sat 24 Mar 2018 07:19:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:46952 Cucumis sativus L.) were stored under low pressure (4 kPa) at 10℃ for 7 and 11 days with 100% RH. Upon removal from low pressure storage and after being transferred to normal atmosphere (101 kPa) at 20℃ for 3 days, fruits were assessed for weight loss, flesh rots, color, firmness and overall acceptability. Fruit weight loss was significantly higher in fruit which stored at low pressure (4 kPa) for 11 days at 10℃ than fruits that were stored at regular atmospheres (101 kPa) at 10℃. The effect of low pressure treatment on fruit weight loss was greater after the additional three days storage at normal atmospheric pressure at (101 kPa) at 20℃. There was no difference in flesh rots, flesh firmness and color retention between fruits stored at low pressure and regular pressure at 10℃ for 7 and 11 days. Cucumbers were stored at regular pressure (101 kPa) 20℃ for 11 days had highest flesh rots and lowest acceptability compared to other treatments.]]> Fri 09 Dec 2022 15:31:41 AEDT ]]>