https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33433 Wed 31 Oct 2018 15:26:42 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33428 -1m^-1Pa^-1), solubility (43.12%) opacity (0.44%) and better mechanical properties, demonstrating the importance of selection of the source of starch. The results also indicated that rice starch had compatibility with ι-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.]]> Wed 31 Oct 2018 15:13:27 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33426 Wed 31 Oct 2018 15:12:41 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33424 Wed 31 Oct 2018 15:06:57 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33416 Wed 31 Oct 2018 15:06:32 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33418 -1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.]]> Wed 31 Oct 2018 15:06:13 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33417 Wed 31 Oct 2018 15:05:48 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:45482 Wed 14 Jun 2023 16:44:34 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21331 Momordica charantia L.) is a medicinal fruit reported to have antidiabetic properties. To grow this tropical fruit year-round in temperate climates, greenhouse production is necessary, sometimes without insect pollinators. Suitable high-yielding varieties with good bioactivity need to be identified. This experiment evaluated the yield of six varieties of bitter melon under greenhouse conditions and their bioactivity in terms of total phenolic and saponin compounds and total antioxidant activity determined using four assays. Results: The larger varieties (Big Top Medium, Hanuman, Jade and White) were more productive than the small varieties (Indra and Niddhi) in terms of total fruit weight and yield per flower pollinated. The bioactivity (total phenolic and saponin compounds and antioxidant activity) of the two small varieties and Big Top Medium was significantly higher than that of the other three large varieties. Two antioxidant assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP), were shown to provide the strongest correlations with phenolic and saponin compounds of bitter melon. Conclusion: Preliminary research has identified Big Top Medium as the most suitable variety for greenhouse production. The rich source of phenolic and saponin compounds and their associated antioxidant activity highlight bitter melon as a valuable food.]]> Wed 11 Apr 2018 17:18:45 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30254 Wed 11 Apr 2018 16:02:25 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26931 Olea europaea L. leaves are an agricultural waste product with a high concentration of phenolic compounds; especially oleuropein. Oleuropein has been shown to exhibit anti-proliferative activity against a number of cancer types. However, they have not been tested against pancreatic cancer, the fifth leading cause of cancer related death in Western countries. Therefore, water, 50% ethanol and 50% methanol extracts of Corregiola and Frantoio variety Olea europaea L. leaves were investigated for their total phenolic compounds, total flavonoids and oleuropein content, antioxidant capacity and anti-proliferative activity against MiaPaCa-2 pancreatic cancer cells. The extracts only had slight differences in their phytochemical properties, and at 100 and 200 μg/mL, all decreased the viability of the pancreatic cancer cells relative to controls. At 50 μg/mL, the water extract from the Corregiola leaves exhibited the highest anti-proliferative activity with the effect possibly due to early eluting HPLC peaks. For this reason, olive leaf extracts warrant further investigation into their potential anti-pancreatic cancer benefits.]]> Wed 11 Apr 2018 14:54:42 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:5559 Wed 11 Apr 2018 14:32:12 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29717 w = 0.6. Films plasticized with glycerol, under all temperatures and RH conditions (11%–96%), adsorbed more moisture resulting in higher equilibrium moisture contents. Reduction of the temperature enhanced the equilibrium moisture content and monolayer water of the films. The obtained experimental data were fitted to different models including two-parameter equations (Oswin, Henderson, Brunauer–Emmitt–Teller (BET), Flory–Huggins, and Iglesias–Chirife), three-parameter equations Guggenhiem–Anderson–deBoer (GAB), Ferro–Fontan, and Lewicki) and a four-parameter equation (Peleg). The three-parameter Lewicki model was found to be the best-fitted model for representing the experimental data within the studied temperatures and whole range of relative humidities (11%–98%). Addition of glycerol increased the net isosteric heat of moisture sorption of pea starch film. The results provide important information with estimating of stability and functional characteristics of the films in various environments.]]> Wed 11 Apr 2018 14:24:45 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6832 Wed 11 Apr 2018 13:45:20 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6833 Wed 11 Apr 2018 12:36:12 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:4820 Wed 11 Apr 2018 12:30:10 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30206 Wed 11 Apr 2018 11:52:08 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19399 Wed 11 Apr 2018 11:42:03 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19674 Wed 11 Apr 2018 11:01:38 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6829 Wed 11 Apr 2018 09:50:41 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:28342 (Momordica charantia L.) is a medicinal fruit often used for the treatment of diabetes, due to its content of saponins, phenolics and flavonoids and its antioxidant capacity. The aims were to use response surface methodology (RSM) to optimise the inlet (125.6, 130, 140, 150, 154.1°C) and outlet (72.9, 75, 80, 85, 87.1°C) temperatures for the spray-drying encapsulation of a bitter melon aqueous extract using a combination of maltodextrin and gum Arabic as encapsulating agent and to determine the stability of the optimised encapsulated powder under various storage conditions. The RSM models were adequate to describe and predict the responses for the process yield, the retentions of saponins, phenolics, flavonoids and antioxidant activity, the moisture content and the water solubility index with an overall R²≥0.91. The optimal inlet and outlet temperatures were determined to be 140°C and 80°C, respectively. The optimised spray-dried powder had high values for process yield (71.4±1.4%), retention of bioactive compounds and antioxidant activity (=87.9±2.6%), water solubility index (89.9±0.51%) and had a low moisture content (2.2±0.1%), which was below the Mo=5.71 predicted by the BET model. However, in terms of the morphology of the powder particles under scanning electron microscopy and loss of the bioactive compounds and antioxidant activity, the safest range for preserving the powder at 25°C was determined to range from 22.5% to 33.8%. The encapsulated powder was also slightly more stable at -20 and 10°C than at 30°C, over 150days. Therefore, it can be concluded that spray-drying with the inlet temperature at 140°C and the outlet temperature at 80°C resulted in a very stable encapsulated powder of the bitter melon aqueous extract.]]> Wed 05 Jul 2017 14:38:49 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30233 L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box–Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p < 0.05) on all the responses. However, a value was only significantly (p < 0.05) affected by pea starch and guar gum in a positive and negative linear term, respectively. The effect of interaction of starch × glycerol was also significant (p < 0.05) on TR of edible films. Interaction between independent variables starch × guar gum had a significant impact on the b and YI values. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on V, MC, L, b, ΔE, YI, and WI; glycerol level on ΔE and WI; and guar gum on ΔE and SOL value. The results were analyzed by Pareto analysis of variance (ANOVA) and the second order polynomial models were developed from the experimental design with reliable and satisfactory fit with the corresponding experimental data and high coefficient of determination (R²) values (>0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.]]> Wed 04 Sep 2019 10:24:08 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33432 Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m^-2 UV-C or 0.5 µL L^-1 1-MCP or combination of 13.6 kJ m^-2 UV-C and 0.5 µL L^-1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1 µL L^-1 ethylene at 20°C and 100% RH. The untreated fruit ripened significantly faster than those of all other treatments. UV-C treatment alone was able to delay fruit ripening by up to 5 days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher total phenolic content compared to that of the other treatments. However, there was no difference between treatments in soluble solids content/titratable acids ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low-level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.]]> Wed 04 Sep 2019 09:56:41 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30459 EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.]]> Wed 04 Sep 2019 09:55:08 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32046 p‐coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110°C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.]]> Tue 24 Apr 2018 15:09:46 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30355 Tue 03 Sep 2019 18:30:18 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33421 Cucurbita pepo var. cylindrica) were stored at low pressure (4 kPa) at 10°C at 100% relative humidity (RH) for 11 days. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for three days. Zucchinis stored at low pressure exhibited a 50% reduction in stem-end browning compared with fruit stored at atmospheric pressure (101 kPa) at 10°C. The benefit of low pressure treatment was maintained after the additional three days storage at normal atmospheric pressure at 20°C. Indeed, low pressure treated fruit transferred to regular atmosphere 20°C for three days possessed a significantly lower incidence of postharvest rot compared to fruit stored at regular atmospheric pressure at 10°C. Zucchinis stored at low pressure showed higher levels of acceptability (28% and 36 % respectively) compared to fruit stored at regular atmospheres at 10°C for both assessment times.]]> Tue 03 Sep 2019 18:18:41 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33467 w) than those produced by spray-drying. Specifically, the MC and a_w of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and a_w of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.]]> Tue 03 Sep 2019 17:59:14 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33468 Thu 24 Mar 2022 11:35:57 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:25041 Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products. Scope and approach: In this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed. Key findings and conclusions: Sweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components.]]> Thu 21 Oct 2021 12:53:01 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6824 Sat 24 Mar 2018 11:04:15 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6830 Sat 24 Mar 2018 10:23:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6831 0.05) effect on melting rate among 4.5% egg yolk samples with increasing WPC levels. Addition of WPC did not affect whiteness (L) values within 4.5% egg yolk samples, whereas L values were significantly (P < 0.05) affected among 9% egg yolk samples, after one week storage. The results indicated that it is possible to substitute egg yolk with WPC in Gelato, particularly on the 4.5% egg yolk samples, allowing for a cheaper product, without any detrimental change in physical quality parameters.]]> Sat 24 Mar 2018 10:23:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:31497 Sat 24 Mar 2018 08:44:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:12947 Sat 24 Mar 2018 08:17:17 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:13252 Sat 24 Mar 2018 08:15:58 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:11202 Sat 24 Mar 2018 08:13:35 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20934 Sat 24 Mar 2018 08:06:05 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:18104 Sat 24 Mar 2018 08:04:29 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20089 Sat 24 Mar 2018 08:00:09 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20088 Sat 24 Mar 2018 08:00:09 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20087 Sat 24 Mar 2018 08:00:09 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20090 Sat 24 Mar 2018 08:00:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21068 Sat 24 Mar 2018 07:59:25 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21067 Sat 24 Mar 2018 07:59:25 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17994 0.05). Lactose, isomaltotriose, isomaltotetraose, and maltooligoheptaose and larger oligomers, were depleted by approximately 50%, 40%, 20% and 20%, respectively. The decrease of lactose and IMO in both fermented milk samples did not differ (p > 0.05). In this study, IMO could maintain the viable cell numbers of all bacteria used in the experiments. The order of oligosaccharide fermentation preference of the cultures was lactose > isomaltotriose > maltooligoheptaose and larger oligomers > isomaltotetraose.]]> Sat 24 Mar 2018 07:56:34 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21219 Camellia sinensis) catechins are strong antioxidants linked with potential health benefits. Based on previous studies, it was hypothesised that the typical household conditions for brewing green tea in a teabag – 200 mL freshly boiled water for 2–3 min, as per the manufacturers’ instructions – were not sufficient to extract all the catechins and that a household microwave oven could be used to improve the extraction. The catechins and the two other main green tea components, caffeine and theanine, were monitored by HPLC. The typical household conditions only extracted 62% (61 mg/g tea), 76% (24 mg/g) and 80% (10 mg/g) of the catechins, caffeine and theanine, respectively, from the five varieties of teabags analysed. However, using microwave assisted extraction (MAE) by first brewing a teabag in 200 mL freshly boiled water for 0.5 min before irradiation for 1 min in a microwave oven (hot MAE), improved the extraction of the catechins and caffeine to 80% (80 mg/g) and 92% (29 mg/g), respectively, although the extraction of theanine was not affected. Therefore, the hot MAE technique could help maximise the extraction of the catechins for those who consume green tea for the potential health benefits of the catechins.]]> Sat 24 Mar 2018 07:55:29 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6737 Sat 24 Mar 2018 07:49:47 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:27357 Sat 24 Mar 2018 07:39:39 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:25282 Sat 24 Mar 2018 07:38:13 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29664 −1. Under these conditions, the aqueous extracts had the same content of TPC and TF as well as antioxidant capacity in comparison with those of methanol extracts obtained by sonication. Therefore, these conditions could be applied for further extraction and isolation of phenolic compounds from lemon pomace]]> Sat 24 Mar 2018 07:32:23 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30547 Sat 24 Mar 2018 07:27:11 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26998 Sat 24 Mar 2018 07:25:49 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:24005 Sat 24 Mar 2018 07:16:42 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:24936 Sat 24 Mar 2018 07:14:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:24764 Sat 24 Mar 2018 07:14:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:31216 Solanum lycopersicum cv. Neang Pich) were stored at low pressure (4 kPa) at 10°C for 11 days with 100% RH. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for 3 days. Weight loss was significantly lower in fruits which were stored at low pressure (4 kPa) than in fruits that were stored at regular atmosphere (101 kPa) at 10°C. Fruits that were stored at low pressure (4 kPa) reduced calyx browning by 12.5%, and calyx rots by 16%, compared to fruits that were stored at regular atmosphere (101 kPa) at 10°C. Fruit firmness was not significantly different between fruits stored at low pressures (4 kPa) and the normal atmosphere (101 kPa), with an average firmness of 14 N after fruits were stored at 10°C for 11 days. There was no difference in the SSC/TA ratio. The results suggest that a low pressure of 4 kPa at 10°C has potential as an alternative, non-chemical postharvest treatment to improve tomato quality during storage.]]> Mon 23 Sep 2019 12:38:29 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33420 -2 UV-C and 0.5 µL L^-1 1-methylcyclopropene (1-MCP) treatments both separately and in combination. After treatment, fruit were stored in ethylene free (i.e. air containing < 0.005 µL L^-1) or 0.1 µL L^-1 ethylene at 20 °C and 100% RH. The results showed that UV-C treatment delayed skin degreening and reduced endogenous ethylene production compared to untreated control fruit, however these effects reduced over the storage time. As expected, 1-MCP inhibited ethylene production, reduced calyx abscission and retained peel greenness during the storage. Both of the combination treatments, 1-MCP + UV-C and UV-C + 1-MCP reduced endogenous ethylene production and delayed skin yellowing. In all treatments, UV-C and 1-MCP resulted in lower fruit respiration rates than untreated control fruit, however this effect diminished during 7 and 14 days storage for fruits stored in air and 0.1 µL L^-1 ethylene atmosphere, respectively. There was no difference in weight loss, SSC, TA and SSC/TA ratio between the treatments and storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage at low level of ethylene improves the quality of limes, with the additional improvement when combined with 1-MCP treatment prior or after UV-C irradiation.]]> Mon 14 Jun 2021 18:15:37 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30458 Mon 01 Jul 2019 11:15:00 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33429 Capsicum annum L.) were stored under low pressure (4 kPa) at 10°C for 5 and 11 days with 100% RH. The results showed that the incidence of stem decay under low-pressure storage for 5 and 11 days and storage at ambient atmosphere at 20°C for 3 days was lower compared to fruits that were stored at regular atmosphere at 10°C. Fruit that had been stored at low pressure at 10°C had no symptoms of flesh rots for up to 11 days, whilst fruit which had been stored at regular atmosphere at 10°C had 6% flesh rots after 11 days storage at 10°C.There was no difference in flesh firmness and colour retention between fruits stored at low pressure and regular pressure at 10°C. Capsicums stored at low pressure had higher overall acceptability compared to fruit that were stored at regular atmosphere at 10°C. These results demonstrate the potential of low pressure storage as an effective technique to manage capsicum fruit quality, however, there was no additional benefit when fruits were stored at low pressure for more than 5 days.]]> Fri 31 Jan 2020 11:56:09 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33407 Fri 26 Oct 2018 16:06:01 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33951 Fri 25 Jan 2019 09:20:06 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:47830 Fri 23 Jun 2023 12:02:28 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33354 Fri 19 Oct 2018 16:54:43 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:43395 Fri 16 Sep 2022 09:51:41 AEST ]]>