https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 Nitric oxide inhibits cut-surface browning in four lettuce types https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:14367 -1 DETANO or SNP, which resulted in an approx. 60% increase in post-harvest life over untreated lettuce slices. Fumigation with NO gas at 500 μl-1resulted in a chemical-type injury, hence the optimum NO gas concentration was 100 μl-1, which resulted in a 30% increase in post-harvest life. Dipping lettuce slices in 500 mgl-1 SNP was considered to be the most feasible option for commercial processors due to the stability of SNP in unbuffered water, the universality of its effectiveness on a range of lettuce types, and the lack of any logistical difficulties in incorporating an additional water-dipping step into existing commercial line operations.]]> Sat 24 Mar 2018 08:23:11 AEDT ]]> Browning on the surface of cut lettuce slices inhibited by short term exposure to nitric oxide (NO) https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:5335 Sat 24 Mar 2018 07:45:56 AEDT ]]> Use of the nitric oxide-donor compound, diethylenetriamine-nitric oxide (DETANO), as an inhibitor of browning in apple slices https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:4472 Sat 24 Mar 2018 07:19:20 AEDT ]]> Use of low-pressure storage to improve the quality of tomatoes 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 ]]>