https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 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: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: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 ]]>