https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33431 Citrus latifolia) were exposed to 0 and 7.2 kJm^-2 UV-C. After treatments, then stored for 28 days in air at 20°C, 80% RH (control) and in air containing < 0.005 or 0.1 µL.L^-1 ethylene at 20°C and 100% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, soluble solids content (SSC), titratable acidity (TA) and acceptability index were assessed. The results showed that pre-storage UV-C treatment, followed by different storage conditions significantly affected the quality of limes during storage. UV-C treatment significantly affected peel degreening at 20°C in all storage conditions, whereas treated limes showed significantly slower in peel degrening than the control. These effects reduced over the storage time, with the exception of fruits stored in < 0.005 µL.L^-1 ethylene which still produced a significantly higher in Hue value after 21 days storage relative to the control. UV-C treatment affected ethylene production during storage under all storage conditions. This effect also diminished with storage time. UV-C treatment did not affect the respiration rate, SSC or TA for all storage conditions. The UV-C treated limes had higher acceptability index than untreated limes up to 14 days storage at 20°C. Storage conditions significantly affected ethylene production, with limes that stored in air exhibiting higher ethylene production than fruits stored in the < 0.005 or 0.1 µL.L^-1 ethylene atmosphere. Storage conditions also significantly affected weight loss, with fruits stored in air showing greater weight loss compared to the other storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage in less than 0.1 µL.L^-1 ethylene atmosphere improves the quality of limes postharvest.]]> Wed 31 Oct 2018 15:20:11 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:51836 Wed 20 Sep 2023 16:11:03 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:18106 Wed 11 Apr 2018 17:17:19 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6922 Wed 11 Apr 2018 17:08:20 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:10862 Wed 11 Apr 2018 16:41:05 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:2622 Wed 11 Apr 2018 13:00:45 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44009 Wed 05 Oct 2022 15:24:59 AEDT ]]> 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:34291 Tue 26 Feb 2019 14:15:01 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:37426 Tue 17 Nov 2020 10:22:21 AEDT ]]> 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:43111 Tue 13 Sep 2022 13:43:24 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:34803 -2). After treatment, mangoes were stored for 12 d in air (<0.005 µL L^-1 ethylene) or 0.1 µL L^-1 ethylene at 20 °C and 100% relative humidity (RH). Weight loss, peel colour, firmness, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA), total chlorophyll content, total phenolic content (TPC) and total antioxidant activity were assessed at 3-d intervals. The results showed that UV-C treatment delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate and lowered chlorophyll content compared to untreated control fruit. Fruit treated with UV-C had significantly higher TPC and total antioxidant activity at the end of the storage period than untreated fruits for both storage atmospheres. In addition, UV-C treated fruits remained significantly firmer than untreated fruits. UV-C treatment significantly affected TSS and TA levels in different ways. Storage of fruits in 0.1 µL L^-1 ethylene significantly affected fruit firmness, respiration rate and ethylene production, while other fruit quality parameters were similar to fruit stored in air. These results indicated that UV-C irradiation could be used as an effective and rapid method to extend the postharvest life of mature green mangoes without adversely affecting certain quality attributes in the presence of low-level ethylene during storage.]]> Tue 03 Sep 2019 17:58:50 AEST ]]> 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:35145 Thu 17 Jun 2021 14:49:11 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:40300 Thu 07 Jul 2022 15:46:36 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:7126 Sat 24 Mar 2018 08:34:11 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:12200 Sat 24 Mar 2018 08:08:26 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:11046 Sat 24 Mar 2018 08:08:05 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21437 Sat 24 Mar 2018 08:05:47 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29135 Sat 24 Mar 2018 07:32:35 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:28202 Sat 24 Mar 2018 07:23:53 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:47575 Mon 23 Jan 2023 14:00:36 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:46556 Fri 25 Nov 2022 11:33:45 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 ]]>