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: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:51658 pure citral > LSTT, with 1000 μL L−1 LM EO the optimal treatment. The greater response of LM over LSTT EO was attributed to its higher concentration of citral but the greater effect over citral suggested some minor constituent(s) of LM EO also had antifungal activity. While the 120 sec dips caused severe rind injury, a 30 sec dip in 1000 µL L−1 LM EO generated only slight injury and inhibited fungal wastage in Valencia and Navel oranges, mandarins and lemons. A 10 sec dip did not cause rind injury but was less effective for mould inhibition. The findings suggest LM EO as an alternative to synthetic fungicides to inhibit wastage in citrus during storage, particularly for organic produce.]]> Wed 28 Feb 2024 14:52:11 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:53945 Wed 28 Feb 2024 14:46:00 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:54990 Wed 27 Mar 2024 16:32:28 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:30254 Wed 11 Apr 2018 16:02:25 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:24629 Wed 11 Apr 2018 14:14:35 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:44009 Wed 05 Oct 2022 15:24:59 AEDT ]]> 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:33080 −1, respectively. The carotenoid extraction yield and the antioxidant capacity extraction yield were 271 mg/100 g DW and 737 μm TE/100 g DW, respectively. Thus, the extraction using ethyl acetate with the ratio of 80:1 (mL solvent per g Gac peel) for 150 min at 40.7°C is suggested for recovering carotenoids and antioxidant capacity from Gac peel.]]> Wed 04 Sep 2019 09:54:30 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:52725 Tue 24 Oct 2023 08:31:27 AEDT ]]> 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:40821 Tue 19 Jul 2022 09:47:29 AEST ]]> 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:37331 Tue 13 Oct 2020 12:51:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33074 Momordica cochinchinensis Spreng.) is a rich source of carotenoids for the manufacture of powder, oil and capsules for food, cosmetic and pharmaceutical uses. Currently, only the aril of the Gac fruit is processed and the peel, similar to the other components, is discarded, although it contains high level of carotenoids, which could be extracted for commercial use. In the present study, four different drying methods (hot‐air, vacuum, heat pump and freeze drying), different temperatures and drying times were investigated for producing dried Gac peel suitable for carotenoid extraction. Results: The drying methods and drying temperatures significantly affected the drying time, carotenoid content and antioxidant capacity of the dried Gac peel. Among the investigated drying methods, hot‐air drying at 80°C and vacuum drying at 50°C produced dried Gac peel that exhibited the highest retention of carotenoids and the strongest antioxidant capacity. Conclusion: Hot‐air drying at 80°C and vacuum drying at 50°C are recommended for the drying of Gac peel.]]> Tue 03 Sep 2019 18:30:56 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:33430 -1, on the growth of fungi isolated from five climacteric fruits (persimmon, pear, tomato, mango and papaya), and three non-climacteric fruits (orange, grape and blueberry). All fungi isolated from climacteric fruits had reduced mycelial growth when held in 0.1 and 1 µL L-1 ethylene but those from non-climacteric fruits showed no effect of ethylene. The finding was unexpected and suggests that fungi that colonise climacteric fruits are advantaged by delaying growth when fruits start to ripen. Since non-climacteric fruits do not exhibit any marked increase in ethylene, colonising pathogens would not need such an adaptive response.]]> Tue 03 Sep 2019 18:08:23 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:34804 -1 of ethylene at either 5, 10 or 20 °C, whilst in a parallel experiment, Navel oranges were exposed to ≤0.001, 0.1 and 1 µL L^-1 ethylene at either 1 or 10 °C. Changes in external and internal postharvest quality parameters were assessed for up to 8 weeks for 'Afourer' mandarins and 10 weeks for Navel oranges. At all storage temperatures, high levels of ethylene were found to increase the level of calyx senescence, weight loss, loss of fruit firmness and respiration rates. Also, there were significant effects of ethylene and storage temperatures on total soluble solids (TSS) content, titratable acidity (TA), and ethanol accumulation in both citrus species. Continuous exposure to high ethylene also significantly reduced vitamin C and ferric reducing antioxidant power (FRAP) in 'Afourer' mandarins after 8 weeks of storage. Overall, ethylene treatments had a significant effect on both the external and internal qualities of the fruit during storage. The relationship between ethylene concentrations and storage temperatures demonstrate that lowering atmospheric ethylene levels at reduced storage temperatures maintain fruit quality during long term storage.]]> Tue 03 Sep 2019 17:58:57 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:33078 Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave‐assisted extraction (MAE) and ultrasound‐assisted extraction (UAE) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated. The results showed that an extraction at 120 W for 25 min and an extraction at 200 W for 80 min were the most effective for MAE and UAE of the Gac peel samples, respectively. The maximum carotenoid and antioxidant capacity yields of UAE were significantly higher than those of the MAE. The antioxidant capacity of extract obtained by the UAE was also significantly higher that of the conventional extraction using the same ratio of solvent to material. The results showed that both MAE and UAE could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies. Thus, MAE and UAE are recommended for the improvement of carotenoid and antioxidant capacity extraction from Gac peel.]]> Tue 03 Sep 2019 17:53:40 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:41193 Thu 28 Jul 2022 11:12:21 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:41195 Momordica cochinchinensis Spreng.), which is considered as waste of Gac processing, has been found to possess high levels of carotenoids and other antioxidants. This study aimed at determining the optimal conditions of an ultrasound-assisted extraction for recovering carotenoids and antioxidant capacity from Gac peel. A response surface methodology using the Box–Behnken design was employed to investigate the impact of extraction time, temperature and ultrasonic power on the recovery of total carotenoid and antioxidant capacity. The results showed that an extraction time of 76 min, temperature of 50 °C and ultrasonic power of 250 W were the optimal conditions for the extraction. The experimental carotenoid yield and antioxidant capacity obtained under the optimal extraction conditions were validated as 269 mg/100 g DW (dry weight) and 822 µM TE (Trolox equivalent)/100 g DW, respectively. These values were not significantly different from the values predicted by the models. The HPLC analysis for carotenoid composition showed that β-carotene, lycopene and lutein were the principal carotenoids of the extract, which constitute 86% of the total carotenoid content. Based on the obtained results, the ultrasound-assisted extraction using ethyl acetate under the above optimal conditions is suggested for the simultaneous recovery of carotenoids and antioxidant capacity from Gac peel.]]> Thu 28 Jul 2022 11:12:19 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:35210 Thu 27 Jun 2019 10:06:05 AEST ]]> 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:35145 Thu 17 Jun 2021 14:49:11 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:48879 Thu 13 Apr 2023 09:59:42 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:55030 Backhousia citriodora) essential oil (EO) was investigated to combat Penicillium digitatum by in vitro agar diffusion and vapour assay and in artificially infected oranges. The main constituent of LM EO was revealed as citral when analysed in gas chromatography–mass spectrometry. Pure citral was also included in the experiment for comparison. The in vitro fungal growth was significantly inhibited by LM EO at 1, 2, 3, 4 and 5 μL per disc while complete growth inhibition by both the pure citral and LM EO occurred at 4 and 5 μL per disc. Inoculated fruits treated by dipping in 1000 μL L⁻¹ LM EO solutions for 5, 10, 15, 30 and 120 s showed significantly lower fungal wounds compared to control. While longer dipping times led to some rind injuries, fruits with a 5 and 10 s dip were found free from any injury. The evaluation after dipping and storage confirmed that the fruits maintained the sensory attributes and were not compromised by the incorporation of the essential oil. The results of this study indicate that LM EO can be a promising alternative to synthetic fungicides for preserving the quality of citrus fruits during storage.]]> Thu 04 Apr 2024 10:28:37 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:9512 Sat 24 Mar 2018 08:35:35 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: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:20090 Sat 24 Mar 2018 08:00:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19891 Sat 24 Mar 2018 07:57:09 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20585 Sat 24 Mar 2018 07:55:36 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21231 Sat 24 Mar 2018 07:53:04 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:27134 Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and β-carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.]]> Sat 24 Mar 2018 07:33:02 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:25705 sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. Conclusion: Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives.]]> Sat 24 Mar 2018 07:28:22 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:28202 Sat 24 Mar 2018 07:23:53 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:50222 Mon 10 Jul 2023 10:38:29 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:55060 Mon 08 Apr 2024 12:31:58 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33748 Mon 07 Jan 2019 10:45:15 AEDT ]]> 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:46556 Fri 25 Nov 2022 11:33:45 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:48105 Fri 24 Feb 2023 15:38:11 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33079 Fri 24 Aug 2018 15:01:54 AEST ]]> 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 ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:50214 Fri 07 Jul 2023 12:02:27 AEST ]]>