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While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf‐life conditions
UV-A treatment delays yellowing of cucumber during storage
Cucumbers (Cucumis sativus L. cv. Silor) were treated with UV-A light and stored at both 5 and 10 o C for 15 days. The UV-A treatments reduced yellowing and senescence of cucumbers during the storage… Expand
The effect of ultraviolet irradiation (UV-C) on chilling injury of cucumbers during cold storage
Pre-storage exposure of cucumbers (Cucumis sativus L. cv. Silor) with ultraviolet irradiation (UV-C) for 3, 5, 10 or 15 min reduced chilling injury until 10 days of storage at 5 o C. Electrolyte… Expand
Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C
The importance of minimally processed commodities in the retail groceries of most developed countries has been rising continuously during the last decades. Cantaloupe melon is used more than any… Expand
One sided UV-C treatments maintain quality of fresh-cut green onions.
Minimal islenmis soganlarin depolama kalitesi UV-C uygulamalarindan etkilenmektedir dolayisiyla bu calismada UV-C uygulamalarinin minimal islenmis soganlarin kalitesi uzerindeki etkileri… Expand
Ascorbic Acid Treatments For Preventing Lignification On Ready-To-Use Carrot
Havuc, insan sagligina faydalari nedeniyle insanlar tarafindan tuketilmektedir. Havuc antioksidan besin maddelerince ozellikle beta-karoten acisindan zengin bir kaynak olarak bilinmektedir. Bununla… Expand
The effect of harvesting onions at different diameter on color and weight loss in fresh cut green onions.
- M. U. Kasim
- Materials Science
The effect of harvesting onions at different diameter, on storage quality attributes was investigated. Onions were harvested at five different diameter and trimmed of leaf tips and roots 2 mm above… Expand
Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages
In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this… Expand
Inhibition of yellowing in Brussels sprouts (B. oleraceae var. gemmifera) and broccoli (B. oleraceae var. italica) using light during storage
To extend shelf life, the effects of light on postharvest quality of Brussels sprouts and broccoli were studied. Light sources were day light of fluorescence lamps of 1300 lux (L) or 3500 lux (A).… Expand