Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They
are used in defense mechanisms, along with mechanisms to attract pollinators and seed …

Interest in the postharvest behavior of fruits and vegetables has a history as long as
mankind's. Once we moved past mere survival, the goal of postharvest preservation …

Vigneault, C., Leblanc, DI, Goyette, B. and Jenni, S. 2012. Engineering aspects of physical
treatments to increase fruit and vegetable phytochemical content. Can. J. Plant Sci. 92: 373 …

ABSTRACT Apples (Malus domestica Borkh. cv. Gala) were heat‐treated at 38C for 4 days
(heat treatment [HT]) before or after coated with 1% chitosan (CTS). Following treatment …

This study investigated the effects of treating cucumbers with short hot water dipping at 45
(SHW45) and 55° C (SHW55) for 5 min compared to fruit dipped in 25° C water (C). The …

Heat treatments cause a moderate and reversible stress that interrupts the normal
metabolism (senescence or fruit ripening) of the product. Although there is a large number of …

An experimental set-up consisting of a forced-air twin-chamber insulated device was built to
investigate the effect of heat treatment uniformity on color, firmness, titratable acidity (TA) …

Tomato fruits were harvested at the middle-ripe stage and stored inside the “Zero energy
cool chamber (ZECC)” which has a shelf-life of only about 7 days at ambient temperature …

This study investigated the effects of heat treatment (hot air at 38° C for 4 days) on wound
healing in Gala and Red Fuji apple fruits (Malus domestica Borkh.) and the possible …

The effects of postharvest applications of hot water (HWT)(45, 50, and 55° C), 1-MCP (1, 5,
and 10 μL/L), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase …