Immature, vegetable-like fruits are produced by crops of great economic importance,
including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their …

The effect of pressure treatments of 100 and 200MPa (10 and 20min) and of thermal
blanching at 70° C, 80° C and 98° C (1 and 2.5 min), on sweet green and red bell peppers …

Polyphenol oxidase (PPO) catalyses oxidation of phenolics, which results in instant but
differential browning in many cut fruits and vegetables, including eggplant. Eight cultivars of …

The eggplant is a warm-climate crop of high economic importance. In many Asian and
Mediterranean countries, eggplants are essential components of everyday dishes, while in …

Ethylene action can be counteracted by 1-methylcyclopropene (1-MCP), which has been
used during postharvest storage to maintain quality. In this work, we evaluated the effect of 1 …

Phenolic compounds have numerous beneficial effects on human health. In consequence,
the development of new varieties with higher content of phenolics is of interest for the …

Fruit of two apricot cultivars 'Bagheri'and 'Asgarabadi'were treated with putrescine (Put) or
spermidine (Spd) at 1 mM and then were stored at 1° C for 21 days. Fruit were sampled …

Physiological disorders in harvested eggplant (Solanum melongena L.) fruit result in quality
deterioration, short postharvest life and significant economic losses. In this study, the effects …

Eggplant (Solanum melongena) is a very rich source of polyphenol oxidase (PPO), which
negatively affects its quality upon cutting and postharvest processing due to enzymatic …

Eggplant (Solanum melongena L.) is a perishable and chilling-sensitive tropical fruit. The
chilling injury (CI) symptoms as well as some physical and physiological implications were …