[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Harry et al., 2018 - Google Patents

Examining the applicability of Beeswax and Cassava Starch to extend the Postharvest life of Mangoes (Mangifera indica)

Harry et al., 2018

View PDF
Document ID
11871587824324875791
Author
Harry T
Morrison D
Publication year
Publication venue
Farm and Business-The Journal of the Caribbean Agro-Economic Society

External Links

Snippet

Abstract Mango (Mangifera indica) cultivar 'Buxton spice'is a delicacy as a fresh fruit in Guyana because of its unique quality and flavour. The fruit is highly perishable after harvest causing economic losses along the postharvest marketing chain. Four treatments were …
Continue reading at ageconsearch.umn.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs

Similar Documents

Publication Publication Date Title
Lin et al. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables
Fernandes et al. Drying of exotic tropical fruits: a comprehensive review
Ahmed et al. Postharvest Aloe vera gel‐coating modulates fruit ripening and quality of ‘Arctic Snow’nectarine kept in ambient and cold storage
Maftoonazad et al. Shelf‐life extension of peaches through sodium alginate and methyl cellulose edible coatings
Chockchaisawasdee et al. Sweet cherry: Composition, postharvest preservation, processing and trends for its future use
Dave et al. Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations
Shahid et al. Effect of bee wax coatings on physiological changes in fruits of sweet orange CV.“blood red”
Olivas et al. Edible films and coatings for fruits and vegetables
Baloch et al. Effect of harvesting and storage conditions on the post harvest quality and shelf life of mango (Mangifera indica L.) fruit
Abbasi et al. Effect of coatings and packaging material on the keeping quality of mangoes (Mangifera indica L.) stored at low temperature
Sharif et al. Microwave pretreatment and optimization of osmotic dehydration of wild blueberries using response surface methodology
Falade et al. Modeling of drying patterns of fresh and osmotically pretreated cooking banana and plantain slices
Mahajan et al. Effect of surface coatings on the shelf life and quality of kinnow fruits during storage
Khan et al. Cold Storage Influences the Postharvest Pericarp Browning and Quality of Litchi.
Munira et al. Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour).
Guimarà et al. Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage
Okolie et al. Effect of postharvest treatments on quality of whole tomatoes
Dovale-Rosabal et al. Effect of chitosan-olive oil emulsion coating on quality of tomatoes during storage at ambient conditions
CN111728170A (en) Lemon yellow peach jam and preparation method thereof
Minh et al. Quality and shelf life of processed pineapple by different edible coatings
Noutfia et al. Assessment of physico‐chemical and sensory properties of two date (Phoenix dactylifera L.) cultivars under commercial cold storage conditions
Relekar et al. Effect of recipe on qualitative changes in sapota squash during storage
Din et al. Development and application of edible skin coatings to improve the quality of kinnow during storage
Sinha Apples and pears: Production, physicochemical and nutritional quality, and major products
Harry et al. Examining the applicability of Beeswax and Cassava Starch to extend the Postharvest life of Mangoes (Mangifera indica)