Guava processing industries generate peel and seeds as primary waste fractions. Guava
seeds obtained after fruit processing possess untapped potential in the field of food science …

The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh
produce to deterioration caused by postharvest physiological and metabolic activities …

Guava fruit has a short postharvest shelf life at room temperature. Melatonin is widely used
for preservation of various postharvest fruit and vegetables. In this study, an optimal …

Postharvest quality deterioration and pathogenic infestation interfere with the development
of the pear industry. Nitric oxide (NO), as an emerging potential postharvest fruit protectant …

Most postharvest fruits are highly perishable, which directly impairs fruit taste and causes an
economic loss of fresh products. Thus, it is necessary to find effective techniques to alleviate …

In this study, the physicochemical properties, antioxidant capacity, and volatile compounds
of the juices of different guava cultivars before and after pectinase treatment were evaluated …

Edible coatings form a semi-permeable membrane film which retards the ripening and
senescence. In this sight an research was investigated to study the effects of different …

Nitric oxide (NO) acts as a gaseous signalling molecule and is considered to be a key
regulator in the postharvest storage of fruits. Postharvest senescence is one of the most …

Guava fruit is an abundant source of phytonutrients namely, vitamin C, carotenoids, minerals
and polyphenols. However, due to its climacteric nature, fruit are highly perishable and …

Currently, the field of postharvest technology is a growing research area of particular interest
since the increase in world population and the need to satisfy its nutritional requirements …