During fruit ripening on the tree and after harvest some essential processes involve the
production of the anaerobic metabolites, acetaldehyde (AA) and ethanol. These processes …

Concentrations of different gases and volatiles present or produced inside a fruit are
determined by the permeability of the fruit tissue to these compounds. Primarily, surface …

Although the avocado has been cultivated and consumed for more than 9000 years in its
native Latin America, world production and trade have only developed over the past few …

Abstract Visible–near-infrared (450–1040 nm) hyperspectral reflectance imaging was
studied in order to assess the internal physicochemical properties and sensory perception of …

The effect of a respiratory quotient dynamic controlled atmosphere (DCA–RQ), which
induces ethanol production through low oxygen storage, and ethanol application on …

Broccoli (Brassica oleracea L. Italica Group) senesces very rapidly at room temperature after
harvest. Ethanol vapor treatment with ethanol pads inhibits ethylene production and …

This chapter provides updated information on avocado fruit quality parameters, sensory
perception and maturity, production and postharvest factors affecting quality defects …

Compared to other melon types, oriental sweet melon (Cucumis melo var. makuwa Makino)
is quite a different species with a poor shelf-life due to its typical climacteric behaviour, and …

The objective of this study was to evaluate the use of an ethanol vapor release pad and a
saprophytic yeast Cryptococcus infirmo-miniatum (CIM) to reduce decay and maintain …

A simple and cost-effective ethanol vapor treatment using alcohol powder, which gradually
diffuses ethanol vapor, was conducted to inhibit the senescence of harvested broccoli …