Food science articles
We’re heading to Asia Fruit Logistica 2023!
The must-attend event for the fresh produce industry, scheduled for September 6-8th, 2023, is an incredible opportunity to explore the fruit industry’s latest trends, methods, and technology. We’re eager to meet you and help you find the technology solutions to elevate your business. See us at Booth 5-5U06 in Hong Kong! If you would like… Continue reading…
Innovative Conversations: Avocado Quality at the World Avocado Congress 2023
Felix Instruments is thrilled to present a glimpse into the future of avocado quality assessment at the World Avocado Congress 2023. This renowned event brought together industry leaders and pioneers to showcase the cutting-edge technology and innovation shaping the field. A highlight of the congress was an exclusive video interview with Galen, our director of… Continue reading…
Bruising Impact on Fruit Quality
Bruising occurs during harvest and postharvest operations like sorting, grading, and packing. As demand for fresh fruits rises and operations get mechanized, the bruising impact on fruit quality increases. Bruising damage is initially not visible but can spoil the appearance and several physiochemical parameters to downgrade quality and weight, leading to considerable economic losses. Environmental… Continue reading…
LEDs Impact on Post-Harvest Fruit Quality
LEDs for the postharvest treatment of fruits are new, and the industrial application looks promising. LEDs influence the development of quality parameters like color, firmness, taste, nutritional value, control of ripening, microbial spoilage and senescence, and extending shelf-life. LEDs can be useful for fruit preservation for long-duration transportation and storage and at retailers. Fruits are… Continue reading…
How LEDs Impact Fruit Quality Development
LEDs have become popular in horticulture grows due to their narrow spectrum and low thermal effect. As a result, they are being increasingly used for fruit quality development.. LEDs impact on fruit quality proves to be more effective compared to the application of conventional white lights. Red, blue, and green LEDs are the crucial wavelengths… Continue reading…
New Release: AppBuilder v2.2.7.1306 Elevates User Experience with Enriched Features and Bug Fixes
Felix Instruments is thrilled to bring you the latest software update for AppBuilder, v2.2.7.1306, boasting a blend of new features and critical bug fixes to refine your user experience. Here is a quick summary of the changes made: Issues ranging from text translation to data file imports have been resolved, ensuring a smoother user experience.… Continue reading…
Fruit Respiration Impact on Fruit Quality
Fruits continue to respire after harvest as they are still alive. Aerobic respiration that uses oxygen is the norm, but when oxygen levels drop, anaerobic respiration or fermentation starts. Aerobic respiration is necessary for the development of fruit quality and ripening. Excessive fruit respiration is detrimental in the postharvest stages, as it can cause fruit… Continue reading…
Importance of Fresh Produce Quality in Retailing
Consumers prefer to pay more for quality fresh produce than buy cheaper but lower-quality commodities. Consumers judge the quality of individual commodities and entire fresh produce displays. Good temperature and relative humidity management are necessary to prolong shelf life and quality, and three combinations are recommended for fruits and vegetables. Retailers would also be well-advised… Continue reading…
The Impact Transpiration Has on Fruit Quality
Fruit transpiration occurs through the fruit skin, lenticels, calyx, and stem scar. Preharvest fruit transpiration is good as it drives the accumulation of assimilated and dry matter to improve fruit quality. Postharvest fruit transpiration is undesirable, leading to shriveling, weight loss, wilting, loss of quality, shelf-life, and reduced profitability. Fruit transpiration causes most weight loss… Continue reading…
What is Fruit Flavor, and How to Measure it
Fruit flavor is the interaction of taste and aroma. Taste is determined by sugars and acids and aroma by distinctive combinations of hundreds of volatile compounds. New non-destructive, precise, and objective flavor estimation possibilities will increase the use of this quality parameter in the supply chain and research. Interest in fruit flavor is resurgent due… Continue reading…
