Posted by:
Scott Trimble
April 22, 2021
Cabbage suffers a reduction in quality due to cut processing as a result of tissue damage and microbial infections. In a search for alternatives to chemical disinfectants, a team of Chinese biotechnologists tested a protocol for aqueous ozone use, as ...
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Posted by:
Scott Trimble
April 13, 2021
Controlling postharvest degreening in pepper fruits has several benefits for suppliers. It can enhance customer acceptance, fruit quality, and can reduce weight loss. Understanding the biochemistry of treatments during chlorophyll degradation can help food scientists make more accurate recommendations to ...
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Posted by:
Scott Trimble
April 1, 2021
Improving the vase life and quality of flowers is vital for growers, as cut flowers have a very short postharvest life and customer treatment of the flowers once they are cut is beyond the growers’ control. However, to protect their ...
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