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What Affects the Postharvest Quality of Blackberries?
Major postharvest quality problems in blackberries include weight loss, reduced firmness, leakiness, fungal decay, and changes in appearance. White drupelet disorder and red drupelet reversion are two major color changes that can reduce marketability because consumers reject them. Step cooling and maintaining low temperatures, high relative humidity, and modified atmospheres in storage rooms and packaging… Continue reading…
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What Are Fruit Ripening Systems? Types, Methods, and How They Work
Artificial ripening systems are necessary for providing evenly ripened, high-quality fresh produce year-round. The ripening agent used is usually ethylene, but others like gibberellins, acetylene, ethephon, and calcium carbide are also applied. Simple ripening systems depend on natural internal enzymatic processes and lack environmental control. Advanced ripening systems use artificial agents and improve efficiency by… Continue reading…
What Affects Melon Quality? Common Postharvest Problems and How to Prevent Them
Musk melon cultivars can develop physical, physiological, and pathological disorders that degrade quality in the postharvest stages. Mechanical damage and excessive free moisture are the physical problems. The physiological problems are quality loss due to exposure to endogenous or exogenous ethylene and chilling sensitivity. Diseases caused by pathogens carried on the melon rind have led… Continue reading…
Postharvest Mechanical Damage and Its Effects on Fresh Produce Quality
Mechanical damage occurs most during harvest, sorting, grading, packaging, and distribution transport stages. The mechanical damage types are impact, compression, friction, puncture, vibration, and cutting. The mechanical damage phenotypes can include bruising, tissue collapse, perforation, cracking, and breaking. Internal factors and external environmental conditions in the postharvest chain are crucial in determining the extent of… Continue reading…
Difference in Modified Atmosphere Packaging for Fresh Produce: Whole vs Cut Explained
Low-processed or cut fresh produce has higher rates of respiration, transpiration, ethylene production, and microbial spoilage than whole produce. Gas composition, packing material permeability, and use of additional hurdles differ for whole and cut fresh produce. It is advisable to monitor MAP headspace gas composition in the supply chain for quality control. Cut and ready-to-eat… Continue reading…
WEBINAR: Avocados, Now with AI: How AI and Customer Feedback Just Made the Avocado Quality Meter More Accurate and Far Easier to Use
The next-generation Felix Avocado Meter is here, and this webinar gives a full look at what makes it different. In this session, Galen George, Director of Applied Science, explains how AI and customer feedback helped shape a more accurate, easier-to-use approach to avocado dry matter analysis. From stronger performance across maturity stages to a refreshed… Continue reading…
How NIR Technology Supports the Circular Economy in Agriculture
Near-infrared (NIR) spectroscopy-based technology makes food production circular by improving process efficiency from farm to retailer. NIR technology helps design waste reduction at critical points in the food supply chain by providing non-destructive, real-time data on the external and internal quality of food. Monitoring crops with NIR enhances food value by ensuring the safety, nutrition,… Continue reading…
