Antifungal activity and preservative effect of a low molecular weight chitosan (LMWC) sample, derived from chitosan by enzymatic hydrolysis, were investigated in vitro and in vivo. A pathogenic fungal strain was isolated from decayed pear (Pyrus bretschneideri cv. "Huangguan") fruit and identified
Role of putrescine for extending storage life of pear cv. "Shah-Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C,
Pear (Pyrus pyrifolia (Burm) Nakai) fruits of cultivar 'Patharnakh' were harvested at optimum maturity and treated with 500, 750 and 1000 ppb concentration of 1-MCP gaseous vapours for 4 h in a closed chamber maintained at 20°C. After treatments the fruits were packed in corrugated fibre board
Preparation of protective coating possessing antimicrobial properties is present day need as they increase the shelf life of fruits and vegetables. In the present study, preparation of agar-silver nanoparticle film for increasing the shelf life of fruits is reported. Silver nanoparticles (Ag-NPs)
The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' pear (Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH) was evaluated using Response surface
The fruits of semi-soft pear (Pyrus communis) cv. Punjab Beauty harvested at physiologically mature stage in 3rd week of July were packed in corrugated fiberboard boxes (CFB) with low density polyethylene (LDPE) liners, CFB with high density polyethylene (HDPE) liners, crates with LDPE liners,
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