The apple is a fruit with a medium water content, but a low transpiration coefficient, therefore, losses during harvest, packaging and transport are minimal. However, the practices carried out during its post-harvest handling have important areas of opportunity to guarantee its arrival in better conditions to the final consumer. The apple has a very thin …
Generally, the operations of each packing plant differ according to the processes involved in each type of product, but they all tend to follow a basic line of techniques that can be summarized in three main sections: selection or classification, washing, disinfection, and Postharvest treatments. The FAO defines “Postharvest” as the moment in which the …
The pineapple fruit is harvested when it reaches firmness and ripeness. Pineapples do not improve their eating quality after harvest. The sugar content does not increase after harvest. Therefore, the fruit must be picked at the optimal stage of ripeness for the intended market. Quality indices of pineapple Uniform size and shape Firmness No deterioration …
Ethylene causes lemons to lose their green color and reveal their yellow pigments, which is undesirable for green citrus marketing. Color loss and decay can be delayed by removing ethylene from storage sites. Ethylene also causes loss of juice and reduction of soluble solids content. Putrefaction and microbial infection. Size reduction and weight loss caused …
Fruits and vegetables contain antibodies that defend them from external attacks by bacteria and fungi. Unfortunately not all cultures contain as high concentrations as others. Like citrus fruits, for example, these contain terpenes that help fight any type of bacteria and fungi. Grupo Fagro isolated these terpenes from citrus fruits to create this organic biofungicide …
PEROXY-ACETIC ACID, A SAFE ALTERNATIVE TO DISINFECTION WITH CHLORINE Microorganisms of different families and varieties will always be found in water, in the environment and even in food. Some of them are part of the processes of life. For example, omnivorous beings need a certain type and quantity of microbes in our digestive system, because …
One of the most critical stages in the processing of fruits and vegetables is washing, because it is linked to the safety and shelf life of the final product. The purpose of washing is to remove traces of dirt and reduce the microbial load found on the surface of the fabric. Due to microorganisms, post-harvest …
Take care of your Fruit in 1-2-3 All crops are exposed to the Earth, sun, rain or wind for weeks or months and with this they not only gather physicochemical attributes of taste, smell and color or nutritional composition, but are also exposed to bacteria, fungi that insects go depositing organic matter on the surface …
The need to maintain high levels of safety that narrow the possibilities of contamination by development and appearance of pathogens in the agri-food industry, leads to the constant improvement and design of different mechanisms for locative disinfectant treatments or as chemical preservatives. In any case, the current trend in the world is that of clean, …
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