Fresh-Cut Produce
1. Quality improvement and shelf life extension of minimally fresh-cut mango fruit using chemical preservatives

Farid Moradinezhad

Articles in Press, Accepted Manuscript, Available Online from 08 November 2020

http://dx.doi.org/10.22077/jhpr.2020.3456.1151

Abstract
  Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: ...  Read More

Quality improvement and shelf life extension of minimally fresh-cut mango fruit using chemical preservatives


Postharvest Biology and Technology
2. Changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water

Md. Anowar Hossain; Md. Masud Rana; Md. Salim Uddin; Yoshinobu Kimura

Volume 4, Issue 1 , Winter 2021, , Pages 37-50

http://dx.doi.org/10.22077/jhpr.2020.3191.1127

Abstract
  Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension ...  Read More