Výsledky vyhledávání - "Keeping quality"

Akademický článek

Quality enhancement of fruits conserved with essential oils prolonging storage

Autor: Asmaa Mziouid, Bouchra Chebli, Mohamed Berrabah, Safaâ Bounimi, Niama Heimeur, Hicham Chebli, Rachid Salghi, James Nicholas Furze, Ghita Ait Baddi, El Hassan Mayad

Publikováno v: Biotechnologie, Agronomie, Société et Environnement, Vol 26, Iss 4, Pp 198-209 (2022)

Description of the subject. Raspberries and strawberries are highly perishable due to postharvest fungal development. Numerous studies have shown that essential oils can be promising biopesticides for maintaining the quality of fresh fruit during pos

Externí odkaz: https://doaj.org/article/ce2281a2e31d4444bd575befbd2ff345

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Akademický článek

Yield and quality of green leaves of edible species of Allium L. depending on the type of packaging, storage time and temperature

Autor: M. I. Ivanova, E. V. Yanchenko, A. I. Kashleva

Publikováno v: Овощи России, Vol 0, Iss 5, Pp 88-93 (2022)

Relevance. The genus Allium L. attracts the attention of researchers due to the presence of valuable medicinal, nutritional and decorative properties, adaptive capabilities, resistance to pests and diseases, ecological plasticity in its representativ

Externí odkaz: https://doaj.org/article/1911a3bbee7941ed9f96bc07cff08252

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Akademický článek

Carbon nanotubes in the holding solution stimulate flower opening and prolong vase life in carnation

Autor: Masoumeh Ahmadi-Majd, Sadegh Mousavi-Fard, Abdolhossein Rezaei Nejad, Dimitrios Fanourakis

Publikováno v: Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-22 (2022)

Abstract Background Cut flower longevity is often limited by adverse water relations or oxidative stress. The potential of single- and multi-walled carbon nanotubes (SWCNTs and MWCNTs, respectively) on prolonging vase life was addressed. Dose–respo

Externí odkaz: https://doaj.org/article/266c99a7d5294ca0a73ce674d2006d19

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Akademický článek

Quality and Optimal Shelf Life of Late Season Green Cabbage

Autor: Maria I. Ivanova, Elena V. Yanchenko, Aleksey V. Yanchenko, Ivan I. Virchenko

Publikováno v: Техника и технология пищевых производств, Vol 51, Iss 4, Pp 690-700 (2021)

Introduction. Green cabbage has a short shelf life. As a result, it becomes scarce by March and April, often due to miscalculated sell-by-date. The research objective was to establish qualitative indicators and optimal shelf life of late season green

Externí odkaz: https://doaj.org/article/74f7ea7a06144b559672532242024209

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Akademický článek

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Akademický článek

Periods of keeping quality and realization of onions depending on the nutrition system

Autor: E. V. Yanchenko, A. R. Bebris

Publikováno v: Овощи России, Vol 0, Iss 4, Pp 83-93 (2021)

Relevance. The production of onions and its preservation for the year-round provision of the population is an important strategic task. In March-May, there is often a shortage of onions due to high storage losses and incorrect determination of the op

Externí odkaz: https://doaj.org/article/0bf017527c8a4dc0bf2bb05debebe762

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Akademický článek

Shallot Blondin variety as a source material for breeding for early maturity, keeping quality, productivity and yield

Autor: L. N. Novikova, B. N. Novikov

Publikováno v: Овощи России, Vol 0, Iss 3, Pp 49-54 (2021)

Relevance. Shallots (Allium ascalonicum L.) is a very useful and promising crop with high nutrition- al, taste and medicinal properties. Shallot is appreciated for its tender and juicy tasty greens, as well as early ripening of bulbs with a long shel

Externí odkaz: https://doaj.org/article/72489e7e05664ef59b462b57d18b13ae

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