Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Sandra Landahl"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100053- (2020)
Background: Volatile compounds are considered as an important quality factor, as their aroma influences consumer acceptability. The type and concentration of volatile compound varies with genotype, pre- and postharvest factors. However, there is a pa
Externí odkaz:
https://doaj.org/article/905dd6079866420184f4d98eaea1042e
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
Potatoes represent an important staple food crop across the planet. Yet, to maintain tuber quality and extend availability, there is a necessity to store tubers for long periods often using industrial-scale facilities. In this context, preserving pot
Externí odkaz:
https://doaj.org/article/1377d35163fd4cafabf1cb6530b62f1c
Autor:
Werner B. Herppich, Sandra Landahl
Publikováno v:
Acta Horticulturae. :163-170
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c72b7b3b7506336107e249c5efba53c4
https://doi.org/10.17660/actahortic.2022.1335.19
https://doi.org/10.17660/actahortic.2022.1335.19
Autor:
Leon Terry, Sandra Landahl
The number of onion consignments which are rejected or downgraded due to the incidence of internal defects is a continuing problem for wholesalers and growers. Defects may only be up to 4% incidence level, but result in the entire lot being lost for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf579c7552254e641a229d6cc2488dca
https://dspace.lib.cranfield.ac.uk/handle/1826/18317
https://dspace.lib.cranfield.ac.uk/handle/1826/18317
Autor:
Leon A. Terry, Sandra Landahl
Publikováno v:
Biosystems Engineering. 194:251-260
Consumers increasingly desire ready-to-eat avocado fruit, yet if supplies fall short of customer expectations, complaints follow, incurring considerable cost and waste. In the avocado sector, wastage due to destructive testing and inaccurate assessme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c69ecc43c17225e0641662342100716
https://doi.org/10.1016/j.biosystemseng.2020.04.001
https://doi.org/10.1016/j.biosystemseng.2020.04.001
Autor:
Sandra Landahl, Leon A. Terry
Publikováno v:
Biosystems Engineering. 224:226
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea632bd9eba08292f15d08b96bcb458b
https://doi.org/10.1016/j.biosystemseng.2022.10.012
https://doi.org/10.1016/j.biosystemseng.2022.10.012
Publikováno v:
Postharvest Biology and Technology. 150:9-18
Optical Coherence Tomography (OCT) is an established non-destructive and contactless photonic technique which has now been shown to be suitable for monitoring the near-surface internal structure of tissues in stored fruit and vegetables. Such real-ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04b9771f4463b9b842c1b979f69944c8
https://doi.org/10.1016/j.postharvbio.2018.12.005
https://doi.org/10.1016/j.postharvbio.2018.12.005
Publikováno v:
Acta Horticulturae. :1253-1258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4536e943be635f1e38ca3789ee9021f3
https://doi.org/10.17660/actahortic.2018.1194.177
https://doi.org/10.17660/actahortic.2018.1194.177
Publikováno v:
Postharvest Biology and Technology. 120:92-102
The effects of continuous supplemental ethylene (10 μL L −1 ) timing on the physiology and biochemistry of sweetpotato roots during storage at 25 °C were examined. Alongside continuous ethylene or air treatments, a subset of the roots were transf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9e7ab539d2c35a8b7b19d34e6ab315
https://doi.org/10.1016/j.postharvbio.2016.05.013
https://doi.org/10.1016/j.postharvbio.2016.05.013
Publikováno v:
Journal of Food Composition and Analysis. 45:87-94
African Walnut ( Tetracarpidium conophorum Mull. Arg.) is a perennial climber which grows in the western and central regions of Africa. The nuts are processed by boiling and roasting and are sold within 1–5 days to consumers through the open market
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::527477abc726fb1695cf33930e77819e
https://doi.org/10.1016/j.jfca.2015.10.001
https://doi.org/10.1016/j.jfca.2015.10.001