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Technological innovations to preserve quality and safety of fresh-cut horticult...
Artés-Hernández, Francisco; Gómez, Perla; Aguayo, Encarna; Artés-Hernández, FranciscoProceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924. ; Fresh-cut or minimally processed fruit and vegetables have strongly increased their market share all over the industrialized countries. For that reaso...
Comparison of color indexes for tomato ripening
López Camelo,Andrés F.; Gómez,Perla A.Color in tomato is the most important external characteristic to assess ripeness and postharvest life, and is a major factor in the consumer's purchase decision. Degree of ripening is usually estimated by color charts. Colorimeters, on the other hand, express colors in numerical terms along the L*, a* and b* axes (from white to black, green to red and blue to yellow, respectively) within the CIELAB color sphere...
An approach for the evaluation of efficiency of onion packinghouse operations
Camelo,Andrés F.Lopes; Horvitz,Sandra; Gómez,Perla A.The onion is a major export crop in Argentina and obtaining consistent quality is a matter of concern to remain competitive internationally. Grading is generally done according to Mercosur standards but quality assurance programs are necessary at the packinghouse level. The objective of this study was to develop a first approach for characterizing sorting and sizing efficiency. During the 1998 season five onion...
Calidad postcosecha de tomates almacenados en atmósferas controladas
Gómez,Perla A.; Camelo,Andrés F.L.Las atmósferas controladas alargan la vida en estante del tomate, permitiendo su cosecha en estados de madurez más avanzados y a su vez afectando su calidad. El objetivo de este experimento fue estudiar los efectos que atmósferas controladas con bajas concentraciones de oxígeno y libres de dióxido de carbono y etileno, producen sobre el color, la firmeza y los principales componentes del sabor de frutos de toma...
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