The effects of Organic Nutrient Sources on Yield and Shelf life of Broccoli

Sushanta Kumar Tarafder; Mrityunjoy Biswas; Asit Baran Mondal

Volume 10, Issue 1 , January 2023, , Pages 87-96

https://doi.org/10.22059/ijhst.2022.339392.541

Abstract
  The study was conducted in Polashi, Manirampur Upazila, Jashore, Bangladesh, during Rabi seasons of 2020-2021 and 2021-2022 to evaluate the effects of organic nutrient sources on yield and shelf life of broccoli. The experimental layout was a Randomized Complete Block Design (RCBD) with three replications ...  Read More

Effects of Different Concentrations of Chitosan on Shelf Life and Quality of Banana Fruit

Tareque Aziz; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman

Volume 8, Issue 1 , January 2021, , Pages 1-12

https://doi.org/10.22059/ijhst.2020.309397.387

Abstract
  The experiment was aimed to investigate the effect of different concentrations of chitosan on shelf life and quality of banana fruit. The single factor experiments were laid out in a completely randomized design with three replications. Experimental treatments included Control, 0.50%, 0.75%, 1.0%, 1.5%, ...  Read More

Effect of Low Temperature on Postharvest Behaviors of Oyster Mushroom (Pleurotus spp.)

Md. Saidee Rahman; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman

Volume 7, Issue 3 , September 2020, , Pages 213-225

https://doi.org/10.22059/ijhst.2020.302076.365

Abstract
  A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient ...  Read More

Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi

Fakhar Uddin Talukder; Md. Sohanur Rahman; Md. Kamrul Hassan

Volume 7, Issue 2 , April 2020, , Pages 103-118

https://doi.org/10.22059/ijhst.2020.300054.354

Abstract
  Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. The objectives of the study were to evaluate the ...  Read More

Application of Cold Plasma Technology in Quality Preservation of Fresh Fig Fruit (Siyah): A Feasibility Study

Rouzbeh Abbaszadeh; Kosar Alimohammad; Romina Zarrabi Ekbatani

Volume 5, Issue 2 , December 2018, , Pages 165-173

https://doi.org/10.22059/ijhst.2018.258024.240

Abstract
  Fig (Ficus carica L.) is a perishable fruit and it needs to use new techniques in order to increase shelf life of this product. In present study, atmospheric cold plasma as a non-thermal treatment was utilized for preserving fresh fig quality. Dielectric barrier discharge plasma was applied to fruits ...  Read More

Effects of Intermittent Warming and Prestorage Treatments (Hot Water, Salicylic Acid, Calcium Chloride) on Postharvest Life of Pomegranate Fruit cv. ‘Shishe-Kab’ during Long-Term Cold Storage

Farid Moradinezhad; Mehdi Khayyat

Volume 1, Issue 1 , June 2014, , Pages 43-51

https://doi.org/10.22059/ijhst.2014.50517

Abstract
  We examined the effectiveness of intermittent warming (IW), hot water (HW), salicylic acid (SA), and calcium chloride (CaCl2) on the postharvest life of pomegranate fruit cv. ‘Shishe-Kab’ and extending fruit shelf life during cold storage (3°C). Fruit were subjected to cycles of 1 d at ...  Read More