1. 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 , Summer 2020, , Pages 213-225

http://dx.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

2. 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 , Spring 2020, , Pages 103-118

http://dx.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

3. Effect of Pre-Harvest Salicylic Acid and Iron Treatments on Postharvest Quality of Peach Fruits

Hamed Shokri Heydari; Mohammad Ali Askari Sarcheshmeh; Mesbah Babalar; Taha Ranjbar Malidarreh; Ahmad Ahmadi

Volume 7, Issue 2 , Spring 2020, , Pages 187-198

http://dx.doi.org/10.22059/ijhst.2020.229309.183

Abstract
  Peach is a highly corrosive fruit with a short shelf life (less than 7 days at room temperature)susceptible to diseases, pathogens and physical damage. The storage or marketable life ofhorticultural crops can be extended by various treatments applied to them after and/or beforeharvesting. Fruits are ...  Read More

4. Effect of Storage Temperature and Packaging Material on Shelf Life of Thornless Blackberry

Mehdi Hadadinejad; Kamran Ghasemi; Amir Ali Mohammadi

Volume 5, Issue 2 , Summer and Autumn 2018, , Pages 265-275

http://dx.doi.org/10.22059/ijhst.2018.252144.218

Abstract
  Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days ...  Read More

5. Diverse postharvest responses of tomato fruits at different maturity stages to hot water treatment

Siamak Kalantari; Mohsen Hatami; Mojtaba Delshad

Volume 2, Issue 1 , Spring 2015, , Pages 67-74

http://dx.doi.org/10.22059/ijhst.2015.54265

Abstract
  Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening ...  Read More

6. 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 , Spring 2014, , Pages 43-51

http://dx.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