Appearance of broccoli heads after 3 days of storage at 0, 5, 10, 15 and 20°C (from left to right) and 90–95% RH. 

Appearance of broccoli heads after 3 days of storage at 0, 5, 10, 15 and 20°C (from left to right) and 90–95% RH. 

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Purpose of review: This review demonstrates through data published in some of the most recent scientific publications how environmental conditions, namely temperature, humidity and atmosphere can significantly impact the quality of fresh fruits and vegetables. Findings: Although several studies have shown that ambient temperature and atmosphere mod...

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... example, broccoli stored at 4°C retained its green colour and fresh appearance during storage for 7 days, whereas 3 broccoli stored at 20°C showed traces of yellowing after 3 days, and after 7 days the heads were completely yellow, showed some mould development and released an unpleasant odour [24]. Figure 1 illustrates how increasing the storage temperature significantly enhances the development of yel- lowing in broccoli stored for 3 days at 0, 5, 10, 15 and 20°C. After 3 days at 20°C, broccoli florets were completely yel- low, whereas even after 20 days of storage at 0°C complete floret yellowing was not attained [18**]. ...

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... The aw values showed that 10 h is enough to reach a level of aw (0.297) that inhibits the growth of microorganisms. It is well known that low aw values allow for a longer shelf-life of a product and inhibit the proliferation of molds and yeast [6]. There were no significant differences in the total carotenoid concentrations in the 0-10-h drying range (Figure 3). ...
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... The strawberry (Fragaria × ananassa) is a highly perishable small fruit in the temperate zone and is an important and commercial product [1,2]. The strawberry has a high content of bioactive compounds such as anthocyanin, phenolic acid, flavonoids, tannins and vitamin C [3,4]. The fruits' perishability is attributed to the high rates of respiration, softening, and water loss [5,6]. ...
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... The temperature of an object is influence by its thermal capacity and ambient temperature, as well as the duration of the object exposed by external heat [15]. In general, fresh agricultural product contains certain quantity of moisture. ...
... However, not all moisture can be substituted by oil due to capillarity effect and interfacial properties between moisture and cell wall. Hence, the thermal capacity may not linearly change along with fruits development [15]. Nonetheless, this phenomenon can be used to predict oil and moisture in the oil palm fruits, to acceptable degree [11]. ...
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