NISCAIR Online Periodicals Repository Collection: NPARR Vol.2(2) [April 2011]

Postharvest Technologies

Tue, 29 Mar 2011 22:58:59 GMT

Title: Postharvest Technologies

Abstract: The effects of marine yeast Rhodosporidium paludigenum in combination with a food additive, carboxymethylcellulose sodium (CMC-Na), on prevention of postharvest decay and food quality of Chinese winter jujubes was investigated. R.paludigenum (1 × 10⁸ cells/ml) combined with CMC-Na (0.3%) significantly increased the inhibition of black rot on jujubes at 25 °C when compared with R.paludigenum-alone treatment (5.8% vs. 20%, p < 0.05).

Page(s): 120

Wood

Tue, 29 Mar 2011 22:58:59 GMT

Title: Wood

Abstract: The objective of this investigation was to evaluate some of the physical and mechanical properties of resin-treated plywood type panels manufactured from bamboo strips (Gigantochloascortechinii). Experimental ply bamboo samples weremade from low molecular weight phenolformaldehyde (LMwPF) treated bamboo strips. They were exposed to outdoor condition ranging from 1 to12 months. Modulus of elasticity (MOE), modulus of rupture (MOR), compression strength, and surface roughness of treated and untreated samples were evaluated.

Page(s): 113-114

Vegetables

Tue, 29 Mar 2011 22:58:59 GMT

Title: Vegetables

Abstract: Although sulfiting agents are commonly used in the fresh-cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite-treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high- quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl₂ solution for 20 min and then 2nd blanched at high temperature(approximately 98 °C) in water for 5 min.

Page(s): 110-112

Spices/Condiments

Tue, 29 Mar 2011 22:58:59 GMT

Title: Spices/Condiments

Abstract: Traditionally, garlic (Allium sativum) is known to be a significant immune booster. Aged garlic extract (AGE) possesses superior immunomodulatory effects than raw garlic; these effects are attributed to the transformed organosulfur compounds. AGE is also known to contain fructans; the amount of fructans in AGE represents a small fraction (0.22%)of the total fructans in raw garlic.

Page(s): 102-103