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John B. Golding
NSW Department of Primary Industries, Gosford, NSW, Australia

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Journal article
Published: 24 August 2021 in Food Packaging and Shelf Life
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Edible coatings of gum Arabic (GA) (6.0 and 8.0 %) with Shirazi thyme (Zataria multiflora) (0.3 and 0.5 %) were assessed as potential postharvest treatments to protect the quality of fresh in-hull pistachio when stored at 85 ± 5 % RH and 2 ± 1 °C for up to 36 days. The results showed that 6 % GA combined with thyme at the concentrations of 0.3 and 0.5 % decreased color change and PPO activity of fresh pistachio in comparison with untreated control fruits. Treated fruit (6 % GA alone with the addition of 0.3 % thyme) also had higher PAL activity and total phenolics. Higher free fatty acid and peroxide value were also found in fruits coated with GA (8 %) containing thyme (0.5 %). Both 0.3 % thyme and 6 % GA solutions were found to be the most effective on saturated and unsaturated fatty acids of kernel.

ACS Style

Maryam Hashemi; Abdolmajid Mirzaalian Dastjerdi; Seyed Hossein Mirdehghan; Ahmad Shakerardekani; John B. Golding. Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.). Food Packaging and Shelf Life 2021, 30, 100724 .

AMA Style

Maryam Hashemi, Abdolmajid Mirzaalian Dastjerdi, Seyed Hossein Mirdehghan, Ahmad Shakerardekani, John B. Golding. Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.). Food Packaging and Shelf Life. 2021; 30 ():100724.

Chicago/Turabian Style

Maryam Hashemi; Abdolmajid Mirzaalian Dastjerdi; Seyed Hossein Mirdehghan; Ahmad Shakerardekani; John B. Golding. 2021. "Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.)." Food Packaging and Shelf Life 30, no. : 100724.

Journal article
Published: 14 December 2020 in Horticulturae
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The effect of UV-C irradiation on antifungal properties of orange essential oil (EO) against Penicillium digitatum in inoculated Navel oranges was examined. The UV-C irradiation of orange EO resulted in a 20% loss of the major constituent, limonene, and the generation of three hydroperoxide oxidation products, (2S,4R)-p-mentha-6,8-diene-2-hydroperoxide,(1S,4R)-p-mentha-2,8-diene-1-hydroperoxide, and (1R,4R)-p-mentha-2,8-diene-1-hydroperoxide. The P. digitatum growth in oranges dipped in non-irradiated orange EO at 1000–4000 µL L−1 was not significantly different to control the fruit. Dipping in UV-C treated orange EO inhibited the growth of P. digitatum with 4000 µL L−1 having the greatest effect. No phytotoxic injury to the rind was observed at any concentration. Citral, as a known antifungal chemical, was included for comparison. The non-irradiated citral (1000 µL L−1) was more effective than irradiated orange EO, but elicited rind phytotoxicity. The irradiated citral was less effective in inhibiting P. digitatum growth with the loss of citral, but not hydroperoxide formation. These results suggest UV-C irradiated orange EO as a potential alternative to synthetic fungicides to inhibit P. digitatum decay. The source of orange EO could be waste flavedo generated by the orange juice processing industry.

ACS Style

Mohammad M. Rahman; Ron B. H. Wills; Michael C. Bowyer; John. B. Golding; Timothy Kirkman; Penta Pristijono. Efficacy of Orange Essential Oil and Citral after Exposure to UV-C Irradiation to Inhibit Penicillium digitatum in Navel Oranges. Horticulturae 2020, 6, 102 .

AMA Style

Mohammad M. Rahman, Ron B. H. Wills, Michael C. Bowyer, John. B. Golding, Timothy Kirkman, Penta Pristijono. Efficacy of Orange Essential Oil and Citral after Exposure to UV-C Irradiation to Inhibit Penicillium digitatum in Navel Oranges. Horticulturae. 2020; 6 (4):102.

Chicago/Turabian Style

Mohammad M. Rahman; Ron B. H. Wills; Michael C. Bowyer; John. B. Golding; Timothy Kirkman; Penta Pristijono. 2020. "Efficacy of Orange Essential Oil and Citral after Exposure to UV-C Irradiation to Inhibit Penicillium digitatum in Navel Oranges." Horticulturae 6, no. 4: 102.

Journal article
Published: 26 November 2020 in Horticulturae
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Irradiation is becoming a more accepted phytosanitary market access treatment for some international horticultural trades. However, there is little information on the effects of phytosanitary irradiation treatment on persimmon fruit quality. ‘Jiro’ persimmon fruit were treated with an average of 769 Gray (Gy) at a commercial phytosanitary irradiation X-ray facility to examine the effect of this market access treatment on fruit quality during storage. After treatment, fruit were stored in air at 15 °C for up to three weeks. The results showed that, in general, there was no effect of irradiation treatment on fruit weight loss, calyx appearance, fruit firmness (objective and subjective), total soluble solids (TSS), titratable acidity (TA), internal appearance, and ethylene production rate. There were some treatment differences in fruit respiration rates and some aspects of fruit appearance and colour, where irradiated fruit had higher respiration rates and were slightly darker with higher levels of skin blemish, although these measured differences were not commercially significant. This study showed the promise of using low dose irradiation as a phytosanitary treatment for ‘Jiro’ persimmons, but more work is required to test other persimmon cultivars and other storage and marketing environments.

ACS Style

John Golding; Penta Pristijono; Baogang Wang. Effect of Phytosanitary Irradiation Treatment on the Storage Life of ‘Jiro’ Persimmons at 15 °C. Horticulturae 2020, 6, 92 .

AMA Style

John Golding, Penta Pristijono, Baogang Wang. Effect of Phytosanitary Irradiation Treatment on the Storage Life of ‘Jiro’ Persimmons at 15 °C. Horticulturae. 2020; 6 (4):92.

Chicago/Turabian Style

John Golding; Penta Pristijono; Baogang Wang. 2020. "Effect of Phytosanitary Irradiation Treatment on the Storage Life of ‘Jiro’ Persimmons at 15 °C." Horticulturae 6, no. 4: 92.

Articles
Published: 08 April 2020 in The Journal of Horticultural Science and Biotechnology
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A short, pre-storage fumigation with hydrogen sulphide (H2S) gas at 0, 100, 250 and 500 µL L−1 affected development of a range of senescence characteristics of Navel and Valencia oranges and ‘Afourer’ mandarins during storage at 20°C for five weeks. The greatest beneficial effect was observed with fumigation at 100 µL L−1 H2S which resulted in reduced incidence of calyx drop, calyx browning and fungal decay and production of ethylene and ethanol for all three citrus species. For Valencia oranges, a lower total soluble solids (TSS): titratable acidity (TA) ratio was observed, arising from both a lower TSS and higher TA than in control fruit. H2S treatment had no significant effect on the respiration rate in any fruit species. In general, higher concentrations of H2S were less effective than 100 µL L−1 and often resulted in accelerated loss of quality. The results suggest that H2S fumigation of citrus prior to storage may be an alternative treatment for delaying the emergence of senescence characteristics such as calyx browning without the use of synthetic auxins.

ACS Style

Nasiru Alhassan; Ron B. H. Wills; Michael C. Bowyer; John Golding; Penta Pristijono. Pre-storage fumigation with hydrogen sulphide inhibits postharvest senescence of Valencia and Navel oranges and ‘Afourer’ mandarins. The Journal of Horticultural Science and Biotechnology 2020, 95, 757 -762.

AMA Style

Nasiru Alhassan, Ron B. H. Wills, Michael C. Bowyer, John Golding, Penta Pristijono. Pre-storage fumigation with hydrogen sulphide inhibits postharvest senescence of Valencia and Navel oranges and ‘Afourer’ mandarins. The Journal of Horticultural Science and Biotechnology. 2020; 95 (6):757-762.

Chicago/Turabian Style

Nasiru Alhassan; Ron B. H. Wills; Michael C. Bowyer; John Golding; Penta Pristijono. 2020. "Pre-storage fumigation with hydrogen sulphide inhibits postharvest senescence of Valencia and Navel oranges and ‘Afourer’ mandarins." The Journal of Horticultural Science and Biotechnology 95, no. 6: 757-762.

Journal article
Published: 01 March 2020 in Acta Horticulturae
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ISHS International Symposium on Strategies and Technologies to Maintain Quality and Reduce Postharvest Losses Postharvest UV-C treatment affects peel degreening 'Kensington Pride' mango fruit stored at 20

ACS Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; John Golding. Postharvest UV-C treatment affects peel degreening ‘Kensington Pride’ mango fruit stored at 20°C. Acta Horticulturae 2020, 215 -220.

AMA Style

P. Pristijono, M.C. Bowyer, C.J. Scarlett, Q.V. Vuong, C.E. Stathopoulos, John Golding. Postharvest UV-C treatment affects peel degreening ‘Kensington Pride’ mango fruit stored at 20°C. Acta Horticulturae. 2020; (1275):215-220.

Chicago/Turabian Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; John Golding. 2020. "Postharvest UV-C treatment affects peel degreening ‘Kensington Pride’ mango fruit stored at 20°C." Acta Horticulturae , no. 1275: 215-220.

Journal article
Published: 01 March 2020 in Acta Horticulturae
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ISHS International Symposium on Strategies and Technologies to Maintain Quality and Reduce Postharvest Losses Effect of low pressure storage on the quality of greenhouse cucumbers

ACS Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; John Golding. Effect of low pressure storage on the quality of greenhouse cucumbers. Acta Horticulturae 2020, 171 -176.

AMA Style

P. Pristijono, M.C. Bowyer, C.J. Scarlett, Q.V. Vuong, C.E. Stathopoulos, John Golding. Effect of low pressure storage on the quality of greenhouse cucumbers. Acta Horticulturae. 2020; (1275):171-176.

Chicago/Turabian Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; John Golding. 2020. "Effect of low pressure storage on the quality of greenhouse cucumbers." Acta Horticulturae , no. 1275: 171-176.

Journal article
Published: 14 January 2020 in Scientia Horticulturae
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Cucumber (Cucumis sativus L.) fruit is susceptible to chilling injury. The effect of postharvest dipping of cucumber fruit in 1 % chitosan oligosaccharides (COS) solution was examined for its inhibition of chilling symptoms and effects on biochemical and molecular factors associated with chilling injury. Results showed that COS treatment of cucumbers before cold storage at 4 °C reduced pitting and decay, suppressed membrane lipid oxidation, and increased expression of SOD, GR, APX, CAT, HSP45.9 and HSP70 genes. In view of the critical role of antioxidant system and HSPs in protecting plants from stress induced damage, we suggest that the stimulation of antioxidant and HSP gene expression by COS contributed to enhanced chilling tolerance in cucumbers.

ACS Style

Lei Ru; Lingfeng Jiang; Ron B.H. Wills; John Golding; Yanrong Huo; Huqing Yang; Yongxin Li. Chitosan oligosaccharides induced chilling resistance in cucumber fruit and associated stimulation of antioxidant and HSP gene expression. Scientia Horticulturae 2020, 264, 109187 .

AMA Style

Lei Ru, Lingfeng Jiang, Ron B.H. Wills, John Golding, Yanrong Huo, Huqing Yang, Yongxin Li. Chitosan oligosaccharides induced chilling resistance in cucumber fruit and associated stimulation of antioxidant and HSP gene expression. Scientia Horticulturae. 2020; 264 ():109187.

Chicago/Turabian Style

Lei Ru; Lingfeng Jiang; Ron B.H. Wills; John Golding; Yanrong Huo; Huqing Yang; Yongxin Li. 2020. "Chitosan oligosaccharides induced chilling resistance in cucumber fruit and associated stimulation of antioxidant and HSP gene expression." Scientia Horticulturae 264, no. : 109187.

Journal article
Published: 18 December 2019 in Processes
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The peel of Gac fruit (Momordica cochinchinensis Spreng.), which is considered as waste of Gac processing, has been found to possess high levels of carotenoids and other antioxidants. This study aimed at determining the optimal conditions of an ultrasound-assisted extraction for recovering carotenoids and antioxidant capacity from Gac peel. A response surface methodology using the Box–Behnken design was employed to investigate the impact of extraction time, temperature and ultrasonic power on the recovery of total carotenoid and antioxidant capacity. The results showed that an extraction time of 76 min, temperature of 50 °C and ultrasonic power of 250 W were the optimal conditions for the extraction. The experimental carotenoid yield and antioxidant capacity obtained under the optimal extraction conditions were validated as 269 mg/100 g DW (dry weight) and 822 µM TE (Trolox equivalent)/100 g DW, respectively. These values were not significantly different from the values predicted by the models. The HPLC analysis for carotenoid composition showed that β-carotene, lycopene and lutein were the principal carotenoids of the extract, which constitute 86% of the total carotenoid content. Based on the obtained results, the ultrasound-assisted extraction using ethyl acetate under the above optimal conditions is suggested for the simultaneous recovery of carotenoids and antioxidant capacity from Gac peel.

ACS Style

Hoang V. Chuyen; Paul D. Roach; John B. Golding; Sophie E. Parks; Minh H. Nguyen. Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity. Processes 2019, 8, 8 .

AMA Style

Hoang V. Chuyen, Paul D. Roach, John B. Golding, Sophie E. Parks, Minh H. Nguyen. Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity. Processes. 2019; 8 (1):8.

Chicago/Turabian Style

Hoang V. Chuyen; Paul D. Roach; John B. Golding; Sophie E. Parks; Minh H. Nguyen. 2019. "Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity." Processes 8, no. 1: 8.

Evaluation study
Published: 11 December 2019 in Journal of the Science of Food and Agriculture
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BACKGROUND Sapota is a popular tropical fruit characterized with a very short postharvest life. Low‐temperature storage prolongs postharvest life of sapota fruit, but chilling injury symptoms can develop if the storage temperature is less than 14 °C. There have been no reports on the effects of postharvest melatonin application on the development of chilling injury in sapota fruit during cold storage. The objective of this study was to investigate the effects of different concentrations of postharvest melatonin application (0, 30, 60 and 90 μM) during cold storage (8 °C) for up to 30 days with an additional one‐day shelf life at ambient temperature. RESULTS All melatonin treatments reduced chilling injury symptoms, reduced electrolyte leakage, malondialdehyde (MDA) content, H2O2 and superoxide anion (O2−), and increased proline content and the activity of superoxide dismutase (SOD), catalase (CAT), and g‐aminobutyric acid (GABA), and reduced the activities of phospholipase D (PLD) and lipoxygenase (LOX) compared to the control. CONCLUSION Postharvest melatonin treatment could be a useful strategy for reducing chilling injury during cold storage and transport of sapota fruit. The results indicate that melatonin reduces chilling injury of sapota fruit through maintaining membrane integrity, SOD and CAT activities and reducing PLD and LOX activities. This article is protected by copyright. All rights reserved.

ACS Style

Amin Mirshekari; Babak Madani; Elhadi M. Yahia; John Golding; Shokrollah Haji Vand. Postharvest melatonin treatment reduces chilling injury in sapota fruit. Journal of the Science of Food and Agriculture 2019, 100, 1897 -1903.

AMA Style

Amin Mirshekari, Babak Madani, Elhadi M. Yahia, John Golding, Shokrollah Haji Vand. Postharvest melatonin treatment reduces chilling injury in sapota fruit. Journal of the Science of Food and Agriculture. 2019; 100 (5):1897-1903.

Chicago/Turabian Style

Amin Mirshekari; Babak Madani; Elhadi M. Yahia; John Golding; Shokrollah Haji Vand. 2019. "Postharvest melatonin treatment reduces chilling injury in sapota fruit." Journal of the Science of Food and Agriculture 100, no. 5: 1897-1903.

Journal article
Published: 01 October 2019 in Acta Horticulturae
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ACS Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; L. Vuillemenot; John Golding. Postharvest UV-C treatment reduces postharvest decay in sweet cherries stored at ambient temperature (20°C). Acta Horticulturae 2019, 441 -448.

AMA Style

P. Pristijono, M.C. Bowyer, C.J. Scarlett, Q.V. Vuong, C.E. Stathopoulos, L. Vuillemenot, John Golding. Postharvest UV-C treatment reduces postharvest decay in sweet cherries stored at ambient temperature (20°C). Acta Horticulturae. 2019; (1256):441-448.

Chicago/Turabian Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; L. Vuillemenot; John Golding. 2019. "Postharvest UV-C treatment reduces postharvest decay in sweet cherries stored at ambient temperature (20°C)." Acta Horticulturae , no. 1256: 441-448.

Journal article
Published: 01 October 2019 in Acta Horticulturae
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ACS Style

H.M.S. Al Ubeed; R.B.H. Wills; M.C. Bowyer; Quan Vuong; John Golding. Effects of hydrogen sulphide, nitric oxide and ethylene on postharvest deterioration of pak choy. Acta Horticulturae 2019, 115 -120.

AMA Style

H.M.S. Al Ubeed, R.B.H. Wills, M.C. Bowyer, Quan Vuong, John Golding. Effects of hydrogen sulphide, nitric oxide and ethylene on postharvest deterioration of pak choy. Acta Horticulturae. 2019; (1256):115-120.

Chicago/Turabian Style

H.M.S. Al Ubeed; R.B.H. Wills; M.C. Bowyer; Quan Vuong; John Golding. 2019. "Effects of hydrogen sulphide, nitric oxide and ethylene on postharvest deterioration of pak choy." Acta Horticulturae , no. 1256: 115-120.

Journal article
Published: 01 October 2019 in Acta Horticulturae
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ACS Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; John Golding. The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes. Acta Horticulturae 2019, 335 -342.

AMA Style

P. Pristijono, M.C. Bowyer, C.J. Scarlett, Q.V. Vuong, C.E. Stathopoulos, John Golding. The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes. Acta Horticulturae. 2019; (1256):335-342.

Chicago/Turabian Style

P. Pristijono; M.C. Bowyer; C.J. Scarlett; Q.V. Vuong; C.E. Stathopoulos; John Golding. 2019. "The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes." Acta Horticulturae , no. 1256: 335-342.

Articles
Published: 19 March 2019 in The Journal of Horticultural Science and Biotechnology
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Hydrogen sulphide (H2S) inhibits senescence in harvested fruit and vegetables but presents logistical, safety and regulatory issues to become a commercial treatment. D-cysteine and L-cysteine are semi-essential amino acids that are metabolised to hydrogen sulphide by plant tissues albeit by different pathways. This paper examines the effect of cysteine on postharvest senescence of three green leafy vegetables. Spraying pak choy leaves with 10 mmol D-cysteine, L-cysteine or DL-cysteine inhibited leaf senescence through a delayed loss of green colour expressed as market life, reduced respiration rate and reduced ethylene production. The beneficial effects of cysteine were similar to those achieved by fumigation with hydrogen sulphide. L-cysteine sprays on parsley and peppermint leaves also showed reduced leaf colour loss and respiration compared to untreated leaves. Cysteine, either as the racemate or individual enantiomers, is considered to have commercial potential for green leafy vegetables as it provides the beneficial effect of hydrogen sulphide but should be easier to register for commercial use due to the GRAS status of L-cysteine.

ACS Style

Hebah AL Ubeed; R. B. H. Wills; M. C. Bowyer; John Golding. Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide. The Journal of Horticultural Science and Biotechnology 2019, 94, 620 -626.

AMA Style

Hebah AL Ubeed, R. B. H. Wills, M. C. Bowyer, John Golding. Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide. The Journal of Horticultural Science and Biotechnology. 2019; 94 (5):620-626.

Chicago/Turabian Style

Hebah AL Ubeed; R. B. H. Wills; M. C. Bowyer; John Golding. 2019. "Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide." The Journal of Horticultural Science and Biotechnology 94, no. 5: 620-626.

Original article
Published: 18 February 2019 in Journal of Food Science and Technology
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UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m−2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m−2) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m−2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.

ACS Style

Penta Pristijono; Michael C. Bowyer; Konstantinos Papoutsis; Christopher J. Scarlett; Quan Vuong; Costas Stathopoulos; John Golding. Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology 2019, 56, 1438 -1444.

AMA Style

Penta Pristijono, Michael C. Bowyer, Konstantinos Papoutsis, Christopher J. Scarlett, Quan Vuong, Costas Stathopoulos, John Golding. Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology. 2019; 56 (3):1438-1444.

Chicago/Turabian Style

Penta Pristijono; Michael C. Bowyer; Konstantinos Papoutsis; Christopher J. Scarlett; Quan Vuong; Costas Stathopoulos; John Golding. 2019. "Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation." Journal of Food Science and Technology 56, no. 3: 1438-1444.

Original paper
Published: 04 February 2019 in Journal of Food Measurement and Characterization
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Postharvest browning is the limiting factor for the storage of white button mushroom (Agaricus bisporus). Aloe vera has been shown to have a wide range of physiological effects in horticultural produce. To investigate the role of Aloe vera coatings on mushroom quality and browning during storage, button mushrooms were treated with Aloe vera gel (0, 25, 50 or 75%) and stored at 4 °C for 15 days. The results showed that treating the mushrooms with Aloe vera gel before storage, lowered weight loss and the levels of surface browning and also increased superoxide dismutase activity, total phenolic content and 1,1-diphenyl-2-picrylhydrazyl scavenging activity. Moreover mushrooms treated with Aloe vera gel treatments also maintained lower thiobarbituric acid-reactive substances, hydrogen peroxide (H2O2) and hydroxyl radical (–OH) and decreased polyphenol oxidase activity compared with non-treated mushrooms. These results showed that pre-storage treatment with Aloe vera gel decreased white button mushrooms browning during cold storage and that the optimum treatment was 50% Aloe vera gel for maintaining the quality of button mushroom during storage.

ACS Style

Amin Mirshekari; Babak Madani; John B. Golding. Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). Journal of Food Measurement and Characterization 2019, 13, 1250 -1256.

AMA Style

Amin Mirshekari, Babak Madani, John B. Golding. Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). Journal of Food Measurement and Characterization. 2019; 13 (2):1250-1256.

Chicago/Turabian Style

Amin Mirshekari; Babak Madani; John B. Golding. 2019. "Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus)." Journal of Food Measurement and Characterization 13, no. 2: 1250-1256.

Journal article
Published: 01 February 2019 in Powder Technology
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ACS Style

Hoang V. Chuyen; Paul D. Roach; John Golding; Sophie E. Parks; Minh H. Nguyen. Encapsulation of carotenoid-rich oil from Gac peel: Optimisation of the encapsulating process using a spray drier and the storage stability of encapsulated powder. Powder Technology 2019, 344, 373 -379.

AMA Style

Hoang V. Chuyen, Paul D. Roach, John Golding, Sophie E. Parks, Minh H. Nguyen. Encapsulation of carotenoid-rich oil from Gac peel: Optimisation of the encapsulating process using a spray drier and the storage stability of encapsulated powder. Powder Technology. 2019; 344 ():373-379.

Chicago/Turabian Style

Hoang V. Chuyen; Paul D. Roach; John Golding; Sophie E. Parks; Minh H. Nguyen. 2019. "Encapsulation of carotenoid-rich oil from Gac peel: Optimisation of the encapsulating process using a spray drier and the storage stability of encapsulated powder." Powder Technology 344, no. : 373-379.

Journal article
Published: 09 January 2019 in Foods
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Calyx browning and internal quality loss are major physiological causes for the loss of quality in citrus fruit during storage. While the symptoms of calyx senescence are only superficial, it can affect the appearance and consumer acceptability of citrus fruit. In this study, continuous ethylene exposure at different storage temperatures was investigated to assess their effect on calyx senescence and internal qualities in ‘Afourer’ mandarin and Navel orange fruit during storage. ‘Afourer’ mandarin fruit were stored at ≤0.001 (equivalent to ethylene-free air), 0.01, 0.1 and 1 µL L−1 of ethylene at either 5, 10 or 20 °C, whilst in a parallel experiment, Navel oranges were exposed to ≤0.001, 0.1 and 1 µL L−1 ethylene at either 1 or 10 °C. Changes in external and internal postharvest quality parameters were assessed for up to 8 weeks for ‘Afourer’ mandarins and 10 weeks for Navel oranges. At all storage temperatures, high levels of ethylene were found to increase the level of calyx senescence, weight loss, loss of fruit firmness and respiration rates. Also, there were significant effects of ethylene and storage temperatures on total soluble solids (TSS) content, titratable acidity (TA), and ethanol accumulation in both citrus species. Continuous exposure to high ethylene also significantly reduced vitamin C and ferric reducing antioxidant power (FRAP) in ‘Afourer’ mandarins after 8 weeks of storage. Overall, ethylene treatments had a significant effect on both the external and internal qualities of the fruit during storage. The relationship between ethylene concentrations and storage temperatures demonstrate that lowering atmospheric ethylene levels at reduced storage temperatures maintain fruit quality during long term storage.

ACS Style

Nasiru Alhassan; John B. Golding; Ron B. H. Wills; Michael C. Bowyer; Penta Pristijono. Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality. Foods 2019, 8, 19 .

AMA Style

Nasiru Alhassan, John B. Golding, Ron B. H. Wills, Michael C. Bowyer, Penta Pristijono. Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality. Foods. 2019; 8 (1):19.

Chicago/Turabian Style

Nasiru Alhassan; John B. Golding; Ron B. H. Wills; Michael C. Bowyer; Penta Pristijono. 2019. "Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality." Foods 8, no. 1: 19.

Journal article
Published: 25 December 2018 in Horticulturae
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Mature green ‘Kensington Pride’ mangoes (Mangifera indica L.) were treated with a short-term UV-C light at four different intensities (0, 4.0, 8.3 and 11.7 kJ m−2). After treatment, mangoes were stored for 12 d in air (

ACS Style

Penta Pristijono; John B. Golding; Michael C. Bowyer. Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C. Horticulturae 2018, 5, 1 .

AMA Style

Penta Pristijono, John B. Golding, Michael C. Bowyer. Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C. Horticulturae. 2018; 5 (1):1.

Chicago/Turabian Style

Penta Pristijono; John B. Golding; Michael C. Bowyer. 2018. "Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C." Horticulturae 5, no. 1: 1.

Journal article
Published: 21 September 2018 in Postharvest Biology and Technology
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Propargylglycine (PAG) is an inhibitor of hydrogen sulphide (H2S) production and has been used to explore the mode of action of H2S in prolonging storage of horticultural produce but little attention has been given to how PAG and H2S interact when both are applied to produce. This study examined the effect of sequential application of PAG and H2S on a range of postharvest senescence factors of the leafy vegetable pak choy (Brassica rapa subsp. Chinensis) stored at 10 °C. The results showed differential responses between factors when compared to application of PAG or H2S alone. As expected, fumigation with H2S reduced the rate of loss of leaf green colour, respiration rate, ethylene production, ion leakage and enhanced antioxidant activity and leaves sprayed with PAG showing converse effects. If PAG acted solely by inhibiting endogenous H2S production then subsequent treatment with H2S should fully negate any effect induced by PAG. However, for the combined PAG + H2S treatment, respiration was similar leaves fumigated with H2S, loss of green leaf colour was similar to the PAG single treatment and less than the untreated control, antioxidant activity was less than for PAG but greater than for control leaves, and ethylene production and ion leakage were similar to control leaves. Thus, the concept that PAG is exclusively an inhibitor of endogenous H2S production was not validated, with PAG having effects on metabolism that are not linked to the action of endogenous H2S. The additional actions of PAG could be through its inhibition of pyridoxyal-5′-phosphate (PHP) which is a coenzyme for numerous enzyme systems.

ACS Style

H.M.S. Al Ubeed; R.B.H. Wills; M.C. Bowyer; John Golding. Interaction of the hydrogen sulphide inhibitor, propargylglycine (PAG), with hydrogen sulphide on postharvest changes of the green leafy vegetable, pak choy. Postharvest Biology and Technology 2018, 147, 54 -58.

AMA Style

H.M.S. Al Ubeed, R.B.H. Wills, M.C. Bowyer, John Golding. Interaction of the hydrogen sulphide inhibitor, propargylglycine (PAG), with hydrogen sulphide on postharvest changes of the green leafy vegetable, pak choy. Postharvest Biology and Technology. 2018; 147 ():54-58.

Chicago/Turabian Style

H.M.S. Al Ubeed; R.B.H. Wills; M.C. Bowyer; John Golding. 2018. "Interaction of the hydrogen sulphide inhibitor, propargylglycine (PAG), with hydrogen sulphide on postharvest changes of the green leafy vegetable, pak choy." Postharvest Biology and Technology 147, no. : 54-58.

Communication
Published: 17 August 2018 in Horticulturae
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Ethylene enhances the ripening and senescence of fruit with increased susceptibility to fungal decay a common feature of such changes. Most studies on the effect of ethylene have been in vivo where it is not possible to determine whether any effect due to ethylene arises from changes in metabolism of produce or from a direct effect on the pathogen. The few in vitro studies, that have been carried out, have been with very high ethylene levels, and did not identify the source of pathogens tested. This study examined the effect of air and ethylene, at 0.1 and 1 μL L−1, on the growth of fungi isolated from five climacteric fruits (persimmon, pear, tomato, mango and papaya), and three non-climacteric fruits (orange, grape and blueberry). All fungi isolated from climacteric fruits had reduced mycelial growth when held in 0.1 and 1 μL L−1 ethylene but those from non-climacteric fruits showed no effect of ethylene. The finding was unexpected and suggests that fungi that colonise climacteric fruits are advantaged by delaying growth when fruits start to ripen. Since non-climacteric fruits do not exhibit any marked increase in ethylene, colonising pathogens would not need such an adaptive response.

ACS Style

Penta Pristijono; Ron B. H. Wills; Len Tesoriero; John B. Golding. Effect of Continuous Exposure to Low Levels of Ethylene on Mycelial Growth of Postharvest Fruit Fungal Pathogens. Horticulturae 2018, 4, 20 .

AMA Style

Penta Pristijono, Ron B. H. Wills, Len Tesoriero, John B. Golding. Effect of Continuous Exposure to Low Levels of Ethylene on Mycelial Growth of Postharvest Fruit Fungal Pathogens. Horticulturae. 2018; 4 (3):20.

Chicago/Turabian Style

Penta Pristijono; Ron B. H. Wills; Len Tesoriero; John B. Golding. 2018. "Effect of Continuous Exposure to Low Levels of Ethylene on Mycelial Growth of Postharvest Fruit Fungal Pathogens." Horticulturae 4, no. 3: 20.