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Prof. Ron Wills
School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Ourimbah, NSW 2258, Australia.

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0 Food analysis
0 Ethylene and senescence
0 Fruit ripening and senescence
0 Postharvest technologies
0 Vegetable senescence

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Ethylene and senescence

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Journal article
Published: 04 April 2021 in Horticulturae
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The function of free amino acids in protein synthesis, as a source of energy and unique roles in catabolism have been well studied in plant development but their function in postharvest fruit and vegetables has received little attention. This study evaluated 11 amino acids—arginine, alanine, aspartic acid, glutamic acid, glycine, ornithine, phenylalanine, serine, tyrosine, tryptophan and valine—on the development of senescence of broccoli. Broccoli florets were dipped in 5 mM solution of amino acids, then stored at 10 °C in air containing 0.1 µL L−1 ethylene. Senescence was assessed by green life, ethylene production, respiration rate and ion leakage. Green life was increased by all the amino acids except valine. Similarly, ethylene production and ion leakage were decreased by all the amino acids except valine, while respiration rate was reduced by all amino acids. It is speculated that the early reduction in ethylene production could be the mechanism by which the amino acids delayed senescence. The beneficial effect of naturally occurring amino acids in inhibiting senescence has potential commercial relevance, as the amino acids have Generally Recognised As Safe (GRAS) status which should assist gain regulatory approval, and gain acceptance by consumers wary of synthetic chemicals on foods.

ACS Style

Muhammad Sohail; Ron Wills; Michael Bowyer; Penta Pristijono. Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli. Horticulturae 2021, 7, 71 .

AMA Style

Muhammad Sohail, Ron Wills, Michael Bowyer, Penta Pristijono. Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli. Horticulturae. 2021; 7 (4):71.

Chicago/Turabian Style

Muhammad Sohail; Ron Wills; Michael Bowyer; Penta Pristijono. 2021. "Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli." Horticulturae 7, no. 4: 71.

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: 11 September 2020 in Food Chemistry
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This study examined the ability of L-arginine, L-cysteine and L-methionine, to inhibit postharvest senescence of broccoli. Florets were dipped in aqueous solutions of the amino acids at concentrations from 1.0 to 100 mM and stored at 10 °C. A 5 mM dip was found to be optimal in delaying senescence as measured by retention of green colour, vitamin C and antioxidant activity, and a lower level of ethylene production, respiration, weight loss, phenylalanine ammonia lyase (PAL) activity and ion leakage with the benefits being similar for all three amino acids. Arginine, cysteine and methionine have Generally Recognised As Safe (GRAS) status and should have few impediments in obtaining regulatory approval for commercial use if similar effects were found for other leafy vegetables.

ACS Style

Muhammad Sohail; R.B.H. Wills; M.C. Bowyer; Penta Pristijono. Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli. Food Chemistry 2020, 338, 128055 .

AMA Style

Muhammad Sohail, R.B.H. Wills, M.C. Bowyer, Penta Pristijono. Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli. Food Chemistry. 2020; 338 ():128055.

Chicago/Turabian Style

Muhammad Sohail; R.B.H. Wills; M.C. Bowyer; Penta Pristijono. 2020. "Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli." Food Chemistry 338, no. : 128055.

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.

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.

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: 12 November 2018 in Fruits
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ACS Style

Sonnthida Sambath; R.B.H. Wills; V.V.V. Ku; S. Newman. Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP). Fruits 2018, 73, 265 -282.

AMA Style

Sonnthida Sambath, R.B.H. Wills, V.V.V. Ku, S. Newman. Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP). Fruits. 2018; 73 (5):265-282.

Chicago/Turabian Style

Sonnthida Sambath; R.B.H. Wills; V.V.V. Ku; S. Newman. 2018. "Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP)." Fruits 73, no. 5: 265-282.

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.

Evaluation study
Published: 01 March 2018 in Food Chemistry
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'Afourer' mandarins were stored in air containing ethylene at 0.001, 0.01, 0.1, and 1μLL(-1) at 20, 10, 5 and 0°C and changes in a range of external and internal quality parameters were examined for up to 10weeks in storage. At all storage temperatures, reducing ethylene concentration in the storage environment decreased the rate of respiration, visible deterioration of the calyx region, ethanol accumulation in the juice, loss of eating quality, and at chilling temperatures reduced rind pitting. The quality attributes limiting mandarin storage life differed between the different storage temperatures but retention of mandarin quality was always optimised by maintaining the lowest possible ethylene atmosphere around fruit. Thus, the primary target should be to ensure the ethylene levels are ≤0.01μLL(-1), as loss of quality was accelerated above this concentration.

ACS Style

Yongxin Li; John B. Golding; Jayashree Arcot; Ron B.H. Wills. Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality. Food Chemistry 2018, 242, 585 -590.

AMA Style

Yongxin Li, John B. Golding, Jayashree Arcot, Ron B.H. Wills. Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality. Food Chemistry. 2018; 242 ():585-590.

Chicago/Turabian Style

Yongxin Li; John B. Golding; Jayashree Arcot; Ron B.H. Wills. 2018. "Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality." Food Chemistry 242, no. : 585-590.

Journal article
Published: 01 March 2018 in Postharvest Biology and Technology
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ACS Style

Hebah AL Ubeed; R.B.H. Wills; M.C. Bowyer; J.B. Golding. Comparison of hydrogen sulphide with 1-methylcyclopropene (1-MCP) to inhibit senescence of the leafy vegetable, pak choy. Postharvest Biology and Technology 2018, 137, 129 -133.

AMA Style

Hebah AL Ubeed, R.B.H. Wills, M.C. Bowyer, J.B. Golding. Comparison of hydrogen sulphide with 1-methylcyclopropene (1-MCP) to inhibit senescence of the leafy vegetable, pak choy. Postharvest Biology and Technology. 2018; 137 ():129-133.

Chicago/Turabian Style

Hebah AL Ubeed; R.B.H. Wills; M.C. Bowyer; J.B. Golding. 2018. "Comparison of hydrogen sulphide with 1-methylcyclopropene (1-MCP) to inhibit senescence of the leafy vegetable, pak choy." Postharvest Biology and Technology 137, no. : 129-133.

Journal article
Published: 01 November 2017 in Postharvest Biology and Technology
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Hydrogen sulphide (H2S) gas has been found to delay the appearance of many characteristics associated with senescence of horticultural produce but little attention has been given to its physiological role or its interaction with ethylene. This study used the green leafy vegetable, pak choy (Brassica rapa subsp. Chinensis) as the principal test commodity and examined the interaction of fumigation with hydrogen sulphide and storage at 10 °C in the presence of controlled levels of ethylene on endogenous ethylene production and a range of factors associated with postharvest deterioration. It was found that hydrogen sulphide inhibited ethylene production, chlorophyll loss, respiration, weight loss, various antioxidant factors and ion leakage. Hydrogen sulphide also inhibited chlorophyll loss and respiration of other green leafy vegetables/herbs, sweet Italian basil (Ocimum basilicum) and green curly kale (Brassica oleracea var. sabellica). The results suggest that the mode of action of hydrogen sulphide in delaying senescence could be by inhibiting both the production of ethylene and the action of ethylene. The substantial reduction in the rate of loss of chlorophyll following short-term treatment with hydrogen sulphide may have potential commercial benefit for extension in market life of green leafy vegetables

ACS Style

Hebah AL Ubeed; Ronald Wills; M.C. Bowyer; Quan Vuong; John Golding. Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables. Postharvest Biology and Technology 2017, 133, 81 -87.

AMA Style

Hebah AL Ubeed, Ronald Wills, M.C. Bowyer, Quan Vuong, John Golding. Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables. Postharvest Biology and Technology. 2017; 133 ():81-87.

Chicago/Turabian Style

Hebah AL Ubeed; Ronald Wills; M.C. Bowyer; Quan Vuong; John Golding. 2017. "Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables." Postharvest Biology and Technology 133, no. : 81-87.

Journal article
Published: 01 October 2017 in Fruits
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ACS Style

Yongxin Li; Ronald Wills; John Golding. Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes. Fruits 2017, 72, 288 -291.

AMA Style

Yongxin Li, Ronald Wills, John Golding. Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes. Fruits. 2017; 72 (5):288-291.

Chicago/Turabian Style

Yongxin Li; Ronald Wills; John Golding. 2017. "Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes." Fruits 72, no. 5: 288-291.

Journal article
Published: 15 May 2017 in Nutrients
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The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1990s to investigate the extent of any change in sodium content in relation to reformulation targets. The sodium contents of 130 Australian processed foods were obtained by inductively coupled plasma optical emission spectrometry (ICP-OES) analysis and compared with previously published data. The sodium content between 1980 and 2013 across all products and by each product category were compared. There was a significant overall sodium reduction of 23%, 181 mg/100 g (p <0.001, 95% CI (Confidence Interval), 90 to 272 mg/100 g), in Australian processed foods since 1980, with a 12% (83 mg/100 g) reduction over the last 18 years. The sodium content of convenience foods (p < 0.001, 95% CI, 94 to 291 mg/100 g) and snack foods (p = 0.017, 95% CI, 44 to 398 mg/100 g) had declined significantly since 1980. Meanwhile, the sodium contents of processed meats (p = 0.655, 95% CI, −121 to 190) and bread and other bakery products (p = 0.115, 95% CI, −22 to 192) had decreased, though not significantly. Conversely, the sodium content of cheese (p = 0.781, 95% CI, −484 to 369 mg/100 g) had increased but also not significantly. Of the 130 products analysed, 62% met Australian reformulation targets. Sodium contents of the processed foods and the overall changes in comparison with previous data indicate a decrease over the 33 years period and suggest that the Australian recommended reformulation targets have been effective. Further sodium reduction of processed foods is still required and continuous monitoring of the reduction of sodium levels in processed foods is needed.

ACS Style

Felicity Zganiacz; Ron B. H. Wills; Soumi Paul Mukhopadhyay; Jayashree Arcot; Heather Greenfield. Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data. Nutrients 2017, 9, 501 .

AMA Style

Felicity Zganiacz, Ron B. H. Wills, Soumi Paul Mukhopadhyay, Jayashree Arcot, Heather Greenfield. Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data. Nutrients. 2017; 9 (5):501.

Chicago/Turabian Style

Felicity Zganiacz; Ron B. H. Wills; Soumi Paul Mukhopadhyay; Jayashree Arcot; Heather Greenfield. 2017. "Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data." Nutrients 9, no. 5: 501.

Journal article
Published: 23 January 2017 in The Journal of Horticultural Science and Biotechnology
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Reducing ethylene levels around produce delays the senescence of fruit and vegetables and therefore has the potential to reduce the need for refrigeration during transport and storage, which would result in substantial energy savings. In this study four non-climacteric green vegetables were stored at 0, 5, 10, and 20°C in an atmosphere containing 0.001, 0.01, 0.1, and 1.0 μL L−1 ethylene. The results showed that the postharvest life, as determined by consumer acceptance criteria of yellowing for pak choi and broccoli, leaf abscission for mint, and pod softening and chilling injury for green bean, increased as the temperature and ethylene concentration decreased. Regression equations generated from the storage data allowed for the calculation of the temperature and ethylene levels required for any nominated postharvest life. Using a 14-day postharvest life as an example, storage in ethylene at 0.001 μL L−1 would allow a storage temperature of about 10°C for pak choi, broccoli, and mint and about 18°C for green bean, temperatures well above the current recommendations of 0 to 5°C.

ACS Style

Yongxin Li; R. B. H. Wills; John Golding. Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean. The Journal of Horticultural Science and Biotechnology 2017, 92, 288 -293.

AMA Style

Yongxin Li, R. B. H. Wills, John Golding. Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean. The Journal of Horticultural Science and Biotechnology. 2017; 92 (3):288-293.

Chicago/Turabian Style

Yongxin Li; R. B. H. Wills; John Golding. 2017. "Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean." The Journal of Horticultural Science and Biotechnology 92, no. 3: 288-293.

Journal article
Published: 01 March 2016 in Postharvest Biology and Technology
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Fresh cut Granny Smith apple and iceberg lettuce were dipped in aqueous solutions of l-arginine at ambient pressure and assessed for browning on the cut surface during storage at 5 °C. Arginine delayed the development of browning and hence extended postharvest life. For apple slices, dipping in 50 mM arginine for 10 min resulted in a 15-fold increase in postharvest life over control slices. For lettuce pieces, the postharvest life was doubled by dipping in 100 mM arginine for 5 min. Arginine was found not to affect the taste of apple slices after a 250 mM dip and was more effective on a concentration basis than calcium ascorbate in inhibiting browning. Further studies are warranted to assess the suitability of arginine as a treatment to inhibit browning of fresh-cut produce.

ACS Style

R.B.H. Wills; Yongxin Li. Use of arginine to inhibit browning on fresh cut apple and lettuce. Postharvest Biology and Technology 2016, 113, 66 -68.

AMA Style

R.B.H. Wills, Yongxin Li. Use of arginine to inhibit browning on fresh cut apple and lettuce. Postharvest Biology and Technology. 2016; 113 ():66-68.

Chicago/Turabian Style

R.B.H. Wills; Yongxin Li. 2016. "Use of arginine to inhibit browning on fresh cut apple and lettuce." Postharvest Biology and Technology 113, no. : 66-68.

Book chapter
Published: 01 January 2016 in Postharvest: an introduction to the physiology and handling of fruit and vegetables
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ACS Style

R. B. H. Wills; J. B. Golding. Technology of cool storage. Postharvest: an introduction to the physiology and handling of fruit and vegetables 2016, 129 -152.

AMA Style

R. B. H. Wills, J. B. Golding. Technology of cool storage. Postharvest: an introduction to the physiology and handling of fruit and vegetables. 2016; ():129-152.

Chicago/Turabian Style

R. B. H. Wills; J. B. Golding. 2016. "Technology of cool storage." Postharvest: an introduction to the physiology and handling of fruit and vegetables , no. : 129-152.

Book chapter
Published: 01 January 2016 in Postharvest: an introduction to the physiology and handling of fruit and vegetables
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This chapter focuses on the structure, cellular components, chemical composition and nutritive value of fruits and vegetables and their importance in proper postharvest management.

ACS Style

R. B. H. Wills; J. B. Golding. Structure and composition. Postharvest: an introduction to the physiology and handling of fruit and vegetables 2016, 16 -33.

AMA Style

R. B. H. Wills, J. B. Golding. Structure and composition. Postharvest: an introduction to the physiology and handling of fruit and vegetables. 2016; ():16-33.

Chicago/Turabian Style

R. B. H. Wills; J. B. Golding. 2016. "Structure and composition." Postharvest: an introduction to the physiology and handling of fruit and vegetables , no. : 16-33.

Book chapter
Published: 01 January 2016 in Postharvest: an introduction to the physiology and handling of fruit and vegetables
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ACS Style

R. B. H. Wills; J. B. Golding. Preparation for market. Postharvest: an introduction to the physiology and handling of fruit and vegetables 2016, 216 -252.

AMA Style

R. B. H. Wills, J. B. Golding. Preparation for market. Postharvest: an introduction to the physiology and handling of fruit and vegetables. 2016; ():216-252.

Chicago/Turabian Style

R. B. H. Wills; J. B. Golding. 2016. "Preparation for market." Postharvest: an introduction to the physiology and handling of fruit and vegetables , no. : 216-252.

Book chapter
Published: 01 January 2016 in Postharvest: an introduction to the physiology and handling of fruit and vegetables
Reads 0
Downloads 0
ACS Style

R. B. H. Wills; J. B. Golding. Physiological disorders. Postharvest: an introduction to the physiology and handling of fruit and vegetables 2016, 153 -169.

AMA Style

R. B. H. Wills, J. B. Golding. Physiological disorders. Postharvest: an introduction to the physiology and handling of fruit and vegetables. 2016; ():153-169.

Chicago/Turabian Style

R. B. H. Wills; J. B. Golding. 2016. "Physiological disorders." Postharvest: an introduction to the physiology and handling of fruit and vegetables , no. : 153-169.