Effects of indoor, greenhouse, and field cultivation on bioactive compounds from parsley and basil.

Background: Aromatic herbs are an important source of bioactive compounds. Different cultivation systems should give each plant a specific amount of those compounds, which should be of a particular quality. In this study, the effects of three cultivation systems (indoor, greenhouse, and organic field) on the composition of bioactive compounds in parsley (Petroselinum crispum cv.

Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit.

The volatile profile of 'Rama Forte' persimmon fruit treated with high concentration of CO or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO for 18 h or 1.70 mL kg ethanol for 6 h.

Low storage temperature for tree ripe mangoes under controlled atmospheres with elevated CO concentrations.

Background: Tree-ripe mangoes are of a better quality than the more commonly marketed mature-green fruit. However, the postharvest life of tree-ripe mangoes at the chilling threshold temperature for mature-green fruit of 12 °C is insufficient to allow long distance transport for international marketing. Because the chilling sensitivity often decreases as fruit ripen, lower temperatures (5 and 8 °C) in combination with a controlled atmosphere of 5 kPa O plus 10 or 25 kPa CO were tested to determine whether the quality of tree-ripe mangoes could be maintained longer without chilling injury (CI).