English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Shelf life of perishable commodities is a function of time by temperature effects on the composite kinetic reactions within each commodity. Empirical tests to approximate shelf life have limited value, particularly in long-distance shipment when less than ideal storage conditions occur, such as for the export market. Time temperature monitors (TTMs) have been developed for monitoring storage temperatures and predicting remaining shelf life. Kinetics curves for ripening of pears, yellow color development in broccoli and browning of mushrooms were compared to kinetics properties of available TTMs at 5, 10, and 20°C. Each commodity deteriorated or ripened at rates corresponding to a different TTM. At 20°C, broccoli kinetics were similar to TTM MC 60 or 67, pears to MC 74, and mushrooms MC 66. Customized TTMs and application of this technology will be discussed.

USE OF TIME TEMPERATURE MONITORS FOR PREDICTING SHELF LIFE OF FRESH FRUITS AND VEGETABLES