Preservation of Leafy Vegetables by Co-treatment with Refrigeration Process and ultraviolet radiation (UV-c) and its potential effects on bioactive compounds content and antioxid

Impact of Organic Fertilization and some Beneficial Elements on the Performance and Storability of Salt-Stressed Crisphead Lettuce (Lactuca sativa L.)

QUALITY, STORA8ILITY, AND DECAY OF FRESH-CUT SLICES AND WHOLE PEACH FRUITS TREATED WITH UL TRAVIOLET (UV-8) IRRADIATION

Effect of Hot Calcium Chloride and Acetic Acid Solutions or Hot Water Treatments on Inhibition of Total Microbial Counts and Browning in Lettuce Stem Cut During Cold Storage

Preserving the quality of fruits and enhancing the storability of cucumbers by postharvest treatments

THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON QUALITY OF FRESH-CUT SPINACH DURING COLD STORAGE

Maintenance of fresh-cut green onion quality and storability using some sanitizing treatments during cold storage.

Effect of some edible coating and packaging on quality attributes of broccoli florets during cold storage.

EFFECT OF SOLAR UV RADIATION ON ANTIOXIDANT ENZYMES AND PHENOLS BIOSYNTHESIS IN LETTUCE (Lactuca sativa)

IMPACT OF PACKAGING AND HEAT TREATMENT ON MAINTAINING GREEN ONION POST HARVEST QUALITY