Forthcoming and Online First Articles

International Journal of Postharvest Technology and Innovation

International Journal of Postharvest Technology and Innovation (IJPTI)

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International Journal of Postharvest Technology and Innovation (2 papers in press)

Regular Issues

    by Ainaa Abdul Kahar, Sze-Pheng Ong, Nicholas J. Watson, Chung-Lim Law 
    Abstract: The impact of various packing conditions and storage temperatures on the colour and biochemical content of Lemon Myrtle leaves (LML), dehydrated using different drying processes is presented in this research. LML were dried and stored using a heat pump dryer, an oven and a vacuum dryer. The dried LML was subjected to quantitative tests on radical scavenging activity, total phenolic content and ferric reducing antioxidant power on a monthly basis for six months after drying was performed. Normal and vacuum packaging were used to package the dried LML, and each pack was stored at either ambient temperature of 25
    Keywords: oven drying; heat pump drying; vacuum drying; biochemical content; storage; vacuum packaging; Lemon Myrtle leaves.

  • Quality profile of different vegetables dried using simple solar dryers   Order a copy of this article
    by Arshad Ahmad Pal, Antonio L. Acedo Jr. 
    Abstract: This study determined the comparative effectiveness of simple solar dryers relative to open sun-drying in dehydrating firm-ripe tomato var. Arka Saurabh and commercially mature onion var. Bhima Kiran, cabbage var. Golden Acre and spinach var. Pusa Harit. Two designs were tested solar dryer with rotary chimney (SDR) and tunnel type solar dryer (SDT) with usual transparent polyethylene cover and black polyethylene cover (SDT-B). Temperatures in the solar dryers increased by about 5-15oC resulting in faster drying of vegetables than in open sun-drying. Tomatoes, onions, cabbage and spinach dried in 47, 44, 27 and 24 h in SDR, respectively, and in 51, 48, 31 and 28 h in SDT, respectively, or 20-44 hours earlier than sun drying. SDT-B took longer time to dry cabbage and spinach than the other solar dryers but still shortened the drying time relative to sun-drying. Rehydration ratio was high in solar dried onion and cabbage. Colorimeter measurements (L*, a* and b*) revealed no adverse effects of the solar dryer on the colour of dried products. SDT-B maintained the green colour of dried spinach. However, vitamin C content as nutritional indicator decreased in the dried products. Future studies could look into techniques to minimize nutritional loss during solar drying of vegetables.
    Keywords: Vegetable dehydration; Solar drying; Shelf life extension.