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International Journal of Postharvest Technology and Innovation is a peer-reviewed journal published by Inderscience, covering Postharvest Quality and Shelf Life Management, Plant Physiology and Cultivation Studies, Nanocomposite Films for Food Packaging.
| Publisher | Inderscience |
|---|---|
| Reference style | Author–year (Harvard/AGSM) Author–year — (Smith, 2023) in the text Smith, A., Jones, B. and Lee, C. (2023) 'A representative article title', International Journal of Postharvest Technology and Innovation, 12(3), pp. 45–58.
Formats any DOI in International Journal of Postharvest Technology and Innovation style. No sign-up. |
| Publishes research in | Postharvest Quality and Shelf Life Management Plant Physiology and Cultivation Studies Nanocomposite Films for Food Packaging Food Waste Reduction and Sustainability Banana Cultivation and Research |
| ISSN | 1744-7550 |
| Citation impact (2-yr) | 0.23 |
| h-index | 18 |
| i10-index | 39 |
| Total citations | 1,427 |
| Open access | Yes |
| Top institutions publishing here | Stellenbosch University |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Postharvest product quality develops during growing of the product and is maintained, not improved by postharvest technologies. Available genetic material allows discrimination of external and internal quality attributes that must satisfy consumer requirements and indulgences. Farmers face challenges in utilising technologies for producing high quality crops; meaningful manipulation of light, nutrients, water and plants is…
With increased global trade, fresh produce is increasingly being moved over vast distances to foreign markets. This requires effective cold chain and product management practices to ensure premium quality fresh produce with increased shelf life. Product safety has now also become an additional minimum requirement for market entry. Producers should therefore take cognisance of the…
This study was carried out to determine the proximate composition and the pasting properties of durian seed flour. Two types of durian seed flour were studied i.e., whole durian seed flour (WDS) and dehulled durian seed floor (DDS). The results revealed that WDS contained 6.5% water, 6.0% protein, 3.1% ash, 0.4% fat, 10.1% crude fibre…
Six yeast strains that included; three Pichia anomala (P.aS12, P.aS14, P.aS16) and three Pichia kluyveri (PS7Y1, PkS4Y3, PkS13Y4); lactic acid bacteria (LAB) that included six strains identified as Leuconostoc/Weissella (BFE 6997, 6989), Homofermentative Lactobacillus spp. (BFE 6853, 6823), Lactobacillus spp. Heterofermentative (BFE 6812) and Enterococcus (BFE 6803) were used as starter cultures in coffee fermentation…
1-MCP is an inhibitor of ethylene perception that can markedly affect ripening and/or senescence processes of many horticultural products. In general, 1-MCP delays ripening and senescence and reduces ethylene production, respiration, colour change and softening. Information about these effects is increasing rapidly and is available on a regularly updated website (http://www.hort.cornell.edu/mcp/). 1-MCP is registered for…
