III International Conference on Postharvest and Quality Management of Horticultural Products of Interest for Tropical Regions

THE LEWIS-BECKFORD MEMORIAL LECTURE: CARIBBEAN AGRICULTURE - AT THE CROSSROADS

EFFECT OF SOME BIOLOGICAL FERTILIZERS ON PRODUCTIVITY AND POSTHARVEST FRUIT QUALITY OF 'ADALIA' LEMONS GROWN IN THE UNITED ARAB EMIRATES

VARIATION OF REDUCING AND TOTAL SUGARS DURING GROWTH OF ONION TISSUES

EFFECTS OF CURING TREATMENTS ON PHYSICO-CHEMICAL AND SENSORY QUALITY ATTRIBUTES OF THREE PUMPKIN CULTIVARS

HOT PEPPERS: BREEDING MULTI-PURPOSE HOT PEPPERS FOR INCREASED CAPSAICINOIDS CONTENT

HOT PEPPERS: RAPID QUALITATIVE ASSESSMENT METHODOLOGY TO DETERMINE POSTHARVEST LEVELS OF CAPSAICINOID CONTENT IN ORNAMENTAL HOT PEPPER CROSSES

CULTIVAR DIFFERENCES IN THE INCIDENCE OF FRUIT ROTS IN BREADFRUIT (ARTOCARPUS ALTILIS)

SUBSTRATE EVALUATION ON POSTHARVEST QUALITY OF SWEET PEPPER (CAPSICUM ANNUUM L.) FRUIT UNDER GRAVITY FED FERTIGATION

EFFECT OF GIBBERELLIC ACID, GLUTAMIC ACID AND POLLEN GRAINS EXTRACT ON YIELD, QUALITY AND MARKETABILITY OF 'KHALAS' DATE PALM FRUITS

MORPHOPHYSIOLOGICAL PARAMETERS ASSOCIATED WITH VASE LIFE OF CUT-FLOWERS OF ANTHURIUM ANDRAEANUM HORT.

BUILDING A QUALITY NICHE FOR CARIBBEAN HOT PEPPERS

CORRELATION BETWEEN COLOUR, FIRMNESS, DRY MATTER, SUGARS AND MATURITY IN 'EAST INDIAN' MANGOES (MANGIFERA INDICA)

COMPOSITIONAL CHANGES IN BREADNUT (ARTOCARPU CAMANSI BLANCO) FRUIT DURING RIPENING

RELATIONSHIP BETWEEN SKIN COLOUR, FIRMNESS, DRY MATTER AND MATURITY STAGES OF ACKEE FRUITS (BLIGHIA SAPIDA KÖENIG)

HORTICULTURAL MATURITY INDICES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT

IMPACT OF PHYSICO-CHEMICAL ATTRIBUTES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT HARVESTED AT DIFFERENT STAGES OF MATURITY ON POST-COOKING QUALITY

VARIATION OF TOTAL AND REDUCING SUGARS, TOTAL PHENOLS AND TOTAL ANTHOCYANINS IN CUSTARD APPLE (ANNONA RETICULATE) DURING THREE

VARIATION OF REDUCING AND TOTAL SUGARS, TOTAL PHENOLS AND CHLOROPHYLLS IN SOURSOP (ANNONA MURICATA) DURING THREE "ON TREE" RIPENING STAGES

INVESTIGATION OF SOME MATURITY AND RIPENING PARAMETERS OF WEST INDIAN CHERRY MALPIGHIAE MARGINATA

COMPOSITIONAL CHANGES OF VINE-RIPE GREENHOUSE TOMATO (SOLANUM LYCOPERSICUM L.) CULTIVARS FROM TWO TYPES OF SOILLESS GROWTH MEDIA

LOGISTICS SYSTEMS NEED TO SCALE UP REDUCTION OF PRODUCE LOSSES IN THE LATIN AMERICA AND CARIBBEAN REGION

A MODEL FOR POSTHARVEST EXTENSION IN THE CARIBBEAN

IMPROVEMENT OF POSTHARVEST PERFORMANCE OF ORNAMENTAL PLANTS BY CHEMICAL COMPOUNDS AND MOLECULAR BIOLOGY TECHNIQUES

IN VITRO EVALUATION OF ANTIMICROBIAL ACTIVITY OF CRUDE EXTRACTS OF PIMENTA DIOICA L. (MERR.)

EXTRA VIRGIN COCONUT OIL (EVCO): NATURAL SKIN LIGHTENING ENHANCER WITH CURCUMIN

EVALUATION OF DECOCTION EXTRACTS OF TWO TYPES OF SOURSOP (ANNONA MURICATA) FOR ANNONACEOUS ACETOGENIN PROPERTIES

QUALITY AND HACCP-BASED COMPLIANCE FOR PRIMARY PROCESSING OF FINE OR FLAVOUR COCOA BEANS IN TRINIDAD

COMPARISON BETWEEN CHOCOLATE AND AN ANALOG PRODUCT MADE FROM COPOAZÚ (THEOBROMA GRANDIFLORUM)

AN ASSESSMENT OF THE QUALITY ATTRIBUTES OF THE IMPERIAL COLLEGE SELECTIONS (ICS) CACAO (THEOBROMA CACAO L.) CLONES

THE EFFECT OF CACAO (THEOBROMA CACAO L.) PULP ON FINAL FLAVOUR

THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) - IMPLICATIONS FOR "TERROIR" AND CERTIFICATION - PROCESSING LOCATION STUDY

FORMULATION AND EVALUATION OF A POWDERED DRINK WITH ANTIOXIDANT PROPERTIES MADE FROM ASAI FRUIT (EUTERPE PRECATORIA MART.)

POSTHARVEST HANDLING AND USES OF ASAÍ (EUTERPE PRECATORIA) FRUIT

LITTLE USED AND NEGLECTED SPECIES FROM AMERICAN TROPICS: VALUE CHAINS ALTERNATIVES

ANTIOXIDANT CAPACITY IN MICROENCAPSULATED DEHYDRATED AMAZONIAN FRUITS

FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS

POSTHARVEST QUALITY CHANGES IN FRESH-CUT AND WHOLE MINIATURE GOLDEN APPLE FRUITS STORED UNDER REFRIGERATED CONDITIONS

METABOLOMICS AND POSTHARVEST SCIENCES: CHALLENGES AND PERSPECTIVES

EXTRA VIRGIN COCONUT OIL: PHYSIO-CHEMICAL PARAMETERS IN DETERIORATION

THE PRODUCTION OF A SPRAY-DRIED PINEAPPLE POWDER

PRODUCT QUALITY ATTRIBUTES OF FOAM-MAT DRIED PUMPKIN POWDER

QUALITY CHANGES OF COCOA LIQUEUR MADE FROM INFUSED BEANS WITH OR WITHOUT SPICES AND PULP

USES FOR AMAZONIAN SEJE OIL (OENOCARPUS BATAUA) EXTRACTED BY MECHANICAL AND MANUAL METHODS

MICROWAVE EXTRACTION OF ANTIOXIDANT COMPOUNDS IN DRY SEEDS OF COPOAZÚ