U
Umezuruike Linus Opara
Researcher at Stellenbosch University
Publications - 306
Citations - 10816
Umezuruike Linus Opara is an academic researcher from Stellenbosch University. The author has contributed to research in topics: Postharvest & Cold storage. The author has an hindex of 44, co-authored 260 publications receiving 7526 citations. Previous affiliations of Umezuruike Linus Opara include University College Cork.
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Modelling the effects of storage temperature on the respiration rate of different pomegra nate fractions
Wilhelmina V Aindongo,Oluwafemi J. Caleb,Pramod V. Mahajan,Marena Manley,Umezuruike Linus Opara +4 more
TL;DR: In this paper, the authors investigated the effects of storage temperature (5, 10, 15 and 22 °C) on the respiration rate (RR) of the pomegranate whole fruit, aril-sacs and arils, and a mathematical model relating temperature to RR was applied.
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Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of 'Wonderful' Pomegranate Peel Extracts at Three Different Harvest Maturities.
Tandokazi Pamela Magangana,Nokwanda P. Makunga,Chris la Grange,Maria A. Stander,Olaniyi Amos Fawole,Umezuruike Linus Opara +5 more
TL;DR: In this paper, the effect of blanching at 80 °C for 3 min on the yield, polyphenol content, antioxidant properties, enzyme inactivation, and antibacterial activity of pomegranate peel was investigated.
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Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed.
TL;DR: In this paper, the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing was studied with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 22-diphenyl-1-picryl hydrazyl (DPPH) and ABTS radical scavenging capacity.
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Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit
TL;DR: In this paper, the effects of edible coatings based on gum arabic (GA), maize starch (MS), lemongrass oil (LO), and glycerol (GC) on pomegranate fruit were studied.
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Discrimination of pomegranate fruit quality by instrumental and sensory measurements during storage at three temperature regimes
TL;DR: In this paper, a combination of objective (instrumental) and trained sensory panel measurements of fruit quality was used to determine suitable storage conditions for “Wonderful” pomegranate fruit.