PESIS

Acronym	Definition
PESIS	Photo-Electron Spectroscopy of the Inner Shell

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The acetaldehyde is formed during fruit ripening, but is also responsible for the production of typical aromas during this process (PESIS, 2005).

Ethanol effect associated with hydrothermal treatment on 'Tommy Atkins' mango's quality/ Efeito do etanol associado ao tratamento hidrotermico na qualidade de manga cv. Tommy atkins

Ethanol is a natural component which is classified as a safe substance, and it also has the advantage that its application is of low cost (Pesis, 2005; Xu et al., 2012) compared to other approaches, such as the use of 1-MCP or heat treatment.

Quality maintenance of 'Laetitia' plum by application of 1- methylcyclopropene, ethanol vapor and heat treatment

Furthermore, at higher temperature, more organic acids are used as substrate in respiration (Pesis et al., 1999) thus resulting in higher pH.

CHILLING INJURY AND PHYSICO-CHEMICAL ATTRIBUTES OF MANGO FRUIT INFLUENCED BY LOW TEMPERATURE STORAGE

These two aldehydes are closely related to the anaerobic metabolism of fruit throughout the storage (PESIS, 2005).

1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere/ Efeito do 1-metilciclopropeno no perfil volatil e qualidade de macas 'Royal Gala' produzidas no Sul do Brasil e armazenadas em atmosfera controlada

MSc pesis Aerospace Department Cairo University 2003

Concurrent Spacecraft Attitude and Orbit Estimation wip Attitude Control Based on Magnetometer Gyro and GPS Measurements prough Extended Kalman Filter

Production of ethanol, ethylene and acetaldehyde might be beneficial for postharvest fruit quality (Pesis et al., 2005).

Effect of low and superatmosferic O2 modified atmosphere on the quality of fresh-cut pears

This condition promotes the formation and accumulation of acetaldehyde, which polymerizes tannin molecules, removing the astringency of fruits (PESIS et al., 1986).

Vacuum packaging is efficient to remove astringency and to maintain the firmness of 'Giombo' persimmon/Embalagem a vacuo e eficiente para remover a adstringencia e manter a firmeza de caqui 'Giombo'

Attempts have been made to reduce chilling sensitivity by different postharvest techniques such as heat shock (Rab and Saltveit, 1996), anaerobic shock treatments (Pesis et al., 1994), chemicals treatment (Saltveit et al., 2004) and hot air, vapor and water treatments (Woolf, 1997), storage conditions (Rab et al., 2010), packaging and waxing (Petracek et al., 1998).

QUALITY CHANGES IN HEAT TREATED SWEET ORANGE FRUIT DURING STORAGE AT LOW TEMPERATURE

E precursor do ester etilico produzido durante a maturacao de morangos (PESIS, 2005).

Influence of planting system and cold storage on the physical-chemistries characteristicsand volatile compounds development in strawberries/Influencia do sistema de producao e do armazenamento refrigerado nas caracteristicas fisico-quimicas e no desenvolvimento de compostos volateis em morangos

[4.] Burdon JN, Dori S, Lomaniec E, Marinansky R and E Pesis Effect of prestorage treatments on mango fruit ripening.

Effect of controlled atmosphere storage (CAS) on antioxidant enzymes and DPPH- radical scavenging activity of mango (Mangifera indica L.) CV. Alphonso