The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products
are factors critical to consumer acceptance and the success of these products. In this …

Fresh produce is more susceptible to disease organisms because of increase in the
respiration rate after harvesting. The respiration of fresh fruits and vegetables can be …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

This work aimed to evaluate quality parameters of 'Tommy Atkins' mango slices pre-treated
with citric acid and cassava starch or sodium alginate edible coatings, with or without …

Microbial and aroma attributes are within the most decisive factors limiting safety and
sensory appealing of fresh‐cut fruits and vegetables. Alternatively, several plant essential …

Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and
without glycerol (10 g/L), was studied to verify the effectiveness of these treatments to inhibit …

Seedless triploid watermelons have increased in popularity since the early 1990s, and the
demand for seedless fruit is on the rise. Sweetness and sugars are crucial breeding focuses …

Taking a multidisciplinary approach, this work discusses the basic and the more recent
innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the …

Volatile compounds from fresh and dried mango were extracted by the solvent‐assisted
flavour evaporation (SAFE) technique and analysed by GC‐MS. Forty‐one and fifty five …

Edible coatings have been used in the fresh-cut industry as a strategy to reduce the
deleterious effects of minimal processing on plant tissues. The objective of this study was to …