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 …

Preservation of horticultural produce is vital for quality products to be delivered to customers
long after harvest. Product qualities are maintained when field heat is removed. Prompt …

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 …

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere
(CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min …

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a
comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It …

The objective of this study was to monitor overall quality and to extend the shelf life of fresh-
cut apple wedges. Fresh-cut apple wedges were treated with anti-browning agents and …

Tomato fruit (cultivar Belissimo) were harvested at three different stages of ripening, sliced
and stored at at 2, 5, 8, 12 and 16° C. Firmness was measured as the force necessary to …

The effect of cutting shape (cubes or slices) and storage temperature (5° C, 10° C, and 20°
C) on overall quality of fresh‐cut papaya were investigated. CO2 production, color, firmness …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Simple Summary There is a historical link between co/by-products and animal feed,
however innovative options are now available. Adopting the principles of the circular …