Postharvest technologies have allowed horticultural industries to meet the global demands
of local and large-scale production and intercontinental distribution of fresh produce that …

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 …

The minimal processing industry for fruit and vegetables needs appropriate selection of raw
materials and operation of improved sustainable strategies for reducing losses and …

The effect of malic acid and essential oils (EOs) of cinnamon, palmarosa and lemongrass
and their main active compounds as natural antimicrobial substances incorporated into an …

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 effect of alginate, pectin and gellan-based edible coatings on the shelf-life of fresh-cut
'Piel de Sapo'melon was investigated. Gas exchange, antioxidant properties, color, firmness …

The antimicrobial activity of newly developed cellulose-silver nanoparticle hybrid materials
was investigated during storage of minimally processed “Piel de Sapo” melon. Silver …

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 …

Browning and other discolourations, softening, surface dehydration, water loss,
translucency, off‐flavour and off‐odour development, as well as microbial spoilage are some …

Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest
growing sub-sector of the food industry with still a high potential of growth world wide. The …