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 …

Pulsed light (PL) treatment for food consists in the application of a polychromatic light
(wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated …

The aim of this study was to develop new edible coatings based on apple pectin with a
combination of antioxidants and antimicrobial agents to control enzymatic browning and …

BACKGROUND The greatest hurdle to the commercial marketing of fresh‐cut fruits is related
to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth …

Breadfruit (Artocarpus altilis) has been promoted as an underutilized crop with tremendous
potential to address global hunger and transform agricultural practices in the tropics. While …

To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper
retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were …

This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on
the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal …

Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of
cultivation in China. So far, a total of approximately 1000 varieties have been found in …

This study was conducted to investigate the effect of two types of passive modified
atmosphere packaging (MAP) on fruit quality of “Wonderful” pomegranates during prolonged …

Persimmon production has increased considerably, thanks to techniques for removing
astringency whilst maintaining the strong consistency. Currently, the needs of cooperatives …