This review describes the biochemical bases for color and firmness changes in fruit and
vegetable tissues, since appearance and texture are two of the most fundamental factors …

The quality of fresh-cut fruit and vegetable products includes a combination of attributes,
such as appearance, texture, and flavor, as well as nutritional and safety aspects that …

The influences of processing and storage on the quality indices and nutritional content of
fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but …

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 …

Methylcyclopropene (1-MCP)(SmartFresh™) is an ethylene antagonist widely used to retain
quality and prolong the postharvest storage period of various climacteric fruits in which …

Ethylene action can be counteracted by 1-methylcyclopropene (1-MCP), which has been
used during postharvest storage to maintain quality. In this work, we evaluated the effect of 1 …

The effects of ultraviolet C (UV-C) irradiation on quality and antioxidant capacity of fresh-cut
strawberries were investigated by means of electronic nose, electronic tongue and chemical …

The efficacy of chemical dips and modified atmosphere packaging (MAP), alone and in
combinations, on the quality of fresh-cut papaya were studied throughout 25 days at 5° C …

External and internal quality parameters of strawberries (Fragaria x ananassa Duch.) were
studied at harvest and during postharvest refrigerated storage using a handheld micro …

Inactivation kinetics of inoculated Escherichia coli O157: H7, Listeria monocytogenes and
Salmonella enterica on strawberries by chlorine dioxide gas at different concentrations (0.5 …