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 …

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 …

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 article studies the efficacy of an edible coating based on Aloe vera gel at four different
concentrations (0, 1, 5, 15%(v/v)) in maintaining the quality of fresh-cut kiwifruit. The kiwifruit …

Abiotic stress potential has a significant impact on quality and nutritional status of fresh cut
fruits and vegetables. However, very little work has been directed to defining and …

Contamination of food may occur at any stage in the process from “farm to fork”. The
consumption of food contaminated with infectious bacteria, viruses and parasites, and …

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 …

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 …

Numerous and diverse physiological changes occur during fruit ripening and maturity at
harvest is one of the key factors influencing the flavour quality of fruits. The effect of ripening …

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We
characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical …