Fruits produce a range of volatile compounds that make up their characteristic aromas and
contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols …

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 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 …

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 …

The fruits of dates (Phoenix dactylifera L.) are currently receiving wide recognition and
acceptance by consumers globally. These fruits and their byproducts are especially …

The objective of this study was to develop a multilayered edible coating with antimicrobial
agent to extend the shelf life of fresh-cut cantaloupe stored at 4° C. Three different sets of …

A near-isogenic line (NIL) SC3-5 and a further nine NILs of melon contained introgressions
of an exotic non-climacteric accession of Cucumis melo 'Shongwan Charmi'[SC (PI 161375) …

Seedless triploid watermelons have increased in popularity since the early 1990s, and the
demand for seedless fruit is on the rise. Sweetness and sugars are crucial breeding focuses …

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 …