The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

This paper covers an exhaustive review on advances in minimal processing of fruits and
vegetables. The review includes an exclusive discussion on production chain of minimally …

Interest in the postharvest behavior of fruits and vegetables has a history as long as
mankind's. Once we moved past mere survival, the goal of postharvest preservation …

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 …

Fresh cut apples have a short shelf-life due to their high rate of deterioration, water loss and
cut-surface browning that can rapidly reduce fruit quality. In this study the effects of …

Fresh-cut potato slices are prone to browning, resulting in a severely reduced commodity
value. Hence, a safe and effective method to inhibit the browning of fresh-cut potatoes is …

Fresh-cut pear are popular for their nutritive, fresh and convenience. However, the oxidative
stress caused by wounding aggravates quality loss. In the present study, the effects of 10 …

The effect of 0.2% ascorbic acid (AA), 5μM nitric oxide (NO), and the simultaneous use of
0.2% AA and 5μM NO solutions on inhibiting surface browning of fresh-cut peach slices …

Postharvest degradation of minimally processed mangoes limits the marketability of fruit.
The effect of heat treatments applied to whole 'Keitt'mango fruit on physical, physiological …

Green tea extract (GT) was evaluated as a preservative treatment for fresh-cut lettuce.
Different quality markers, eg respiration, browning, ascorbic acid and carotenoid content …