The minimal processing industry for fruit and vegetables needs appropriate selection of raw
materials and operation of improved sustainable strategies for reducing losses and …

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 third edition of this successful title presents current research and commercial uses of
controlled atmosphere storage and modified atmosphere packaging of fresh fruit and …

Processing of fruits and vegetables generates physiological stresses in the still living cut
tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact …

Fresh produce is more susceptible to disease organisms because of increase in the
respiration rate after harvesting. The respiration of fresh fruits and vegetables can be …

The present study investigated influences of ultraviolet light C (UV-C; 2 kJ m− 2) irradiation
and high-oxygen modified atmosphere packaging (MAP; 80% O 2, 10% CO 2 and 10% N 2) …

Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic
browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated …

The effect of five levels of nitrogen fertilization on the growth and nutritional quality of Cos
lettuce (Lactuca sativa L. cv. Parris Island) at harvest and after storage was studied during …

In this article a detailed review of the fungal diseases that can affect pear fruit is provided.
Each section comprises a complete description of the fungi responsible for the diseases and …

Casopis za preh.teh.6-2.indd Page 1 CROATIAN JOURNAL OF FOOD TECHNOLOGY,
BIOTECHNOLOGY AND NUTRITION 69 Corresponding author: mscetar@pbf.hr Introduction …