Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available
throughout the entire year. Lettuce is also a significant source of natural phytochemicals …

Browning and other discolourations, softening, surface dehydration, water loss,
translucency, off‐flavour and off‐odour development, as well as microbial spoilage are some …

Phenolic secondary metabolites play an important role in plant‐derived food quality, as they
affect quality characteristics such as appearance, flavour and health‐promoting properties …

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 …

Cherimoya fruit (Annona cherimola, Mill.) were kept at 20° C in air or in 20% CO2 for 3 days
and then transferred to air, to study the effect of a high CO2 treatment on phenolic …

Fresh-cut fruits and vegetables are highly perishable due to damaged and exposed tissues
and lack of protective skin. Disorders arising from processing can be minimized by the use of …

The second edition of this very well-received book, which in itsfirst edition was entitled
Postharvest Technology of Fruits andVegetables, has been welcomed by the community of …

The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the
effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh …

In this study, the browning degrees of fresh-cut potatoes of different cultivars were
investigated. Fresh-cut potatoes of the 'Huangjin'cultivar exhibited a higher browning index …

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a
comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It …