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Fresh-Cut Fruits and Vegetables
DOI link for Fresh-Cut Fruits and Vegetables
Fresh-Cut Fruits and Vegetables book
Fresh-Cut Fruits and Vegetables
DOI link for Fresh-Cut Fruits and Vegetables
Fresh-Cut Fruits and Vegetables book
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ABSTRACT
Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables.
In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.
TABLE OF CONTENTS
part |2 pages
PART I EMERGING TECHNOLOGIES
chapter 3|38 pages
Hurdle Technology in Fruit Processing
chapter 4|52 pages
Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry
part |2 pages
PART II PHYSIOLOGY
chapter 5|32 pages
Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits
chapter 6|28 pages
Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables
chapter 7|54 pages
Physiology and Quality of Fresh-Cut Produce in CA/MA Storage
chapter 8|24 pages
Effect of Minimal Processing and Applied Treatments on Antioxidant Losses of Tropical Fruits and Vegetables
part |2 pages
PART III PACKAGING
chapter 9|70 pages
Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables
chapter 10|50 pages
Antimicrobial Packaging for Fresh and Fresh-Cut Fruits and Vegetables
chapter 11|16 pages
Gum Arabic-Based Edible Coatings for Fresh Horticultural Produce
part |2 pages
PART IV SAFETY