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      Fresh-Cut Fruits and Vegetables
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      Book

      Fresh-Cut Fruits and Vegetables

      DOI link for Fresh-Cut Fruits and Vegetables

      Fresh-Cut Fruits and Vegetables book

      Technology, Physiology, and Safety

      Fresh-Cut Fruits and Vegetables

      DOI link for Fresh-Cut Fruits and Vegetables

      Fresh-Cut Fruits and Vegetables book

      Technology, Physiology, and Safety
      Edited BySunil Pareek
      Edition 1st Edition
      First Published 2016
      eBook Published 18 July 2016
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.1201/9781315370132
      Pages 623
      eBook ISBN 9781315370132
      Subjects Environment & Agriculture, Food Science & Technology
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      Pareek, S. (Ed.). (2016). Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety (1st ed.). CRC Press. https://doi.org/10.1201/9781315370132

      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 1|44 pages

      Technologies to Preserve Fresh-Cut Fruits and Vegetables

      BySUNIL PAREEK

      chapter 2|54 pages

      Pulsed Light Treatment of Fresh-Cut Fruits and Vegetables

      ByMARIA TURTOI

      chapter 3|38 pages

      Hurdle Technology in Fruit Processing

      BySTELLA M. ALZAMORA, SANDRA N. GUERRERO, SILVIA RAFFELLINI, MARIANA FERRARIO, MARCELA SCHENK

      chapter 4|52 pages

      Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry

      ByALESSANDRO TURATTI

      part |2 pages

      PART II PHYSIOLOGY

      chapter 5|32 pages

      Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits

      BySTELLA M. ALZAMORA, ANDREA B. NIETO, MARÍA A. CASTRO, PAULA GÓMEZ, ANALÍA GARCÍA LOREDO, JOAQUIN FAVA, AND SEBASTIAN VICENTE

      chapter 6|28 pages

      Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables

      ByGIANCARLO COLELLI AND MARIA LUISA AMODIO

      chapter 7|54 pages

      Physiology and Quality of Fresh-Cut Produce in CA/MA Storage

      ByHIDEMI IZUMI, VICTOR RODOV, JINHE BAI, SUMITHRA K. WENDAKOON

      chapter 8|24 pages

      Effect of Minimal Processing and Applied Treatments on Antioxidant Losses of Tropical Fruits and Vegetables

      ByLAURA CONTRERAS-ANGULO, GUSTAVO ADOLPHO GONZÁLEZ-AGUILAR, J. BASILIO HEREDIA, AND SUNIL PAREEK

      part |2 pages

      PART III PACKAGING

      chapter 9|70 pages

      Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables

      ByTHEERANUN JANJARASSKUL, RUNGSINEE SOTHORNVIT, TARA MCHUGH

      chapter 10|50 pages

      Antimicrobial Packaging for Fresh and Fresh-Cut Fruits and Vegetables

      ByMARÍA B. PÉREZ-GAGO AND LLUÍS PALOU

      chapter 11|16 pages

      Gum Arabic-Based Edible Coatings for Fresh Horticultural Produce

      ByASGAR ALI, MAYSOUN A. MUSTAFA

      part |2 pages

      PART IV SAFETY

      chapter 12|28 pages

      Emerging Sanitation Techniques for Fresh-Cuts

      ByELISABETE M.C. ALEXANDRE, TERESA R.S. BRANDÃO, AND CRISTINA L.M. SILVA

      chapter 13|32 pages

      Microbial Safety of Fresh-Cut Fruits and Vegetables

      ByMARÍA V. ALVAREZ, MARÍA DEL R. MOREIRA, AND JESÚS F. AYALA-ZAVALA

      chapter 14|24 pages

      Application of Natural Antimicrobial Compounds to Enhance the Microbial Safety of Fresh and Minimally Processed Produce

      ByYANGJIN JUNG, KARL R. MATTHEWS

      chapter 15|24 pages

      Chlorine Dioxide in Preservation of Minimally Processed Horticultural Produce

      ByVICENTE M. GÓMEZ-LÓPEZ AND ADRIANA IZQUIER
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