נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Physiology and Quality of Fresh-Cut Produce in CA/MA Produce
Year:
2016
Authors :
Rodov, Victor
;
.
Volume :
Co-Authors:

Izumi, Hidemi; Bai, Jinhe; Wendakoon, Sumithra K.

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
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. 

Note:
Related Files :
modified atmosphere packaging
postharvest physiology
shelf life
technology and storage
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Google Scholar
Publication Type:
Book chapter
;
.
Language:
English
Editors' remarks:
ID:
36592
Last updated date:
02/03/2022 17:27
Creation date:
14/08/2018 08:33
You may also be interested in
Scientific Publication
Physiology and Quality of Fresh-Cut Produce in CA/MA Produce

Izumi, Hidemi; Bai, Jinhe; Wendakoon, Sumithra K.

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

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. 

Scientific Publication
You may also be interested in