ABSTRACT
Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requiremen
Fresh-cut Produce: Tracks and Trends. Quality Parameters of Fresh-cut Fruit and Vegetable Products. Overview of the European Fresh-cut Produce Industry. Safety Aspects of Fresh-cut Fruits and Vegetables. Physiology of Fresh-cut Fruits and Vegetables. Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables. Microbiology of Fresh-cut Produce. Microbial Enzymes Associated with Fresh-cut Produce. Preservative Treatments for Fresh-cut Fruits and Vegetables. Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables. Biotechnology and the Fresh-cut Produce Industry. Flavor and Aroma of Fresh-cut Fruits and Vegetables. Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables. Economic and Market Considerations.
