By Sunil Pareek
Because they meet the wishes of today’s shoppers, fresh-cut plant items are at present one of many most well-liked commodities within the grocery store of industrialized international locations. despite the fact that, fresh-cut produce deteriorates quicker than the correspondent intact produce. the most function of Fresh-Cut vegetables and fruit: know-how, body structure, and defense is to supply necessary instructions to the for minimizing deterioration, maintaining the final caliber, and increasing the shelf lifestyles. It offers an built-in and interdisciplinary process for achieving the demanding situations, the place uncooked fabrics, dealing with, minimum processing, packaging, advertisement distribution, and retail sale needs to be good controlled. It covers know-how, body structure, caliber, and defense of fresh-cut fruit and veggies.
In this booklet, the chapters stick to a logical series studying lots of the vital components affecting the most features of fresh-cut horticultural items. the main proper applied sciences to avoid deterioration and enhance ultimate total caliber of fresh-cut commodities are defined intimately. This booklet covers the fundamentals of the topic from caliber protection, dietary losses, body structure, and defense to industry-oriented developments in sanitization, coatings, and packaging. It examines such novel upkeep applied sciences as fit to be eaten coatings, antimicrobial coatings, normal antimicrobials, gum arabic coatings, and pulsed mild remedies. minimum processing layout and commercial gear also are reviewed. With its foreign group of members, this publication may be a necessary reference paintings either for pros curious about the postharvest dealing with of fresh-cut and minimally processed vegetables and fruit and for educational and researchers operating within the area.
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Additional resources for Fresh-cut fruits and vegetables: technology, physiology, and safety
Dr. Pareek served as an International Scientific Committee member of several symposiums of International Society of Horticultural Science. S. Mehta Young Scientist Award 2012, Fellow Award of Confederation of Horticultural Associations of India, and some Best Poster Awards. C. Alexandre Department of Chemistry University of Aveiro Aveiro, Portugal Asgar Ali Centre of Excellence for Postharvest Biotechnology The University of Nottingham Selangor, Malaysia María V. Alvarez Grupo de Investigación en Ingeniería en Alimentos Universidad Nacional de Mar del Plata Mar del Plata, Argentina and Consejo Nacional de Investigaciones Científicas y Técnicas Buenos Aires, Argentina Stella M.
1998) Laurila et al. (1998) Salcini and Massantini (2005) Toivonen and Brummell (2008) Packaging Myers (1989) Cameron et al. (1995) Rojas-Grau et al. (2009) Sanitation Hurst (1995) Kim et al. (1999) Gomez-Lopez et al. (2007) Gomez-Lopez et al. (2008) Gomez-Lopez et al. (2009) Gil et al. (2009) Ölmez and Kretzschmar (2009) Oms-Oliu et al. (2010a) Microbiology Garg et al. (1993) Francis et al. (1999) Nguyen-the and Carlin (1994) Parish et al. (2003) Olaimat and Holley (2012) Interaction of microbiology and MAP Church and Parsons (1995) Zagory (1999) Farber et al.
There are smaller quantities of phenolic compounds which may be found in chromoplasts, cytoplasm, and the mitochondria, but these are normally minute amounts and are associated with specialized metabolic functions (Hrazdina and Wagner, 1985). , 1996). , 2005). , 2002). The authors suggest that membrane stability is potentially a major factor controlling the rate of browning. Peroxidase (POD) activity can also cause browning in the presence of hydrogen peroxide. Hydrogen peroxide concentration is low in fruits and vegetables, so the contribution of POD in the postcut browning is considered to be lesser than that of PPO (Mayer, 2006).