Minimal processing of fruit and vegetables

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dc.contributor.author Perera, Conrad en
dc.contributor.editor Rahman, MS en
dc.date.accessioned 2020-08-24T04:32:46Z en
dc.date.available 2020-08-24T04:32:46Z en
dc.date.issued 2020-06-10 en
dc.identifier.citation In Handbook of Food Preservation. Editors: Rahman MS. 3rd: 191-205. CRC Press, Boca Raton, FL 10 Jun 2020 en
dc.identifier.isbn 9780429091483 en
dc.identifier.uri http://hdl.handle.net/2292/52760 en
dc.description.abstract Minimally processed fruit and vegetables possess fresh-like quality characteristics of flavor, texture, color, and aroma, and these are convenient to use. The minimal processing of fruit and vegetables generally involves washing, peeling, slicing, or shredding before packaging and storage at low temperatures. Minimal processing of raw fruit and vegetables should serve two purposes. The first purpose is the importance of freshness of the products with nutrition quality and convenience of use. Second, product should have a shelf life sufficient to make distribution feasible within the region of consumption. Harvested fruits and vegetables may be intentionally or unintentionally exposed to biologically active levels of ethylene, and both endogenous and exogenous sources of ethylene contribute to its biological activity. Various approaches are being used to control the undesirable physiological changes that adversely affect quality of minimally processed products. The natural protection offered by the peel/skin of fruit is generally lost due to peeling, cutting, and slicing operations on minimally processed products. en
dc.publisher CRC Press en
dc.relation.ispartof Handbook of Food Preservation en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Minimal processing of fruit and vegetables en
dc.type Book Item en
dc.identifier.doi 10.1201/9780429091483 en
pubs.begin-page 191 en
dc.rights.holder Copyright: CRC Press en
pubs.edition 3rd en
pubs.end-page 205 en
pubs.place-of-publication Boca Raton, FL en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.elements-id 805692 en
pubs.record-created-at-source-date 2020-07-16 en


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