Reprint
Innovative Preservation Technology for the Fresh Fruit and Vegetables
Edited by
May 2021
132 pages
- ISBN978-3-0365-1330-0 (Hardback)
- ISBN978-3-0365-1329-4 (PDF)
This book is a reprint of the Special Issue Innovative Preservation Technology for the Fresh Fruit and Vegetables that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
sweet potatoes; cutting styles; quality; antioxidant activity; peach; chilling injury; internal circulation system; low fluctuation of temperature; TiO2 photocatalytic; storage quality; β-cyclodextrin; inclusion complex; carvacrol; essential oils; active packaging; citrus; quality; shelf life; decay incidence; Lactuca sativa L.; minimally processed lettuce; modified atmosphere packaging; oxalic acid; shelf life; table grapes; Botrytis cinerea; grey mould; spoilage microbes; post-harvest; modified atmosphere packaging (MAP); ozone (O3); antimicrobial compounds; preservatives; biocontrol; cold atmospheric plasma; microbes; disinfection; non-hazardous; inactivation; foodborne pathogen; kinetic model; Peleg constant; papaya; respiration rate; nanoparticles coating; shelf life; active cardboard box; antimicrobial compounds; biocontrol; nanoparticles coating; oxalic acid; plasma-activated water; preservatives; respiration rate; shelf life; TiO2 photocatalytic