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The Journal of the Science of Food and Agriculture, 2021
BACKGROUND The greatest hurdle to commercial marketing of fresh-cut fruits and vegetables is limited shelf-life due to microbial hazards and quality deterioration.
Yingtong Zhang +7 more
semanticscholar +1 more source
BACKGROUND The greatest hurdle to commercial marketing of fresh-cut fruits and vegetables is limited shelf-life due to microbial hazards and quality deterioration.
Yingtong Zhang +7 more
semanticscholar +1 more source
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage.
Food Chemistry, 2022Seabuckthorn extract is rich in bioactive compounds and well known for its health benefits. The study investigated the effect of seabuckthorn leaf extract on browning of fresh-cut potatoes.
Zimo Zhang +4 more
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Cinnamic acid treatment reduces the surface browning of fresh-cut taro
Scientia Horticulturae, 2022The efficacy of cinnamic acid (CA) as an antibrowning agent was evaluated in fresh-cut taro. Different concentrations (0.1 g L−1, 0.2 g L−1 and 0.4 g L−1) of CA treatments reduced the browning index and a* and b* values but maintained L* values ...
Xiao Yanhui +6 more
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Emerging Sanitation Techniques for Fresh-Cuts
2016With fresh-cut fruits and vegetables being more and more highly appreciated by consumers, it is important to develop adequate processing procedures in order to ensure their fresh-like quality and nutritional value, and more importantly their microbial safety.
Alexandre, Elisabete M. C. +2 more
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FRESH-CUT PRODUCTS FROM CACTUS SPECIES
Acta Horticulturae, 2005Various species of Cactaceae family can serve a source of delicious and healthy fresh foodstuffs. Marketing cacti as ready-to-eat (fresh-cut) products may significantly expand their consumption, on condition that their quality, safety and longevity would answer the market demands.
GOLDMAN G +5 more
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1998
More than 20 different kinds of fruits and vegetables are sold as ‘minimally processed’ or ‘fresh-cut’ produce. The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as ‘any fresh fruit or vegetable or any combination thereof that has been physically altered from its original form, but remains in a fresh state’.
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More than 20 different kinds of fruits and vegetables are sold as ‘minimally processed’ or ‘fresh-cut’ produce. The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as ‘any fresh fruit or vegetable or any combination thereof that has been physically altered from its original form, but remains in a fresh state’.
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Fresh-Cut Fruits and Vegetables
2019A variety of fresh, conveniently packaged, minimally processed products, also known as fresh-cut products, are available on the market in response to consumer demand for ready-to-eat food worldwide. The majority of these products are leafy vegetables, whereas in a more minor sector, there is a diffusion of fresh-cut fruits.
M.L. Amodio +3 more
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Postharvest Biology and Technology, 1999
Fresh-cut fruits and vegetables are highly perishable due to damaged and exposed tissues and lack of protective skin. Disorders arising from processing can be minimized by the use of sharp cutting tools, enzymatic browning inhibitors, modified atmospheres and low temperatures.
Alley E. Watada, Ling Qi
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Fresh-cut fruits and vegetables are highly perishable due to damaged and exposed tissues and lack of protective skin. Disorders arising from processing can be minimized by the use of sharp cutting tools, enzymatic browning inhibitors, modified atmospheres and low temperatures.
Alley E. Watada, Ling Qi
openaire +1 more source
2017
Fresh-cut fruits have become popular because they meet the consumer demand for convenient ready-to-eat foods with fresh-like quality as well as for the health benefits associated with their consumption. Fresh-cut fruits are characterized by a shorter shelf life than their whole counterparts, because a large and usually damaged surface area from peeling
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Fresh-cut fruits have become popular because they meet the consumer demand for convenient ready-to-eat foods with fresh-like quality as well as for the health benefits associated with their consumption. Fresh-cut fruits are characterized by a shorter shelf life than their whole counterparts, because a large and usually damaged surface area from peeling
openaire +1 more source
2011
This chapter reviews various aspects of fresh‐cut vegetables, including sensory, physiological, microbial, and manufacturing details. To obtain fresh‐cut vegetables, the basic premise is minimal processing to retain fresh like texture, color, and flavor, and safe‐to‐use quality.
Krasaekoopt, W., Bhandari, Bhesh
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This chapter reviews various aspects of fresh‐cut vegetables, including sensory, physiological, microbial, and manufacturing details. To obtain fresh‐cut vegetables, the basic premise is minimal processing to retain fresh like texture, color, and flavor, and safe‐to‐use quality.
Krasaekoopt, W., Bhandari, Bhesh
openaire +4 more sources