The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …

The preservation of quality of fresh products is relevant for the industry due to its economic
impact. This paper presents a comprehensive review of the use of different sources of …

Wounding plant tissues in the course of preparation of LPP may cause membrane lipid
degradation (Rolle and Chism, 1987). Extensive enzymatic degradation occurs in damaged …

Chronic diseases such as heart disease, stroke, cancer and diabetes are a leading cause of
mortality worldwide. Excess weight and outright obesity are a growing concern. Prevention …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

Fresh-cut cantaloupe cylinders were dipped for 1 min in 2.5% solutions of either calcium
chloride (CaCl2) at∼ 25° C or calcium lactate at∼ 25 and 60° C. Firmness, microbiological …

ABSTRACT Sliced strawberries (cvs.'Pajaro'and'G‐3′) and partially ripe pears (cv.'Bartlett')
were dipped in various solutions (citric acid, ascorbic acid, and/or calcium chloride) and …

Ozone exposure was assessed for storage of thornless blackberries which are prone to
fungal decay. Blackberries were harvested and stored for 12 days at 2° C in 0.0, 0.1, and 0.3 …

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a
comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It …

Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest
growing sub-sector of the food industry with still a high potential of growth world wide. The …