This review covers some recent advances for the maintenance of fresh-cut fruit quality with
respect to the use of chemical compounds, including plant natural antimicrobials and …

Minimally processed products are one of the major growing segments in food retail
establishments. However, fresh-cut fruits are still under study because of the difficulties in …

The production of fresh-cut fruits is increasingly becoming an important task as consumers
are more aware of the importance of healthy eating habits, and have less time for food …

Effect of edible coatings in combination with antibrowning agents on minimally processed
apple slices was studied during storage at 3° C for 2 week. To control initial respiration rate …

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 …

A novel method was developed to extend the shelf life and improve the quality of fresh‐cut
produce. Edible coatings and films were made from apple puree with various concentrations …

A comprehensive study to evaluate the relative antibrowning activity of 36 known
compounds was conducted. Five chemical groups, including carboxylic acids, ascorbic acid …

HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are
botanically diverse, perishable, seasonal, and predominantly regional in production. They …

Response surface methodology was used to study the effect of antibrowning agents (4‐
hexylresorci‐nol, glutathione, N‐acetylcysteine, and ascorbic acid) and storage time (14 d) …

The efficacy of chemical dips and modified atmosphere packaging (MAP), alone and in
combinations, on the quality of fresh-cut papaya were studied throughout 25 days at 5° C …