Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important
nutritional quality factors in many horticultural crops and has many biological activities in the …

This review describes the biochemical bases for color and firmness changes in fruit and
vegetable tissues, since appearance and texture are two of the most fundamental factors …

The efficacy of atmospheric plasma treatment on microbial decontamination of different
kinds of food products is already known. Recently, new applications of this innovative …

The kinetics of colour changes of kiwifruits, due to drying by hot air, microwave (MW) and hot
air–MW finish drying, were studied. Kinetic parameters for the colour change were …

Hot air, microwave and hot air-microwave drying characteristics of kiwifruits (5.03±0.236 mm
thick) were investigated. Drying rates, shrinkage and rehydration capacities of these drying …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

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 …

Abstract Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl
jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by …

The aim of this study was to evaluate the effect of gas plasma treatment on fresh-cut melon
stability during controlled storage. Plasma treatments of 15+ 15 and 30+ 30 min were …

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 …