The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products
are factors critical to consumer acceptance and the success of these products. In this …

Horticultural crops undergo various physiological and biochemical changes that lead to
undesirable physiological disorders, decay and subsequent economic losses during …

The effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and
citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut …

The influences of processing and storage on the quality indices and nutritional content of
fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but …

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 …

To evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine
(Prunus persica L. Batch cv 'Arctic Snow'), the uncoated and coated fruit were allowed to …

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

Fresh-cut fruit products for both retail and food service applications have enjoyed an
increasing presence in the marketplace due to demand by the consumer. In the coming …

Taking a multidisciplinary approach, this work discusses the basic and the more recent
innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the …

Throughout the last half of the 20th century, numerous investigations set out to identify
volatile compounds in many horticultural crops. Massive amounts of volatile data have been …