Innovative Preservation Technology for the Fresh Fruit and Vegetables

• Other Authors: Pace, Bernardo (Editor), Cefola, Maria (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; sweet potatoes; cutting styles; quality; antioxidant activity; peach; chilling injury; internal circulation system; low fluctuation of temperature; TiO2 photocatalytic; storage quality; β-cyclodextrin; inclusion complex; carvacrol; essential oils; active packaging; citrus; shelf life; decay incidence; Lactuca sativa L.; minimally processed lettuce; modified atmosphere packaging; oxalic acid; table grapes; Botrytis cinerea; grey mould; spoilage microbes; post-harvest; modified atmosphere packaging (MAP); ozone (O3); antimicrobial compounds; preservatives; biocontrol; cold atmospheric plasma; microbes; disinfection; non-hazardous; inactivation; foodborne pathogen; kinetic model; Peleg constant; papaya; respiration rate; nanoparticles coating; active cardboard box; plasma-activated water
• Online Access: DOAB: download the publication; DOAB: description of the publication

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh p...