Innovative Preservation Technology for the Fresh Fruit and Vegetables
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...
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| Autres auteurs: | , |
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| Format: | Électronique Chapitre de livre |
| Langue: | anglais |
| Publié: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Sujets: | |
| Accès en ligne: | DOAB: download the publication DOAB: description of the publication |
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| 072 | 7 | |a T |2 bicssc | |
| 100 | 1 | |a Pace, Bernardo |4 edt | |
| 700 | 1 | |a Cefola, Maria |4 edt | |
| 700 | 1 | |a Pace, Bernardo |4 oth | |
| 700 | 1 | |a Cefola, Maria |4 oth | |
| 245 | 1 | 0 | |a Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| 260 | |a Basel, Switzerland |b MDPI - Multidisciplinary Digital Publishing Institute |c 2021 | ||
| 300 | |a 1 electronic resource (132 p.) | ||
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| 520 | |a 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 produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 650 | 7 | |a Technology, engineering, agriculture |2 bicssc | |
| 653 | |a sweet potatoes | ||
| 653 | |a cutting styles | ||
| 653 | |a quality | ||
| 653 | |a antioxidant activity | ||
| 653 | |a peach | ||
| 653 | |a chilling injury | ||
| 653 | |a internal circulation system | ||
| 653 | |a low fluctuation of temperature | ||
| 653 | |a TiO2 photocatalytic | ||
| 653 | |a storage quality | ||
| 653 | |a β-cyclodextrin | ||
| 653 | |a inclusion complex | ||
| 653 | |a carvacrol | ||
| 653 | |a essential oils | ||
| 653 | |a active packaging | ||
| 653 | |a citrus | ||
| 653 | |a shelf life | ||
| 653 | |a decay incidence | ||
| 653 | |a Lactuca sativa L. | ||
| 653 | |a minimally processed lettuce | ||
| 653 | |a modified atmosphere packaging | ||
| 653 | |a oxalic acid | ||
| 653 | |a table grapes | ||
| 653 | |a Botrytis cinerea | ||
| 653 | |a grey mould | ||
| 653 | |a spoilage microbes | ||
| 653 | |a post-harvest | ||
| 653 | |a modified atmosphere packaging (MAP) | ||
| 653 | |a ozone (O3) | ||
| 653 | |a antimicrobial compounds | ||
| 653 | |a preservatives | ||
| 653 | |a biocontrol | ||
| 653 | |a cold atmospheric plasma | ||
| 653 | |a microbes | ||
| 653 | |a disinfection | ||
| 653 | |a non-hazardous | ||
| 653 | |a inactivation | ||
| 653 | |a foodborne pathogen | ||
| 653 | |a kinetic model | ||
| 653 | |a Peleg constant | ||
| 653 | |a papaya | ||
| 653 | |a respiration rate | ||
| 653 | |a nanoparticles coating | ||
| 653 | |a active cardboard box | ||
| 653 | |a plasma-activated water | ||
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| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/76331 |7 0 |z DOAB: description of the publication |