Innovative Preservation Technology for the Fresh Fruit and Vegetables

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

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