Latest Advances in Preservation Technology for Fresh Fruit and Vegetables

Latest Advances in Preservation Technology for Fresh Fruit and Vegetables

Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and...

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Bibliographic Details
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:
Biology, life sciences
Research & information: general
Technology, engineering, agriculture
acetic acid
amino acids
anthracnose
antimicrobial
antioxidant activity
antioxidant capacity
antioxidant enzyme
AsA-GSH cycle
ascorbate-glutathione cycle
bacteriocin
biocontrol
biofilm
calcium chloride
changes cell structure
chilling injury
chive
citrus fruit
cold shock
cucumber
decontamination
energy
enzymatic activities
fresh-cut pakchoi
hydrogen sulfide
lactic acid
loquat fruit
MAP
membrane permeability
n/a
organosulfur compounds
p-Anisaldehyde
peptide PAF56
photodynamic inactivation (PDI)
pitaya fruit
preservation
proline
quality
reactive oxygen species
reactive oxygen species (ROS)
ripening
senescence
shelf-life
soft rot
spores
storage
tomato
vegetable preservation
VOCs
Online Access:Open Access: DOAB: description of the publication
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Internet

Open Access: DOAB: description of the publication
Open Access: DOAB, download the publication

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