Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the...

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Bibliographic Details
Main Authors: Maria Rosaria Corbo, Daniela Campaniello, Barbara Speranza, Antonio Bevilacqua, Milena Sinigaglia
Format: Article
Language:English
Published: MDPI AG 2015-11-01
Series:Coatings
Subjects:
fresh-cut
conditioning liquid
coatings
spoiling microorganisms
probiotics
Online Access:http://www.mdpi.com/2079-6412/5/4/931

Internet

http://www.mdpi.com/2079-6412/5/4/931

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