This comprehensive reference is a great source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products.

Features:

• Science, technology, and economic marketing issues
• The latest in research and industrial practice
• Microbiology, safety, and quality parameters
• Production, processing, equipment and process design, and packaging

Fresh-Cut Fruits and Vegetables is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics.

Contents

1. Fresh-cut Produce: Tracks and Trends
2. Quality Parameters of Fresh-cut Fruit and Vegetable Products
3. Overview of the European Fresh-cut Produce Industry
4. Safety Aspects of Fresh-cut Fruits and Vegetables
5. Physiology of Fresh-cut Fruits and Vegetables
6. Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables
7. Microbiology of Fresh-cut Produce
8. Microbial Enzymes Associated with Fresh-cut Produce
9. Preservative Treatments for Fresh-cut Fruits and Vegetables
10. Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables
11. Biotechnology and the Fresh-cut Product Industry
12. Flavor and Aroma of Fresh-cut Fruits and Vegetables
13. Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables
14. Future Economic and Market Considerations

Index

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