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Improved processing and packaging of selected minimally processed vegetables.

Author(s) : REYES V. G., GOULD I. V.

Summary

Factors limiting the shelf life of minimally processed vegetables (including enzymatic browning, white surface discoloration, microbial spoilage and loss of nutritional value) are discussed. Model preservation systems (including preparation details) for leafy vegetables (shredded lettuce) and inflorescences (broccoli and cauliflower) are described.

Details

  • Original title: Improved processing and packaging of selected minimally processed vegetables.
  • Record ID : 1999-0202
  • Languages: English
  • Publication date: 1995/09/18
  • Source: Source: Proc. australas. postharvest hortic. Conf. Sci. Technol. fresh Food Revolution, Melbourne
    445-450; 2 fig.; 7 ref.

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