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New approaches in improving the shelf life of minimally processed fruit and vegetables.

Author(s) : AHVENAINEN R.

Type of article: Article

Summary

Physiological, microbiological and nutritional changes and safety aspects of minimally processed products are reviewed. Methods for improving the shelf life and safety of minimally processed products are described, including variations in peeling, cutting, shredding, cleaning, washing and drying; assessing the suitability of different cultivars for minimal processing; browning inhibition; modified atmosphere, moderate and active packaging; and use of edible films and coating.

Details

  • Original title: New approaches in improving the shelf life of minimally processed fruit and vegetables.
  • Record ID : 1998-1692
  • Languages: English
  • Source: Trends Food Sci. Technol. - vol. 7 - n. 6
  • Publication date: 1996

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