ShareOverview of the European fresh-cut produce industry.
Author(s) : VAROQUAUX P., MAZOLLIER J.
Type of excerpt: Book chapter
Summary
This article presents the stages in the life of fresh-cut fruits and vegetables: raw materials, harvesting, quality assessment, trimming, slicing and shredding, prewashing, washing in chlorinated water, draining, weighing and packing. Recommendations are provided concerning temperature control, hygienic procedures, equipment, distribution conditions and the cold chain.
Details
- Original title: Overview of the European fresh-cut produce industry.
- Record ID : 2003-2841
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (13)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Treatment; Temperature; Fresh produce; Vegetable; Hygiene; History; Equipment; Fruit; Distribution
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- Date : 2002
- Languages : English
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- Author(s) : KIM B. S., KLIEBER A.
- Date : 1997
- Languages : English
- Source: J. Sci. Food Agric. - vol. 75 - n. 1
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- Date : 1998/09
- Languages : English
- Source: Food Aust. - vol. 50 - n. 9
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Influence of cutting and storage temperature on...
- Author(s) : CONESA M. A., ESCALONA V. H., ARTÉS F., et al.
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