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Quality control of minimally-processed vegetables.

Author(s) : WATADA A. E.

Summary

Minimally processed vegetables (fresh-cut vegetables) are highly perishable because of exposed internal tissues, lack of skin or cuticle for protection, and elevated metabolism. Thus all factors from harvest to sales need to be given attention to retain quality. Disorders can be minimized by use of proper processing equipment, browning inhibitors, high relative humidity and/or modified atmosphere. Temperature is the most critical factor. Modified atmospheres can be beneficial in maintaining quality and the recommended gas mixture differs with each vegetable.

Details

  • Original title: Quality control of minimally-processed vegetables.
  • Record ID : 1999-0248
  • Languages: English
  • Publication date: 1997
  • Source: Source: ISHS/Proc. Symp. Veg. Qual., Seoul
    40-47; 58 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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