ShareQuality parameters of fresh-cut fruit and vegetable products.
Author(s) : KADER A. A.
Type of excerpt: Book chapter
Summary
This document defines quality parameters, preharvest factors influencing quality, maturity and ripening, and postharvest factors, particularly those related to physical damage due to handling, to temperature and relative humidity management and to supplemental treatments applied to the commodity or involving the surrounding environment.
Details
- Original title: Quality parameters of fresh-cut fruit and vegetable products.
- Record ID : 2003-2847
- 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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Evaluating sensory quality of fresh-cut fruits ...
- Author(s) : BETT K. L.
- Date : 2002
- Languages : English
View record
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Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
View record
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Overview of the European fresh-cut produce indu...
- Author(s) : VAROQUAUX P., MAZOLLIER J.
- Date : 2002
- Languages : English
View record
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Biotechnology and the fresh-cut produce industry.
- Author(s) : JAMES J. A.
- Date : 2002
- Languages : English
View record
-
Safety aspects of fresh-cut fruits and vegetables.
- Author(s) : HURST W. C.
- Date : 2002
- Languages : English
View record