ShareSelection of cultivars for lightly processed fruits and vegetables.
Author(s) : ROMIG W. R.
Type of article: Article
Summary
The author describes lightly (minimally) processed produce (LPP), suggests the need for an integrated systems approach and requirements of genotypes for (value-added) LPP. He describes the cultivar characteristics for LPP and some cultivars developed for the light processing market.
Details
- Original title: Selection of cultivars for lightly processed fruits and vegetables.
- Record ID : 1996-2389
- Languages: English
- Source: HortScience - vol. 30 - n. 1
- Publication date: 1995/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables;
Precooked food - Keywords: Prepared food; Variety; Chilling; Ready to use; Vegetable; Fruit
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MINIMALLY PROCESSED FOODS TECHNOLOGY.
- Author(s) : YILDIZ F.
- Date : 1991
- Languages : Turkish
- Source: Tarim Köy - n. 68
View record
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Physiology of lightly processed fruits and vege...
- Author(s) : BRECHT J. K.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record
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Edible coatings for lightly processed fruits an...
- Author(s) : BALDWIN E. A., NISPEROS-CARRIEDO M. O., BAKER R. A.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record
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Microbial safety of ready-to-eat salads and min...
- Author(s) : HEARD G.
- Date : 2000/03
- Languages : English
- Source: Food Sci. Technol. Today - vol. 14 - n. 1
View record
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Predicting film permeability needs for modified...
- Author(s) : CAMERON A. C., CHOWDARY-TALASILA P., JOLES D. W.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record