Latest Advances In Preservation Technology For Fresh Fruit And Vegetables

Author : Peng Jin
Publisher : Mdpi AG
Page : 0 pages
File Size : 45,5 Mb
Release : 2023-02-10
Category : Science
ISBN : 3036564756

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Latest Advances in Preservation Technology for Fresh Fruit and Vegetables by Peng Jin Pdf

Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and increase the challenges of their post-harvest storage and preservation. A plurality of preservation technologies, including chemical treatment (calcium chloride, 1-methylcyclopropene, salicylic acid, etc.), physical methods (low-temperature conditioning, controlled atmosphere storage, ultraviolet-C irradiation, etc.), and biotechnology (such as genetic engineering technology) have been applied to maintain storage quality and to extend the storage life of fresh fruit and vegetables in recent years. Developing advanced preservation techniques to prolong the storage life of fruit and vegetables is of importance for improving social and economic benefits. Therefore, we invited authors to contribute original research articles and review articles focused on the innovative preservation technology of fresh produce, addressing storage problems, such as post-harvest quality deterioration caused by senescence, physiological disorders, and disease, to extend the shelf-life of fresh produce and reduce post-harvest loss.

Author : Bernardo Pace,Maria Cefola
Publisher : MDPI
Page : 132 pages
File Size : 40,9 Mb
Release : 2021-08-17
Category : Technology & Engineering
ISBN : 9783036513300

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Innovative Preservation Technology for the Fresh Fruit and Vegetables by Bernardo Pace,Maria Cefola Pdf

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Page : 424 pages
File Size : 40,5 Mb
Release : 2010-10-21
Category : Technology & Engineering
ISBN : 9781420071238

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Advances in Fresh-Cut Fruits and Vegetables Processing by Olga Martin-Belloso,Robert Soliva Fortuny Pdf

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Author : Bernardo Pace,Maria Cefola
Publisher : Unknown
Page : 132 pages
File Size : 50,5 Mb
Release : 2021
Category : Electronic
ISBN : 3036513299

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Innovative Preservation Technology for the Fresh Fruit and Vegetables by Bernardo Pace,Maria Cefola Pdf

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Author : Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
Publisher : Springer Science & Business Media
Page : 475 pages
File Size : 52,5 Mb
Release : 2008-02-29
Category : Technology & Engineering
ISBN : 9780387754307

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Food Engineering: Integrated Approaches by Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias Pdf

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Author : Chris Watkins
Publisher : Unknown
Page : 128 pages
File Size : 44,6 Mb
Release : 2019
Category : Horticultural crops
ISBN : 1786762897

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Advances in Postharvest Management of Horticultural Produce by Chris Watkins Pdf

Author : Ron B.H. Wills,John Golding
Publisher : CRC Press
Page : 403 pages
File Size : 49,9 Mb
Release : 2016-02-03
Category : Technology & Engineering
ISBN : 9781482216974

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Advances in Postharvest Fruit and Vegetable Technology by Ron B.H. Wills,John Golding Pdf

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including: Using more natural chemicals or physical treatments to replace synthetic chemicals Increasing the efficiency of older, more traditional methods in combination with newer biocontrol treatments Leveraging a range of biomolecular research tools or "omics" to efficiently gather and assess mass information at molecular, enzymic, and genetic levels Using modelling systems to identify key changes and control points for better targeting of new treatments and solutions to postharvest problems The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 41,8 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Sunil Pareek
Publisher : CRC Press
Page : 624 pages
File Size : 41,9 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781498729956

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Fresh-Cut Fruits and Vegetables by Sunil Pareek Pdf

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

Author : S. Rajarathnam
Publisher : New India Publishing
Page : 762 pages
File Size : 49,9 Mb
Release : 2011-01-15
Category : Technology & Engineering
ISBN : 9380235526

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Advances in Preservation and Processing Technologies of Fruits and Vegetables by S. Rajarathnam Pdf

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last

Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Page : 396 pages
File Size : 41,6 Mb
Release : 2019-11-10
Category : Medical
ISBN : 9780128165393

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Fresh-Cut Fruits and Vegetables by Mohammed Wasim Siddiqui Pdf

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Author : Tanweer Alam
Publisher : CRC Press
Page : 348 pages
File Size : 44,8 Mb
Release : 2021-12-16
Category : Technology & Engineering
ISBN : 9781000369458

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Packaging and Storage of Fruits and Vegetables by Tanweer Alam Pdf

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. This book, with chapters from eminent researchers in the field, covers several essential aspects of packaging and storage methods and techniques generally used in fruit and vegetables. Important considerations on selection and characteristics of packaging materials, new packaging methods, storage hygiene and sanitation issues along with recent trends in storage technology are discussed in this volume. Key features: Provides an inclusive overview of fruit and vegetable requirements and available packaging materials and storage systems Imparts an understanding of the fundamentals of the impact of packaging on the evolution of quality and safety of fruits and vegetables Includes examples of mathematical modeling and mechanical and engineering properties of packaging materials Provides an in-depth discussion of innovative packaging and storage technologies, such as MA/CA packaging, active packaging, intelligent packaging, eco-friendly materials, etc., applied to fruit and vegetables Packaging and Storage of Fruits and Vegetables: Emerging Trends will be useful for graduate and postgraduate students and teaching professionals of horticultural science, food science and technology, packaging technology etc. It will also provide valuable scientific information to the academic scientific research community as well as to the packaging and storage industries for preservation of quality characteristics of fruits and vegetables. The professional community involved in handling processing and commercialization of horticultural crops will benefit as well.

Author : Kalyan Barman,Swati Sharma,Mohammed Wasim Siddiqui
Publisher : CRC Press
Page : 242 pages
File Size : 54,7 Mb
Release : 2018-09-19
Category : Science
ISBN : 9781351046299

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Emerging Postharvest Treatment of Fruits and Vegetables by Kalyan Barman,Swati Sharma,Mohammed Wasim Siddiqui Pdf

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables. This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field.

Author : Chris Watkins
Publisher : Burleigh Dodds Series in Agric
Page : 320 pages
File Size : 46,8 Mb
Release : 2019-10-25
Category : Technology & Engineering
ISBN : 1786762889

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Advances in Postharvest Management of Horticultural Produce by Chris Watkins Pdf

Postharvest losses remain a serious problem in the fresh produce sector. This collection reviews advances in preservation and disinfection, monitoring and management techniques to optimise safety and quality of fresh fruit and vegetables.

Author : Y?km??, Seydi
Publisher : IGI Global
Page : 256 pages
File Size : 44,6 Mb
Release : 2019-11-22
Category : Technology & Engineering
ISBN : 9781799819264

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Technological Developments in Food Preservation, Processing, and Storage by Y?km??, Seydi Pdf

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.