LEADER 03737nam  2200937z- 450 
001 9910557788603321
005 20231214133101.0
035   $a(CKB)5400000000045502
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76331
035   $a(EXLCZ)995400000000045502
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aInnovative Preservation Technology for the Fresh Fruit and Vegetables
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (132 p.)
311   $a3-0365-1330-2 
311   $a3-0365-1329-9 
330   $aThe 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.
606   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
606   $aTechnology, engineering, agriculture$2bicssc
610   $asweet potatoes
610   $acutting styles
610   $aquality
610   $aantioxidant activity
610   $apeach
610   $achilling injury
610   $ainternal circulation system
610   $alow fluctuation of temperature
610   $aTiO2 photocatalytic
610   $astorage quality
610   $a?-cyclodextrin
610   $ainclusion complex
610   $acarvacrol
610   $aessential oils
610   $aactive packaging
610   $acitrus
610   $ashelf life
610   $adecay incidence
610   $aLactuca sativa L.
610   $aminimally processed lettuce
610   $amodified atmosphere packaging
610   $aoxalic acid
610   $atable grapes
610   $aBotrytis cinerea
610   $agrey mould
610   $aspoilage microbes
610   $apost-harvest
610   $amodified atmosphere packaging (MAP)
610   $aozone (O3)
610   $aantimicrobial compounds
610   $apreservatives
610   $abiocontrol
610   $acold atmospheric plasma
610   $amicrobes
610   $adisinfection
610   $anon-hazardous
610   $ainactivation
610   $afoodborne pathogen
610   $akinetic model
610   $aPeleg constant
610   $apapaya
610   $arespiration rate
610   $ananoparticles coating
610   $aactive cardboard box
610   $aplasma-activated water
615  7$aResearch & information: general
615  7$aBiology, life sciences
615  7$aTechnology, engineering, agriculture
700   $aPace$b Bernardo$4edt$01297575
702   $aCefola$b Maria$4edt
702   $aPace$b Bernardo$4oth
702   $aCefola$b Maria$4oth
906   $aBOOK
912   $a9910557788603321
996   $aInnovative Preservation Technology for the Fresh Fruit and Vegetables$93024566
997   $aUNINA