Innovative Preservation Technology for the Fresh Fruit and Vegetables
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| Autore: |
Pace Bernardo
|
| Titolo: |
Innovative Preservation Technology for the Fresh Fruit and Vegetables
|
| Pubblicazione: | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica: | 1 online resource (132 p.) |
| Soggetto topico: | Biology, life sciences |
| Research & information: general | |
| Technology, engineering, agriculture | |
| Soggetto non controllato: | active cardboard box |
| active packaging | |
| antimicrobial compounds | |
| antioxidant activity | |
| biocontrol | |
| Botrytis cinerea | |
| carvacrol | |
| chilling injury | |
| citrus | |
| cold atmospheric plasma | |
| cutting styles | |
| decay incidence | |
| disinfection | |
| essential oils | |
| foodborne pathogen | |
| grey mould | |
| inactivation | |
| inclusion complex | |
| internal circulation system | |
| kinetic model | |
| Lactuca sativa L. | |
| low fluctuation of temperature | |
| microbes | |
| minimally processed lettuce | |
| modified atmosphere packaging | |
| modified atmosphere packaging (MAP) | |
| nanoparticles coating | |
| non-hazardous | |
| oxalic acid | |
| ozone (O3) | |
| papaya | |
| peach | |
| Peleg constant | |
| plasma-activated water | |
| post-harvest | |
| preservatives | |
| quality | |
| respiration rate | |
| shelf life | |
| spoilage microbes | |
| storage quality | |
| sweet potatoes | |
| table grapes | |
| TiO2 photocatalytic | |
| β-cyclodextrin | |
| Persona (resp. second.): | CefolaMaria |
| PaceBernardo | |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Innovative Preservation Technology for the Fresh Fruit and Vegetables |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910557788603321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |