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 electronic resource (132 p.) |
| Soggetto topico: | Research & information: general |
| Biology, life sciences | |
| Technology, engineering, agriculture | |
| Soggetto non controllato: | sweet potatoes |
| cutting styles | |
| quality | |
| antioxidant activity | |
| peach | |
| chilling injury | |
| internal circulation system | |
| low fluctuation of temperature | |
| TiO2 photocatalytic | |
| storage quality | |
| β-cyclodextrin | |
| inclusion complex | |
| carvacrol | |
| essential oils | |
| active packaging | |
| citrus | |
| shelf life | |
| decay incidence | |
| Lactuca sativa L. | |
| minimally processed lettuce | |
| modified atmosphere packaging | |
| oxalic acid | |
| table grapes | |
| Botrytis cinerea | |
| grey mould | |
| spoilage microbes | |
| post-harvest | |
| modified atmosphere packaging (MAP) | |
| ozone (O3) | |
| antimicrobial compounds | |
| preservatives | |
| biocontrol | |
| cold atmospheric plasma | |
| microbes | |
| disinfection | |
| non-hazardous | |
| inactivation | |
| foodborne pathogen | |
| kinetic model | |
| Peleg constant | |
| papaya | |
| respiration rate | |
| nanoparticles coating | |
| active cardboard box | |
| plasma-activated water | |
| 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 |