Microbial in Fresh-Cut Vegetables and Its Control Method

Microbial ecology of fresh vegetables

Environmental Friendly Sanitation to Improve Quality and Microbial Safety of Fresh-Cut Vegetables

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Preservative Treatments for Fresh-Cut Fruits and Vegetables

Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables.

Vegetables and fruits have beneficial properties for human health, because of the presence of phytochemicals, but their concentration can fluctuate throughout the year. A systematic study of the phytochemical content in tomato, eggplant, carrot, broccoli and grape (fresh and fresh-cut) has been performed at different seasons, using liquid chromatography coupled to triple quadrupole mass spectro...