Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables are currently one of the hottest commodities in the food market of industrialized countries, but fresh-cut produce deteriorates faster than the correspondent intact produce. Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety covers the basics of fresh-cuts produce from quality preservation, nutritional losses, physiology, and safety to industry oriented advancements in sanitization, coatings, and packaging. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. It provides helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life.