Preservative Treatments for Fresh-cut Fruits and Vegetables

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In this chapter, we review the most common treatments used to preserve the color and texture of fresh-cut products. Color preservation is, after safety, the most important attribute to be preserved, because frequently, a product is selected for its appearance, particularly its color. Color has been considered to have a key role in food choice, food preference and acceptability, and may even influence taste thresholds, sweetness perceptions and pleasantness (Clydesdale, 1993). Second, texture loss and preservation in fresh-cut products will be discussed, due to its important impact on product appearance and sensory quality.

Authors: 
Elisabeth Garcia
Authors: 
Diane M. Barrett
Publisher: 
CRC Press
Year: 
2002