Fresh-Cut Fruits and Vegetables: Preservative Treatments for Fresh-cut Fruits and Vegetables

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From the quality standpoint, it is desirable to preserve the characteristics of fresh-cut fruits and vegetables at their peak. What the consumer perceives as the most appealing attributes of these products include their fresh-like appearance, taste and flavor, in addition to convenience. The primary quality attributes of a food product include color, texture, flavor and nutritional value.
This chapter covers the following topics:

  1. Fresh-cut Products and Color Preservation
    1. Enzymatic Browning
    2. Control of Enzymatic Browning
    3. Other Color Changes
  2. Prevention of Texture Loss in Fresh-cut Products
    1. Fruit and Vegetables Tissue Firming
    2. Water Loss Prevention
Elisabeth Garcia
Diane M. Barrett
CRC Press