Describes the practices and underlying science of handling, processing, and packaging of what most people consider fresh fruit and vegetables, from post-harvest to the grocery shelf. They include preservation techniques such as modified-atmosphere packaging, microbes and pathogens, biological and biochemical changes, nutritional quality, and regulations. Annotation c. Book News, Inc., Portland, OR (booknews.com)
From the Publisher
'At last! The long-awaited book on basic principles to support the burgeoning minimally processed industry has arrived... the book provides the first collection of definitive information on the topic. Belongs on the shelf of anyone working to improve the availability, convenience, quality, and safety of fresh fruits and vegetables.'
Food Technology, November 1995
'An excellent book for scientists, professors, and students who are interested in or associated with lightly processed fruits and vegetables. It should he on the bookshelves of those involved in these products.'
HortScience, February 1995
'An eminently readable compilation of current information in the area of one of the most rapidly growing segments of the food industry. The consistency of style and level of expertise by each of the authors is another fine point about this book readable for newcomers and easily applicable to active researchers in the fieldecommended.'
Journal of Food Quality, 1996
Introduction To Minimally Processed Refrigerated (MPR) Fruits and Vegetables. Initial Preparation. Handling and Distribution of MPR Fruits and Vegetables. Preservation Methods for MPR Fruits and Vegetables. Packaging of Minimally Processed Fruits and Vegetables. Some Biological and Physical Principles Underlying Modified Atmosphere Packaging Biological and Biochemical Changes in MPR Fruits and Vegetables. Microbiological Spoilage and Pathogens in MPR Fruits and Vegetables. Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes. Regulatory Issues Associated with MPR Foods.