Fresh-Cut Fruits and Vegetables Technology, Physiology, and Safety Innovations in Postharvest Technology Series

Because they meet the needs of today?s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables.

In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

Technologies to Preserve Fresh-Cut Fruits and Vegetables. Pulsed Light Treatment of Fresh-Cut Fruits and Vegetables. Hurdle Technology in Fruit Processing. Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry. Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits. Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables. Physiology and Quality of Fresh-Cut Produce in CA/MA Storage. Effect of Minimal Processing and Applied Treatments on Antioxidant Losses of Fruits and Vegetables. Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables. Antimicrobial Packaging for Fresh and Fresh-Cut Fruits and Vegetables.Gum Arabic-Based Edible Coatings for Fresh Horticultural Produce. Emerging Sanitation Techniques for Fresh-Cuts. Microbial Safety of Fresh-Cut Fruits and Vegetables. Application of Natural Antimicrobial Compounds to Enhance the Microbial Safety of Fresh and Minimally Processed Produce. Chlorine Dioxide in Preservation of Minimally Processed Horticultural Produce.

Dr. Sunil Pareek obtained his PhD in horticulture (PHT) from Rajasthan Agricultural University, Bikaner, India. He is an associate professor (PHT) in the Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. Dr. Pareek is principal or co-principal investigator on several fruit, tuber crop, processed products, and integrated farming projects. He has made a significant contribution in postharvest technology and processing of underutilized fruits. He has guided several post graduate students, has published extensively, and is the recipient of the University Outstanding Services Award 2013, University Best Team Research Award 2014, Young Scientist Award 2012, HS Mehta Young Scientist Award 2012, JISL Fellowship 2014, and the Fellow Award of the Confederation of Horticultural Associations of India.