Contains information on post-harvest handling and marketing operations and storage of fresh and processed products. Highlights technology which, when combined, has a positive and synergistic effect in preventing biochemical and physicochemical reactions and microbial growth - the main causes of quality losses in fruits and vegetables. Suggested methodologies combine technologies such as mild heat treatment, water activity reduction, lowering of the pH and use of anti-microbial substances to realize the potential of minimally processed, high-moisture fruit products. These relatively new technologies have been successfully applied to several important tropical and non-tropical fruits in different countries of Latin America.This manual on handling and preservation of fruits and vegetables by combined methods has been prepared in response to ... Some practical examples are described step by step, including calculations and procedures required to set up thisanbsp;...
|Title||:||Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas|
|Author||:||Gustavo V. Barbosa-Cánovas, Food and Agriculture Organization of the United Nations|
|Publisher||:||Food & Agriculture Org. - 2003|