Innovative Preservation Technology For The Fresh Fruit And Vegetables

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and increase the challenges of their post-harvest storage and preservation. A plurality of preservation technologies, including chemical treatment (calcium chloride, 1-methylcyclopropene, salicylic acid, etc.), physical methods (low-temperature conditioning, controlled atmosphere storage, ultraviolet-C irradiation, etc.), and biotechnology (such as genetic engineering technology) have been applied to maintain storage quality and to extend the storage life of fresh fruit and vegetables in recent years. Developing advanced preservation techniques to prolong the storage life of fruit and vegetables is of importance for improving social and economic benefits. Therefore, we invited authors to contribute original research articles and review articles focused on the innovative preservation technology of fresh produce, addressing storage problems, such as post-harvest quality deterioration caused by senescence, physiological disorders, and disease, to extend the shelf-life of fresh produce and reduce post-harvest loss.

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables. This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field.

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations. Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products. Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.