QUALITY CONTROL OF MINIMALLY-PROCESSED VEGETABLES
| Autor: | Ling Qi, Alley E. Watada |
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| Rok vydání: | 1999 |
| Předmět: | |
| Zdroj: | Acta Horticulturae. :209-220 |
| ISSN: | 2406-6168 0567-7572 |
| Popis: | Minimally-processed vegetables (fresh-cut vegetables) are highly perishable because of exposed internal tissues, lack of skin or cuticle for protection, and elevated metabolism. Thus, all factors from harvest to sales need to be given attention to retain quality. Maturity is important because older or more mature tissues are more senescent than younger tissues. Processing causes disorders such as darkening of potatoes and cut ends of lettuce or discoloration of carrots. These disorders can be minimized by use of proper processing equipment, browning inhibitors, high relative humidity, and/or modified atmosphere. Temperature is the most critical factor during preparation, handling, transit and marketing toward quality maintenance. The optimum temperature is when product deterioration and/or chilling injury are at a minimum. Modified atmospheres can be beneficial in maintaining quality and the recommended gas mixture differs with each vegetable. High relative humidity is essential to minimize losses. All of these factors need to be optimized in order to retain the quality of fresh-cut products. |
| Databáze: | OpenAIRE |
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