Quality of fresh-cut products as affected by harvest and postharvest operations
| Autor: | Maria Luisa Amodio, Giancarlo Colelli, Francisca Aba Ansah |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Quality Control
0106 biological sciences Nutrition and Dietetics Food Handling business.industry media_common.quotation_subject 04 agricultural and veterinary sciences Chemical industry Raw material 01 natural sciences 040501 horticulture Biotechnology Fruit Vegetables Postharvest Humans Quality (business) Business 0405 other agricultural sciences Agronomy and Crop Science 010606 plant biology & botany Food Science media_common |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:3614-3626 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8885 |
| Popis: | There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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