Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Author:

Tapia M. R.,Gutierrez-Pacheco M. M.,Vazquez-Armenta F. J.,González Aguilar G. A.,Ayala Zavala J. F.,Rahman Mohammad Shafiur,Siddiqui Mohammed Wasim

Publisher

Springer International Publishing

Reference124 articles.

1. Achiwa N, Katayose M, Abe K (2003) Efficacy of electrolyzed acidic water for disinfection and quality maintenance of fresh-cut cabbage. Food Preserv Sci 29:341–346

2. Allende A, Selma MV, López-Gálvez F, Villaescusa R, Gil MI (2008) Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce. Postharvest Biol Technol 49:155–163

3. Artés F, Allende A (2005) Processing lines and alternative preservation techniques to prolong the shelf-life of minimally fresh processed leafy vegetables. Eur J Hortic Sci 70:231–245

4. Ayala-Zavala JF, Gonzalez-Aguilar GA (2011) Use of additives to preserve the quality of fresh-cut fruits and vegetables. In: Martin-Belloso O, Soliva-Fortuny RC (eds) Advances in fresh-cut fruits and vegetables processing. CRC, Boca Raton, FL, pp 231–254

5. Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, González-Aguilar GA, Álvarez-Parrilla E, Martín-Belloso O (2008) Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol 226:1047–1055

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