Handling and preservation of fruits and vegetables by combined methods for rural areas
Subtitle: technical manual
By: by Gustavo V. Barbosa-Cánovas ... [et al.].
Contributors: Barbosa-Cánovas, Gustavo V.; Food and Agriculture Organization of the United Nations.
Series: FAO agricultural services bulletin,; 149
Publisher: Food and Agriculture Organization of the United Nations; Food & Agriculture Organization of the United Nations (FAO); FAO
Published: 2003
Place of publication: Rome
Language: eng
Number of pages: 99
Subjects: Food -- Preservation.; Fruit -- Preservation.; Vegetables -- Preservation.
Description: 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.
Notes: Includes bibliographical references (p. 97-98).
"TC/M/Y4358E/1/11.02/1600"--P. [4] of cover.