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.Technical Manual Gustavo V. Barbosa-CAinovas, Food and Agriculture Organization of the United Nations ... 2 Agricultural residues: world directory of institutions, 64 1982 (E/F/S) 22 Rice milling equipment operation and maintenance, anbsp;...
|Title||:||Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas|
|Author||:||Gustavo V. Barbosa-Cánovas, Food and Agriculture Organization of the United Nations|
|Publisher||:||Food & Agriculture Org. - 2003|