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Fresh-Cut Fruits and Vegetables

  • ID: 4806621
  • Book
  • 396 Pages
  • Elsevier Science and Technology
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Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Controlcovers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented.

Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices.

  • Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms
  • Presents ways to avoid residue avoidance in packaging and preservation
  • Includes quality issues of microbial degradation and presents solutions for pre-harvest management
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1. Quality issues and safety concerns of fresh-cut products Quality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology 2. Sanitizers Chlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide 3. Antioxidants Acidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings 4. Texturizers Calcium, Ethylene blockers, enzyme inhibitors 5. Modified and controlled atmosphere packaging 6. Natural additives with antimicrobial and flavoring potential 7. Natural additives with anti-browning and texturizer potential 8. Fortificants 9. Probiotics 10. Edible coatings 11. Active and intelligent packaging 12. High-pressure processing 13. Microwave heating 14. Ohmic heating 15. Plasma processing 16. Hurdle technology 17. Fresh-cut plant processing design

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Siddiqui, Mohammed Wasim
Dr. Mohammed Wasim Siddiqui is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India and author or co-author of 30 peer reviewed journal articles, 18 book chapters, and 18 conference papers. He has five books (four edited and one authored) books to his credit published by CRC Press, USA, Springer, USA, & Apple Academic Press, USA. Dr. Siddiqui has established an international peer reviewed journal, the "Journal of Postharvest Technology.” He has been serving as an editorial board member of several journals.

Recently, Dr Siddiqui was conferred the Young Achiever Award 2014 for the outstanding research work by the Society for Advancement of Human and Nature (SADHNA), Nauni, Himachal Pradesh, India. He is an Honorary Board Member of the SADHNA, Nauni, Himachal Pradesh, India. He has been an active member of the organising committees of several national and international seminars/conferences/summits.

Dr. Siddiqui acquired his B.Sc. (Agriculture) degree from Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, India. He received M. Sc. (Horticulture) and Ph. D. (Horticulture) degrees from Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, India with a specialization in the Postharvest Technology. He was awarded Maulana Azad National Fellowship Award from the University Grants Commission, New-Delhi, India. He is a member of the "Core Research Group" at the Bihar Agricultural University (BAU), providing appropriate direction and assisting to sensitize priority of the research. He has received several grants from various funding agencies to carry out his research projects. Dr. Siddiqui has been associated with postharvest technology and processing aspects of horticultural crops. He is dynamically indulged in teaching (graduate and doctorate students) and research, and he has proven himself as an active scientist in the area of Postharvest Technology. Dr. Siddiqui is an established researcher, academic, and editor in the area of postharvest biotechnology of fruits and vegetables. He is an author or co-author of >50 research articles, >40 book chapters, and several conference papers. He has >20 books to his credit published by Elsevier, USA, CRC Press, USA, Springer, USA, & Apple Academic Press, USA. He also established two book series namely "Postharvest Biology & Technology” and "Innovations in Horticultural Sciences.” Along with being an AMBASSADOR of World Food Preservation Center, USA, Dr Siddiqui has received >15 awards and fellowships in recognition of research and teaching achievements from national and international organizations. He is the founding Chief Editor of "Journal of Postharvest Technology.”

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