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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.
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Handling and preservation of fruits and vegetables by combined methods for rural areas: technical manual
2003, Food and Agriculture Organization of the United Nations, Food & Agriculture Organization of the United Nations (FAO), FAO
in English
9251048614 9789251048610
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Edition Notes
Includes bibliographical references (p. 97-98).
"TC/M/Y4358E/1/11.02/1600"--P. [4] of cover.
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- Created April 1, 2008
- 6 revisions
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March 21, 2023 | Edited by ImportBot | import existing book |
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April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |