Postharvest Handling 2022
DOI: 10.1016/b978-0-12-822845-6.00006-3
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Challenges in handling fresh fruits and vegetables

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Cited by 10 publications
(4 citation statements)
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“…Storage of tomato fruits at temperatures of about 20°C, with high relative humidity, is a crucial factor in slowing down many metabolic activities, thereby maintaining fruit quality appearance and avoiding the transpiration process and water loss in tomatoes during storage 48,49,52–54 . Optimal values of relative humidity for tomatoes are within the range of 85–95% (v/v) depending on the mature stage 49,51,55,56 . Especially, because of the water absorption capacity and water transmission rate of packaging materials, the surrounding conditions are directly influenced and thereby leading to undesirable quality changes like high weight losses affecting microbial growth, mainly noticeable through the growth of yeasts and moulds.…”
Section: Discussionmentioning
confidence: 99%
“…Storage of tomato fruits at temperatures of about 20°C, with high relative humidity, is a crucial factor in slowing down many metabolic activities, thereby maintaining fruit quality appearance and avoiding the transpiration process and water loss in tomatoes during storage 48,49,52–54 . Optimal values of relative humidity for tomatoes are within the range of 85–95% (v/v) depending on the mature stage 49,51,55,56 . Especially, because of the water absorption capacity and water transmission rate of packaging materials, the surrounding conditions are directly influenced and thereby leading to undesirable quality changes like high weight losses affecting microbial growth, mainly noticeable through the growth of yeasts and moulds.…”
Section: Discussionmentioning
confidence: 99%
“…Postharvest handling begins at harvest and knowledge of the physiological processes of fresh commodities are critical to controlling and mitigating the onset of physiological changes that lead to quality degradation. Extremes in temperature, desiccation, microbiological invasion, gaseous environment, light, and mechanical handling are some of the factors implicated to cause physiological stress in fresh produce leading to deterioration [4] and moisture loss [5]. Notably, losses after harvest can happen at any time in the cycle of the chains and commercialisation.…”
Section: Postharvest Physiology Of Fresh Commoditiesmentioning
confidence: 99%
“…Printed food, which involves powders and pastes that result in nutrient degradation, may be similarly non-satisfying and conducive to the health problems mentioned above. On the other hand, even fruits and vegetables that are picked and unprocessed may suffer nutrient degradation during days or even weeks of transport for many miles, a process that also burns fossil fuels 47 .…”
Section: Barriers To Adopting 3d-printed Foodmentioning
confidence: 99%