Handbook of Fruits and Fruit Processing 2012
DOI: 10.1002/9781118352533.ch15
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Fresh‐Cut Fruits

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Cited by 8 publications
(7 citation statements)
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“…Microorganisms were inoculated on pineapples pieces by immersion in a dipping solution containing organic acid as browning inhibitor [ 4 , 6 , 34 ]. Dipping is a step which generally follows operations such as peeling and/or cutting to add antimicrobial, antibrowning agents, and texture preservatives [ 35 ]. Therefore, a dipping solution enriched with a high concentration of LAB could be a practical and inexpensive way to obtain minimally processed probiotic fruits.…”
Section: Discussionmentioning
confidence: 99%
“…Microorganisms were inoculated on pineapples pieces by immersion in a dipping solution containing organic acid as browning inhibitor [ 4 , 6 , 34 ]. Dipping is a step which generally follows operations such as peeling and/or cutting to add antimicrobial, antibrowning agents, and texture preservatives [ 35 ]. Therefore, a dipping solution enriched with a high concentration of LAB could be a practical and inexpensive way to obtain minimally processed probiotic fruits.…”
Section: Discussionmentioning
confidence: 99%
“…The fruits' skin is a good barrier against chemical and physical damage and prevents microbial growth (Martín-Belloso et al 2006). Lysozyme was incorporated in the nanolayer structure due to its well-known antimicrobial properties (Gemili et al 2009;Mecitoğlu et al 2006) and to protect mainly the fresh-cut pears against microbial action.…”
Section: Mass Lossmentioning
confidence: 99%
“…Fruits and vegetables are living organisms showing quick quality losses due to physiological aging, biochemical changes, increase in respiration rate, and the proliferation of microorganisms during processing and distribution (Martin-Belloso et al, 2007). In particular, the browning on the surface from cutting and peeling causes the quality loss for fruits and vegetables (Lunadel et al, 2011;Pristijono et al, 2006).…”
Section: Introductionmentioning
confidence: 99%