Quality of Fresh-Cut Strawberry During Storage

Effect of pretreatments on quality of minimally processed cooking banana variety alukesel(Musa acuminata × Musa balbisiana, ABB group)

“…Physical, chemical and biochemical changes in minimally processed products occur at faster rates than in intact raw commodities due to tissue damages (Botelho et al, 2008). Live tissues in fresh cut products undergo enzymatic browning, softening and undesirable volatile production which could shorten the shelf-life than the whole produce.…”