Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables

Possas, Arícia; Benítez, F. Javier; Savran, Derya; Brotóns, N. J.; Rodriguez, P.; Posada-Izquierdo, Guiomar Denisse

doi:10.1007/978-3-319-68177-1_11

Cited by 1 publication

(1 citation statement)

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“…The knowledge of both cellular and tissue transformations due to processing or environmental conditions is a sturdy means for improving food engineers' understanding of biological systems to avoid detrimental side effects (Gonzalez et al, 2010). Techniques quantify tissue integrity variations due to processing permit prediction of the quality and shelf life of fruits and vegetables (Possas et al, 2018) since the disruption level of cellular structure has an influence on the stability, safety, and quality of food. As such, further quantitative techniques are required in fruits and vegetables sector (Jain, Ranjan, Dasgupta, & Ramalingam, 2018).…”

Section: Fruit Firmness and Solid Solubilitymentioning

confidence: 99%

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Kamal

Cheng

Khan

et al. 2019

J Food Process Preserv

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This paper provides an overview of nondestructive imaging techniques for evaluating internal and external quality characteristics of fruits and vegetables and the future prospects of those technologies within the food industry. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) are viable technologies in assessing water status, which can significantly impact the quality of fruits and vegetables' texture, tenderness, and microstructure. This review examined some of the most widely studied agricultural fruits and vegetables, described NMR/MRI techniques, and explained the benefits of their implementation in the assessment of internal quality attributes such as internal defects, water content, nutrition content, maturity, fruit firmness, and seed detection, as well as physicochemical and microbiological quality in both commercial and industrial applications. In spite of considerable developments in the quality measurement of fruits and vegetables and their products, the implementation of these techniques at an industrial level has been unsatisfactory. Practical applications This paper aimed to present a magnificent knowledge about fruit/vegetable processing and preservation techniques pertaining to quality evaluation. If the appropriate skills and the introduced tools are combined and utilized in an innovative and suitable way, a high quality of fruit/vegetable products with a high nutritional value can be achieved. This will be beneficial for both producers and customers.

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Section: Fruit Firmness and Solid Solubilitymentioning

confidence: 99%