Fruits and vegetables’ preservation method using controlled atmospheres

Advanced preservation methods and nutrient retention in fruits and vegetables.

Despite the recommendations of international health organizations and scientific research carried out around the world, consumers do not take in sufficient quantities of healthy fruit and vegetable products. The use of new, 'advanced' preservation methods creates a unique opportunity for food manufacturers to retain nutrient content similar to that found in fresh fruits and vegetables. This rev...

Osmotic Dehydration Process for Preservation of Fruits and Vegetables

Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and vegetables such as banana, sapota, fig, guava, pineapple, apple mango, grapes, carrots, pumpkins, etc. with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional comp...

Combined Industrial Processes with Irradiation to Assure Innocuity and Preservation of Fruits and Vegetables

Irradiation in combination with mild heat treatment, modified atmosphere packaging (MAP) and/or edible coating could be beneficial to maintain the innocuity and prolong the shelf life of fruits and vegetables. We have demonstrated the usefulness of mild heat treatment prior to low dose irradiation in extending the shelf-life of fresh mangoes and citrus fruits without affecting their normal qual...

Principles and Application of Evaporative Cooling Systems for Fruits and Vegetables Preservation

In order to extend the shelf life of fruits and vegetables, they need to be properly stored. Proper storage means controlling both the temperature and relative humidity of the storage area. The essence of storage is of great importance because not all the harvested vegetables or crops in general will be used immediately after harvest so, measures of preserving the vegetables before it exceeds i...

Effect of heterocyclic amines, vegetables, and fruits on colorectal cancer