Fresh Cut Produce : Maintaining Quality and Safety

The objective of this book is to provide scientific information on the safe production, handling, storage and transport of fresh cut produce. It focuses on the biochemical, physiological, microbiological, and quality changes in fresh cut processing, storage and distinct equipment design, packaging requirements and production economics of fresh-cut products With its international team of contributors, this book will be highly useful to researchers, teachers, students and professional involved in fresh-cut produce of horticultural products. (jacket)