Chapter 39. Fresh-Cut Fruits

  1. Y. H. Hui Senior Scientist
  1. Olga Martín-Belloso,
  2. Robert Soliva-Fortuny,
  3. Gemma Oms-Oliu

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch39

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Martín-Belloso, O., Soliva-Fortuny, R. and Oms-Oliu, G. (2006) Fresh-Cut Fruits, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch39

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • fresh-cut fruits and vegetables;
  • Good Manufacturing Practices (GMPs);
  • commercial shelf-life of fresh-cut fruits in storage

Summary

This chapter contains sections titled:

  • Introduction

  • Regulatory Issues to be Applied to Fresh-Cut Fruits

  • Considerations about Raw Materials and their Response to Processing

  • Processing Conditions

  • Guidelines for Commercial Distribution and Storage

  • Future Prospects

  • References

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