10. Fresh-Cut Vegetables

  1. Nirmal K. Sinha Ph.D.
  1. W. Krasaekoopt1 and
  2. B. Bhandari2

Published Online: 16 MAR 2011

DOI: 10.1002/9780470958346.ch10

Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing

How to Cite

Krasaekoopt, W. and Bhandari, B. (2010) Fresh-Cut Vegetables, in Handbook of Vegetables and Vegetable Processing (ed N. K. Sinha), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958346.ch10

Editor Information

  1. Graceland Fruit Inc, 1123 Main Street, Frankfort, MI 49635, USA

Author Information

  1. 1

    Department of Food Technology, Faculty of Biotechnology, Assumption University, Huamark, Bankkok, Thailand

  2. 2

    School of Land, Crop and Food Sciences, The University of Queensland, Brisbane QLD 4072, Australia

Publication History

  1. Published Online: 16 MAR 2011
  2. Published Print: 19 NOV 2010

ISBN Information

Print ISBN: 9780813815411

Online ISBN: 9780470958346

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Keywords:

  • processing and packaging of vegetables;
  • fresh-cut vegetables, minimally processed - ready-to-use trimmed and/or peeled, and/or cut parts of vegetables;
  • minimal processing, fresh-like texture - color, and flavor and safe-to-use quality;
  • market for fresh-cut ready-to-eat salads - in the United States;
  • morphological defects - sprouting and rooting (onion), elongation (asparagus), and floret opening (broccoli);
  • fresh-cut vegetables - ready-to-serve type - or ready-to-cook type;
  • typical processing steps - fresh-cut vegetable preparation;
  • flavor, and tastes like sweet, sour, astringent, bitter, aroma and off-flavors;
  • enzymatic browning of leafy vegetables - most important defects;
  • physical preservation techniques - for fresh-cut vegetables

Summary

This chapter contains sections titled:

  • Introduction

  • Consumption Trend

  • Processing of Fresh-Cut Vegetables

  • Quality of Fresh-Cut Vegetables

  • Physiological and Biochemical Changes in Fresh-Cut Vegetables

  • Microbiology and Safety of Fresh-cut Vegetables

  • Physical Preservation Techniques for Fresh-Cut Vegetables

  • Conclusion and Future Trend

  • References