Vol. 7, Special Issue 6 (2019)
Minimum level of processing for fresh fruits and vegetables
Author(s): Sanoj Kumar, Ashok Kumar, Satish Kumar and Mahendra Kumar Sharma
Abstract: Minimal processing of raw fruits and vegetables are used for keeping the produce fresh, without losing its nutritional quality and ensuring a product shelf-life sufficient to make distribution feasible within a region of consumption. The present paper assesses the quality and safety aspects of minimally processed fruits and vegetables. It also discusses the key steps in the food chain, beginning with raw material and processing and ending with packaging, which affect the quality and shelf-life of minimally processed fruits and vegetables.
Pages: 392-395 | 529 Views 177 Downloads
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How to cite this article:
Sanoj Kumar, Ashok Kumar, Satish Kumar and Mahendra Kumar Sharma. Minimum level of processing for fresh fruits and vegetables. International Journal of Chemical Studies. 2019; 7(6): 392-395.
