Publisher's Synopsis
"Fresh-Cut and Processed Horticultural Products, a volume in the Postharvest Technology of Horticultural Crops series, focuses on postharvest practices appropriate for cleaned and prepared horticultural products, which account for about one-fifth of the fresh fruit and vegetables that are marketed through retail and food service channels in the United States. Topics include the physiology of fresh-cut products, their preparation, methods for maintaining their quality, the fundamentals of food preservation, and the major causes of food deterioration"--.
