Access the full text.
Sign up today, get DeepDyve free for 14 days.
H. Bolin, C. Huxsoll (1989)
STORAGE STABILITY of MINIMALLY PROCESSED FRUITJournal of Food Processing and Preservation, 13
R. Brackett (1987)
MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality, 10
A. Watada, K. Abe, N. Yamuchi (1990)
Physiological activities of partially processed fruits and vegetablesFood Technology, 44
R. Shewfelt (1987)
QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality, 10
T. Labuza, W. Breene (1989)
APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODSJournal of Food Processing and Preservation, 13
W. Powrie, B. Skura (1991)
Modified Atmosphere Packaging of Fruits and Vegetables
R. Dougherty (1990)
Future prospects for processed fruit and vegetable productsFood Technology, 44
E. Korwek (1986)
FDA regulation of food ingredients produced by biotechnologyFood Technology, 40
Stone Stone, Sidel Sidel, Oliver Oliver, Woolsey Woolsey, Singleton Singleton (1974)
Sensory evaluation by qualitative descriptive analysisFood Technol, 28
Ronk Ronk, Carson Carson, Thompson Thompson (1989)
Processing, packaging and regulation of minimally processed fruits and vegetablesFood Technol, 43
R. Rolle, G. Chism (1987)
PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality, 10
Huxsoll Huxsoll, Bolin Bolin (1989)
Processing and distribution alternatives for minimally processed fruits and vegetablesFood Technol, 43
King King, Bolin Bolin (1989)
Physiological and microbiological storage stability of minimally processed fruits and vegetablesFood Technol, 43
Shewfelt Shewfelt (1986)
Postharvest treatment for extending the shelf life of fruits and vegetablesFood Technol, 40
ABSTRACT This study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3‐day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C‐stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.
Journal of Food Science – Wiley
Published: Nov 1, 1994
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.