Harvesting, Handling, and Holding Fruit

Prussia, Stanley E.; Woodroof, J. G.

doi:10.1007/978-94-011-7385-8_2

Cited by 7 publications

(2 citation statements)

References 28 publications

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“…Robotics offers some promise in this area (Coppock 1983; Grand d'Enson 1983), but the numerous problems that need to be overcome preclude adaptation in the near future. Even hand harvesting can lead to unacceptable levels of bruising in softfleshed fruit (Prussia and Woodroof 1986). Mechanical damage is also incurred during handling and transportation.…”

Section: Quality Factorsmentioning

confidence: 99%

Quality of Minimally Processed Fruits and Vegetables

Shewfelt

1987

Journal of Food Quality

120

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Consumer demand for fresh *its and vegetables coupled with a demand for convenience is @ling an interest in minimally processed products. Advances in packaging technology provide a potential for improved quality and extended shelf-life of these products, but little is known about the physiological, microbiological and nutritional consequences of minimal processing. Mass marketing and brand-label identgcation of these products will require a new perspective on shelf-life and quality assurance. A systems approach has been proposed as a framework for quality management of fresh and minimally processed product based on the concept of providing the consumer with optimum quality at purchase and consumption.

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Section: Quality Factorsmentioning

confidence: 99%

Quality of Minimally Processed Fruits and Vegetables

Shewfelt

1987

Journal of Food Quality

120

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“…A maioria das frutas é colhida num estágio maduro, porém firme, ou seja, quando atingem pleno desenvolvimento (volume e tamanho), são firmes o suficiente para suportar as condições de manuseio sem sofrer injúrias, e apresentam os atributos cor, sabor e aroma bem desenvolvidos (Prussia & Woodroof, 1986). As frutas colhidas neste estágio podem tanto ser consumidas "in natura" como também ser destinadas a alguma forma de processamento.…”

Section: Considerações Geraisunclassified

Avaliação de carambola (>i<Averrhoa carambola>/i< L.) dos tipos doce e ácido, para o processamento de fruta em calda

Prati¹

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Two kinds of star fruit ( sweet and acid) from the Northwest of São Paulo state, were analyzed physically as regards texture and yield, and chemically in terms of pH, titratable acidity, ascorbic acid and soluble solids content, in order to determine their suitability for canned fruit processíng.Different chemical treatments were used for processing the canned fruit (use of syrups with different sacarose concentrations, addition of pectin and calcium chloride in different concentrations and ascorbic acid), in order to evaluate the adequability of the two kinds of star fruit for thermal processing.The products were submitted to the physical analysis of gross weight, drained weight, vacuum and texture, and they were evaluated chemically as regards pH, titratable acidity, ascorbic acid and soluble solids content, and sensorially in terms of textura, flavor and color.Regarding the sweet kind fruits, the addition of calcium chloride and pectin was effective in the maintenance of its texture, once that, the treatments added with 0,2% of calcium chloride and 0,2% of pectin + 0,4% of calcium chloride showed the better values. For the acid kind this practice didn't produce the sarne effect, considering that the treatments added with O, 1 and 0,2% of calcium chloride were evaluated as inferior to that 'Whose syrup was added with O, 1 % of pectin, 'What indicates that this component is the responsable for the good texture in the processed acid fruits. Also, it was observed that this attribute was kept practically constant after a 90 days of storage.vi Finally it was concluded that both kinds of star fruit studied presented, under a technologic point of view, good physical and chemical characteristics, but the svveet kind of fruits were more apropriated for processing canned fruit, being superior in terms of texture and flavor.

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2003

Fruit and Vegetables

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Harvesting, Handling, and Holding Fruit

Cited by 7 publications

References 28 publications

Quality of Minimally Processed Fruits and Vegetables

Quality of Minimally Processed Fruits and Vegetables

Avaliação de carambola (>i<Averrhoa carambola>/i< L.) dos tipos doce e ácido, para o processamento de fruta em calda

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