Processing of fresh-cut tropical fruits and vegetables: A technical guide

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dc.creatorJames, J.B.; Ngarmsak, T.; Rolle, R.S. (ed.);Agriculture Group
dc.date2023-10-05T10:43:54Z
dc.date2023-10-05T10:43:54Z
dc.date2010
dc.date2019-07-23T15:08:57.0000000Z
dc.date.accessioned2026-06-27T20:36:18Z
dc.descriptionThere has been a marked upward trend in production and consumption of fruits and vegetables in Asia and the Pacific in recent years. Along with rising consumer demand has come greater awareness of food safety issues and increased need for convenience and quality. Selection of high quality horticultural produce for processing and implementation of good practices during processing operations are required to assure both the quality of the produce and the safety of the final product. This technical guide reviews, from a theoretical and practical perspective, the critical issues that must be addressed for fresh-cut produce to meet consumer demand for convenience, quality and safety. A case study on fresh-cut processing in Thailand is included. The guide should be of practical value to small processors, trainers and extension workers who provide support to individuals engaged in production of fresh-cut tropical produce for sale.
dc.format86
dc.formatapplication/pdf
dc.formatapplication/epub+zip
dc.formatapplication/x-mobipocket-ebook
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/I1909E
dc.identifierhttp://www.fao.org/3/i1909e/i1909e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/199100
dc.languageEnglish
dc.publisherFAO ;
dc.relationRAP Publication
dc.relation1020-6221|1014-2789|18194591|0428-9560
dc.rightsFAO
dc.titleProcessing of fresh-cut tropical fruits and vegetables: A technical guide
dc.titleProcessing of fresh-cut tropical fruits and vegetables: A technical guide
dc.typeBook (stand-alone)

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