The objective of this study was to evaluate the influence of methods of preparation in postharvest conservation of minimally processed products of cactus pear fruits. Ripe cactus pear fruits orangefleshed, from a commercial ...

This work aimed to study the potential use of fresh cut fruit salads as carriers for Lactobacillus acidophilus LA-5 and Lactobacillus plantarum. The viability of L. acidophilus LA-5 and L. plantarum in fruit salads was ...

This work aimed to study the potential use of fresh cut fruit salads as carriers for Lactobacillus acidophilus LA-5 and Lactobacillus plantarum. The viability of L. acidophilus LA-5 and L. plantarum in fruit salads was ...

Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review ...

The use of low temperatures is an important factor for maintaining postharvest quality of fruits and greatly influences the rate of deterioration. The objective of cooling is to prolong the commercial life of perishable ...

Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited ...