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Post harvest life, fruits

Strawberries and sliced bread were purchased from a local market. Damaged, non-uniform, unripe or overripe strawberries were removed and the selected fruits were stored for at least 2 h at 3°C to ensure their thermal equilibrium. Strawberries were selected for this study due to their rapid post-harvest deterioration, which constitutes a problem on their commercial distribution. Sliced bread was selected due to the increasing consumer demand for fresh bread with long shelf-life. [Pg.6]

See other pages where Post harvest life, fruits is mentioned: [Pg.309]    [Pg.77]    [Pg.72]    [Pg.28]    [Pg.204]    [Pg.328]    [Pg.1898]    [Pg.251]    [Pg.151]    [Pg.454]   
See also in sourсe #XX -- [ Pg.19 , Pg.20 , Pg.21 , Pg.22 , Pg.23 , Pg.24 , Pg.25 , Pg.26 , Pg.27 , Pg.28 , Pg.29 , Pg.30 , Pg.31 ]



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Fruit harvesting

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