flavor and aroma of fresh cut fruits and vegetables
handling and preservation of fruits and vegetables by combined methods for rural areas potx
Ngày tải lên: 08/03/2014, 12:20
nunes - color atlas of postharvest quality of fruits and vegetables (blackwell, 2008)
... identifying and understanding the storage diseases of fruits and vegetables What you have in this book, Color Atlas of Postharvest Quality of Fruits and Vegetables, is the result of some 10 years of laboratory ... is one of the most important factors that determine the market value of fresh fruits and vegetables When consumers were asked about how they choose fresh fruits and vegetables, ripeness, freshness, ... and eating quality of fruits and vegetables Temperature is, in fact, the component of the postharvest environment that has the greatest impact on the quality of fresh fruits and vegetables Good...
Ngày tải lên: 03/04/2014, 12:11
Báo cáo khoa học nông nghiệp " Good Agricultural Practices for Vietnamese fresh fruit and vegetables producers – Process of development " potx
... Harvesting and handling produce, Waste management and treatment, Workers and training, Documents, records, traceability and recall, Internal audit and Complaint and resolve complaint of fresh fruit and ... production of safe fresh products” of Department of Science & Technology, MARD and “Guidelines for implementing VietGAP for Vietnamese fresh vegetables producers” of the Vietnamese Academy of Agricultural ... Australian fresh fruit and vegetables producers, 2004 Australian Government Department of Agriculture, Fisheries and Forestry, Canberra ACT 2601 Australia Freshcare, 2004 Freshcare for fresh produce...
Ngày tải lên: 21/06/2014, 05:20
Báo cáo nghiên cứu nông nghiệp " Postharvest Education in Vietnam: Improving Safety and Quality Standards of Fresh Horticultural Products for Domestic and Export Markets " potx
... learning modules offered from Hanoi Ag and CTU Long term, increased output of research on postharvest handling of fresh fruit and vegetables grown in Vietnam and subsequent transfer of results in ... others and help develop curricula Performance Indicators Performanc e Rating Long term, increased output of research on postharvest handling of fresh fruit and vegetables grown in Vietnam and subsequent ... rapidly) and consequently, the postharvest losses of fresh produce are high The development of appropriate storage and transport system is crucial to the expansion of Vietnam’s export of fresh horticultural...
Ngày tải lên: 22/06/2014, 13:20
Scientific report: "The factors affecting the productivity of fabric and fabric channel selection consumption of fresh produce cloth in Thanh Ha district, Hai Duong Province, Vietnam" pptx
... as an origin of important varieties of lychee in Vietnam such as Thieu, Thieu Thanhha and Lai Thanhha After the economic transformation in the country, production and marketing of fresh lychee ... volume of lychee, selling prices, distance to markets, gender of producers and participation in the lychee association Then, the 125 Factors affecting lychee productivity and the choices of fresh ... probability of an individual making a choice is a linear function of the individual attributes (Pindyck and Rubinfeld, 1981) The logit technique allows examination of the effect of a number of variables...
Ngày tải lên: 06/08/2014, 18:22
OUTBREAKS BY THE NUMBERS: FRUITS AND VEGETABLES 1990-2005 potx
... state and local health departments, and scientific and medical journals The database is updated regularly, and only includes those incidents of foodborne illness which meet the CDC’s definition of ... spinach, tomatoes and lettuce In a comprehensive survey of outbreaks with an identified food source, produce outbreaks accounted for 13% (713/5,416) of outbreaks and 21% (34,049/161,089) of associated ... Between 1990 and 2005, there were 713 outbreaks and 34,049 individual cases linked to produce in the CSPI database Produce outbreaks account for 13% of foodborne illness outbreaks and 21% of illnesses...
Ngày tải lên: 31/03/2014, 18:20
Preservation of fruit and vegetables - Part 1 pot
... used in developing countries for fruits and vegetables Fruits and vegetables provide an abundant and inexpensive source of energy, body-building nutrients, vitamins and minerals Their nutritional ... Preservation of fruit and vegetables addresses and literature listed in Chapter and in the appendixes that follow, which provide specific information on how to prepare and preserve the various types of fruits ... Preservation of fruit and vegetables and droppings The affected parts of the plants are then especially susceptible to diseases Chemical and enzyme spoilage occurs especially when vegetables and fruit...
Ngày tải lên: 02/07/2014, 00:20
Preservation of fruit and vegetables - Part 2 pot
... also possible The result is that fruits and vegetables become somewhat soft and the enzymes are inactivated Leafy vegetables shrink in this process and some of the micro-organisms die Blanching ... 12 and Chapter Preparation 17 Figure 1: Blanching 18 Preservation of fruit and vegetables Preserving by heating 4.1 Introduction One of the most common and effective ways to preserve fruits and ... too much effort 3.5 Cutting Cutting is important because you will need approximately uniform pieces for the heating, drying and packing stages Fruits and vegetables are usually cut into cubes, thin...
Ngày tải lên: 02/07/2014, 00:20
Preservation of fruit and vegetables - Part 3 potx
... drying food Washing and cutting Wash the fruits and vegetables thoroughly Remove sand, rotten spots and seeds Peeled and cut fruit dries quicker It is important that all of the pieces are about ... (20-25%) Mix the vegetables and the salt well, using 250 g of salt per kg of vegetables Fill crocks with the mixture of vegetables and salt, cover with muslin cloth, a pressure plate and a weight, ... following sections, followed by examples of drying potatoes, tomatoes and mango 5.1 Quality of the fresh product The fruits and vegetables to be dried should be of good quality Fruit that is rotten...
Ngày tải lên: 02/07/2014, 00:20
Preservation of fruit and vegetables - Part 4 doc
... cloths, one of coarse weave and one of fine weave, that serve as juice filters and are pulled over the edge of the kettle or pan; 54 Preservation of fruit and vegetables ? a piece of strong parchment ... remove stems; None not cut little chillies, cut big ones into 5-10 mm pieces Remove stem and flower 2-6 parts, wash and cut in slices mm thick Preservation of fruit and vegetables Product Garlic ... Preservation of fruit and vegetables Fruit Plums Rhubarb Straw berries Tomatoes Preparation Use ripe plums, wash and crush, add litre water to kg ° of fruit, heat to 82 C until soft or wash, cut Wash and...
Ngày tải lên: 02/07/2014, 00:20
Báo cáo nghiên cứu khoa học: "STUDY ON PROLONGATION OF WATERMELON FRESH-CUT SHELFLIFE BY OZONE TREATMENT" doc
... characteristics of the watermelon fresh- cut are presented in Figure and It can be noted that ozone blowing into the package containing watermelon fresh- cut decreased the number of microbial cells ... results were also observed in the study of pineapple fresh- cut treatment by ozone [3] According to Vietnam standards, the number of bacteria in fruit fresh- cut should be equivalent or lower than ... Figure L* (lightness), a* (redness) and b* (yellowness) values of watermelon fresh- cut after ozone treatment Treatment time of T1, T2 and T3 samples was 1, and minutes, respectively C1 was the...
Ngày tải lên: 22/07/2014, 03:20
