1st Edition

Fresh-Cut Fruits and Vegetables Science, Technology, and Market

Edited By Olusola Lamikanra Copyright 2001
    480 Pages 104 B/W Illustrations
    by CRC Press

    Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics.


    Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

    Fresh-cut Produce: Tracks and Trends, Edith H. Garrett

    Quality Parameters of Fresh-cut Fruit and Vegetable Products, Adel A. Kader

    Overview of the European Fresh-cut Produce Industry, Patrick Varoquaux and Jerome Mazollier

    Safety Aspects of Fresh-cut Fruits and Vegetables, William C. Hurst

    Physiology of Fresh-cut Fruits and Vegetables, Peter M.A. Toivonen and Jennifer R. DeEll

    Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables, Olusola Lamikanra

    Microbiology of Fresh-cut Produce, Gillian M. Heard

    Microbial Enzymes Associated with Fresh-cut Produce, Jianchi Chen

    Preservative Treatments for Fresh-cut Fruits and Vegetables, Elisabeth Garcia and Diane M. Barrett

    Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables, Tareq Al-Ati and Joseph H. Hotchkiss

    Biotechnology and the Fresh-cut Product Industry, Jennylynd A. James

    Flavor and Aroma of Fresh-cut Fruits and Vegetables, John C. Beaulieu and Elizabeth A. Baldwin

    Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables, Karen L. Bett

    Economic and Market Considerations, Greg Pompelli


    Olusola Lamikanra