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Abstract:
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Ch.1 Introduction -- Ch.2 Health benefits of increased fruit and vegetable consumption -- Ch.3 Antioxidants in fruits, berries and vegetables -- Ch.4 Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes -- Ch.5 Modelling fruit and vegetable production ; the case of tomatoes -- Ch.6 Use of HACCP in fruit and vegetable production and post-harvest pretreatment -- Ch.7 Maintaining the post-harvest quality of fruits and vegetables -- Ch.8 Measuring fresh fruit and vegetabl
ing and improving the natual resistance of fruit -- Ch.13 Improving the shelf-life of vegetables by genetic modification -- Ch.14 Minimal processing of fresh fruits and vegetables -- Ch.15 New modified atmosphere packaging (MAP) techniques for fresh pre red fruit and vegetables -- Ch.16 Edible coatings for fruits -- Ch.17 High pressure processing of fruit and vegetables -- Ch.18 The use of vacuum technology to improve processed fruit and vegetables.
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