Fresh-Cut Fruits and Vegetables ─ Technology, Physiology, and Safety

Ready-to-use fruits and vegetables are having increasing success in the market. However fresh-cut produce deteriorates faster than intact produce. This is a substantial problem, considering that fresh-cut fruits and vegetables are living and breathing during and after processing, and therefore they are subject to constant and irreversible deterioration. This work covers the basics of the subject of fresh-cuts through quality preservation, nutritional losses, physiology, and safety to industry oriented advancements in sanitization, coatings, packaging, set up of industry and hurdle technology.

Dr. Sunil Pareek obtained his PhD in horticulture (PHT) from Rajasthan Agricultural University, Bikaner, India. He is an associate professor (PHT) in the Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. Dr. Pareek is principal or co-principal investigator on several fruit, tuber crop, processed products, and integrated farming projects. He has made a significant contribution in postharvest technology and processing of underutilized fruits. He has guided several post graduate students, has published extensively, and is the recipient of the University Outstanding Services Award 2013, University Best Team Research Award 2014, Young Scientist Award 2012, HS Mehta Young Scientist Award 2012, JISL Fellowship 2014, and the Fellow Award of the Confederation of Horticultural Associations of India.