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- W2913509964 abstract "Fresh harvested fruits and vegetables have become a very important part of the human diet in the decade since about 2005, because of their nutritional and health-improving properties. Quality attributes of fruits and vegetables that are associated with consumer acceptance include colorful skin; attractive fragrance; and appetizing flavor, taste, and texture. Decay-causing agents vary considerably in their sensitivity to prestorage high-temperature treatments. Pathogen killing is not always proportional to the temperature-time effect of the treatment, although reports have indicated an inverse log-linear relationship between pathogen reduction time and heat-treatment temperature. Hot water dips are medium-duration treatments lasting for several minutes to several hours. Heat treatments (HT), directly or indirectly, can benefit fresh produce quality by killing decay-causing agents while maintaining quality during prolonged storage. Fresh-cut products also can benefit from physical treatments." @default.
- W2913509964 created "2019-02-21" @default.
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- W2913509964 date "2019-01-15" @default.
- W2913509964 modified "2023-09-25" @default.
- W2913509964 title "Positive and Negative Effects of Heat Treatment on the Incidence of Physiological Disorders in Fresh Produce" @default.
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- W2913509964 doi "https://doi.org/10.1201/b22001-6" @default.
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