Fruit and vegetable processing : improving quality

Part 1 Fruit, vegetables and health 2 Health benefits of increased fruit and vegetable consumption S. Southon and R. Faulks, Institute of Food Research, Norwich 2.1 Introduction 2.2 Evidence of benefit 2.3 Fruits and vegetables: their constituents and modes of action 2.4 Health benefits of whole foods over isolated components 2.5 Influence of cell structure on nutrient delivery 2.6 Absorption, metabolism and tissue targeting 2.7 Increasing consumption: what is being done? 2.8 Future trends 2.9 Sources of further information and advice 2.10 References 3 Antioxidants in fruits, berries and vegetables I. M. Heinonen, University of Helsinki and A. S. Meyer, Technical University of Denmark 3.1 Introduction 3.2 Antioxidants from fruits and berries: overview 3.3 Stone fruits Contents © 2002 Woodhead Publishing Ltd and CRC Press, LLC 3.4 Citrus fruits 3.5 Grapes 3.6 Apple 3.7 Berries 3.8 Antioxidants from vegetables: overview 3.9 Root and tuberous vegetables 3.10 Cruciferous vegetables 3.11 Other vegetables 3.12 Effect of different processing technologies on antioxidant activity 3.13 Future trends 3.14 Sources of further information and advice 3.15 Abbreviations 3.16 References 4 Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes C. Leoni, Stazione Sperimentale per l’Industria delle Conserve Alimentari, Parma 4.1 Introduction: role of processed fruits and vegetables in the modern diet 4.2 Processed tomato products 4.3 Nutritional quality of processed tomato 4.4 Macrocomponents 4.5 Microcomponents of nutritional interest: minerals 4.6 Microcomponents: antioxidants and vitamins 4.7 Microcomponents: lycopene and other carotenes 4.8 Behaviour of nutrients during processing: vitamins 4.9 Behaviour of nutrients during processing: lycopene 4.10 Bioavailability of lycopene 4.11 References Part 2 Managing safety and quality in the supply chain 5 Modelling fruit and vegetable production: the case of tomatoes C. Gary and M. Tchamitchian, Institut National de la Recherche Agronomique (INRA), Avignon 5.1 Introduction: the importance of modelling to quality 5.2 Types of tomato production 5.3 Types of modelling 5.4 Mass and energy balances of tomato crops 5.5 Yield formation 5.6 Formation of product quality 5.7 Interactions with pests and diseases 5.8 Areas of application: yield prediction and crop management © 2002 Woodhead Publishing Ltd and CRC Press, LLC 5.9 Areas of application: climate control 5.10 Areas of application: irrigation and fertilisation 5.11 Areas of application: plant protection 5.12 Current and future developments in modelling 5.13 Sources of further information and advice 5.14 References 6 Use of HACCP in fruit and vegetable production and post-harvest pretreatment R. Early, Harper Adams University College 6.1 Introduction: food safety and quality 6.2 Food safety and the grower 6.3 The hazard analysis critical control point (HACCP) system 6.4 Good agricultural practice 6.5 Applying the HACCP concept 6.6 The HACCP study 6.7 Implementing and maintaining HACCP systems 6.8 Future trends 6.9 Sources of further information and advice 6.10 References 7 Maintaining the post-harvest quality of fruits and vegetables J. Aked, Cranfield University at Silsoe 7.1 Introduction 7.2 Quality criteria for fresh produce: appearance, texture, flavour and aroma 7.3 Quality deterioration of fresh produce: respiration, ethylene, senescence and breaking of dormancy 7.4 Quality deterioration of fresh produce: water loss 7.5 Quality deterioration of fresh produce: fungal and bacterial pathogens 7.6 Quality deterioration of fresh produce: physiological disorders and physical injury 7.7 How quality of fruits and vegetables is measured: appearance, texture and flavour 7.8 Maintaining the quality of fresh produce: precooling 7.9 Maintaining the quality of fresh produce: prestorage treatments 7.10 Maintaining the quality of fresh produce: refrigerated storage 7.11 Maintaining the quality of fresh produce: controlled atmosphere (CA) storage 7.12 Maintaining the quality of fresh produce: packaging © 2002 Woodhead Publishing Ltd and CRC Press, LLC 7.13 Future trends 7.14 Conclusions 7.15 Sources of further information and advice 7.16 References 8 Measuring fresh fruit and vegetable quality: advanced optical methods R. Cubeddu, A. Pifferi, P. Taroni and A Torricelli, Politecnico di Milano 8.1 Introduction 8.2 Advantages of time-resolved optical methods 8.3 Principles of time-resolved reflectance 8.4 Instrumentation 8.5 Data analysis 8.6 Effect of skin and penetration depth 8.7 Optical properties of fruits and vegetables 8.8 Applications: analysing fruit maturity and quality defects 8.9 Future trends 8.10 Sources of further information and advice 8.11 References 9 Applying advanced instrumental methods: mealiness in fruit J. Lammertyn, Katholieke Universiteit Leuven; B. E. Verlinden, Flanders Centre of Postharvest Technology; and B. M. Nicolaï, Katholieke Universiteit Leuven 9.1 Introduction: defining mealiness in fruit 9.2 Sensory evaluation and consumer’s expectations 9.3 Instrumental methods 9.4 Microscopic imaging 9.5 Confined compression test 9.6 Ultrasonic wave propagation 9.7 Nuclear magnetic resonance relaxometry and imaging 9.8 Near-infrared reflectance spectroscopy 9.9 Aroma, sugar and acid analysis 9.10 Acoustic impulse response technique 9.11 Electrical impedance 9.12 Modelling mealiness 9.13 Future trends 9.14 Sources of further information and advice 9.15 References 10 Maximising the quality of thermally processed fruits and vegetables 10.1 Introduction: the development of thermal processing