Postharvest handling of minimally processed vegetables in the Philippines

Professorial Chair Lecture

Vicente Sinco professorial Chair Lecture

Place

Department of Horticulture UP Los Banos, College, Laguna

Date

6-22-2000

Abstract

Minimally processed or fresh cut vegetables are those that have been cut up and subjected to steps to slow down deterioration while retaining their fresh or metabolically active state Their appearance in supermarkets is one of the newest developments in the vegetable industry although they have been sold in public markets since time in memorial as a means of selling superficially defective vegetables or to answer the consumers need for smaller portion of the vegetable Minimal processing renders the vegetable more perishable several times over, hence presents a challenge to researchers It offers different advantages to various groups of consumers but a common advantage is convenience Postharvest interventions include cooling, modified atmosphere packaging, chemical treatments and edible coatings These should be included in a systems approach to lengthen shelf life and maintain quality Work at PHTRC focused on developing the appropriate packages and antioxidants but so far, we have not fully established the individual treatments, the first step in the establishment of a process There is a great potential for expanding the business on fresh cut vegetables but studies have to be done on their postharvest handling especially for fresh cut tropical vegetables.

Location

UPLB Main Library Special Collections Section

Call Number

PL

Pages/Collation

30 leaves

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