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
Recommended citation
Bautista, Ofelia K., "Postharvest handling of minimally processed vegetables in the Philippines" (2000). Professorial Chair Lecture. 17.
https://www.ukdr.uplb.edu.ph/professorial_lectures/17
Pages/Collation
30 leaves