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Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes

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Minimally Processed Refrigerated Fruits & Vegetables

Abstract

Minimally processed refrigerated (MPR) fruits and vegetables are slightly modified fruits and vegetables that retain characteristics of freshness during expanded shelf-life. Fresh fruits and vegetables, which are used to prepare MPR fruits and vegetables, supply over one-fourth of the ascorbic acid and about one-fourth of the vitamin A in the American diet (USDA 1990).

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Authors
  1. Marie A. McCarthy
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  2. Ruth H. Matthews
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Editors and Affiliations

  1. Department of Food Science and Technology, 1122 Holzapfel Hall, 20742, College Park, MD, USA

    Robert C. Wiley

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McCarthy, M.A., Matthews, R.H. (1994). Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes. In: Wiley, R.C. (eds) Minimally Processed Refrigerated Fruits & Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2393-2_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2393-2_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6014-8

  • Online ISBN: 978-1-4615-2393-2

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