Fresh Cut Lecture Notes
Acknowledgement: The links entitled Postharvest Lectures and Fresh Cut Lectures are reproduced with permission from Professor Emeritus Adel Kader (University of California, Davis). These presentations are intended solely to support education in postharvest science and technology... Sincere thanks to UC Davis.
By UC Davis- Edible Films, Coatings & Processing Aids
- Packaging Film Technology and Selection
- Fresh-Cut Product Biology
- Overview Melon Quality for Fresh-Cut Processing
- Ripening and Conditioning Fruits for Fresh-Cut
- Considerations for Fresh-Cut Fruit Vegetables
- ISO 22000 Lead Assessor-Auditor Workshop
- Kiwifruit, Pomegranate, Strawberry
- Leafy and Stem Vegetables
- What MAP Can and Can't do for you
- Trends in the Marketing of Fresh Produce and Fresh-Cut Products
- Sampling of Microbial Analysis
- Basic Microbiology for Fresh-Cut Produce
- Maintaining Quality and Safety: New Packaging Concepts
- Apple, Pear, Peach and Nectarine
- Evaluating the Quality of Fresh-Cut Products
- Fresh Produce Quality Parameters
- Respiration and Temperature
- Root, Tubers and Bulbs
- Special Treatments to Maintain Quality
- Temperature Management
- Banana, Mango, Pineapple and Citrus
- Plant Sanitation and Employee Hygiene Food Safety Solutions