Relevant bibliographies by topics / Fruits and vegetable preservation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fruits and vegetable preservation'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Fruits and vegetable preservation"

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Zhao, Yunfeng, and Ruisheng Zheng. "Combination of Fruit and Vegetable Storage and Fresh-Keeping with Postharvest Heat Treatment." Journal of Chemistry 2022 (October 3, 2022): 1–12. http://dx.doi.org/10.1155/2022/8681499.

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Hot water treatment can effectively improve the storage quality and shelf life of harvested vegetables. The essence of this method is the heat transfer process in which heat is transferred from the high-temperature treatment medium to the low-temperature fruit and vegetable tissues. However, most of the current research projects only focus on the effect of heat treatment on the biological aspects of fruits and vegetables. From the perspective of fruit and vegetable storage and preservation, there are few internal mechanisms that heat treatment affects biological preservation, and most of the r
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Wang, Geng Jia, Xin Guang Lv, Shu Ting Kuang, Hui Long Chen, and Jing Peng. "Study on Fruits Preservation in View of Surface Glossiness." Advanced Materials Research 338 (September 2011): 521–24. http://dx.doi.org/10.4028/www.scientific.net/amr.338.521.

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Abstract: Nowadays, there is no low-cost fruit nondestructive testing method in China. The study aims to put forward a method about acquiring the moisture content of fruits indirectly by general photographic equipments. Firstly, general photographic equipment is used to obtain pictures of fruits or vegetables. Secondly, with the help of Matlab and Photoshop, the surface glossiness of the fruit or vegetable is gained. Thirdly, moisture content of a fruit or vegetable is measured through infrared moisture meter. Meanwhile, a Mathematical Model in Regression Analysis between the R value and the m
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Ding, Xin, Huan Lin, Jie Zhou, et al. "Silver Nanocomposites with Enhanced Shelf-Life for Fruit and Vegetable Preservation: Mechanisms, Advances, and Prospects." Nanomaterials 14, no. 15 (2024): 1244. http://dx.doi.org/10.3390/nano14151244.

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Reducing fruit and vegetable waste and maintaining quality has become challenging for everyone. Nanotechnology is a new and intriguing technology that is currently being implemented in fruit and vegetable preservation. Silver nanomaterials provide superior antibacterial qualities, biodegradability, and biocompatibility, which expands their potential applications in fruit and vegetable preservation. Silver nanomaterials include silver nanocomposites and Ag-MOF, of which silver nanocomposites are mainly composed of silver nanoparticles. Notably, not all kinds of silver nanoparticles utilized in
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Krishna Kant Agarwal. "IOT Based Monitoring Model to Identify and Classify the Grading of Fruits and Vegetables." Journal of Electrical Systems 20, no. 3 (2024): 491–98. http://dx.doi.org/10.52783/jes.2976.

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Thirty to forty percent of the fruits and vegetables harvested are discarded at this time due to the large number of employees with no training. A growing problem throughout reaping is fruit and vegetable waste because human judgment is subjective when it comes to crop recognition, categorization, and assessment. The fruit and vegetable business is in serious require of the launch and deployment of a robotic system in order to classify and grade fruits and vegetables based on their level of ripeness. Machine learning techniques can produce a sophisticated machine learning framework that can di
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Du, Liuzi, Xiaowei Huang, Zhihua Li, et al. "Application of Smart Packaging in Fruit and Vegetable Preservation: A Review." Foods 14, no. 3 (2025): 447. https://doi.org/10.3390/foods14030447.

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The application of smart packaging technology in fruit and vegetable preservation has shown significant potential with the ongoing advancement of science and technology. Smart packaging leverages advanced sensors, smart materials, and Internet of Things (IoT) technologies to monitor and regulate the storage environment of fruits and vegetables in real time. This approach effectively extends shelf life, enhances food safety, and reduces food waste. The principle behind smart packaging involves real-time monitoring of environmental factors, such as temperature, humidity, and gas concentrations,
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Dong, Yixuan, Yuxuan Ding, Yihe Sun, et al. "Ethylene resistance control technology and its application in the regulation of fruit and vegetable preservation." Food Nutrition Chemistry 1, no. 1 (2023): 19. http://dx.doi.org/10.18686/fnc.v1i1.13.

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Fruits and vegetables are an indispensable part of a healthy diet due to their rich nutrients. However, fruits and vegetables are not suitable for preservation after harvest, and their losses account for nearly half of the total global food losses. One of the most important reasons is that ethylene is still biosynthesized after fruits and vegetables are picked, accompanied by respiratory jumps. As a plant hormone, ethylene can cause fruits and vegetables to ripen after harvest, and is one of the main causes of their overripe, softening and rotting. Therefore, the control of ethylene in the env
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Chen, Dixin, Yang Zhang, Jianshe Zhao, Li Liu, and Long Zhao. "Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables." Horticulturae 10, no. 10 (2024): 1098. http://dx.doi.org/10.3390/horticulturae10101098.

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Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor affecting their market expansion, and advances in preservation technology are needed to prolong their shelf life. Some traditional chemical preservatives are disliked by health-seeking consumers because of worries about toxicity. Chemical preservation is inexpensive and highly efficient, but sometimes it carries risks for human health. Biological
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Li, Guangpeng, Qi Wang, and Qinhua Xu. "Application Analysis of Dynamic Ice Slurry System in Precooling of Fruit and Vegetable." E3S Web of Conferences 370 (2023): 02004. http://dx.doi.org/10.1051/e3sconf/202337002004.

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Ice slurry precooling technology is a preservation technology that has unique advantages in the preservation of fruits and vegetables. It can make fruits and vegetables quickly drop to a suitable storage temperature. This paper summarizes the preparation methods of ice slurry, including the wall scraping method, undercooling method, vacuum method, fluidized bed method, and direct contact method. The wall scraping method, which has been widely used in industry and commerce, is the main method to design the dynamic ice slurry system between the buffer of fruit and vegetable air conditioning stor
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Dang, Vu Hoang, Dam Ngoc Tran, and Hung Minh Duong. "FRUITS AND VEGETABLES PRESERVATION SYSTEM USING COLD PLASMA TECHNOLOGY." Scientific Journal of Tra Vinh University 1, no. 40 (2020): 112–20. http://dx.doi.org/10.35382/18594816.1.40.2020.622.

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In the process of fruits and vegetable producing and preserving, it always exists chemicals, agricultural byproducts and potential diseases in nature. Ensuring food safety and hygiene for fruits and vegetables is essential for consumers and processing exporters. This paper presents methods and experimentson a system of equipment for preparing and preserving fruits and vegetables with cold plasma technology. The water and air treatment system using cold plasma technology includes treatment modules corresponding to the process of treating fruits and vegetables before being stored. Evaluation of
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Munusami Viswanathan. "Digital Warehouse System for Vegetable Preservation." December 2022 4, no. 4 (2023): 256–65. http://dx.doi.org/10.36548/jei.2022.4.005.

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Vegetable preservation is the process of storing vegetables for longer days by treating them in a right way. This enables the vegetables to not get waste from natural process. There are several technics followed in the agriculture field for preservation based on the nature of vegetables and fruits. Drying, pickling, canning, freezing, fermenting, salting and oil packing are some of the techniques that are widely employed for vegetable preservation. The proposed work aims to regulate the vegetable preservation process in the warehouse system by treating them with an automatic strategy. The stra
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Dissertations / Theses on the topic "Fruits and vegetable preservation"

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Abdel, Karim Pia. "High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables." Kansas State University, 2011. http://hdl.handle.net/2097/9958.

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Master of Science<br>Food Science Institute<br>James L. Marsden<br>Consumers demand for high quality, natural and fresh tasting food, free from preservatives and additives, with a clean label and an extended shelf life has increased. High pressure processing (HPP), also known as high hydrostatic pressure, is a non-thermal food preservation technique that has the potential to meet these demands. It is an opportunity to preserve food, by applying intensive pressure in the range of 300-900 MPa, without adversely affecting organoleptic, textural and nutritional qualities as thermal processing like
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Baka, Mebarek. "Photochemical therapy in the preservation of fresh fruits and vegetables, phenomenological aspects of disease resistance and delayed senescence." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0004/NQ39333.pdf.

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Collazo, Cordero Cyrelys. "Novel preservation strategies for microbial decontamination of fresh-cut fruit and vegetables." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/663375.

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La bioconservació, així com els mètodes químics i físics, es van avaluar per controlar patògens de transmissió alimentària en productes vegetals mínimament processats. La investigació dels mecanismes d'acció de Pseudomonas graminis CPA-7 va revelar que la seva activitat bioconservadora s'exerceix a través de la combinació de la competència, el deteriorament de les capacitats de colonització dels patògens i l'activació de la resposta defensiva de l'hoste vegetal. Com enfocament físic, es va avaluar la llum ultraviolada C acoblada a immersió (WUV), en aigua i en àcid peroxiacètic (PAA), per desc
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Delclos, Paul-R. Mrocek. "Vegetable preservation by a mixed organic acid fermentation." Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/842740/.

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Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of physiological studies, in a defined medium (MRS broth) and in carrot juices, under varying conditions of growth temperature, salt concentration and carbohydrate source. Based on these, the homofermenter Lactobacillus pentosus and the heterofermenter Leuconostoc mesenteroides were tested as potential st
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Calleja, Pinedo Maria Margarita. "Distribution channels in the U.S.A. for Mexican fresh fruits and vegetables /." Full text (PDF) from UMI/Dissertation Abstracts International, 2001. http://wwwlib.umi.com/cr/utexas/fullcit?p3008294.

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Connor, Krista. "Fresh Fruits and Vegetable Purchasing Patterns of Maine Senior Farmshare Participants." Fogler Library, University of Maine, 2006. http://www.library.umaine.edu/theses/pdf/ConnorK2006.pdf.

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Carter, Patrice. "Dietary prevention of type 2 diabetes : the role of fruit and vegetable intake." Thesis, University of Leicester, 2012. http://hdl.handle.net/2381/27617.

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This thesis begins with a background chapter which explores the current diabetes epidemic and examines the role of obesity and oxidative stress as causative factors. Current dietary recommendations for prevention of type 2 diabetes are critically evaluated. A systematic review and meta-analysis was conducted to determine the independent role of fruit and vegetables in preventing diabetes. Convincing benefit for greater consumption of green leafy vegetables was demonstrated. An insignificant trend towards benefit was observed for fruit and vegetables. The Fruit and Vegetable Intake and Glucose
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Sempa, Judith. "Fruit and vegetable intake of youth in low-income communities." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32912.

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Master of Public Health<br>Department of Human Ecology<br>Tandalayo Kidd<br>The objectives of the study were to assess fruit and vegetable intake of 6th to 8th grade youth in low-income areas, assess their food environment, and determine factors that influenced fruit and vegetable consumption. Sixth to eighth grade youth from two low-income communities in each of the three states of South Dakota, Kansas and Ohio were involved in the study. Fruit and vegetable intake was measured using the National Cancer Institute (NCI) fruit and vegetable screener tool. The food environment was measured
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Mwirigi, Kiriinya, and Beenish Kamran. "Increasing Fruits and vegetable consumption among SNAP recipients through an innovative prescription program: Appalachian Farmacy." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/asrf/2018/schedule/213.

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Introduction: Food insecurity prevalence in Washington County, TN is 14.3% yet 61% of SNAP eligible residents are food insecure. Food insecurity is associated with inadequate consumption of fruits and vegetables, as well as increased risk of chronic disease. Tennessee ranks 47th in the Nation with only 6.7% consuming the recommended fruits and vegetable intake. The Farmacy Pilot Program was developed to encourage increased consumption of produce and to reduce food insecurity among SNAP recipients. Methods: This program provided vouchers to SNAP recipients and their families to buy fresh fruits
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Tamang, Buddhiman. "Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products." Thesis, University of North Bengal, 2006. http://hdl.handle.net/123456789/907.

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Books on the topic "Fruits and vegetable preservation"

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Singh, N. P. Fruit and vegetable preservation. Oxford Book Co., 2007.

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Chioffi, Nancy. Keeping the harvest: Preserving your fruits, vegetables & herbs. Storey Communications, 1991.

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Pezza, Kim. Home harvesting: Canning, curing, pickling, preserving, vegetables, fruits, meats. Hatherleigh, 2013.

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Florin, Ulrich. Fruit and vegetables: Three-language dictionary of fruit and vegetable processing. Behr's, 1987.

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Thomas, Theo. Pickling vegetables and fruits. Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1990.

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V, Barbosa-Cánovas Gustavo, and Food and Agriculture Organization of the United Nations., eds. Handling and preservation of fruits and vegetables by combined methods for rural areas: Technical manual. Food and Agriculture Organization of the United Nations, 2003.

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Martín-Belloso, Olga. Advances in fresh-cut fruits and vegetables processing. CRC Press, 2011.

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Battcock, Mike. Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations, 1998.

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Battcock, Mike. Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations, 1998.

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Ontario. Dept. of Agriculture., ed. Home canning of fruits and vegetables. Ontario, Dept. of Agriculture, 1997.

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Book chapters on the topic "Fruits and vegetable preservation"

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Jan, Bisma, Arshied Manzoor, Rafeeya Shams, and Qurat Ul Eain Hyder Rizvi. "Microwave Technology: Preservation of Fruits and Vegetables." In Quality Control in Fruit and Vegetable Processing. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-3.

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Manzoor, Arshied, Bisma Jan, Qurat Ul Eain Hyder Rizvi, et al. "Osmotic Dehydration Technology for Preservation of Fruits and Vegetables." In Quality Control in Fruit and Vegetable Processing. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-9.

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Nasir, Gazia, Sadaf Zaidi, and Faizan Ahmad. "Scope of Ultrasound Technology for Preservation Of Fruits and Vegetables." In Quality Control in Fruit and Vegetable Processing. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-10.

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Riquelme, F., M. T. Pretel, G. Martínez, M. Serrano, A. Amorós, and F. Romojaro. "Packaging of fruits and vegetables: recent results." In Food Packaging and Preservation. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2173-0_8.

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Seymour, I. J. "Surface preservation for fruits and vegetables." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_12.

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Shams, Rafeeya, Qurat Ul Eain Hyder Rizvi, Bisma Jan, and Arshied Manzoor. "Role of Gamma Irradiation in the Preservation of Fruits and Vegetables." In Quality Control in Fruit and Vegetable Processing. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-4.

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Junaid, Pir Mohammad, Faizan Ahmad, Ishfaq Hamid Dar, et al. "Preservation Strategies for Fruits and Vegetables: Past, Present, and Future Scope." In Quality Control in Fruit and Vegetable Processing. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-8.

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Lagarda-Clark, Ernesto Alonso, Martín Ernesto Tiznado Hernández, and Arturo Duarte-Sierra. "Cold Plasma Technology for Fruit and Vegetable Quality Preservation during Postharvest Storage." In Sustainable Postharvest Technologies for Fruits and Vegetables. CRC Press, 2024. http://dx.doi.org/10.1201/9781003370376-10.

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Firdous, Nida, Aliza Batool, Shabbir Ahmad, et al. "Molecular Hydrogen and Hydrogen-Rich Water for Fresh Fruit and Vegetable Preservation." In Sustainable Postharvest Technologies for Fruits and Vegetables. CRC Press, 2024. http://dx.doi.org/10.1201/9781003370376-26.

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Wiley, Robert C. "Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables." In Minimally Processed Refrigerated Fruits & Vegetables. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2393-2_3.

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Conference papers on the topic "Fruits and vegetable preservation"

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Cracauer, Cliff, and Margarita Kharshan. "Interim Corrosion Protection with Soy-based Products Incorporating Vapor Phase Corrosion Inhibitors." In CORROSION 2003. NACE International, 2003. https://doi.org/10.5006/c2003-03485.

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Abstract The use of oil and solvent-based products in the preparation and preservation of metal has been common practice for over one hundred years. While these products may offer good corrosion protection, they often contain hazardous ingredients and are non-degradable. Recently, the use of vegetable oils has been found to offer many similar properties to their petroleum derived counterparts. By incorporating vapor phase corrosion inhibitors (VpCI’s) into soy-based products, optimal corrosion protection can be obtained yielding an environmentally friendly, biodegradable product.
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Kharshan, Margarita, and Cliff Cracauer. "The New Generation of Rust Preventative Products Based on Renewable Materials and Incorporating Vapor Corrosion Inhibitors." In CORROSION 2010. NACE International, 2010. https://doi.org/10.5006/c2010-10147.

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Abstract Corrosion protection was always an important part of industrial development. The use of oil- and solvent-based products in the preservation of metal has been a common practice for over one hundred years. While these products may offer good corrosion protection, they often contain hazardous ingredients and are non-degradable. A number of regulations were implemented recently for the protection of the environment. The most known among them are North Sea (UK, Norway, Denmark, The Netherlands) and US Gulf Coast lists of the chemicals environmentally acceptable in these regions, limiting t
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Li, Chunyu, Shengbo Gao, Jianxiong Zhang, and Jiaying Xin. "Methanotrophs used in Fruit and Vegetable Preservation." In International Conference on Electronics, Mechanics, Culture and Medicine. Atlantis Press, 2016. http://dx.doi.org/10.2991/emcm-15.2016.106.

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Satyaraj, D., T. Prabakaran, Y. M. Blessy, L. N. Jayanthi, S. K. Mouleeswaran, and S. Velmurugan. "Enhancing Fruit and Vegetable Preservation with Support Vector Machine and IoT Connectivity." In 2024 International Conference on Automation and Computation (AUTOCOM). IEEE, 2024. http://dx.doi.org/10.1109/autocom60220.2024.10486142.

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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally wit
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Kurćubić, Vladimir S., Saša Živković, Marko Dmitrić, Slaviša Stajić, and Luka V. Kurćubić. "BIOACTIVE POWER OF LYOPHILIZED PLANT RAW MATERIALS: EVALUATION AND ASSESSMENT OF SUITABILITY FOR THE PRODUCTION OF NATURAL FOOD SUPPLEMENTS AND ANTIMICROBIAL DRUGS." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.51vk.

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Superior preservation and utilization of bioactive compounds (BAC) from plants, secondary or by-products of fruit and vegetable processing, can be achieved by lyophilization, witout chemicals used, so it is possible to deliver the highest level of BAC to consumers or specific groups, with environmentally friendly and effective products or dietary supplements. In this review paper, we will present the experiences of researchers worldwide and the opinion of our team on the possibilities of creating foods or dietary supplements modified by BAC from various synergistic phytocomplexes, superior bio
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Cocarta, Diana Mariana, Cristina (Soricu) Feodorov, Irina Pasvantu, and Anca Cristina Gogoncea. "COMPOSTING OF BIOSOLIDS IN ROMANIA � A CASE STUDY." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/5.1/s20.015.

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Globally, the environment is the result of the interdependence between natural elements - water, air, soil, living things, and elements from human activity. Environmental pollution can be generally defined as the negative result of the domestic or industrial activity of any living thing that generates pollutants in the atmosphere or waste that reaches the ground or water. Numerous causes of pollution have made environmental protection one of the most important and essential problems in the world, pollution, and lack of protection measures affect people's quality of life. In this regard, the Na
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Gürel, Duygu Benzer, and Özlem Çağındı. "The Effect of Functional Foods on Mood, Cognitive Function and Well-Being." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.023.

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The concept of food as medicine is not new. The use of foods to prevent and/or treat certain diseases can be found in ancient drawings and writings. The most famous statement came from Hippocrates, who said “Let food be thy medicine.” It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term, “functional foods” is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet regularly at effective le
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Spiess, W., and D. Behsnilian. "Osmotic Dehydration of Fruits and Vegetable." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060620.

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van Kollenburg-Crisan, ]. M., J. Bontsema, P. C. M. Wennekes, and J. G. Kornet. "Robotic System for the Harvesting of Vegetable Fruits." In International Off-Highway & Powerplant Congress & Exposition. SAE International, 1999. http://dx.doi.org/10.4271/1999-01-2832.

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Reports on the topic "Fruits and vegetable preservation"

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Kistner-Thomas, Erica. Recent Trends in Climate/Weather Impacts on Midwestern Fruit and Vegetable Production. USDA Midwest Climate Hub, 2018. http://dx.doi.org/10.32747/2018.6893747.ch.

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While the Midwest is famous for being the world’s leader in corn and soybean production, this region is also home to a variety of high value specialty crops. Specialty crops include fruits and vegetables, tree nuts, dried fruits, and nursery crops including floriculture.
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Arias, Elizabeth. Fruit and Vegetable Consumption Among Adults in the United States, 2015–2018. Centers for Disease Control and Prevention, 2021. http://dx.doi.org/10.15620/cdc:100470.

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A diet high in fruits and vegetables is associated with decreased risk for chronic diseases. In addition, because fruits and vegetables have low energy density (i.e., few calories relative to volume), eating them as part of a reduced-calorie diet can be beneficial for weight management.
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Kahn, Varda, and John R. Whitaker. Search for Means to Prevent Enzymatic Browning in Fruits and Vegetable Foods. United States Department of Agriculture, 1987. http://dx.doi.org/10.32747/1987.7566870.bard.

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Tobin, Daniel, Maria Janowiak, David Hollinger, et al. Northeast and Northern Forests Regional Climate Hub Assessment of Climate Change Vulnerability and Adaptation and Mitigation Strategies. USDA Northeast Climate Hub, 2015. http://dx.doi.org/10.32747/2015.6965350.ch.

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The northeastern United States is a diverse region containing the seven most densely populated States in the Nation. Agriculture in the Northeast is varied, including vegetable production, ornamentals and fruits, animal production, and field crops. Forests are a dominant land use in the northern parts of the region and in the Appalachian Mountains. Northeast farmers are already experiencing crop damage from extreme precipitation. Wet springs are delaying planting and harvest dates and reducing yields for grain and vegetables. Heavy rain in the Northeast has increased more than any other region
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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Burak, Leonid Ch, and Nataliya L. Ovsyannikova. Modern methods of strawberry fruit (Fragaria × ananassa Duch.) post-harvest treatment (review). Contemporary horticulture, 2024. https://doi.org/10.12731/2312-6701-265352.

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The shelf life of garden strawberry fruits when stored under recommended conditions is about a week. Due to microbiological spoilage and seasonal availability of fruits, the issues of their long-term storage are relevant. Various methods of post-harvest treatment have been used to prevent microbial contamination and extend the shelf life of garden strawberries. The purpose of this study is to review modern post-harvest methods of garden strawberry fruits treatment to reduce microbiological spoilage and extend the shelf life of berries. A review of scientific publications and electronic resourc
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Engel, Bernard, Yael Edan, James Simon, Hanoch Pasternak, and Shimon Edelman. Neural Networks for Quality Sorting of Agricultural Produce. United States Department of Agriculture, 1996. http://dx.doi.org/10.32747/1996.7613033.bard.

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The objectives of this project were to develop procedures and models, based on neural networks, for quality sorting of agricultural produce. Two research teams, one in Purdue University and the other in Israel, coordinated their research efforts on different aspects of each objective utilizing both melons and tomatoes as case studies. At Purdue: An expert system was developed to measure variances in human grading. Data were acquired from eight sensors: vision, two firmness sensors (destructive and nondestructive), chlorophyll from fluorescence, color sensor, electronic sniffer for odor detecti
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Opportunities and drivers for SME agribusinesses to reduce food loss in Africa and Asia. Commercial Agriculture for Smallholders and Agribusiness (CASA), 2023. http://dx.doi.org/10.1079/20240191175.

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Climate change, conflict, and the COVID-19 pandemic and its aftermath have caused a sharp increase in food insecurity globally. Reducing food loss - a decrease in the quantity and/or quality of food that takes place from production through to processing - in places where food insecurity is most severe has the potential to be a win-win for food security, climate outcomes, and for commercially driven agribusinesses. This report reviews the common drivers of food loss in sub-Saharan Africa and South Asia, which include inadequate storage, lack of cold chain, and poor post-harvest and distribution
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