Gotowe bibliografie tematyczne / Fruits and vegetables preservation

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Fruits and vegetables preservation”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Fruits and vegetables 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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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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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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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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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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Yang, Yang, and Qiang Chen. "The Application of Ozone Micro-nano Bubble Treatment Vegetable Fresh-Keeping Technology in Air Logistics Transportation." Advances in Materials Science and Engineering 2022 (July 21, 2022): 1–10. http://dx.doi.org/10.1155/2022/4981444.

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In recent years, fresh fruits and vegetables have been sought after by Chinese people. The fresh-keeping technology, storage, and transportation of fruits and vegetables have also attracted a large number of people’s attention. Various methods of preservation, storage, and transportation of fruits and vegetables have begun to appear in the society. Micro and nanobubbles have the characteristics of long stay time, larger than the surface, high surface negative electricity, strong reliability, high efficiency of heat transfer, can cause oxygen free radicals, can greatly improve the actual effect
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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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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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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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Rozprawy doktorskie na temat "Fruits and vegetables 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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Hongu, Nobuko, Asuka Suzuki, and Hope Wilson. "Guide to Eating More Vegetables: Carrots." College of Agriculture, University of Arizona (Tucson, AZ), 2015. http://hdl.handle.net/10150/581255.

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6 pp.<br>The Dietary Guidelines for Americans recommend 2 to 3 cups of vegetables daily for adults. The USDA reports that more than half of our vegetable intake comes from potatoes and tomatoes, whereas only 10% comes from bright, colorful vegetables, including carrots. This article focuses on many ways to enjoy carrots, introducing different types of dishes that utilize carrots and methods of preserving them for later consumption. The nutritional value and health benefits of carrots are also explained.
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Cheng, Yanling. "Non-invasive quality evaluation of fruits and vegetables using ultrasound." Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/39724.

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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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Obande, Matthew A. "Effect of preharvest UV-treatment on shelf life of fruits and vegetables." Thesis, Loughborough University, 2010. https://dspace.lboro.ac.uk/2134/7768.

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The benefits of low UV dose treatment of horticultural produce – also known as hormetic treatment - have been attested to in numerous studies conducted over the last 15 years. However, commercial growers have not adopted the concept of hormesis. With increasingly stringent controls on the use of fungicides and other chemical agents the time has come to examine how hormetic treatment might be applied in the horticulture sector. The objectives of this work were firstly, to confirm UV-induced hormetic effects applied postharvest for a number of different types of produce, namely, tomatoes, brocco
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Mitchell, Paige Irene. "The consumption levels of fruits and vegetables and antioxidants of college students." Thesis, This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-06302009-040346/.

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MARINELLI, VALERIA. "Optimization of food matrices enriched with bioactive compounds from fruits and vegetables." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382620.

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Negli ultimi decenni, argomenti quali sostenibilità, impatto ambientale e smaltimento degli scarti sono ampiamente discussi in tutto il mondo. Il pianeta è severamente minacciato dalle azioni dell’uomo e se non si interviene tempestivamente con azioni correttive, la prosperità delle future generazioni sarà compromessa. In particolare, il settore alimentare sta suscitando molta attenzione in quanto è responsabile della generazione di enormi volumi di scarti. Attualmente il sistema alimentare è costretto ad aumentare la produzione per far fronte alla crescita della popolazione mondiale, ma allo
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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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Książki na temat "Fruits and vegetables preservation"

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

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

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

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

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Brody, Aaron L. Modified atmosphere packaging for fresh-cut fruits and vegetables. Wiley-Blackwell, 2011.

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Części książek na temat "Fruits and vegetables preservation"

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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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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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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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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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Ali, Maratab, Nauman Khalid, Aqsa Akhtar, Sadia Aslam, Zienab F. R. Ahmed, and Xinhua Zhang. "Pulsed Light for Fresh Quality Preservation of Fruits and Vegetables." In Sustainable Postharvest Technologies for Fruits and Vegetables. CRC Press, 2024. http://dx.doi.org/10.1201/9781003370376-9.

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Kishore, Kundan, and Deepa Samant. "Packaging and Storage of Fruits and Vegetables for Quality Preservation." In Packaging and Storage of Fruits and Vegetables. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003161165-3.

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Li, Ying-tang, and Zhong Qiao. "Preservation Behavior Decision of Fruits and Vegetables Supply Chain." In Proceedings of 20th International Conference on Industrial Engineering and Engineering Management. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-40063-6_108.

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Martínez, Antonio, Dolores Rodrigo, and Surama F. Zanini. "Safety Issues on the Preservation of Fruits and Vegetables." In Food Engineering Series. Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-3311-2_2.

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Kumar, Nishant, Pratibha, Anka Trajkovska Petkoska, and Mohit Singla. "Natural Gums for Fruits and Vegetables Preservation: A Review." In Reference Series in Phytochemistry. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-76523-1_4-1.

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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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Streszczenia konferencji na temat "Fruits and vegetables preservation"

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Gao, Yang, Wei Shuai, Guowei Cui, Peichen Wu, Lin Gan, and Xiaoping Chen. "Autonomous picking robot for elongated fruits and vegetables." In Third International Conference on Electrical, Electronics, and Information Engineering (EEIE 2024), edited by Hasmat Malik. SPIE, 2025. https://doi.org/10.1117/12.3057035.

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G K, Prashanth, and Giri Kannika N H. "Fruits and Vegetables Disease Detection Using Deep Learning." In 2024 International Conference on Integrated Intelligence and Communication Systems (ICIICS). IEEE, 2024. https://doi.org/10.1109/iciics63763.2024.10859698.

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Likithkumar, C., Thrisha K, Anbarasi S, and Navarasu S. "Development of robotic arm for fruits and vegetables sorting." In 2025 IEEE International Students' Conference on Electrical, Electronics and Computer Science (SCEECS). IEEE, 2025. https://doi.org/10.1109/sceecs64059.2025.10940107.

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Gothai, E., R. R. Rajalaxmi, R. Thamilselvan, and Harshath S. M. "Forecasting Price Prediction for Vegetables and Fruits Using Recurrent Neural Network." In 2024 5th International Conference on Electronics and Sustainable Communication Systems (ICESC). IEEE, 2024. http://dx.doi.org/10.1109/icesc60852.2024.10689876.

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Singh, Aryan, Priyanshu Gusain, Daksh Rawat, Harshit Narang, Satvik Vats, and Vikrant Sharma. "Deep Learning-Based Fruits And Vegetables Recognition Using Convolutional Neural Network." In 2024 IEEE 3rd World Conference on Applied Intelligence and Computing (AIC). IEEE, 2024. http://dx.doi.org/10.1109/aic61668.2024.10730946.

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Karri, Varun Kumar, and N. Prasath. "IoT Based Monitoring System for Pesticide Residue in Fruits and Vegetables." In 2024 International Conference on IoT Based Control Networks and Intelligent Systems (ICICNIS). IEEE, 2024. https://doi.org/10.1109/icicnis64247.2024.10823351.

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Divtelwar, Gaurav, Aparna Bondade, Sandhya Patil, Dhananjay Bhagat, and Charvi Suri. "Deep Learning Approaches for Evaluating the Quality of Fruits and Vegetables." In 2024 2nd International Conference on Emerging Trends in Engineering and Medical Sciences (ICETEMS). IEEE, 2024. https://doi.org/10.1109/icetems64039.2024.10964979.

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Mammoo, Jubaira, P. Malin Bruntha, and Avik Saha. "Detecting Pesticide Contamination in Fruits and Vegetables with Deep Learning Models." In 2025 6th International Conference on Mobile Computing and Sustainable Informatics (ICMCSI). IEEE, 2025. https://doi.org/10.1109/icmcsi64620.2025.10883544.

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Velavan, Latha, Mini Stanley, M. Nalini, S. Sandhya, and S. Shiwani. "Intelligent Fruits and Vegetables Storage Management System for Warehouse and Cold Storage." In 2024 International Conference on Power, Energy, Control and Transmission Systems (ICPECTS). IEEE, 2024. https://doi.org/10.1109/icpects62210.2024.10780251.

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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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Raporty organizacyjne na temat "Fruits and vegetables preservation"

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Thompson, Henry J. DNA Damage, Fruits and Vegetables and Breast Cancer Prevention. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada400024.

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Thompson, Henry. DNA Damage, Fruits and Vegetables and Breast Cancer Prevention. Defense Technical Information Center, 2000. http://dx.doi.org/10.21236/ada384801.

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Pamuk, Haki, Mohammad Jahangir Alam, and Thomas Tichar. Scoping study on fruits and vegetables : Results from Bangladesh. Wageningen Economic Research, 2021. http://dx.doi.org/10.18174/553851.

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Saavedra, Yeray, and Sichan Shrestha. Scoping study on fruits and vegetables : Results from Nepal. Wageningen Economic Research, 2021. http://dx.doi.org/10.18174/554448.

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Carrico, Caitlyn, Ernestine Okoko, and Dieuwke C. Klaver. Scoping study on fruits and vegetables : results from Burkina Faso. Wageningen Economic Research, 2021. http://dx.doi.org/10.18174/556783.

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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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Eakin, D. E., R. F. Hazelton, J. K. Young, B. A. Prenguber, A. D. O'Rourke, and M. N. Heim. Feasibility of irradiating Washington fruits and vegetables for Asian export markets. Office of Scientific and Technical Information (OSTI), 1987. http://dx.doi.org/10.2172/6788203.

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Chen, Pictiaw, Boaz Zion, and Michael J. McCarthy. Utilization of NMR Technology for Internal Nondestructive Quality Evaluation of Fruits and Vegetables. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568778.bard.

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Objective: The objective of this research was to investigate the potential use of NMR for evaluating various internal quality factors of fruits and vegetables, leading to the eventual development of practical techniques that are useful for future development of NMR sensors. Summary: Investigation on NMR imaging, one-dimension NMR projection, and single-pulse free-induction-decay (FID) spectrum led to the development of high-speed NMR techniques for real-time sensing of internal quality of selected fruits. NMR imaging can be used for detecting internal defects and various quality factors such a
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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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Poverenov, E., Philip Demokritou, Yaguang Luo, and V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.

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In this proposal, we suggest novel ways to address food safety problems in the expanding sector of fresh, ready-to-eat, fresh-cut, minimally processed fruits and vegetables. These products are becoming increasingly popular with consumers because they provide an easy way to increase consumption of phytonutrient-rich fresh foods, as recommended by health experts. However, ready-to-eat fresh fruits and vegetables may be associated with two serious health hazards. The first hazard is microbiological; human pathogens, potentially present on raw fruits and vegetables, may survive the mild interventi
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