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Recent News and Articles on the Keywords: keep fresh + fresh fruit + fruit  Related to the article below (Last Update: 7/8/2008)


Dallas Morning News
Cobbler recipes make the most of summer peaches, cherries and ...
Dallas Morning News, TX -
Be sure to use what the recipe calls for ? fresh, frozen or canned fruit ? to keep the cobbler from being runny or the crust soggy. ...
Portland-area nurseries struggle to fill demand for veggies and fruit
The Oregonian - OregonLive.com, OR -
He also plans to make more frequent deliveries of his unique, fresh ornamentals to distinguish his stock from what's found at big-box retailers. ...
Melon madness; fun with fruit
Schenectady Gazette, NY -
Make an energy shake, using milk or juice as a base, fresh fruit and ice cubes. ? Freeze grapes individually and serve straight from the freezer for a crisp ...
Pete Petersen the produce expert expounds on tempting but tardy tarts
The Oregonian - OregonLive.com, OR -
... Oregon Fruit Products, which sells canned water-packed tart cherries that satisfy my cravings when I've missed the fresh crop or failed to freeze a big ...
Fruits important to diabetics' diet
Los Angeles Times, CA - Jul 7, 2008
Not fresh fruit, anyway. "In no way should the point be made that fruits are unhealthy and to be avoided by diabetics or anyone," she says. ...
Cool food: Make your own desserts, snakes, and beverages
Toledo Blade, OH -
The perception of fruits and vegetables as being healthy foods continues to grow year after year, so it is not surprising to find fresh fruit and vegetables ...
WOMEN - Healthy living
Fiji Daily Post, Fiji -
Substitute fresh fruit for crisps and biscuits when you get the mid-morning munchies. Health experts recommend we eat five different fruit or vegetables ...
Blue, Round, Juicy, Sweet and Full of Antioxidants: Quebec's Wild ...
Market Wire (press release) -
... health benefits by selecting products that use them as a main ingredient, like jams, jellies, fruit juices and other common fresh or frozen products. ...
Hold the mayo?: Keep your picnics safe with these food-safety tips
Asheville Citizen-Times, NC -
-If you can?t keep cold foods cold and hot foods hot, bring these foods instead: peanut butter sandwiches, dried fruit, nuts, unpeeled fresh fruit, ...

Gather.com
Is there such a thing as a healthy snack?
Gather.com, MA -
Keep a bowl of grapes or cherries on the table. Dried fruit can be a good choice so long as you keep portion size reasonable. Both fresh and dried fruits ...
Source: Google News

The Global Fresh Fruit and Vegetable System: An Industrial Organization Analysis
W Friedland - The global restructuring of agro-food systems. Ithaca, New …, 1994 - books.google.com
... that case, he backed off in a hurry and continued to keep them happy. ... Global Fresh
Fruit and Vegetable System 187 pabilities to act as agents between producers ...

[PDF] The EU Import Regime for Fresh Fruit and Vegetables after Implementation of the Results of the … -
H Grethe, S Tangermann - Institut f?r Agrar?konomie, Diskussionsbeitrag, 1999 - gwdg.de
... 4 Looking at these numbers one has to keep in mind that the 1997 figures include
imports of Sweden, Finland and Austria, three ... 7 As fresh fruit and vegetables ...

New approaches in improving the shelf life of minimally processed fruit and vegetables -
R Ahvenainen - Trends in Food Science & Technology, 1996 - Elsevier
... Minimal processing of raw fruit and vegetables has two purposes. First, it is important
to keep the produce fresh, yet supply it in a convenient form without ...

[PDF] US Fresh Fruit and Vegetable Marketing: Emerging Trade Practices, Trends, and Issues -
L Calvin, R Cook, M Denbaly, C Dimitri, L Glaser, … - ageconsearch.umn.edu
... US Fresh Fruit and Vegetable Marketing / AER-795 v vii many firms did not keep close
track of the cost of fees and, in particular, services. v Types of Fees. ...

[CITATION] … chain Governance, Public Regulation and Entry Barriers in the Global Fresh Fruit and Vegetable Chain … -
P Gibbon - Development Policy Review, 2003 - Blackwell Synergy
... Humphrey?s (2001) paper on Kenyan fresh fruit and vegetables ... exporters, which they
decided to keep in-house ... around 27% of all Kenyan fresh vegetable exports ...

Improving heating uniformity of fresh fruit in radio frequency treatments for pest control -
SL Birla, S Wang, J Tang, G Hallman - Postharvest Biology and Technology, 2004 - Elsevier
... mover was designed for RF heating of fresh fruit in a 12 ... To avoid interlocking of
fruit at the corners of the ... in the center of the container to keep the fruit ...

… by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh …
L JACXSENS, F DEVLIEGHERE, J DEBEVERE - Postharvest biology and technology, 2002 - cat.inist.fr
... the fresh-cut produce, it is recommended to keep the product at 4 ?C. Vibrionaceae;
Vibrionaceae; Vibrionaceae; Bact?rie; Bacteria; Bacteria; Fruit; Fruit; ...

A simple and rapid method for isolation of high quality genomic DNA from fruit trees and conifers … -
CS Kim, CH Lee, JS Shin, YS Chung, NI Hyung - Nucleic Acids Research - Oxford Univ Press
... is flicked at the bottom occasionally to keep the extract ... the supernatant is transferred
to a fresh tube to ... DNAs from four different kinds of fruit tree samples ...

[PDF] Success factors in the fresh produce supply chain: insights from the UK -
A Fearne, D Hughes - Supply Chain Management, 1999 - wye.imperial.ac.uk
... found difficult to attract and even harder to keep, given the limited career
opportunities in a tight margin ... demand for traditional fresh fruit and vegetables. ...
-

Governance and Trade in Fresh Vegetables: The Impact of UK Supermarkets on the African Horticulture … -
C Dolan, J Humphrey - Journal of Development Studies, 2000 - informaworld.com
... stemming from increased health awareness, together with demand for convenience foods,
have accelerated year-round consumption of fresh fruit and vegetables and ...

Source: Google Scholar
 
 

Chilled, cut fruit keep nutrients as well as fresh

Minimal processing of fruit – cutting, packaging and chilling – does not affect the nutritional content even after nine days, says an international study that could promote healthy eating on a limited time-scale.
 
Cutting of fruit exposes the inside of fruit to oxygen and light, which can lead to the rapid degradation of both the physical appearance of the fruit and the nutritional content, presenting difficulties in preserving the freshness of the fruit slices.

Increasing interest from consumer and producers in ‘fresh-cut' fruit continues to drive studies into prolonging the nutritional and sensory aspects of the fruit, and the new study from researchers in Spain and the USA reports that by the nutritional content of minimally processed fruit is virtually unchanged after nine days of storage.

Reporting in the Journal of Agricultural and Food Chemistry (Vol. 54, pp. 4284-4296), the researchers took pineapples, mangoes, cantaloupes, watermelons, strawberries and kiwi fruit. Half of each fruit were sliced, washed in chlorinated water, dried, packaged in clamshells (not gastight) and stored at five degrees Celsius. The other half of each of the fruits were left whole and also stored at five degrees Celsius.

After nine days the scientists, led by Maria Gil from Safety and Bioactivity of Plant Foods at CEGAS-CSIC, Spain, measured the levels of antioxidants in each of the fruit samples, including vitamin C, carotenoids, and phenolics.

“Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant constituents. The changes in nutrient antioxidants observed during nine days at five degrees Celsius would not significantly affect the nutrient quality of fresh cut fruit,” wrote Gil.

Losses of vitamin C after six days were less than five per cent for the strawberries, mangoes and watermelon pieces, compared to the whole fruits. The pineapples lost about 10 per cent of it's vitamin C content, while the cut kiwi fruits lost 12 per cent, and the cantaloupe 25 per cent.

Carotenoid losses were highest in pineapples (25 per cent), while no losses were observed for kiwi fruit and watermelon slices.

The phenolics content of the fruit was not lost in any of the fruit slices studied.

“Processors of fresh-cut fruit products must know which cultivars of fruit are best for processing and choose by taking into account not only the appearance but also the nutritional content,” wrote the researchers.

Further research needs to be done to investigate the effects on nutritional content of postcutting treatments, including the use of modified atmosphere packaging (MAP) and chemical dips used to delay softening and browning, said the researchers.

A report from the European Union showed that global fruit and vegetable production was over 1,230 million tonnes in 2001-2002, worth over $50 bn (€41 bn). Asia produced 61 per cent, while Europe and North/Central America both producing nine per cent.

 
 
 
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