Quality and phsio-chemical changes associated with processing and properties of fruits and vegetables
Wakgari Hailu, Tilahun Bekele
Abstract
The task of achieving global food security has become progressively more critical, with widespread hunger and a lack of access to adequate and nutritious food supplies. The agricultural industry including fruits and vegetable production plays a pivotal role in this endeavor. However, fruits and vegetables are perishable products which losses their quality within short period of time, unless their shelf life is extended by applying different processing techniques. Processing and the inherent properties of fruits and vegetables significantly impact their quality, shelf life, and the optimal processing system employed. Therefore, this paper aims to provide a comprehensive review of quality and phsio-chemical Changes associated with processing and the diverse properties of fruits and vegetables.