date:Jun 12, 2015
bles for development is just thattheyre fresh, therefore highly perishable and susceptible to breakdown that destroys both flavor and nutrients. Although a seemingly fresh strawberry glistening on the produce shelf has high appeal for a consumer, it differs in many ways from, for example, the strawberries that were processed and flash-frozen at -20F in the field within minutes of picking.
Fresh produce presents other issues for the food technologist to consider, including moisture level, fiber