Visible wilting in lettuce and celery and shriveling in fruits reduce consumer acceptability. Yellowing in green vegetables due to loss of chlorophyll is un- acceptable (Shewfelt, 2003). Less intensity of color indicates lack of ripeness in fresh-cut fruits. Browning is a serious qual- ity defect in fresh-cut fruits.
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Answer:
Visible wilting in lettuce and celery and shriveling in fruits reduce consumer acceptability. Yellowing in green vegetables due to loss of chlorophyll is un- acceptable (Shewfelt, 2003). Less intensity of color indicates lack of ripeness in fresh-cut fruits. Browning is a serious qual- ity defect in fresh-cut fruits.