lecture_6_and_questions - FOOD SCIENCE 4010-Lecture 6...

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FOOD SCIENCE 4010--Lecture 6 Raw material preparation PRINCIPLES: Fresh fruits and vegetables are alive. Postharvest handling practices extend the shelf life of fresh fruits and vegetables.  Peeling removes undesirable parts of the raw material prior to further processing.  Maturity at harvest is a critical factor in the quality of fresh and processed fruits and vegetables.  Quality of the final product is only as good as quality of the raw material. 
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