Appendix

See Figure 1 and Table 1.

Author details

Table 1.

Buenos Aires, Argentina

Buenos Aires, Argentina

23

Constitución y Ruta, Luján, Argentina

provided the original work is properly cited.

Stella M. Alzamora1,2\*, Paula L. Gómez1,2, Silvia Raffellini3

\*Address all correspondence to: smalzamora@gmail.com

Gabriela Jaramillo1,2, Angela Rocío Romero Bernal1,2 and Lucas González1,2

Selected nonthermal stressors for obtaining fresh-like fruit products (from various sources).

Mild Intervention Technologies for Increasing Shelf Life and/or Safety of Fresh Fruits…

DOI: http://dx.doi.org/10.5772/intechopen.90099

3 Departamento de Tecnología, Universidad Nacional de Luján, Avenida

1 CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, Ciudad Autónoma de

2 Consejo Nacional de Investigaciones Científicas y Técnicas, Ciudad Autónoma de

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

, Eunice Contigiani1,2,

#### Figure 1.

Food safety technology and food quality technology approach in the design of mild techniques for fruit preservation (adapted from [19]).

