Quality of fresh-cut produce

Fresh-cut fruits and vegetables are highly perishable due to damaged and exposed tissues and lack of protective skin. Disorders arising from processing can be minimized by the use of sharp cutting tools, enzymatic browning inhibitors, modified atmospheres and low temperatures. High quality can be ma...

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Bibliographic Details
Published in:Postharvest biology and technology 1999-03, Vol.15 (3), p.201-205
Main Authors: Watada, Alley E., Qi, Ling
Format: Article
Language:English
Subjects:
CALIDAD
FRESH PRODUCTS
Fresh-cut
FRUITS
FRUTAS
HORTALIZAS
LEGUME
PRODUCTOS FRESCOS
PRODUIT FRAIS
QUALITE
QUALITY
VEGETABLES
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Summary:Fresh-cut fruits and vegetables are highly perishable due to damaged and exposed tissues and lack of protective skin. Disorders arising from processing can be minimized by the use of sharp cutting tools, enzymatic browning inhibitors, modified atmospheres and low temperatures. High quality can be maintained by selecting produce at proper maturity and controlling deterioration with low temperatures and modified atmospheres. By recognizing and controlling factors that have a deteriorative effect on quality, good quality fresh-cut product with sufficient shelf-life can be attained.
ISSN:0925-5214
1873-2356
DOI:10.1016/S0925-5214(98)00085-4