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Factors affecting quality of fresh-cut horticultural products.

Watada, A. E.; Ko, N. P.; Minott, D. A.;

Postharvest Biology and Technology Year: 1996 Vol: 9 Issue: 2 Pages: 115-125 Ref: 37 ref.

1996

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Factors affecting quality of fresh-cut horticultural products.

Fresh-cut products, also known as lightly or minimally processed products, are highly perishable because a large proportion of their surface area is without epidermis, the outer protective layer of tissue. Temperature, atmosphere, RH and sanitation must be regulated to maintain quality of fresh-cuts. Between 0 and 10 deg C, Q10 of respiration rates ranged from 2.0 to 8.6 among various fresh-cut fruits and vegetables. Low O2 and elevated CO2 atmosphere reduced the respiration rate; however, the respiratory quotient approached 3.0 with some fresh-cuts. Film bags or coatings are necessary to maintain high RH. Microorganisms were present in chlorine-washed spinach and populations increased during storage. Stress from the physical action of processing and low O2 atmosphere affects physiology and biochemistry of the fresh-cuts, which can affect quality and shelf-life. Research in all of these areas is needed to ensure that wholesome, high-quality fresh-cut products are marketed to consumers.