OPTIMIZING FRESH-CUT PRODUCT PROCESSING OPERATIONS FOR IMPROVING PRODUCE QUALITY
Environmental Microbial and Food Safety Laboratory
Project Number: 1245-32420-005-25
Start Date: Jul 01, 2011
End Date: Jun 30, 2013
ARS is interested in developing technologies to improve fresh and fresh-cut product quality and shelf life. The COOPERATOR is interested in optimizing fresh-cut produce cutting and washing operations for improving food quality and safety of leafy green vegetables and fruits. The COOPERATOR has the expertise and infrastructure to effectively conduct the proposed research activities.
ARS will acquire the basic knowledge of fresh-cut processing conditions on microbial reduction, and quality and shelf life retention. The COOPERATOR will provide the expertise on commercial operations of fresh-cut processing, raw products, packaging films, and packaged fresh-cut salads.