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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL FOOD SAFETY OF FRESH AND FRESH-CUT PRODUCE Title: Improving quality of fresh-cut tomatoes using a cutting edge technology

Author
item Luo, Yaguang

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 18, 2007
Publication Date: May 18, 2007
Citation: Luo, Y. 2007. Improving quality of fresh-cut tomatoes using a cutting edge technology. [abstract].

Technical Abstract: The Fresh-cut produce industry has experienced a double digit growth rate over the past decade. Fresh-cut tomatoes are in high demand from both the food service and retail sectors. However, the many technical challenges that exist in maintaining the quality and microbial food safety of fresh-cut tomatoes have impeded the growth and expansion of the fresh-cut tomato industry. This invited presentation will discuss the application of a newly developed liquid1-Methylcyclopropene (1-MCP) treatment to reduce the water soaking appearance disorder, maintain texture, and improve the quality of fresh-cut tomatoes.

Last Modified: 12/22/2014