Submitted to: Postharvest Biology and Technology
Publication Type: Review Article
Publication Acceptance Date: May 21, 1996
Publication Date: N/A
Fresh-cut products are highly perishable, particularly with open wounds and loss of a protective layer of cells. Temperature, atmosphere, relative humidity and sanitation must be regulated to maintain quality of fresh-cuts. In the 0 degree to 10 degree C range, 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, a respiratory quotient approached 3.0 with some fresh-cuts. humidity. 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 the quality and shelf life. Research in all of these areas is needed to provide quality products to consumers.