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ARS Home » Research » Publications at this Location » Publication #67732
Title: FACTORS AFFECTING QUALITY OF FRESH-CUT PRODUCTS

Author
item Watada, Alley
item KO, NATHANEE - UNIVERSITY OF MARYLAND
item MINOTT, DONNA - UNIV OF THE WEST INDIES

Submitted to: Postharvest Biology and Technology
Publication Type: Review Article
Publication Acceptance Date: 5/21/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: 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.