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KMID : 1007519970060040229
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.229 ~ p.233
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Quality Maintenance of Fresh-cut Fruits and Vegetables
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Watada, Alley E
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Abstract
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Fresh-cut fruits and vegetables are highly perishable, thus all factors from harvest to sales need to be given attention to retain optimum quality. Proper varieties must be selected because they differ in physiology and physical characteristics. Processing causes disorders such as darkening of potatoes and cut ends of lettuce or discoloration of carrots, which can be minimized by use of proper processing equipment, browning inhibitors, high relative humidity, and/or modified atmosphere. Temperature is the most critical factor in retaining quality and the optimum temperature must be maintained at all times to minimize deterioration and chilling injury. Modified atmospheres can be beneficial in maintaining quality. High relative humidity must be maintained at all times to minimize weight loss. All of these factors need to be optimized in order to retain quality of fresh-cut products.
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