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KMID : 1134820070360050622
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.622 ~ p.628
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Quality Evaluation of Fresh-Cut Products in the Market
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Cho Sun-Duk
Park Joo-Youn
Kim Eun-Jeong
Kim Dong-Man
Kim Gun-Hee
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Abstract
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Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.
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KEYWORD
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fresh-cut products, vegetables, quality investigation
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