These proceedings contain 64 papers on the different aspects of quality management of fresh cut produce, including quality assurance and safety considerations for fresh cut produce, sanitation design of fresh cut processing and plant processing; biotechnological and genomic approaches to improving...

The role of different washing solutions and contact time was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s in the following: tap water (TW), 100 ...

Fresh-cut broccoli florets were dipped in 500, 750 and 1,000 ppm of sodium chlorite (SC) solution for 1 min and then stored at 4°C for 12 days. Floret samples dipped in tap water served as control. Microbial population (Salmonella spp., total bacteria, and yeast and mold) and floret quality changes ...

This proceedings contains 75 papers focusing on the postharvest quality and safety of fresh-cut produce. The physiology, preservation methods, chemical composition, storage decay control methods, marketing and consumer acceptance of different fresh-cut produce are also discussed.

Temperature is the main factor affecting products, quality after fresh-cut. Fresh-cut pineapples ('Tradseethong') was kept at 4, 10 and 13°C. The results showed that temperature is the important factor to determine the quality of fresh-cut pineapple. A 10°C delayed total soluble solids, total plate ...

This proceedings contains 122 papers highlighting the most recent and exciting developments and innovations in the area of postharvest quality management, focusing on horticultural produce such as fruits, vegetables, cut flowers and medicinal herbs. Emphasis is given on: (i) consumer trends as...

The use of ozonated water is a safe alternative technique for washing fresh produce, due to its lack of residue and may replace the chlorinated water technique. The contact time of ozonated water used to minimize the population of coliforms, total bacteria, and yeast and molds, and to maintain the...

This study determined the effects of vapor heat treatments (VHT) at 90°C on microbial population and sensory quality of fresh-cut broccoli florets during storage. The florets were treated with VHT for various lengths of time for 0 (control), 15, 30, and 45 s and immediately cooled with water. After ...

Recently, the value of fresh-cut products is increasing especially ready-to eat types due to increasing consumer demand for convenience foods. Most of them are fruits such as pineapple, melon and jack fruit that take a lot of time to peel out. Quality of fresh-cut produce is important. In this...

The sensory quality and microbial contamination of green pawpaw shreds, washed with water, disinfected with 100 ppm chlorine solution for 3 minutes, air-dried and sealed in a glass chamber flushed with 1 or 5% oxygen combined with 5 or 10% carbon dioxide (controlled atmosphere; CA) were determined. ...