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Journal articles on the topic 'Fresh-cut produce'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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1

Watada, Alley E., and Ling Qi. "Quality of fresh-cut produce." Postharvest Biology and Technology 15, no. 3 (March 1999): 201–5. http://dx.doi.org/10.1016/s0925-5214(98)00085-4.

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2

Nicola, S., E. Fontana, C. Torassa, and J. Hoeberechts. "FRESH-CUT PRODUCE: POSTHARVEST CRITICAL ISSUES." Acta Horticulturae, no. 712 (June 2006): 223–30. http://dx.doi.org/10.17660/actahortic.2006.712.23.

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3

Wooster, Jeffrey J. "New Resins For Fresh-Cut Produce Packaging." Journal of Plastic Film & Sheeting 14, no. 1 (January 1998): 76–89. http://dx.doi.org/10.1177/875608799801400107.

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4

Almenar, E. "Recent developments in fresh-cut produce packaging." Acta Horticulturae, no. 1319 (August 2021): 13–26. http://dx.doi.org/10.17660/actahortic.2021.1319.2.

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5

Harris, L. J., J. N. Farber, L. R. Beuchat, M. E. Parish, T. V. Suslow, E. H. Garrett, and F. F. Busta. "Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 78–141. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00031.x.

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6

Parish, M. E., L. R. Beuchat, T. V. Suslow, L. J. Harris, E. H. Garrett, J. N. Farber, and F. F. Busta. "Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 161–73. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00033.x.

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7

O’Beirne, D. "Issues in ensuring safety of fresh-cut produce." Acta Horticulturae, no. 1209 (August 2018): 1–10. http://dx.doi.org/10.17660/actahortic.2018.1209.1.

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8

Wenzhong Hu and Yueming Jiang. "Quality attributes and control of fresh-cut produce." Stewart Postharvest Review 3, no. 2 (2007): 1–9. http://dx.doi.org/10.2212/spr.2007.2.3.

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9

Bagheri, Hadi, and Sepideh Abbaszadeh. "Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce." Journal of Food Quality 2020 (December 7, 2020): 1–8. http://dx.doi.org/10.1155/2020/8866369.

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In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
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10

Chen, Xi, and Yen-Con Hung. "Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties." Postharvest Biology and Technology 120 (October 2016): 10–15. http://dx.doi.org/10.1016/j.postharvbio.2016.05.007.

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11

Izumi, H. "DEVELOPMENT OF TECHNOLOGIES FOR SAFE FRESH AND FRESH-CUT PRODUCE IN JAPAN." Acta Horticulturae, no. 875 (October 2010): 229–36. http://dx.doi.org/10.17660/actahortic.2010.875.28.

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12

Sanford, Katherine A., Elizabeth M. Johnston, Jennifer L. Porter, Judith Lowe, and Debra M. Oxby. "Dietitians’ Attitudes, Perceptions, and Usage Patterns For Fresh-cut Fruit and Vegetables." Canadian Journal of Dietetic Practice and Research 69, no. 1 (March 2008): 7–13. http://dx.doi.org/10.3148/69.1.2008.7.

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Purpose: New fresh-cut fruit and vegetable products are being developed worldwide. Nutrition educators’ perceptions of these products were studied. Methods: Professional dietitians in Nova Scotia were asked to complete a questionnaire on their use of fresh-cut produce. The questionnaire also elicited their attitudes and perceptions about the convenience, taste/quality, nutrition/health benefits, cost, and safety of fresh-cut fruit and vegetables. Results: Sixty-three percent of respondents reported eating five to six servings of fruit and vegetables a day. This group most frequently consumed fresh-cut fruit as snacks or dessert, and vegetables in stir-fry dishes or salads or cooked with meals. In general, fresh-cut fruit and vegetables were perceived as convenient, safe, and nutritious. While approximately 50% of participants felt fresh-cut produce did not differ in taste from whole fresh produce, almost the same number considered whole fresh produce superior in taste. Conclusions: Dietitians have a generally positive perception of fresh-cut products; however, there is uncertainty about the nutritional value, cost/benefit, and use of the products. Dietitians require more information on the nutrient value of these products and on suggested alternative uses. Attention should be paid to developing fresh-cut products that have good sensory quality.
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13

Hurst, W. C. "QUALITY ASSURANCE AND SAFETY CONSIDERATION FOR FRESH-CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 115–22. http://dx.doi.org/10.17660/actahortic.2007.746.13.

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14

Forney, C. F. "NEW INNOVATIONS IN THE PACKAGING OF FRESH-CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 53–60. http://dx.doi.org/10.17660/actahortic.2007.746.5.

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15

He, Qiang, and Yaguang Luo. "Enzymatic browning and its control in fresh-cut produce." Stewart Postharvest Review 3, no. 6 (December 1, 2007): 1–7. http://dx.doi.org/10.2212/spr.2007.6.16.

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16

He, Qiang, and Yaguang Luo. "Enzymatic browning and its control in fresh-cut produce." Stewart Postharvest Review 3, no. 6 (December 1, 2007): 1–7. http://dx.doi.org/10.2212/spr.2007.6.3.

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17

Francis, G. A., A. Gallone, G. J. Nychas, J. N. Sofos, G. Colelli, M. L. Amodio, and G. Spano. "Factors Affecting Quality and Safety of Fresh-Cut Produce." Critical Reviews in Food Science and Nutrition 52, no. 7 (July 2012): 595–610. http://dx.doi.org/10.1080/10408398.2010.503685.

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18

Jo, Mi-Jin, A.-Ram Jeong, Hyun-Jung Kim, Na-Ri Lee, Se-Wook Oh, Yun-Ji Kim, Hyang-Sook Chun, and Min-Seon Koo. "Microbiological Quality of Fresh-Cut Produce and Organic Vegetables." Korean Journal of Food Science and Technology 43, no. 1 (February 28, 2011): 91–97. http://dx.doi.org/10.9721/kjfst.2011.43.1.091.

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19

Sivakumar, Dharini, and Elazar Fallik. "Influence of Heat Treatments on Quality Retention of Fresh and Fresh-Cut Produce." Food Reviews International 29, no. 3 (July 3, 2013): 294–320. http://dx.doi.org/10.1080/87559129.2013.790048.

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20

Fan, X., S. Mukhopadhyay, and T. Jin. "Postharvest intervention technologies to enhance microbial safety of fresh and fresh-cut produce." Acta Horticulturae, no. 1319 (August 2021): 27–36. http://dx.doi.org/10.17660/actahortic.2021.1319.3.

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21

HOLVOET, KEVIN, LIESBETH JACXSENS, IMCA SAMPERS, and MIEKE UYTTENDAELE. "Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry." Journal of Food Protection 75, no. 4 (April 1, 2012): 671–81. http://dx.doi.org/10.4315/0362-028x.jfp-11-175.

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This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.
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22

Artés, F., P. Gómez, F. Artés-Hernández, E. Aguayo, and V. Escalona. "IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 245–58. http://dx.doi.org/10.17660/actahortic.2007.746.27.

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23

More, Aniket Satish, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, and Said Ajlouni. "Biomarkers associated with quality and safety of fresh-cut produce." Food Bioscience 34 (April 2020): 100524. http://dx.doi.org/10.1016/j.fbio.2019.100524.

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24

Ferrante, A. "Transcriptional profile changes and quality maintenance of fresh-cut produce." Acta Horticulturae, no. 1319 (August 2021): 37–42. http://dx.doi.org/10.17660/actahortic.2021.1319.4.

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25

Dong, T., and Q. Wang. "Browning of fresh-cut produce: influencing factors and control technologies." Acta Horticulturae, no. 1319 (August 2021): 47–58. http://dx.doi.org/10.17660/actahortic.2021.1319.6.

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26

Ceccanti, Costanza, Marco Landi, Gabriele Rocchetti, Maria Begoña Miras Moreno, Luigi Lucini, Luca Incrocci, Alberto Pardossi, and Lucia Guidi. "Hydroponically Grown Sanguisorba minor Scop.: Effects of Cut and Storage on Fresh-Cut Produce." Antioxidants 8, no. 12 (December 9, 2019): 631. http://dx.doi.org/10.3390/antiox8120631.

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Wild edible plants have been used in cooking since ancient times. Recently, their value has improved as a result of the scientific evidence for their nutraceutical properties. Sanguisorba minor Scop. (salad burnet) plants were hydroponically grown and two consecutive cuts took place at 15 (C1) and 30 (C2) days after sowing. An untargeted metabolomics approach was utilized to fingerprint phenolics and other health-related compounds in this species; this approach revealed the different effects of the two cuts on the plant. S. minor showed a different and complex secondary metabolite profile, which was influenced by the cut. In fact, flavonoids increased in leaves obtained from C2, especially flavones. However, other secondary metabolites were downregulated in leaves from C2 compared to those detected in leaves from C1, as evidenced by the combination of the variable important in projections (VIP score > 1.3) and the fold-change (FC > 2). The storage of S. minor leaves for 15 days as fresh-cut products did not induce significant changes in the phenolic content and antioxidant capacity, which indicates that the nutraceutical value was maintained. The only difference evidenced during storage was that leaves obtained from C2 showed a lower constitutive content of nutraceutical compounds than leaves obtained from C1; except for chlorophylls and carotenoids. In conclusion, the cut was the main influence on the modulation of secondary metabolites in leaves, and the effects were independent of storage.
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27

Farber, J. N., L. J. Harris, M. E. Parish, L. R. Beuchat, T. V. Suslow, J. R. Gorney, E. H. Garrett, and F. F. Busta. "Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 142–60. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00032.x.

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28

Ceccanti, Costanza, Marco Landi, Luca Incrocci, Alberto Pardossi, and Lucia Guidi. "Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce." Horticulturae 6, no. 1 (January 9, 2020): 4. http://dx.doi.org/10.3390/horticulturae6010004.

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Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk-traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh-cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: The first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh-cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 °C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a “new” fresh-cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers.
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29

Xylia, Panayiota, Antonios Chrysargyris, and Nikolaos Tzortzakis. "The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation." Foods 10, no. 3 (March 10, 2021): 575. http://dx.doi.org/10.3390/foods10030575.

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Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.
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30

GONZALEZ, ROLANDO J., YAGUANG LUO, SAUL RUIZ-CRUZ, and JAMES L. McEVOY. "Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions†." Journal of Food Protection 67, no. 11 (November 1, 2004): 2375–80. http://dx.doi.org/10.4315/0362-028x-67.11.2375.

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Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the commercial processing conditions is needed to maintain microbial safety of fresh-cut produce. This study evaluated the efficacy of Escherichia coli O157:H7 reduction on fresh-cut carrots using new and traditional sanitizers with tap water and fresh-cut processing water scenarios. Fresh-cut carrot shreds inoculated with E. coli O157:H7 were washed in sanitizer solutions including 200 ppm chlorine, citric acid–based sanitizer (Pro-San), 80 ppm peroxyacetic acid-based sanitizer (Tsunami 100), and 1,000 ppm acidified sodium chlorite (SANOVA) prepared in fresh tap water or simulated processing water with a chemical oxygen demand level of approximately 3,500 mg/liter. Samples were packaged and stored at 5°C. Microbial analyses performed at days 0, 7, and 14 indicate that the organic load in the process water significantly affected the efficacy of chlorine on pathogen removal and was especially evident on samples tested during storage. Acidified sodium chlorite provided a strong pathogen reduction even under process water conditions with up to a 5.25-log reduction when compared with the no-wash control. E. coli O157:H7 was not recovered on acidified sodium chlorite–treated samples during the entire 14 days of storage, even following an enrichment step. These results suggest that acidified sodium chlorite holds considerable promise as an alternative sanitizer of fresh-cut produce.
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31

Garrett, E. H., J. R. Gorny, L. R. Beuchat, J. N. Farber, L. J. Harris, M. E. Parish, T. V. Suslow, and F. F. Busta. "Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 13–37. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00029.x.

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32

Suslow, T. V., M. P. Oria, L. R. Beuchat, E. H. Garrett, M. E. Parish, L. J. Harris, J. N. Farber, and F. F. Busta. "Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 38–77. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00030.x.

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33

Purwadaria, H. K. "RESEARCH AND DEVELOPMENT FOR QUALITY AND SAFETY OF FRESH AND FRESH CUT PRODUCE IN INDONESIA." Acta Horticulturae, no. 875 (October 2010): 243–50. http://dx.doi.org/10.17660/actahortic.2010.875.30.

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34

Granell, A., C. Pons, C. Martí, J. Forment, C. Royo, T. M. Gradziel, C. P. Peace, E. Ogundiwin, and C. H. Crisosto. "GENOMIC APPROACHES - INNOVATIVE TOOLS TO IMPROVE QUALITY OF FRESH CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 203–12. http://dx.doi.org/10.17660/actahortic.2007.746.22.

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35

Miceli, Claudia, Alessandra Moncada, Filippo Vetrano, Fabio D’Anna, and Alessandro Miceli. "Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce." Horticulturae 5, no. 4 (September 23, 2019): 66. http://dx.doi.org/10.3390/horticulturae5040066.

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Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn–winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg−1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage.
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36

Jensen, Dane A., Michelle D. Danyluk, Linda J. Harris, and Donald W. Schaffner. "Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands." Journal of Food Protection 80, no. 2 (January 19, 2017): 213–19. http://dx.doi.org/10.4315/0362-028x.jfp-16-240.

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ABSTRACT This study quantifies the cross-contamination rates between fresh-cut produce and hands using a nalidixic acid–resistant nonpathogenic Enterobacter aerogenes and cocktails of rifampin-resistant Salmonella or Escherichia coli O157:H7 strains. Volunteers performed the E. aerogenes experiments (n = 20), and one of the authors performed the Salmonella and E. coli O157:H7 experiments multiple times (n =15 and n =10, respectively). Each participant handled 25 g of fresh-cut carrots, celery, or cantaloupe in two different scenarios. In the first scenario, gloved hands were inoculated with 6 log CFU per hand of the bacteria, and in the second scenario, five 25-g pieces of fresh produce were inoculated to a concentration of 6 log CFU/25 g. The glove juice method was used to quantify the bacterial concentration on the gloved hands. About 30% of E. aerogenes on gloved hands was transferred to the carrots and celery, and 18% of E. aerogenes on gloved hands was transferred to the cantaloupe. When carrots or cantaloupe was inoculated with E. aerogenes, 1% was transferred to gloved hands; from inoculated celery, about 0.3% of E. aerogenes was transferred to gloved hands. There was not a significant difference between E. aerogenes and Salmonella cross-contamination rates (P > 0.05). When gloved hands were contaminated with E. coli O157:H7, about 30% was transferred to carrots, about 10% to celery, and about 3% to cantaloupe. When carrots and celery were inoculated with E. coli O157:H7, about 1% was transferred to gloved hands, but from inoculated cantaloupe only about 0.3% was transferred. Direction of transfer (to versus from produce), difference in type of produce, and differences among the bacterial species all had significant effects on the transfer rate. Understanding transfer rates to and from fresh-cut produce will allow for better risk assessment and management of microbial food safety risk related to fresh-cut produce.
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37

Fouayzi, Hassan, Julie A. Caswell, and Neal H. Hooker. "Motivations of Fresh-Cut Produce Firms to Implement Quality Management Systems." Review of Agricultural Economics 28, no. 1 (March 2006): 132–46. http://dx.doi.org/10.1111/j.1467-9353.2006.00277.x.

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38

Sun, Shih-Hui, Su-Jin Kim, Gi-Chang Kim, Haeng-Ran Kim, and Ki-Sun Yoon. "Changes in Quality Characteristics of Fresh-cut Produce during Refrigerated Storage." Korean Journal of Food Science and Technology 43, no. 4 (August 31, 2011): 495–503. http://dx.doi.org/10.9721/kjfst.2011.43.4.495.

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39

Charles F Forney. "Flavour loss during postharvest handling and marketing of fresh-cut produce." Stewart Postharvest Review 4, no. 3 (2008): 1–10. http://dx.doi.org/10.2212/spr.2008.3.5.

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40

Hung, Y. C., H. Lin, and Y. Chen. "Ensuring the safety of fresh-cut produce using electrolyzed oxidizing water." Acta Horticulturae, no. 1319 (August 2021): 171–78. http://dx.doi.org/10.17660/actahortic.2021.1319.20.

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41

Caleb, Oluwafemi J., Pramod V. Mahajan, Fahad Al-Julanda Al-Said, and Umezuruike Linus Opara. "Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review." Food and Bioprocess Technology 6, no. 2 (July 27, 2012): 303–29. http://dx.doi.org/10.1007/s11947-012-0932-4.

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42

Spissu, Ylenia, Antonio Barberis, Guy D’hallewin, Germano Orrù, Alessandra Scano, Gavina Rita Serra, Milo Pinna, Cristian Pinna, Salvatore Marceddu, and Pier Andrea Serra. "An Ascorbate Bluetooth© Analyzer for Quality Control of Fresh-Cut Parsley Supply Chain." Antioxidants 10, no. 9 (September 17, 2021): 1485. http://dx.doi.org/10.3390/antiox10091485.

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This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28 °C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at −2 °C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce.
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Salazar, Joelle K., Surasri N. Sahu, Ian M. Hildebrandt, Lijie Zhang, Yan Qi, Girvin Liggans, Atin R. Datta, and Mary Lou Tortorello. "Growth Kinetics of Listeria monocytogenes in Cut Produce." Journal of Food Protection 80, no. 8 (July 1, 2017): 1328–36. http://dx.doi.org/10.4315/0362-028x.jfp-16-516.

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ABSTRACT Cut produce continues to constitute a significant portion of the fresh fruit and vegetables sold directly to consumers. As such, the safety of these items during storage, handling, and display remains a concern. Cut tomatoes, cut leafy greens, and cut melons, which have been studied in relation to their ability to support pathogen growth, have been specifically identified as needing temperature control for safety. Data are needed on the growth behavior of foodborne pathogens in other types of cut produce items that are commonly offered for retail purchase and are potentially held without temperature control. This study assessed the survival and growth of Listeria monocytogenes in cut produce items that are commonly offered for retail purchase, specifically broccoli, green and red bell peppers, yellow onions, canned green and black olives, fresh green olives, cantaloupe flesh and rind, avocado pulp, cucumbers, and button mushrooms. The survival of L. monocytogenes strains representing serotypes 1/2a, 1/2b, and 4b was determined on the cut produce items for each strain individually at 5, 10, and 25°C for up to 720 h. The modified Baranyi model was used to determine the growth kinetics (the maximum growth rates and maximum population increases) in the L. monocytogenes populations. The products that supported the most rapid growth of L. monocytogenes, considering the fastest growth and resulting population levels, were cantaloupe flesh and avocado pulp. When stored at 25°C, the maximum growth rates for these products were 0.093 to 0.138 log CFU/g/h and 0.130 to 0.193 log CFU/g/h, respectively, depending on the strain. Green olives and broccoli did not support growth at any temperature. These results can be used to inform discussions surrounding whether specific time and temperature storage conditions should be recommended for additional cut produce items.
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Deleuran, L. C., and S. Nicola. "Connecting fresh-cut chain actors, from seed to produce – a European perspective." Acta Horticulturae, no. 1209 (August 2018): 467–72. http://dx.doi.org/10.17660/actahortic.2018.1209.68.

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Ansah, Francisca Aba, Maria Luisa Amodio, Maria Lucia Valeria De Chiara, and Giancarlo Colelli. "Effects of equipments and processing conditions on quality of fresh-cut produce." Journal of Agricultural Engineering 49, no. 3 (March 27, 2018): 139–50. http://dx.doi.org/10.4081/jae.2018.827.

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A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing operations (trimming, cutting, washing, drying, and packaging). Despite the available precautionary measures for maintaining quality attributes of raw and processed material, quality degradation due to minimally processing is unavoidable, also considering that a peeling, trimming and/or cutting operation is always present except than for baby leaves and small fruits. In addition, other operations as washing and drying are known to cause mechanical stresses and loss of sugars and nutrients. However, the extent to which quality is compromised depends on the produce and on the processing conditions, including equipment and their operational settings. This review aims to describe the main processing operations and equipment used, resuming the available information on their impact on final quality of fresh-cut products over storage, in order to identify areas for future research aiming to the enhancement of product quality
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Amodio, M. L., A. Ferrante, H. Rogers, and G. Colelli. "A QUAFETY approach to quality monitoring and prediction for fresh-cut produce." Acta Horticulturae, no. 1141 (October 2016): 1–12. http://dx.doi.org/10.17660/actahortic.2016.1141.1.

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Reis Marques, Háquila Mirelly Franco Vieira, Christian Boller, Rossana Catie Bueno de Godoy, and Maria Rosa Machado Prado. "Fresh-Cut Produce: Comparasion Between Sanitation And Production Methods: Organic Versus Conventional." International Journal of Current Microbiology and Applied Sciences 7, no. 04 (April 10, 2018): 3038–48. http://dx.doi.org/10.20546/ijcmas.2018.704.344.

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48

Harmon, J. Brian, Hannah K. Gray, Charles C. Young, and Kellogg J. Schwab. "Microfluidic droplet application for bacterial surveillance in fresh-cut produce wash waters." PLOS ONE 15, no. 6 (June 9, 2020): e0233239. http://dx.doi.org/10.1371/journal.pone.0233239.

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49

Shufang Zheng, Chengxu Sun, Wu Li, and Lipu Gao. "THE EFFECTS OF DISINFECTANT ON THE QUALITY LOSS OF FRESH CUT PRODUCE." Acta Horticulturae, no. 856 (February 2010): 255–60. http://dx.doi.org/10.17660/actahortic.2010.856.36.

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Weng, ShihChi, Yaguang Luo, Jie Li, Bin Zhou, Joseph G. Jacangelo, and Kellogg J. Schwab. "Assessment and speciation of chlorine demand in fresh-cut produce wash water." Food Control 60 (February 2016): 543–51. http://dx.doi.org/10.1016/j.foodcont.2015.08.031.

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