Share

Factors affecting quality of fresh-cut horticultural products.

Author(s) : WATADA A. E., KO N. P., MINOTT D. A.

Type of article: Article

Summary

Fresh-cut products, also known as lightly or minimally processed products, are highly perishable because a large proportion of their surface area is without epidermis, the outer protective layer of tissue. In the United States, the sales of fresh-cuts are projected to increase from USD 5.8 billion in 1994 to USD 19 billion in 1999. France and the United Kingdom have the leading market share of fresh-cuts in Europe, and in the latter country, 90% of the total is sold as store brand. The Netherlands also is a major consumer of fresh-cuts with 70% going through retail outlets. The industry is relatively fragile in Germany and Italy. In the 0-10 deg C range, Q(10) of respiration rates ranged from 2 to 8.6 among various fresh-cut fruits and vegetables. Low O2 and elevated CO2 atmosphere reduced the respiration rate; however, the respiratory quotient approached 3 with some fresh-cuts. Film bags or coatings are necessary to maintain high relative humidity. Stress from the physical action of processing and low CO2 atmosphere affects physiology and biochemistry of the fresh-cuts, which can affect quality and shelf-life.

Details

  • Original title: Factors affecting quality of fresh-cut horticultural products.
  • Record ID : 1997-2185
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 9 - n.2
  • Publication date: 1996/11

Links


See the source

Indexing