E•ect of Washing-Disinfection Conditions on Total Anthocyanin Retention and Color of Fresh-Cut Strawberries

Fresh-cut produce is de¤ned as “any fruit or vegetable or combination that has been physically altered from its original form, but remains in a fresh state” by the International Fresh-Cut Produce Association (IFPA) (Ölmez and Kretzschmar 2009). Recently, there has been an increasing demand for fresh-cut fruits and vegetables, mainly due to their convenience as ready-to-eat products as well as for the health bene¤ts associated with their consumption. Strawberries are a good source of vitamin C and anthocyanins.