ABSTRACT
Introduction............................................................................................................255 Microbiological Safety of Fresh-Cut Produce ......................................................255 Microbiological Quality of Fresh-Cut Produce ....................................................259 Raw Materials — Key Factors for Quality and Shelf-Life of Fresh-Cut
Produce ................................................................................................................269 Biochemistry and Physiology — Basis for Control of Quality Consistency
of Fresh-Cut Produce ..........................................................................................273 Sensory Quality and Sensory Test ........................................................................274 References..............................................................................................................274
Fresh-cut produce has been thought to be one of the fastest growing convenience foods in history. Fresh-cut fruits and vegetables offer a number of advantages over bulk produce including cost control, waste reduction, variety and selection, consistent quality and safety, and less in-store labor (Konczal et al., 1992). However, the fresh-cut industry and the evolving processes used to sustain freshness are in their infancy and face considerable challenges — from raw material processing to dining tables and from food safety to food quality.
