ABSTRACT
The idea to preprocess fruits and vegetables in the fresh state started with fresh-cut salads and now has expanded to fresh-cut fruits and other vegetables. The freshcut portion of the fresh produce industry includes fruits, vegetables, sprouts, mushrooms, and even herbs that are cut, cored, sliced, peeled, diced, or shredded, but not heated or altered from their fresh state in any way (Shewfelt, 1987). Physiologically this is, in fact, wounding living tissue which starts a cascade of metabolic reactions that can result in texture changes, accelerated ripening and senescence, off flavors, discoloration, and other undesirable events that can render the product unmarketable. Microbiologically, removing the protective peel of fresh produce leaves a cut surface that is awash with cell contents, which makes the surface attractive to plant pathogens (King and Bolin, 1989). The extra handling and processing of the produce result in increased ethylene, a gaseous ripening plant hormone, which results in genetic signals that promote ripening and senescence (Karakurt and Huber, 2007). The
4.1 Introduction ....................................................................................................87 4.2 Plant Stress and Wounding ............................................................................. 89 4.3 Ethylene Production ........................................................................................ 91 4.4 Respiration ......................................................................................................96 4.5 Storage Temperature and Modified Atmosphere ............................................97
