FACTORS AFFECTING QUALITY OF FRESH-CUT HORTICULTURAL PRODUCTS

Fresh-cut products, also known as lightly or minimally processed produ cts, are highly perishable because a large proportion of their surface area is without epidermis, the outer protective layer of tissue. Temp erature, atmosphere, relative humidity and sanitation must be regulate d to maintain quality of fresh-cuts. In the 0-10 degrees C range, Q(10 ) of respiration rates ranged from 2.0 to 8.6 among various fresh-cut fruits and vegetables. Low Oz and elevated CO2 atmosphere reduced the respiration rate; however, the respiratory quotient approached 3.0 wit h some fresh-cuts. Film bags or coatings are necessary to maintain hig h relative humidity. Microorganisms were present in chlorine-washed sp inach, and populations increased during storage. Stress from the physi cal action of processing and low O-2 atmosphere affects physiology and biochemistry of the fresh-cuts, which can affect quality and shelf-li fe. Research in all of these areas is needed to ensure that wholesome, high-quality fresh-cut products are marketed to consumers.