Quality of fresh-cut produce

Fresh-cut fruits and vegetables are highly perishable due to damaged and ex posed tissues and lack of protective skin. Disorders arising from processin g can be minimized by the use of sharp cutting tools, enzymatic browning in hibitors, modified atmospheres and low temperatures. High quality can be ma intained by selecting produce at proper maturity and controlling deteriorat ion with low temperatures and modified atmospheres. By recognizing and cont rolling factors that have a deteriorative effect on quality, good quality f resh-cut product with sufficient shelf-life can be attained. (C) 1999 Publi shed by Elsevier Science B.V. All rights reserved.