Fresh-Cut Produce

Fruit Ripening Conditions Affect the Quality of Sliced Red Tomatoes

  Fresh-cut tomato slices can deteriorate rapidly, with a correspondingly short shelf-life. Almost all research to date has focused on fresh-cut tomato preparation and storage, and little research has considered how postharvest handling of the whole fruit could affect the quality of the...
M. Buccheri
M. I. Cantwell
University of California

Flower Development: From Bud to Bloom

  In many commercial cut flowers, particularly those with spike or compound inflorescences, postharvest life and quality are highly dependent on the continued development of small buds to open blooms. Buds may be separated into two major types – those enclosed by a calyx, where petal...
Michael S. Reid
University of California

Effects of Anti-Browning Agents on Wound Responses of Fresh-Cut Mangoes

  The effects of different anti-browning compounds (ascorbic acid, citric acid, L-cysteine and glutathione) on L* -value, hue angle, brown scores and brown pigments of fresh-cut mangoes cv. ‘Nam Dok Mai’ were investigated at four concentrations (0% as control, 0.5%, 1.5% and 2.5...
C. Techavuthiporn
P. Boonyaritthonghai
International Food Research Journal

Quality of Waterjet- and Blade-Cut Romaine Salad

  Cutting operations for fresh-cut produce are usually accomplished by stainless steel knives. Waterjet cutting employs a very small stream of high-pressure water, and the type of nozzle, conveyor speed, and water pressure are the main factors that affect the quality of the cut. Two tests were...
M.I. Cantwell
A.A.M. Melo
G. Hong
S. Klose
University of California

Fresh Fruits and Vegetables

  Codex standards for fresh fruits and vegetables and related texts such as the Code of Hygienic Practice for Fresh Fruits and Vegetables are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and...
World Health Organization
World Health Organization

Trends in Flower Marketing and Postharvest Handling in the United States

  In the past four decades, the handling and marketing of cut flowers in the United States has undergone dramatic changes. The local production and specialized retailing of the 1950’s has been replaced by a system where flowers produced almost anywhere in the world are largely sold by...
Michael S. Reid
University of California

Fresh-Cut Kale Quality and Shelf-Life in Relation to Leaf Maturity and Storage Temperature

  Kale (Brassica oleracea var. acephala) is a very nutritious leafy vegetable and its consumption in freshǦcut salads has increased in recent years. Kale leaves may be harvested at different stages of maturity, resulting in a heterogeneity that may be detrimental to freshǦcut salad quality and...
K. Albornoz
M. I. Cantwell
University of California

Impact of Modified Atmospheres on the Vitamin C Content of Salad-Cut Romaine and other Lettuces

  Modified atmosphere packaging (MAP) is a key technology for maintaining salad-cut lettuce quality, mainly by reducing cut-edge discoloration. However, the use of MAP may have detrimental consequences, and here we studied the impact of low-O2 atmospheres (0.2 to 1%) alone or in combination...
M. I. Cantwell
G. Hong
L. Schmidt
H. Ermen
University of California

Sustainable Food Production Practices in the Caribbean

  Contents: 1. The role of small producers, family farms and women farmers in sustainable food production and food security 2. Youth: Adding value to agriculture in the Caribbean 3. Small animal production systems: Rabbits and ducks 4. Rain shelters and net-houses for vegetable production 5....
Wayne G. Ganpat
Wendy-Ann P. Isaac
Ian Randle Publishers

Control of Red Discoloration of Fresh-Cut Sunchoke Tubers

  Sunchokes (Helianthus tuberosus L.) are inulin-accumulating tubers native to North America that are edible raw or cooked, and have good potential as a fresh-cut product. Sunchokes perform well as fresh-cut slices except for the development of a reddish discoloration on the cut surface. Dip...
T. Wang
Q. Wang
F. Pupin
M.I Cantwell
University of California