Fresh-cut physiology and factors contributing to the quality of fresh-cut produce

Abstract

Fresh-cut processing, defined as washing, sorting, trimming, peeling, skinning or chopping of horticultural commodities in a manner that does not reduce fresh-like quality, has increased in popularity over the past 10 years in USA and continues to increase in popularity along with fresh produce in general. The process is still under study since retaining the quality of fresh-cut produce for a prolonged time has some difficulties. Our country is far behind both scientifically and commercially in this novel processing method. Therefore, this article intends to introduce the fresh-cut processing method to local scientists and guide them into this new research area. It covers aspects pertaining to behaviors shown by fresh-cut produce such as excessive water loss, synthesis of secondary compounds, higher ethylene production and respiration, softening and browning. These behaviors plus temperature, relative humidity and atmospheric composition greatly affect both the physiology and quality of fresh-cut produce.