date:Jul 27, 2012
mon are vegetable mixtures served as salads. However, there are important considerations on quality and safety of fresh-cut produce that should be discussed. Fruit decay and quality loss of fresh-cut fruits and vegetables are enhanced by processing and storage conditions. Fresh-cut products tissues decay more rapidly and their physiology significantly differs from that of intact fruits and vegetables.
Among the quality attributes limiting mostly the shelf-life, there are microbial growth and se