date:Jul 27, 2012
merans, lactic acid bacteria, molds, and yeasts. The bacteria are more usual in vegetables due to their high pH and are agents of serious foodborne diseases.
The sensorial appealing is the most important factor affecting the acceptance degree of the consumer and his purchase decision the fresh-cut produce. The color, flavor and aroma, and firmness are the main indicators of organoleptic quality and depend on fruits and vegetables physiology, which is influenced by maturity stage, harvesting han