Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented.

Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices.

• Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms
• Presents ways to avoid residue avoidance in packaging and preservation
• Includes quality issues of microbial degradation and presents solutions for pre-harvest management

• Language: English
• Publisher: Academic Press
• Release date: Nov 10, 2019
• ISBN: 9780128165393

Book preview

Fresh-cut Fruits and Vegetables

Technologies and Mechanisms for Safety Control

First Edition

Mohammed Wasim Siddiqui

Table of Contents

Cover image

Title page

Copyright

Contributors

1: Fresh-cut fruits and vegetables: Quality issues and safety concerns

Abstract

1 Introduction

2 Scope and importance

3 Some basic requirements for preparation of fresh-cut fruits and vegetables

4 Quality and safety concerns

5 Different strategies to maintain quality of fresh-cut fruits and vegetables

6 Conclusion

2: Status and recent trends in fresh-cut fruits and vegetables

Abstract

1 Introduction

2 Overview of FFVs worldwide

3 Fresh-cut produce trends in Europe, the United States, and Asian countries

4 Fresh-cut processing methodologies, traceability, and challenges

5 Safety practices during processing of FFVs

6 Newer preservation methods for enhancement of shelf-life of fresh-cut produce

7 Marketing aspects of fresh-cut produce worldwide

8 Conclusion

3: Enzymatic browning and its amelioration in fresh-cut tropical fruits

Abstract

1 Introduction

2 Minimal processing of tropical fruits

3 Sanitation of fresh-cut fruits

4 Stresses affecting enzymatic browning of fresh-cut tropical fruits

5 Browning pathway

6 Browning substrates

7 Antibrowning treatments

8 Conclusions

4: Fresh-cut products: Processing operations and equipments

Abstract

1 Introduction

2 Transport, storage, and precooling

3 Trimming and the removal of waste

4 Cutting, shredding, and size reduction

5 Washing

6 Dewatering and drying

7 Packing

8 Fresh-cut fruit

9 Fresh-cut fruits preservation

10 Novel technologies for the shelf-life extension of fresh-cut fruits and vegetables

11 Conclusion

5: Sanitizers for fresh-cut fruits and vegetables

Abstract

1 Introduction

2 Factors affecting efficacy of sanitizers

3 Sanitizing agents for minimally processed fruits and vegetables

4 Synergistic effects of disinfectants

5 Safety concerns

6 Conclusions

6: Texturizers for fresh-cut fruit and vegetable products

Abstract

1 Introduction

2 Textural aspects in fresh-cut fruits and vegetables

3 Critical factors affecting the quality of fresh-cut fruits and vegetables

4 Treatments to enhance the textural properties of fresh-cut produce

5 Future thrusts

6 Conclusion

7: Modified and controlled atmosphere packaging

Abstract

1 Introduction

2 Modified atmosphere packaging

3 Controlled atmosphere packaging

8: Natural additives with antimicrobial and flavoring potential for fresh-cut produce

Abstract

1 Introduction

2 Factors affecting the quality and spoilage of fresh-cut fruits and vegetables

3 Approaches to preserve quality of fresh-cut fruits and vegetables

4 Future thrusts

9: Fortification in fresh and fresh-cut horticultural products

Abstract

1 Food production in India

2 What may be the strategy?

3 Background of food fortification

4 What is fortification/enrichment?

5 Types of fortification

6 Fortification of horticultural produce

7 What may the fortificants be?

8 Nutrient interactions

9 Methods of fortification for fresh-cut produce

10 Dipping treatment

11 Labeling and claims

12 Overdoses impact

13 Conclusion

10: Probiotics in fresh-cut produce

Abstract

1 Introduction

2 Fresh-cut produce enriched with probiotic

3 Viability of probiotics in fresh-cut produce

4 Physicochemical and sensory parameters

5 Bio preservative agents

6 Application alternatives

7 Regulatory issues

8 Concluding remarks

11: Preservation of fresh-cut fruits and vegetables by edible coatings

Abstract

1 Introduction

2 Types/nature of coatings

3 Edible coatings as a medium for active components

4 Impact of coating on quality of fresh-cut fruits and vegetables

5 Commercialization of edible coatings for fresh-cut fruits and vegetables

6 Conclusion

12: Active and intelligent packaging, safety, and quality controls

Abstract

Acknowledgment

1 Introduction

2 Active packaging

3 Intelligent packaging

4 Conclusions and future trends

13: Microwave and ohmic heating of fresh cut fruits and vegetable products

Abstract

1 Introduction

2 Microwave heating

3 Ohmic heating

4 Conclusion

14: Cold plasma processing of fresh-cut fruits and vegetables

Abstract

1 Processing of fresh-cut fruits and vegetables

2 Quality changes in fresh-cut fruits and vegetables

3 Cold plasma

4 Effect of plasma on fresh-cut produce

Author Index

Subject Index

Copyright

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Contributors

A. Aguayo-Acosta     Department of Microbiology, Faculty Biological Sciences, Autonomous University of Nuevo Leon, San Nicolas de los Garza, Mexico

Bindvi Arora     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Omar Bashir     Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India

Usawadee Chanasut     Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

Kartikey Chaturvedi     National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

Sindhu Chinnaswamy     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Larissa Morais Ribeiro da Silva     Department of Food Engineering, Federal University of Ceará, Fortaleza, Brazil

Aamir Hussain Dar     Department of Food Technology, Islamic University of Science and Technology, Awantipora, India

J.E. Dávila-Aviña     Department of Microbiology, Faculty Biological Sciences, Autonomous University of Nuevo Leon, San Nicolas de los Garza, Mexico

Andréa Cardoso de Aquino     Department of Food Engineering, Federal University of Ceará, Fortaleza, Brazil

Luciana de Siqueira Oliveira     Department of Food Engineering, Federal University of Ceará, Fortaleza, Brazil

Vinayak Deshi     Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India

Kaliana Sitonio Eça     Department of Food Engineering, Federal University of Ceará, Fortaleza, Brazil

Gajanan Gundewadi     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Alka Joshi     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Jumina

Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jember

Department of Chemistry, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta, Indonesia

Shafat Khan     Department of Food Technology, Islamic University of Science and Technology, Awantipora, India

Wilawan Kumpoun     Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand

Bambang Kuswandi

Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jember

Department of Chemistry, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta, Indonesia

Ishrat Majid     Lovely Professional University, Phagwara, India

Hilal A. Makroo     Department of Food Technology, Islamic University of Science and Technology, Awantipora, India

Swarajya Laxmi Nayak     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Burhan Ozturk     Department of Horticulture, Faculty of Agriculture, Ordu University, Ordu, Turkey

Uma Prajapati     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Ovais Shafiq Qadri     Department of Bioengineering, Integral University, Lucknow, India

A. Ríos-López     Department of Microbiology, Faculty Biological Sciences, Autonomous University of Nuevo Leon, San Nicolas de los Garza, Mexico

Qurat ul Eain Hyder Rizvi     Eternal University, Baru Sahib, India

Shalini Gaur Rudra     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Pankaj Preet Sandhu     Center of Innovative and Applied Bioprocessing, Mohali, India

Shruti Sethi     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Rafiya Shams     Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India

Ram Roshan Sharma     Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Mohammed Wasim Siddiqui     Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India

Gisha Singla     Center of Innovative and Applied Bioprocessing, Mohali, India

L.Y. Solís-Soto     Department of Microbiology, Faculty Biological Sciences, Autonomous University of Nuevo Leon, San Nicolas de los Garza, Mexico

Sarana Rose Sommano     Plant Bioactive Compound laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand

Sucheta     Center of Innovative and Applied Bioprocessing, Mohali, India

Cherakkathodi Sudheesh     Department of Food Science and Technology, Pondicherry University, Puducherry, India

Kappat Valiyapeediyekkal Sunooj     Department of Food Science and Technology, Pondicherry University, Puducherry, India

Aseeya Wahid     Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India

Basharat Yousuf     Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

1

Fresh-cut fruits and vegetables: Quality issues and safety concerns

Basharat Yousuf*; Vinayak Deshi†; Burhan Ozturk‡; Mohammed Wasim Siddiqui†    * Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

† Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India

‡ Department of Horticulture, Faculty of Agriculture, Ordu University, Ordu, Turkey

Abstract

Fruits and vegetables are regarded as an important part of the diet for humans. They supply a wide variety of nutrients and phytochemicals to the body. They are essential in protecting the body from various chronic diseases including some cancers and cardiovascular diseases. In modern times, the demand for healthy convenience foods has increased. The fresh-cut or minimally processed fruits and vegetables market is growing globally at a rapid pace. However, fresh-cut products are at more risk of contamination and degradation due to application of various preparation steps such as washing, peeling, cutting, and slicing. Further, some processing methods aimed to avoid contamination and to extend the shelf-life of such products may sometimes act adversely, causing risk to human health. For instance, use of chlorine as a disinfectant is not regarded as safe. Moreover, fresh-cut fruits and vegetables, being perishable foods and more susceptible to contamination, can facilitate the growth of both pathogenic and spoilage microorganisms. Therefore, there is need to apply effective measures to ensure quality and safety, and to consequently avoid any potential outbreak due to consumption of fresh-cut fruits and vegetables.

Keywords

Fresh-cut fruits; Quality and safety; Minimal processing; Shelf-life; Edible coatings

1 Introduction

Fruit and vegetables are living entities that comprise a vast group of plant foods that differ greatly in content of energy and nutrients. They are a main source of nutrients such as carbohydrates, fibers, protein, vitamins, and minerals. Fruit and vegetables form an important part of the human diet. They are considered good for health and contain important vitamins, minerals, and other phytochemicals that can help in smooth functioning of the human body and can also help in protecting from some diseases (Van Duyn & Pivonka, 2000). Consuming adequate quantities of fruit and vegetables will benefit an individual in maintaining a healthy lifestyle. Many vegetables are a rich source of dietary fiber. Fruit and vegetables are not only an important part of the diet, but also form the basis of a healthy diet. Hence, recommendations for a balanced diet must involve the consumption of fresh fruits and vegetables. Many countries have dietary recommendations that include fruits and vegetables. There are ever increasing demands for fruits and vegetables due to the recommendations by nutritionists and researchers, and the promotion of their consumption through campaigns at a governmental level. Minimally processed or fresh-cut fruit and vegetables help to fulfill such consumer needs.

Minimal or fresh-cut processing of fruits and vegetables has gained importance over recent decades due to the availability of convenience products to consumers. The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as any fruit or vegetable or combination thereof that has been physically altered from its original form, but remains in a fresh state (IFPA & PMA, 1999). Peeled, sliced, shredded, trimmed, and/or washed fruits and vegetables may be regarded as fresh-cut produce (Francis et al., 2012). More specific examples of minimally processed vegetables are sliced potatoes, shredded lettuce and cabbage, mixed salads, washed and trimmed spinach, cauliflower and broccoli florets, cleaned and diced onions. Fig. 1 represents a general flow sheet for production of fresh-cut fruits and vegetables.

Fig. 1 General flow sheet for production of fresh-cut fruits and vegetables.

In general, the deterioration in quality and shelf-life of fresh foods is due to water loss, microbial growth, oxidation, texture and flavor deterioration, and increase in respiration rate and ripening process (Martn-Belloso, Soliva-Fortuny, & Oms-Oliu, 2006). Food preservation is essential for keeping the global food supply safe and available for consumers at every time of the year. It is well established that fresh produce may contain a high contamination level after harvest. Further, fresh-cut processing makes it more prone to contamination and subsequently results in rapid deterioration. Therefore, maintaining the quality of such products is a challenging task as minimal processing leads to increased ethylene production and respiration rates, with the consequent loss of quality. Nevertheless, like production and processing, quality and safety of fresh-cut products are critical parameters, which demand considerable attention.

2 Scope and importance

The present global interest in healthier lifestyles has resulted in a rise in the demand for convenient fresh foods that are free from additives and have good nutritional value. The availability of fresh-cut fruits and vegetables in the marketplace throughout the world has also been increasing. The fresh-cut sector is constantly evolving and innovating to enhance product safety and quality attributes that are generally valued by consumers. Fresh-cut or minimally processed products offer a range of advantages, as they reduce the preparation time and provide access to food that retains high nutritional and sensory quality (Graça et al., 2015). Fresh-cut products have almost the same properties as that of the whole, intact produce and have a uniform quality. They are attractive and appealing to the consumers and at the same time, fresh-like characteristics of the raw materials are preserved. While fresh-cut vegetables may require further processing such as cooking before final consumption, fresh-cut fruits are mostly consumed as ready-to-eat products. Fresh-cut fruits and vegetables are very attractive to consumers looking for healthy and convenient meals, as they are neither heat-treated, nor any chemical preservatives added. Fresh-cut produce includes a range of products named specifically after a particular fruit/vegetable or a particular cutting operation. Fresh-cut fruits and vegetables available in the markets of some developed counties include pineapple, papaya, melons, cantaloupe, watermelon, mango, jackfruit, grapefruit, fruit mixes, shredded leafy vegetables and salad mixes, vegetables for cooking like peeled baby carrots, baby corn, broccoli and cauliflower florets, cut celery stalks, shredded cabbage, cut asparagus, cut sweet potatoes, and many more (James & Ngarmsak, 2010).

3 Some basic requirements for preparation of fresh-cut fruits and vegetables

Preparation of fresh-cut fruits and vegetables is of critical importance considering their delicate nature. Therefore, the process of fresh-cut product processing and preparation demands extreme care. Following are some of the essential considerations while fresh-cut fruits and vegetable are being prepared.

1.The raw materials for preparation of fresh-cut products should be of good quality.

2.Strict hygiene and good manufacturing practices should be considered.

3.Careful cleaning and/or washing should be done before and after peeling.

4.Mild processing aids in wash water for disinfection or prevention of browning and texture loss should be used.

5.Sharp knives on cutters should be used to minimize physical/mechanical damage during fresh-cut processing operations such as peeling, cutting, slicing, and/or shredding.

6.Excess moisture should be gently removed/drained.

7.Appropriate packaging material and packaging methods should be applied.

8.Appropriate temperature control should be applied at every stage including processing, storage, distribution, and handling.

4 Quality and safety concerns

Despite a large number of benefits derived from production and consumption of fresh-cut fruits and vegetables, quality and safety of such products is still a major concern. Fresh fruits and vegetables are highly perishable as they contain 80%–90% water by weight. The natural protections of skin and cuticle on the surface of fresh fruits and vegetables are often damaged during harvest, transportation, and mechanical operations. The risk of deterioration further escalates due to fresh-cut processing. Although fresh-cut products are ready to eat, they are not processed by any thermal or chemical preservation method. Thus, they are more susceptible to microbiological contamination during different stages, from food processing to distribution and commercialization (Francis et al., 2012). Quality and safety of fresh-cut produce largely depends on their associated microbiological load.

Quality of fresh-cut produce may sometimes also be influenced by the condition of the raw material (i.e., fresh fruits and vegetables). The raw material should always be of good quality, free from any defects or microbial load. Each step from production and preparation to final consumption will influence the microbiology of fresh-cut produce. Improper handling at any stage will lead to compromise in quality and safety of fresh-cut produce. During the last decades, minimally processed fruits and vegetables have emerged as new vehicles for the transmission of food-borne diseases. There can be different concerns related to quality and safety of fresh-cut fruits and vegetables. Improper sanitization, improper or inadequate fresh-cut processing operations, faulty packaging, and unsuitable storage environment may also result in serious quality and safety concerns. Moreover, using some techniques to extend shelf-life may sometimes increase the risk of safety problems and therefore need to be carefully evaluated. Some of the important factors for safe production of fresh-cut produce are, screening materials entering the processing chain, suppressing microbial growth, reducing the microbial load during processing, and preventing postprocessing contamination (Artés & Allende, 2005). Consumers’ perception regarding fresh-cut fruits is of critical importance because:

(1)fresh-cut fruits are consumed raw, without any thermal treatment, as in the case of cooked products;

(2)fresh-cut processing wounds the tissue and the wounded tissue provides more feasible conditions for microorganisms to spoil the product and to pose human health risks;

(3)fresh-cut fruits are not subjected to any lethal or kill (like thermal processing) step during their preparation; and

(4)no preservatives are added to fresh-cut fruits that would ensure their safety to the consumer.

We have tried to explain some of the factors that can critically influence the quality and safety of fresh-cut products. Fig. 2 represents various quality and safety concerns related to fresh-cut fruits and vegetables.

Fig. 2 Different quality and safety concerns of fresh-cut fruits and vegetables.

4.1 Contamination from wash water

Among all the factors to be considered while addressing safety issues for fresh-cut produce, the potential for pathogen contamination and food-borne outbreaks is receiving most attention. The best way to eliminate pathogens from fresh produce is to prevent contamination, since washing, even with disinfectants, cannot eliminate pathogens; rather it will only reduce them (Parish et al., 2003). A number of methods have been used to reduce populations of microorganisms on both whole and fresh-cut produce. During fresh-cut processing on a large scale, disinfection is one of the important steps to ensure quality of produce. For instance, chlorine is widely employed as disinfectant. Conventional chlorine-based disinfectants like calcium hypochlorite and sodium hypochlorite are used to wash fruits and vegetables. Sodium hypochlorite is a very potent disinfectant with powerful oxidizing properties, and most commonly used by the food industry for sanitizing both products and equipment of the processing line. However, in the past, disease outbreaks linked with fresh-cut product consumption have raised doubts about the effectiveness of chlorine in ensuring safe and good quality products (Ölmez & Kretzschmar, 2009). In addition, it is established that the reaction of chlorine with other organic constituents results in the development of carcinogenic halogenated disinfection by-products, such as trihalomethanes and haloacetic acids (Hua & Reckhow, 2007). Efficacy of the chlorine sanitizers increases with increase in the concentration of available chlorine, but high levels may cause product tainting and mineral residue on the product and equipment.

Contamination from wash water is of critical importance. The water that is used as a means to reduce the contamination may sometimes contaminate the produce, particularly when the water is reused. It is thus of utmost importance to maintain the quality of wash water to provide a barrier against cross contamination. Due to such problems, the processing sector is seeking new and safe alternatives. The alternatives can be the emerging technologies such as irradiation and ozone for fresh-cut fruits and vegetables. In order to obtain fresh-cut products with fresh-like quality, safety, and high nutritional value, the food processor needs to employ improved approaches by using sustainable techniques, especially standard procedures for sanitation.

4.2 Acceleration of microbial growth due to fresh-cut processing

Attention to microbiology is very important in maintaining shelf stability and safety of fresh-cut fruits and vegetables. Microbiological stability is a critical factor to maintain the commercial marketability of fresh-cut produce. There are growing concerns over microbial safety of fresh-cut fruits and vegetables. Since fresh-cut fruits and vegetables are wounded tissue, there are increased chances of microbial growth, which may cause both decay and safety problems. Further acceleration in microbial contamination and growth is due to the fact that fresh-cut products are neither heat-treated nor any chemical preservatives added (Berger et al., 2010; Olaimat & Holley, 2012). It is extremely difficult to guarantee the microbiological safety of fresh-cut fruits and vegetables. Fresh-cut fruits have nonsterile cut surfaces, which are physiologically active and rich in nutrients and water. Hence, both spoilage and pathogenic microorganisms have a perfect medium to grow and multiply rapidly. Moreover, fresh-cut fruits and vegetables can act as vehicles of the transmission of foodborne pathogens like Escherichia coli, Listeria monocytogenes, and Salmonella spp. These pathogenic microorganisms can cause severe food-borne disease outbreaks. Spoilage often results in a low organoleptic profile, short shelf-life, and high economic losses, as well as increased public health risks. Therefore, it is imperative to reduce the risk of both types of microorganisms. Thus, microbiological quality of fresh-cut produce is of concern, not only from the food safety point of view, but also due to the spoilage involved, which consequently reduces the shelf-life and causes huge economic losses (Johnston et al., 2006).

In spite of the higher microbiological risks associated with fresh-cut fruits and vegetables, few studies have aimed to evaluate the microbiological quality of fresh-cut products available in global markets. However, in the recent decades a number of techniques have been investigated to reduce microbial growth on fresh-cut products. Fresh-cut fruit and vegetable processors should ensure that good manufacturing practices are followed, which will result in fresh-cut products with lower populations of microorganisms. This will, to some extent, help in increasing the overall quality.

4.3 Rapid nutrient and color degradation due to fresh-cut processing

Processing promotes rapid deterioration because of tissue damage, which leads to an increase in physiological activity and other physico-chemical changes, such as enzymatic browning and softening. Stress caused by operations such as peeling, cutting, shredding, or slicing increase tissue respiration significantly, giving rise to biochemical deterioration like browning, texture breakdown, off-flavors, and risk of microbial development. During fresh-cut processing, contamination with both spoilage and pathogenic microorganisms may occur and then the nutrients inside the fruit contribute to their growth. This causes both deterioration/decay and safety issues. In addition, large numbers of other deteriorative changes may result due to fresh-cut processing.

Nutrients such as ascorbic acid and various phenolic compounds may be lost during the processing. Sensory aspects including appearance, color, flavor, and texture may be altered. Desiccation/shrinkage is one of the prevalent problems in fresh-cut produce, and can result in other quality defects such as change in texture. Texture is a critical quality attribute and loss of firmness can be correlated with tissue degradation. Fresh-cut processing has a remarkable influence on the fruit volatiles profile, as aroma compounds are lost during the processing. Furthermore, browning is one of the main causes of quality deterioration in fresh-cut produce. One of the key causes of quality loss and the major challenge in fresh-cut fruits and vegetables is enzymatic browning (Eissa, Fadel, Ibrahim, Hassan, & Elrashid, 2006), because color is one of the most important noticeable quality attributes of fresh-cut fruits and vegetables. Browning occurs as a result of oxidation of phenolic compounds catalyzed by the polyphenol oxidase enzyme, giving rise to colorless quinones, which later on get polymerized to form melanins. These substances then impart brown, reddish, or black coloration to the product. During fresh-cut processing, there are many cutting operations that expose the surface and increase the risk of browning. Browning is a very common problem in apples, pears, artichokes, and potatoes.

4.4 Packaging conditions and packaging material

Food packaging is an essential step for fresh-cut produce processing that allows the products to be protected and safely distributed to final consumers. When packaging is done appropriately and in an optimized manner, it increases the convenience, safety, and quality of food. Synthetic plastic packaging, which is mostly nonbiodegradable, is an important element in food preservation. The domination and popularity of plastic in the food packaging market is due to low production cost, mechanical resistance, heat sealability, and shape flexibility. However, plastic packaging has the disadvantage of being nonbiodegradable, causing harm to the environment and has adverse impacts on the health of terrestrial and aquatic animals (Thompson, Swan, Moore, & vom Saal, 2009). Fresh-cut fruits and vegetables are often packed in polymeric bags with selective permeability to carbon dioxide and water vapor, where a passive or active modified atmosphere is generated. Inappropriate packaging can sometimes cause development of off-flavors and off-odors, which result in depleted quality in fresh-cut fruits and vegetables (Artés, Gómez, & Artés-Hernández, 2006). Packaging is also considered as one of the important factors influencing the microbiological quality of fresh-cut products.

4.5 Physical environment

Environmental conditions can have great influence on the microorganism populations on fresh-cut fruit surfaces. Contamination in fresh-cut products can occur any time during the entire process including packaging, transportation, storage, and distribution. Fresh fruits and vegetables have natural protective coverings that can protect from the harsh physical conditions surrounding them. However, in fresh-cut processing, this protective covering is often removed. This makes fresh-cut fruits and vegetables more vulnerable to being affected by the surrounding physical conditions and increases the chances of contamination. Microorganisms will grow and multiply rapidly due to the easy availability of nutrients on the injured tissue. Moreover, a harsh physical environment may also adversely affect various quality attributes of fresh-cut fruits and vegetables. The combination of packaging with cold chain management preserves the quality of fresh products, along with extension of shelf-life (Nicola & Fontana, 2014).

5 Different strategies to maintain quality of fresh-cut fruits and vegetables

As stated earlier, fresh-cut products, being wounded tissue, are more vulnerable to deterioration than whole fruits and vegetables. The wounds/injuries incurred during processing operations cause reduction in shelf-life. Hence, various strategies are being investigated and implemented to maintain quality and to extend shelf-life. These strategies mostly include the use of innovative and emerging food processing technologies. Such technologies should also be effective and economically feasible. Modified and controlled atmosphere packaging, chemical treatments such as calcium dip, and use of edible coatings are some of the methods to extend the shelf-life of fresh-cut fruits and vegetables. The effect of modified atmosphere packaging in quality preservation is related mostly to the reduction of respiration rate (Sanchís et al., 2017). It also influences ethylene biosynthesis and action, water loss, phenolic oxidation, and aerobic microbial count. More recent techniques include use of irradiation, ozone, cold plasma, pulsed light, and so on. These and some other techniques have been described in detail in the subsequent chapters in this book. Table 1 shows different strategies to maintain quality and safety of fresh-cut fruits and vegetables with recent examples. Some of the techniques are still at an early stage of their use and exist only at laboratory scale. Therefore, there is a need to evaluate these techniques on pilot-level and larger-scale commercial levels. In addition, technologies ensuring food safety should be preferred over convenience-oriented technologies.

Table 1

6 Conclusion

The fresh-cut fruit and vegetables industry is expected to expand more in the coming years and, considering the increasing demand of consumers for such products, the use of emerging technologies could be an alternative in their quality maintenance and shelf-life extension. However, fresh-cut preparation is linked with contamination and subsequent acceleration in deterioration. Therefore, with the rise of the fresh-cut produce market, quality and safety concerns demand considerable attention. Lack of standard quality and safety of fresh-cut fruits and vegetables could result in serious disease outbreaks. Therefore, the development of novel and safe strategies that improve fresh-cut produce safety is of the utmost importance. Safety must be of primary concern in any food, including fresh-cut products. Some of the emerging technologies such as ozone, irradiation, pulsed light, and cold plasma have been found to be effective in preserving fresh-cut fruits and vegetables for longer periods of time. It is the responsibility and a challenging task for food scientists and food processors to make the industry able to meet the ever-growing demand of fresh-cut fruits and vegetables while maintaining the highest standards of quality and safety.

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2

Status and recent trends in fresh-cut fruits and vegetables

Sucheta*; Gisha Singla*; Kartikey Chaturvedi†; Pankaj Preet Sandhu*    * Center of Innovative and Applied Bioprocessing, Mohali, India

† National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

Abstract

Fruits and vegetables are a perishable commodity, which suffers extensive postharvest losses in absentia of preservation methodologies, especially in low-income countries. Various essential components are present in fruits and vegetables like vitamins, fibers, and micronutrients, which, when consumed in considerable quantity, impart health benefits (Abadias, Usall, Anguera, Solson, & Vinas, 2008). Consumption of fruits and vegetables has been recommended by various organizations such as the WHO (World health organization), FAO (Food and agriculture organization), USDA (United states Department of Agriculture), and EFSA (European food safety authority) to minimize risk of cardiovascular disease and cancer (Allende, Tomás-Barberán, & Gil, 2006; Su & Arab, 2006). Appearance, freshness, and color are the main criteria used to evaluate from farm to fork immediate quality attributes of fresh fruits and vegetables, so they indicate quality in the supply chain (Barrett, Beaulieu, & Shewfelt, 2010; Clydesdale, 1991). Fresh fruits and vegetables form part of a well-balanced diet and are sources of carbohydrates, fiber, vitamins, minerals, and polyphenols (Nunes, 2015). In view of the developments in processing technologies, low-cost shelf-life enhancement methodologies, rising incomes, and busy lifestyle have attracted minimal processing of fruits and vegetables in the form of fresh-cut produce. Current research efforts in the direction of sanitation, edible coatings, innovative disinfection treatments, MAP, and hurdle technologies by combinations of one or more of the above lead to possibilities in increased consumer acceptance as well as assured safety of fresh-cut produce worldwide. This chapter deals with trends in