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Postharvest Quality and Safety of Fresh-Cut Vegetables

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Minimally Processed Refrigerated Fruits and Vegetables

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Fresh-cut produces, initially called minimally processed or lightly processed produces, are those that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or prepackaged. In particular, fresh-cut products attract consumers because they are fresh, nutritious, reasonably priced, and less time-consuming. As a consequence, a wide assortment of fresh-cut produces has been developed to meet consumer’s needs for “quick” and convenient products. With the busy lifestyles, consumer tends to use less time for preparing meals. Consumers prefer eating fruits and vegetables, and they prefer ready-to-eat products than preparing it themselves. As a result, the maintenance of the quality of fresh-cut produce has become more challenging to the food industry today.

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  1. Department of Horticulture, Akdeniz University, 07059, Antalya, Turkey

    Mustafa Erkan & Işılay Yıldırım

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  1. Mustafa Erkan
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  1. Mogan International Research Center, Gölbaşı Ankara, Turkey

    Fatih Yildiz

  2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA

    Robert C. Wiley

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Erkan, M., Yıldırım, I. (2017). Postharvest Quality and Safety of Fresh-Cut Vegetables. In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_8

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