Fresh-cut tropical fruits and vegetables: storage quality, safety and marketability

Minimally processed of fresh-cut fruit or vegetable are those that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or pre-packaged to offer consumers high nutrition, convenience and flavour while still maintaining its freshness (Laminkara, 2002). These products are attractive to consumers because they are fresh, nutritious, low-priced, and ready-to-eat. However, they have shorter shelf-life than the whole counterparts due to their higher susceptibility to microbial spoilage, increased respiration rate and ethylene production stimulated by wounding of the tissue. This lecture presents the characteristics of the fresh-cut fruits and vegetables in terms of the changes in their chemical and biochemical make-up which translate to the overall quality of these products. These include changes in color brought about by action of enzymes upon tissue wounding. The bases for the changes in firmness of fresh-cuts are also presented which include action of cell wall degrading enzymes. The various market forms and processing forms are also presented. Different tools to maintain the quality of fresh-cuts are discussed including anti-browning agents and modified atmosphere packaging. The use of 1-methylcyclopropene (1-MCP), an ethylene inhibitor is likewise presented based on the studies conducted by the author. 1-MCP was applied to various fresh-cut tropical fruits and vegetable mixes. Responses were varied,showing some commodities responding positively, while others were unresponsive. 1-MCP could be a potential tool in controlling deteriorative changes in fresh-cuts during storage. The safety of fresh-cuts were also discussed by showing some previous reported outbreaks and the possible sources of pathogens. Microbial safety is a very critical factor in fresh-cuts since the shelf-life is mainly dictated by the microbial safety. Results of the studies conducted by the author on the microbial safety is a very critical factor in fresh-cuts since the shelf-life is mainly dictated by the microbial safety. Results of the studies conducted by the author on the microbial quality of fresh-cuts sold in wet and dry markets in Imus, Cavite and Los Baños and Calamba, Laguna [Philippines] were presented. Results show higher microbial counts in wet market samples. E. coli and Salmonella were detected in some samples from both market types. Market survey results conducted by the author were also shown. These surveys include consumer respondents and interviews with processors in the wet markets. Various consumer groups have different preferences for fresh-cuts. Gender, age, marital status and income were some factors considered to affect consumer preference. Evaluation of processing both in wet and dry markets were also done. Generally, wet markets practice poor sanitation during processing due to lack of clean wash water and washing facilities. Inconsistent sanitation practices were observed in dry markets. The lecture presented a holistic overview of the fresh cut industry, which is still at the infant stage in our country, but holds promise in booming in the future.