• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Journal of Bio-Environment Control
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• v.19 no.1
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• pp.49-54
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• 2010

The study was conducted to compare the postharvest physiology and storability of fresh cut paprika fruits classified by normal, blossom end rot(BER), and misshapen (or knots) fruit. Some disordered paprika fruits that were produced frequently during high temperature season in highland, were sorted out to non-marketable products. These fruits are mostly wasted, but some of them may be used for fresh cut. The respiration rate of fresh cut paprika fruits was lower and ethylene production rate was higher in normal fruits than in disordered fruits, but there was no significant difference. The fresh-cut paprika fruits were stored in MAP conditions at $4^{\circ}C$, $9^{\circ}C$ and room temperature in 25 ${\mu}m$ and 50 ${\mu}m$ thickness ceramic film packaging. The fresh weight of fresh cut paprika fruits decreased below to 1.1% regardless of fruit types, but the fresh weight loss increased in thinner packaging materials and lower storage temperatures. There were not significant different carbon dioxide and oxygen contents in MAP of all fruit types, while $4^{\circ}C$ storage temperature treatment and 25 ${\mu}m$ thickness ceramic film treatment had lower carbon dioxide and higher oxygen contents. Moreover, the carbon dioxide and oxygen contents were changed rapidly at 9 days in $4^{\circ}C$ storage and at 6 days in $9^{\circ}C$ storage when the visual quality of fresh cut decreased dramatically. The ethylene concentration of packages was below 7 ${\mu}l{\cdot}l^{-1}$ in all treatments during storage, while the treatments of thinner packaging material and lower storage temperature showed lower ethylene concentration. The fresh cut of disordered fruits showed less visual quality than normal fruit treatment in both $4^{\circ}C$ and $9^{\circ}C$ storage temperatures, but there was no significant difference. The value of $4^{\circ}C$ treatment that measured 12 days in storage was higher than $9^{\circ}C$ treatment that measured 9 days in storage. The results suggest that the disordered fruits may be used to fresh cut product without any concerns that they will decreased the value of commodities more quickly than the fresh cut made of marketable paprika fruits. As the fresh cut paprika fruits stored in MAP condition, the more effective storage temperature is $4^{\circ}C$ that may have induced chilling injury a whole fruit of the paprika.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.150-158
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• 2022

The purpose of this study was to assess consumption and satisfaction with fresh-cut produce in Korean adults. In this study, an online survey November 9~13, 2020 was conducted with 982 Korean adults age 19~64 (490 males and 492 females) with experience in purchasing fresh-cut produce in the past year. Among all respondents, the percentage with experience in buying 'washed or peeled vegetables' was the highest (71.18%), followed by those in buying 'packaged salads/sprouts/ssam vegetables' (64.15%), 'pre-cut fruits/fruit cups' (59.98%), 'pre-cut or minced vegetables' (56.01%), and 'washed or peeled fruits' (53.67%), respectively. Among the types of fresh-cut produce, 'packaged salads/sprouts/ssam vegetables' showed the highest satisfaction score at 3.73 pts, and the overall satisfaction score of fresh-cut produce consumption was also 3.73 pts. Compared to male respondents, female respondents showed a significantly higher percentage of respondents that purchased 'packaged salads/sprouts/ssam vegetables' (p=0.0409), significantly higher satisfaction scores (p=0.0124), and a higher percentage of respondents considering 'freshness' important when purchasing (p<0.0001). Additionally, the group with high household income comprised a significantly higher ratio of respondents considering 'eco-friendly or organic status' important. The study results may facilitate identify areas for improvement of fresh-cut produce in the future.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.71-79
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• 2010

This study was conducted to develop fresh-cut and processed pears. After treatment of citric acid (1%) or N-acetylcysteine (0.2 M), and co-treatment of citric acid (1%) and N-acetylcysteine (0.2 M) into the pears c.v. 'Wonhwang', the quality changes of pears during cold storage ($1^{\circ}C$) for 10 days were investigated respectively. Pear quality and the taste of pears increased much more in those treated with anti-browning agents than those in the control group at 10 days after anti-browning treatment and cold storage. Changes in Hunter b values of pears treated with 0.2 M N-acetylcysteine were insignificant. Those with Polyphenol oxidase (PPO) activity and ethylene production were had the most decreased effects and those with the phenolics compound contents were the most lowered. Firmness of fruits increased in treatment of 0.2 M N-acetylcysteine + 1% citric acid solution. The amount of respiration decreased in the application of 1% citric acid solution. Consequently, fruit freshness can be maintained more effectively by the treatment of the anti-browning agent compared to non-treatment, even if the effectiveness were different among different kinds of anti-browning agents.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.809-814
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• 2021

This study was performed to evaluate the microbiological quality of fresh cut fruits in Korea. Forty freshly cut fruit samples were assessed for aerobic mesophilic count (AM), aerobic psychrophilic count (AP), total coliform, generic Escherichia coli, yeast and mold (YM), Bacillus cereus, Staphylococcus aureus, Salmonella spp., and E. coli O157:H7. The average value for AM, AP, and YM was 4.51, 5.35, and 4.31 log CFU/g, respectively. The average of the total coliform was 2.42 log CFU/g, and E. coli was not detected in all samples. For foodborne pathogen bacteria, B. cereus and S. aureus were detected in 2.5 and 7.5% samples, respectively, and Salmonella spp. and E. coli O157:H7 were not detected in all samples. Among the samples, pear generally had the highest contamination level. Therefore, to assure the safety of fresh cut fruits, low temperature and thorough hygiene management should be implemented.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2004.10a
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• pp.67-72
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml $h^{-1}\;m^{-2}\;atm^{-1}$ at $5^{\circ}C\;and\;99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%\;CO_2+1\;or\;20\%\;O_2,\;8\%\;CO_2+1\;or\;20\%\;O_2,\;or\;12\%\;CO_2+20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2+1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SSC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown using black polyethylene mulch under NF was over 7-fold that of slices from tomato fruit grown using hairy vetch under Tom-Cast. When stored at $20^{\circ}C$, slices from light-red tomato fruit grown with black polyethylene or hairy vetch mulches both showed a rapid increase in electrolyte leakage beginning 6 hours after slicing. However, slices from tomato fruit grown using the hairy vetch mulch tended to have lower electrolyte leakage than those grown with black polyethylene mulch. These results suggest that tomato fruit from plants grown using hairy vetch mulch may be more suitable for fresh-cut slices than those grown using black polyethylene mulch. Also, use of the disease forecasting model Tom-Cast, which can result in lower fungicide application than is currently used commercially, resulted in high quality fruit for fresh-cut processing. Experiments were conducted to determine if ethylene influences chilling injury, as measured by percentage of slices exhibiting water-soaked areas in fresh-cut tomato slices of 'Mountain Pride' and 'Sunbeam' tomato (Lycopersicon esculentum Mill.). Ethylene concentration in containers without ventilation significantly increased during storage at $5^{\circ}C$, whereas little or no accumulation of ethylene occurred in containers with one or six perforations. Chilling injury was greatest for slices in containers with six perforations, compared to slices in containers with one perforation, and was over 13-fold greater than that of slices in control containers with no perforations. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in the no-pad controls increased continually during storage of both 'Mountain Pride' and 'Sunbeam' tomatoes at $5^{\circ}C$ under modified atmosphere conditions, no increase in accumulation of ethylene was observed in containers containing ethylene absorbent pads throughout storage. The ethylene absorbent pad treatment resulted in a significantly higher percentage of chilling injury compared with the no-pad control. In studies aimed at inhibiting ethylene production using AVG during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage, compared to containers with slices treated with AVG. Chilling injury in slices treated with AVG was 5-fold greater than that of controls. Further, we tested the effect of ethylene pretreatment of slices on subsequent slice shelf-life and quality. In slices treated with ethylene (0, 0.1, 1, or $10\;{mu}L\;L^{-1}$) immediately after slicing, ethylene production in non-treated controls was greater than that of all other ethylene pre-treatments. However, pretreatment of slices 3 days after slicing resulted in a different pattern of ethylene production during storage. Ihe rate of ethylene production by slices treated with 1 L $L^{-1}$ ethylene 3 days after slicing was greater during storage than any of the other ethylene treatments. With slices pre-treated with ethylene, both immediately and 3 days after slicing, the rate of ethylene production tended to show an negative correlation with chilling injury. Chemical name used: 1-aminoethoxyvinylglycine (AVG).

• Food Science and Preservation
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• v.30 no.3
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• pp.369-382
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• 2023

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Food preservation and processing industry
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• v.3 no.1
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• pp.42-46
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml h-1 m-2 nun-1 at $5^{\circ}C$ and $99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%$ CO2 + 1 or $20\%\;O_2, \;8\%\;CO_2+1$ or $20\%\;O_2$, or $12\%\; CO_2+\;20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2 +\;1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SCC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene Production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown.