Nonthennal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables

Abstract

Natural, healthy, and functional foods are becomi ng major features for markets in Europe and other developed countries. Consumers are increas ingly seeking products that retain natural nutrition, flavor, texture, and color properties. The frc:sh-cut fruit and vegetable market has grown rapidly in recent decades. In 2003 the fresh-cut industry represented 50 % of fresh produce sales (Zaborowski 2003), and in 2007 retail sales accounted for $998.25 billion (Cook 2007) in the USA. Meanwhile, in Germany the turnover of fresh food industries was around €52 billion in 2000 (Entrup 2005), with justifiable expectations of continued increase due to the popularity of fresh food as a convenient and healthy food choice (Artes and Allende 2005; Rico et a!. 2007).…