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Postharvest Quality and Safety of Fresh-cut Fruits and Vegetables

Koo, Jaheon
University of Arkansas - Pine Bluff
Start date
End date
  1. To determine the effect of antibrowning agents and antioxidants on quality change of fresh-cut produce under modified atmosphere packaging (MAP) during storage.
  2. To determine the effect of sanitizers, antimicrobials, and packaging on quality and shelf-life of modified atmosphere packaged fresh-cut produce.
  3. To determine the effect of edible coatings containing antibrowning agents and antimicrobial agents on the quality and shelf-life of modified atmosphere packaged fresh-cut produce.
  4. To examine the combination of post-harvest treatments and packaging on the survival and growth of surrogate strains of Listeria monocytogenes and Escherichia coli O157:H7 on fresh-cut produce.
More information
NON-TECHNICAL SUMMARY: Fresh-cut fruits and vegetables that are generally consumed raw without additional cooking should be not only convenient, nutritious and good tasting but they should be also free of pathogens. This project will determine the effects of postharvest technology on microbiological and sensory quality of fresh-cut fruits and vegetables.

APPROACH: This proposed project will focus on development of post-harvest procedures for wholesome and safe fresh-cut fruits and vegetables with minimal loss in texture, flavor, and sensory quality. This project will focus on each preservation technology to determine microbiological and sensory quality of fresh-cut produce and then, combinations of preservation technology to get hurdle effect to improve total quality of fresh-cut produce

Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
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Project number
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Escherichia coli
Food Preparation and Handling
Packaging Residues