Increased consumption, larger scale production and more efficient distribution of fresh
produce over the past two decades have contributed to an increase in the number of illness …

The minimal processing industry for fruit and vegetables needs appropriate selection of raw
materials and operation of improved sustainable strategies for reducing losses and …

This hypothesis article states that the high relative humidity (RH) of packaged fresh‐cut fruits
or vegetables that is associated with spoilage can be used as an advantageous way to …

Microbial and aroma attributes are within the most decisive factors limiting safety and
sensory appealing of fresh‐cut fruits and vegetables. Alternatively, several plant essential …

ABSTRACT Hydrogen peroxide (H2O2) is a powerful oxidizing agent and causes cellular
oxidative damage in microbial cells. Due to its potential oxidative activity, H2O2 provides …

The risk of undesirable by-products from chlorine disinfection in fresh-cut industries, together
with its limited efficacy, has led to a search for alternative agents. The aim of this study was …

Taking a multidisciplinary approach, this work discusses the basic and the more recent
innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the …

Fresh-cut fruits appeared in the market as a response of a consumer trend toward fresh-like
highquality products as well as an increase in popularity of ready-to-eat products. Therefore …

Chlorine is commonly used to reduce microbial load in fresh‐cut vegetables. However, the
production of chlorinated organic compounds, such as trihalomethanes, which are potential …

Peroxyacetic acid (PAA) is the most commonly used antimicrobial in spray bar antimicrobial
treatment during fresh apple packing and processing. However, there are limited data …