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Fresh-Cut Fruits and Vegetables: Science, Technology and Market FRESH-CUT FRUITS AND VEGETABLES Science, Technology, and Market © 2002 by CRC Press LLC FRESH-CUT FRUITS AND VEGETABLES Science, Technology, and Market Edited by Olusola Lamikanra CRC PRESS Boca Raton London New York Washington, D.C. © 2002 by CRC Press LLC TX307_Frame_FM Page iv Tuesday, January 8, 2002 9:47 AM Library of Congress Cataloging-in-Publication Data Fresh-cut fruits and vegetables: science, technology, and market /edited by Olusola Lamikanra. p. cm. Includes bibliographical references and index. ISBN 1-58716-030-7 (alk. paper) 1. Fruit–Analysis. 2. Fruit–Preservation. 3. Vegetables–Analysis. 4. Vegetables– Preservation. I. Lamikanra, Olusola. TX612.F7 F74 2002 664′.807—dc21 2001054766 CIP This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. All rights reserved. Authorization to photocopy items for internal or personal use, or the personal or internal use of specific clients, may be granted by CRC Press LLC, provided that $1.50 per page photocopied is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. The fee code for users of the Transactional Reporting Service is ISBN 1-58716-030- 7/02/$0.00+$1.50. The fee is subject to change without notice. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. Visit the CRC Press Web site at www.crcpress.com © 2002 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 1-58716-030-7 Library of Congress Card Number 2001054766 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper © 2002 by CRC Press LLC TX307_Frame_FM Page v Tuesday, January 8, 2002 9:47 AM Preface Fresh-cut fruits and vegetables are a relatively new and rapidly developing segment of the fresh produce industry. Fresh-cut products have been freshly cut, washed, packaged, and maintained with refrigeration. They are in a raw state and even though minimally processed, they remain in a fresh state, ready to eat or cook. The Interna- tional Fresh-cut Produce Association (IFPA) defines fresh-cut products as fruits or vegetables that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or prepackaged to offer consumers high nutrition, convenience, and flavor while still maintaining its freshness. Industry estimates in the U.S. indicate that fresh-cut sales of approximately $11 billion in 2000 account for over 10% of the total fresh fruit and vegetable market, with food service sales making up 60% of the total. Sales are projected to increase by 10–15% annually for the next five years. High levels of quality accompanied by superior safety are essential for sustained industry growth and fresh-cut produce consumption. Fresh-cut fruit and vegetable products differ from traditional, intact fruit and vegetables in terms of their physi- ology, handling and storage requirements. The disruption of tissue and cell integrity that result from fresh-cut processing decreases produce product shelf life. Conse- quently, fresh-cut products require very special attention because of the magnitude of enzymatic and respiratory factors as well as microbiological concerns that impact on safety. Knowledge of the nature of fresh-cut fruits and vegetables as they relate to pre- and post-harvest handling, processing, packaging and storage are essential for ensur- ing their wholesomeness and nutritional value, and for developing the most effec- tive procedures and innovative technologies for maintaining their quality to meet increasing consumer demand. Attention to the market and economic factors will also ensure the ability of the industry to consistently deliver value to consumers, develop and implement new technologies and reward all participants in the supply chain. This book is a comprehensive interdisciplinary reference source for the emerging fresh-cut fruits and vegetable industry. It focuses on the unique biochemical, phys- iological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment and packaging requirements, production economics and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. It will be particularly useful for senior undergraduate and graduate students, food scientists, plant physiologists, micro- biologists, chemists, biochemists, chemical engineers, nutritionists, agricultural econ- omists, and molecular biologists. © 2002 by CRC Press LLC TX307_Frame_FM Page vi Tuesday, January 8, 2002 9:47 AM I am grateful to each of the authors for their participation, promptness and cooperation as well as many others for their contributions, advice and encouragement in the development of this book. Olusola Lamikanra © 2002 by CRC Press LLC TX307_Frame_FM Page vii Tuesday, January 8, 2002 9:47 AM List of Contributors Tareq Al-Ati Department of Food Science Cornell University Stocking Hall Ithaca, New York Elizabeth A. Baldwin Agricultural Research Service United States Department of Agriculture Winter Haven, Florida Diane M. Barrett Department of Food Science and Technology Cruess Hall University of California Davis, California John C. Beaulieu Southern Regional Research Center Agricultural Research Service United States Department of Agriculture New Orleans, Louisiana Karen L. Bett Southern Regional Research Center Agricultural Research Service United States Department of Agriculture New Orleans, Louisiana Jianchi Chen Division of Agricultural Sciences Florida A&M University Tallahassee, Florida Jennifer R. DeEll Horticulture Research and Development Centre Agriculture and Agri-Food Canada Quebec, Canada © 2002 by CRC Press LLC TX307_Frame_FM Page viii Tuesday, January 8, 2002 9:47 AM Elisabeth Garcia Department of Food Science and Technology University of California Davis, California Edith H. Garrett International Fresh-cut Produce Association Alexandria, Virginia Gillian M. Heard Department of Food Science and Technology The University of New South Wales Sydney, Australia Joseph H. Hotchkiss Department of Food Science Cornell University Ithaca, New York William C. Hurst Department of Food Science University of Georgia Athens, Georgia Jennylynd A. James Dole Food Company, Inc. Westlake Village, California Adel A. Kader Department of Pomology University of California Davis, California Olusola Lamikanra Southern Regional Research Center Agricultural Research Service U.S. Department of Agriculture New Orleans, Louisiana Jérôme Mazollier Centre Technique Interprofessionel des Fruits et Legumes France © 2002 by CRC Press LLC TX307_Frame_FM Page ix Tuesday, January 8, 2002 9:47 AM Greg Pompelli Agricultural and Trade Outlook Branch Economic Research Service U.S. Department of Agriculture Washington, D.C. Peter M. A. Toivonen Pacific Agri-Food Research Centre Agriculture and Agri-Food Canada Summerland, British Columbia Canada Patrick Varoquaux Ministere De L’Agriculture INRA Station de Technologie des Produits Végétaux France © 2002 by CRC Press LLC TX307_Frame_FM Page xi Tuesday, January 8, 2002 9:47 AM Table of Contents Chapter 1 Fresh-cut Produce: Tracks and Trends Edith H. Garrett Chapter 2 Quality Parameters of Fresh-cut Fruit and Vegetable Products Adel A. Kader Chapter 3 Overview of the European Fresh-cut Produce Industry Patrick Varoquaux and Jérôme Mazollier Chapter 4 Safety Aspects of Fresh-cut Fruits and Vegetables William C. Hurst Chapter 5 Physiology of Fresh-cut Fruits and Vegetables Peter M. A. Toivonen and Jennifer R. DeEll Chapter 6 Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables Olusola Lamikanra Chapter 7 Microbiology of Fresh-cut Produce Gillian M. Heard Chapter 8 Microbial Enzymes Associated with Fresh-cut Produce Jianchi Chen Chapter 9 Preservative Treatments for Fresh-cut Fruits and Vegetables Elisabeth Garcia and Diane M. Barrett © 2002 by CRC Press LLC TX307_Frame_FM Page xii Tuesday, January 8, 2002 9:47 AM Chapter 10 Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables Tareq Al-Ati and Joseph H. Hotchkiss Chapter 11 Biotechnology and the Fresh-cut Produce Industry Jennylynd A. James Chapter
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