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Fresh-cut Management

How to preserve fresh-cut radish colour

The enzymatic browning of fresh-cut fruit and vegetables is one of the main phenomena that reduce the shelf-life and affect negatively the consumer’s purchase decision.Scientists from Argentina have investigated the effects of the application of mild heat shock and immersion in citric acid (single and.....

Italy: Fresh produce and CIBUS - mutual attraction?

PHOTO REPORT The 17th edition of CIBUS, the international food fair, has ended. 2,700 companies took part, many from the fresh produce, fresh-cut and pre-cooked sectors.Fresh produce was among the protagonists of ANTEPRIMA DOP, during which Mario Aguzzi, chairman of the PGI Melone Mantovano consortium, was awarded by.....

Italy: The fresh-cut sector is recovering

The trend changed in the first two months of 2014 - the food sector recovered lost volumes, especially for what concerns pre-packed food, fresh produce and drinks. Italian consumers are even more rational, as quality remains important, but they still look at prices first.Confidence trend in Italy......

Cyprus, 10-13 June 2014

Scientific Program of the V International Postharvest Unlimited Symposium

"It is our pleasure to announce the Scientific Program of the V International Postharvest Unlimited Symposium. The program is comprised of 17 keynote speakers, 69 oral presentations and 130 poster presentations." According to Dr. George Manganaris and Dr. Panos Kalaitzis, the conveners of the symposium.The.....

QUAFETY project shows consumer preferences toward fresh-cut produce

The European Project QUAFETY aims at providing new technologies and disciplines to the fresh-cut processing industry together with the assessment of the consumer acceptability of those products with novel attributes. Scientists at University of Foggia (Italy), partner in the project, have evaluated.....

Lettuce for fresh cut chain should be processed immediately after harvest

Despite the importance of the lettuce for fresh-cut chain, the impact of storage conditions of the intact heads before processing on quality of minimally processed lettuce has never been quantified.The scientists, Witkowska and Woltering, at Wageningen University (The Netherlands) have investigated the.....

QUAFETY project reveals how nitrates and glucosinolates can indicate nutritional quality in Rocket

"Rocket" refers to a widely consumed leafy vegetable belonging to Diplotaxis and Eruca genera of Brassicaceae family.Rocket is an important leafy vegetable and is a good source of antioxidant compounds and anti-cancer molecules such as glucosinolates and other sulfur compounds. Conversely, rocket is also a.....

How is a fresh-cut tomato affected by its ripening phase and temperature?

In fresh-cut tomatoes, the quality deterioration is associated with translucency, firmness loss and membrane degradation that occur also in fresh intact tomato after long-term cold storage as consequences of chilling injuries.Italian and Spanish scientists have investigated the effect at ripening stage and.....

UK: Fresh Pod technology keeping food fresh in the catering industry

Keeping fruit and vegetables fresh, crispy and tasty, whilst providing a menu with choice and reacting to demand, can challenge the most organised of chefs. The reason fresh produce ripens so quickly, particularly in mixed store rooms is because of the ethylene in the atmosphere, which fresh produce gives.....

QUAFETY EU project: The effect of hot water treatment on fresh-cut produce has been shown

The 3rd International Conference on "Effect of Pre- and Post-harvest Factors on Health Promoting Components and Quality of Horticultural Commodities" took place in Skierniewice, Poland, March 23-25, 2014.The Organising Committee of Conference is very grateful to prof. Giancarlo Colelli and other participants.....

Wet pulsed light treatment for blueberry decontamination

In recent years, the application of pulsed light (PL) technology for fresh produce decontamination has been limited because it causes the produce heating with serious consequences on organoleptic properties and impacts adversely the surface colour (= shadowing effect).Scientists at University of Delaware.....

March 23–25, 2014

Poland: QUAFETY project conference in Skierniewice

"Effect of Pre- and Post-harvest Factors on Health Promoting Components and Quality of Horticultural Commodities": this is the title of a conference which will be held in Skierniewice (Poland), next March 23–25, 2014.The conference is organized by the Research Institute of Horticulture in cooperation with.....

Sanitizing methods for fresh-cut kiwifruit safety and quality

Portuguese scientists have investigated the effects of different sanitizing methods as alternative to chlorine use in minimal processing of kiwifruit on microbial count, packaging atmosphere composition, colour and firmness of fresh-cut kiwifruit stored at 4°C for 10 days.During minimal processing, fruit.....

Mathematical model to predict Listeria growth in fresh-cut melons

The recent food-borne disease outbreaks related to the consumption of melons have marked the importance to understand the growth kinetics of Listeria monocytogenes in fresh-cut melons.US scientists have carried out a study on cantaloupe, honeydew and watermelon. Fruits were purchased from a local supermarket.....

Effects of oxygen levels on quality of fresh-cut pineapple

The scientists at Ghent University (Belgium) have investigated the effect of initial headspace oxygen (IH) on microbial and sensorial quality of fresh-cut pineapple. This study is only the first part of a larger research project with the main aim of optimizing the shelf-life of fresh-cut fruit by using MAP.....

A simplified hand-held optical device to estimate the freshness level of fresh-cut corn salad

Scientists at the University of Milan (Italy) have evaluated the feasibility of a simplified hand-held and low-cost optical device to estimate the freshness level of fresh-cut corn salad (Valerianella locusta L.). The main objective of this study was selecting the most significant wavelengths of vis/NIR.....

QUAFETY EU Project partners will be at Fruit Logistica 2014 on next days

After 18 months of work QUAFETY partners have produced important results which are now being published and/or internationally disseminated. A flyer (click here to download) on the most important results and news within the project will be available at Fresh Plaza BV and Agronomia Scarl stand during Fruit.....

Effects of slicing and storage on fresh-cut carrot safety

The scientists at University of Limerick (Ireland) have conducted different experiments to investigate the effects of cutting operations (slicing and peeling methods) and storage conditions (gas atmosphere and temperature) on levels of contamination and penetration of Escherichia coli O157:H7 cells in.....

Ozone effect on fresh-cut lettuce, spinach and parsley

Scientists at Ankara University (Turkey) have compared the efficacy of three washing treatments on microbial inactivation, especially against Escherichia coli and Listeria innocua, and have evaluated their effects on some chemical characteristics, such as chlorophyll, ascorbic acid and total phenolic.....

QUAFETY Project:

Scientists study the effect of edible coating on fresh-cut melon

Currently, the Edible Coating represents an innovative and promising technology to extend the shelf life of fresh produce, especially with regards to fresh-cut produce.The scientists of Volcani Centre (Israel), partners in the EU Quafety Project on quality and safety of fresh-cut produce, have studied the.....

Atmospheric pressure cold plasma treatment on strawberries

Strawberries are appreciated for their flavour and nutritional value. They are rich in bioactive compounds, such as phenols and anthocyanins, the latter are responsible of red colour fruit.Freshly harvested strawberries are very susceptible to mechanical damage, water loss, decay and physiological.....

Fresh-cut papaya: Ozone use does not deplete antioxidant properties

The main problems occurring during fresh-cut papaya shelf-life are the loss of weight, loss of texture, depletion of nutritional value and microbial load increase. Scientists have evaluated the total phenolic content, the ascorbic acid, the antioxidant capacity, and the microbial load of fresh-cut papaya.....

Antioxidant and antimicrobial activity of seeds

New use for by-product of fresh-cut mango processing

Scientists from Mexico have evaluated the effect of treating the fresh-cut mango ‘Haden’ with ethanolic extract of their seed by-products in the antimicrobial protection and in the antioxidant capacity increase.For the study, mangoes were washed with chlorinated water (250 ppm) for 3 min and air dried at.....

QUAFETY EU project: Factors affecting Listeria survival and growth on fresh-cut produce

Since 1980 to present day, the higher prevalence of Listeria monocytogenes in fresh produce has been detected especially on cabbage, lettuce, leafy vegetables, celery and melon. Moreover, in the last decade, listeriosis cases due to fresh-cut produce consume are increasing (Table 1 and 2).As a consequence of.....

Evaluating the effects of gamma radiation on raspberries

The increasing demand for high-quality foods in terms of sensorial quality and safety, has showed the current consumer trend that consumers prefer ready-to-eat foods with high nutritional value and low energy, without chemical additives or preservatives.The functional value of raspberries is well known; red.....

Optical oxygen sensors to improve fresh-cut Italian salad mixes

Irish scientists have used a non-destructive technology (optical sensors) for oxygen (O2) monitoring to evaluate before the level of O2 consumed by individual salad leaves and then to improve the packaging of fresh-cut Italian salad mixes during refrigerated storage. The first part of the study consisted.....

Pasteurization inactivates salmonella on melon rind

In recent years, considering the large consumption of both whole and fresh-cut melon alone or in mixed fruit salads, melon is identified as a vehicle for pathogens, such as Listeria monocytogenes and Salmonella Typhimurium, thus it is considered the cause of many foodborne illnesses.Many sanitation.....

Fresh-cut mint stored for 21 days

Aromatic plants produce active compounds and phytochemicals, such as essential oil, which make them very important for the pharmaceutical and food industry.In the last few years, several scientists have studied the potentialities of aromatic species for the fresh-cut industry, from production of essential.....

QUAFETY scientists meet Portuguese food industry in Porto

"Non-Destructive Methods for Evaluation of Quality and Safety of Ready to Eat Fresh Products" is the title of the workshop held last Friday November, 14, at the Escola Superior de Biotecnologia, of the Portuguese Catholic University in Porto (ESB-UCP). The event, organized in the framework of the.....

Early, intermediate and late peach varieties for fresh-cut industry

Italian scientists at University of Foggia (Apulia Region) have evaluated the suitability of 26 peach varieties for the fresh-cut industry. The tested varieties, which included peaches, nectarines and clingstones peaches (Table 1), were grouped into early (A), middle (B) and late (C) varieties according to.....

Effect of cutting on ascorbic acid in fresh-cut spinach

During minimally processing, fresh spinach is submitted to several mechanical operations such as cutting that may induce stress responses. These mechanical stresses may cause the accumulation of dangerous reactive oxygen species (ROS). Minimally processed vegetables respond to these mechanical stresses.....

Lemongrass essential oil to preserve fresh-cut pineapple quality

Malaysian scientists at University Putra Malaysia have studied the effect of lemongrass (Cymbopogon citratus) essential oil (EO) incorporated into alginate-based edible coating [sodium alginate 1.29% (w/v); glycerol 1.16% (w/v), sunflower oil 0.025% (w/v)] on respiration rate, physico-chemical properties,.....

6th European short-course in fresh-cut produce succesfully concluded in Antalya

Over 120 participants and 15 Instructors from 28 countries all over the world met in Antalya, Turkey for one of the most important educational events in the global fresh-cut industry. The 3-day course closed with a collective session of "Future R&D needs in fresh-cut products" and the awarding of the.....

The analysis of Lauro Guidi from the Agribologna/Conor Group on the Fruitylife website

Italy: Fresh-cut prices increasingly important, fruit remains niche product

The vegetable fresh-cut range (mainly ready-to-eat salads) is currently in a phase where consumers are very careful about prices and margins are getting lower along the chain. The fruit fresh-cut range is still a niche product, representing only a tenth of the vegetable market. It is still not very popular.....

EU Project QUAFETY: molecular markers of leaf senescence discovered

Leaf senescence is a degenerative physiological process that inevitably affects the quality and the shelf-life of fresh-cut leafy vegetables.The improper practices occurring at harvest and during postharvest phases may influence significantly the quality of final product accelerating the leaf senescence......

Pulsed light treatment to preserve fresh-cut mango quality

Mango (Mangifera indica L.) is one of the most important tropical fruit worldwide. It is appreciated for its functional and nutritional properties, and in the last years its consumption as a fresh-cut product has been increasing.Fresh-cut mango suffers from tissue browning and softening. The current.....

Nectarine cultivars for fresh-cut processing

Nectarines are very accepted by consumers for their functional and quality properties. In addition, fresh-cut nectarine is one of the most appreciated fresh-cut product.Spanish scientists have evaluated the suitability of 4 nectarine cultivars to fresh-cut industry. For the study, ‘Early Top’, ‘Nectaprima’,.....

Pseudomonas graminis is the best one

Fresh-cut fruit: useful microorganisms against bacterial pathogens

In the last few years, the increase of foodborne illness outbreaks associated to the fresh produce is related to the increase of fresh-cut fruit and vegetables consumed.Scientists from Spain and The Netherlands have evaluated the native microorganisms from fresh and fresh-cut fruit that showed an inhibitory.....

Project QUAFETY succesfully passed meeting with EC reviewers in Brussels

A further step ahead for Project QUAFETY (Comprehensive Approach to Enhance Quality & Safety of Ready-to-Eat Fresh Products), the 3-year EC co-funded Project within the 7th Framework Programme Prof. Giancarlo Colelli, Scientific Coordinator of QUAFETY, together with representatives from many partners,.....

Phytochemicals content: comparison between fresh produce and fresh-cut products

Scientists of Almeria University, Spain, have compared fresh produce with fresh-cut product for the phytochemicals content, especially for phenolic acids, isoflavones, flavones, flavonols and glucosinolates. Tomatoes, carrots, grape, eggplants and broccoli were tested for the comparison (Table 1 and 2)......

Trihalometanes generation (THMs) during washing fresh-cut baby spinach

The potential generation of trihalometanes (THMs) during produce washing, as a consequence of the use of chlorine-based sanitizers, is one of the main current concerns for researchers, industry, and regulatory agencies. However, there is poor information about the real THM formation during washing of.....

Laser technology to identify physiological activity in fresh-cut carrots

Brazilian scientists have tested a non-destructive and non-invasive optical method to analyse the fresh-cut produce.The biospeckle laser technique is based on the optical phenomenon of interference generated by a laser light interacting with biological material or dynamic systems. When the light of the laser.....

Aromatic herbs with anti-listerial effect for fresh-cut carrot and cabbage

Irish scientists at Limerick University have assessed the antimicrobial effectiveness of aromatic herbs (thyme, oregano, and rosemary) against Listeria monocytogenes on fresh-cut vegetables (lettuce, carrot discs, cabbage and dry coleslaw mix). The antimicrobial treatments consisted 1) in direct application.....

What factors influence respiration rate of fresh-cut pineapple?

Irish scientists have investigated the effect of intrinsic factors (origin, ripening stage, and growing season) and extrinsic factors (cut-size, blade-sharpness and dipping treatments) on respiration rate (RCO2) of fresh-cut pineapple chunks. They developed a mathematical model for the respiration based.....

UV light and ultrasound to inactivate bacteria in fresh-cut produce

Scientists of Environmental Microbiology Unit at Patras University (Greece) and of Quality Control Department of Ministry of Rural Development and Food at Patras have investigated the effect of two disinfection non-thermal treatments, UV light and Ultrasound (US), on bacterial decontamination and color.....

QUAFETY project: how to define the shelf-life of fresh-cut melon

The shelf-life of fresh-cut produce is mainly determined by the evaluation of external appearance, which is the major factor influencing consumer choice at purchase moment.Within the European Project Quafety on quality and safety of fresh-cut produce (2011-2014), the scientists of the University of Foggia.....

QUAFETY European project develops an electrostatic deposition of edible coating on fresh-cut fruit

Current scientific research is focused on edible coatings that are efficient and safe techniques for controlling quality deterioration and extending shelf - life of food products.Scientists of the Volcani Center (Bet Dagan, Israel), partner in Quafety European Project (2011-2014) on safety and quality of.....

QUAFETY project shows the prevalence and biodiversity of bacterial pathogens in produce

Scientists of the Department of Food Science and Technology at Agricultural University of Athens (Greece), within the QUAFETY European project (2011-2014), determined the prevalence of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-cut rocket, cucumbers and strawberries. The detection of both.....

QUAFETY European project: fast and reliable analytical method to detect pathogens in fresh produce

The presence of pathogens in fresh produce, responsible for foodborne illness outbreaks, is a serious problem in terms of safety and economic losses.To avoid outbreaks and the distribution of contaminated food on the market, food producers must assure that safety and control measures are followed throughout.....

Microwave treatment to control the brown rot of stone fruit

Monilinia spp. are the most serious causes of brown rot in stone fruit and in the European Union no chemical fungicides are authorized to be applied on the fruit during postharvest storage.A Spanish scientists have evaluated the efficacy of microwave treatments in controlling Monilinia fructicola growth on.....

Heat treatments and the postharvest quality of fresh-cut spinach

Recently, several studies have demonstrated that a heat shock by using hot water washing at temperature ranging from 37 to 55 °C for a treatment duration from 30 sec to 3 minutes can improve the postharvest quality of spinach and rocket leaves. It has been shown that the heat treatments delay the leaf.....

How to mantain the microbiological quality of fresh-cut pears

The growth of microbial load and the tissue browning are the main factors in terms of quality loss for fresh-cut pears during storage.The application of chitosan edible coating with anti-browning agents (ascorbic acid and citric acid) is a useful technology to inhibit the cut surface browning and to preserve.....

Quafety Athens meeting 11-12 July 2013: the report

On 11 and 12 July, the mid-term meeting of European Project Quafety took place in Athens (Greece) at the Agricultural University of Athens.On the 11th of July, the state of each work package (WP) was presented. All partners presented the data collected, the results reached within each task, and the.....

Something different, but still British grown

Fresh Direct started off as a fruit and veg supplier, but these days the company has become much, much more. They still supply fruit and veg but as well as having a group of growers who provide it, they chop it and they cook it.The business now boasts 200 refrigerated trucks, trailers and vans and a team of.....

Fresh-cut Romaine lettuce: the relevance of good irrigation practices

Spanish scientists from CEBAS-CSIC have published a study on the influence of irrigation on the quality of fresh-cut romaine lettuce. Romaine lettuce is the second most important lettuce type after ‘Iceberg’ lettuce.The influence of six irrigation regimes on respiration rate, tissue browning and microbial.....

Antalya, Turkey, on October 23-25, 2013

6th European Short Course on Fresh-cut Produce Processing

The 6th edition of the European Short Course on Fresh-cut Produce Processing will be held at the Akdeniz University in Antalya, Turkey, on October 23-25, 2013. The intensive 3-day format will provide in-depth information on production, processing, packaging, distribution and quality assurance of fresh-cut.....

Edible coatings to extend the shelf life of ready-to-eat prickly pear

Prickly pear (Opuntia ficus-indica) is an excellent fruit, rich in antioxidant compounds, fiber and other bioactive compound that make it a functional food. However, the fruit peeling represent a critical issue because it makes the fruit unattractive to the consumers who do not know how to avoid the thorns.....

|CA|MA|2013|: report of the first results of European QUAFETY project

On the 3-7 June 2013, the International Controlled & Modified Atmosphere Research Conference (|CA|MA|2013|) took place in Trani (Apulia Region, Italy). Scientists, SMEs, policy makers were present at the Conference. The participants were from Italy, Poland, Saudi Arabia, USA, Canada, New Zealand, Jordan,.....

June 4

First outcomes from project "Quafety" to be presented at |CA|MA|2013|

The XI International Controlled & Modified Atmosphere Research Conference will be the first stage chosen by partners of Project QUAFETY to present their first results to the scientific community.|CA|MA|2013| is one of the major international events on the applications of controlled and modified.....

Working conditions and practices essential for fresh-cut lettuce quality

A research team from Portugal has published an international journal called ‘Food Control' - a work on the influence of working conditions and practices of food operators on physico-chemical and microbiological quality of fresh-cut lettuce salads produced in a catering unit.During the research, 21 visits.....

Fresh-cut lettuce: how the cutting increases microbial growth

Margarita Barros and Mikal Saltveit, scientists from 'University of California - Davis Campus' have published on International Journal Postharvest Biology and Technology, a work on the relation between microbial growth and the wound-induced phenolic accumulation in fresh-cut lettuce.Lettuce wounding during.....

Postharvest storage of whole fruit affects fresh-cut melon

Cantaloupe (Cucumis melo L. reticulatus) is a climacteric fruit - it continues to ripen after harvest because of ethylene production.A Malaysian research group has conducted a study to determine the effect of postharvest (low temperature)storage on the quality of fresh-cut cantaloupe.For the study, the.....

How to preserve broccoli for up to 28 days

The consumption of Brassicas is recommended to reduce the incidence of human cancer. Broccoli (Brassica oleracea var. italica) is a vegetable with high nutritional value thanks to its richness in vitamins, antioxidant compounds, anti-carcinogenic molecules and glucosinolates. However, the content of these.....

Florette positions itself as a 'feel-good' brand

Almost half of the working women in Germany feel stressed more than once a week, research by 'Fresh Cut' lettuce specialist Florette shows. The company started its own communication wave in the spring of 2013 where the theme of 'well-being' is central. Florette will let themselves be heard at the Point of.....

CA Davis University:

US (CA): Bacterial community composition on field-grown lettuce

Researchers from 'University of California - Davis Campus' conducted a survey on spatio-temporal variation in bacterial community composition on field-grown lettuce.Even though the microbial ecology is a scientific topic very important, the information regarding the bacterial community on plant leaf surface,.....

Suitability of early potato cultivars to be processed as fresh-cut product

Fresh-cut potatoes (peeled, sliced or diced, and packed) are considered to have commercial interest in fresh-cut market as an alternative to pre-cooked or frozen potatoes.One of the main causes of quality decay in fresh-cut potatoes is the enzymatic browning of the cut surfaces; this oxidation reaction can.....

Quafety project: report of Markes International activities

On 19 September 2012, Markes International published an article on its involvement in the European Project Quafety in American Laboratory website.The aim of QUAFETY project is to improve the safety and quality of ready-to-eat fresh produce by working with the industry to develop new predictive and.....

Astonishing results for Quafety articles on FreshPlaza

After one year since the Quafety Project beginning, we report the dissemination work conducted by FRESHPLAZA, as partner of the project. In 2012, FreshPlaza has published more than 50 articles on quality and safety of fresh-cut produce. The articles published were revised texts from international.....

Fresh-cut baby spinach: off-odour development inside the package still an unresolved problem

Fresh-cut baby spinach is a very perishable leafy vegetable with a shelf-life of only 7 days when stored at 7°C. The main problems occurring during shelf-life are off-odour development and the quality decay due to the breakage and tissue softening. Currently, the off-odour development is still an unresolved.....

Belgium: Get your fruit and vegetables at the butcher!

With the number of greengrocers in Belgium and Holland on the decline, wholesalers are increasingly looking for new outlets to supply with their produce. A peculiar new trend is the concept of one-stop-shopping: a store that offers all these fresh products on a single spot. We aren’t talking about a.....

Postharvest technology: UV light application on fresh produce

The use of ultra-violet light (UV) is well established for water treatment, air disinfection, and surface decontamination, nevertheless its use is still limited in food treatment, and in particular on fresh produce as postharvest technology. The ability of UV light to sanitize and delay microbial growth on.....

Farewell to Adel A. Kader: a great scientist, a great man

Adel A. Kader, Emeritus Professor of Postharvest Physiology at Davis University (California, USA) passed away last Monday (10 December) at the age of 71.Freshplaza sends its expressions of condolence for this death, and asked Professor Giancarlo Colelli (University of Foggia, Italy), who knew very well.....

Fresh-cut swiss chard

Light accelerates yellowing of leaves while on the shelf

Swiss chard (Beta vulgaris var. cicla) is a leafy vegetable that is very appreciated in Turkey for its nutritional properties. It is a green, leafy vegetable and it can be eaten boiled, baked and raw. The leaves contain high levels of vitamin C (30 mg/100 g), vitamin A (6116 IU), and minerals such as.....

Netherlands: “New salads have nothing to do with the seasons”

All it takes is one autumn storm and holiday-oriented food magically appears on shelves. And it isn’t just the turkey and the cranberry sauce. Retailers offering fresh and processed vegetables seem to be following the same trend.One of them, Aloys Meinema of Dutch retailer Hessing Supervers, denies.....

How to determine vitamins content in green leafy fresh-cut vegetables

Vitamins are biologically active organic compounds that are essential in metabolic and physiological functions in the human body, but they quickly decay. There are several factors that may affect the vitamin losses, such as temperature, presence of oxygen, light, moisture content, water activity, pH,.....

UK: R&G Fresh Herbs launches Nature’s Flavours

R&G Fresh Herbs, a UK leading supplier of fresh cut herbs to the supermarket, foodservice and wholesale sectors, is pleased to announce the launch of Nature’s Flavours, the first range of branded, fresh cut herbs to benefit from Modified Atmosphere Packaging (MAP).All Nature’s Flavours herbs are packed.....

Italy: no risks of foreign bodies in Rago's salads thanks to a new machine

Rago Group is a leading Italian company specialized in a wide range of baby leaf products (rocket, spinach, red and green batavia, lambs lettuce, red chard, red mustard, bull's blood etc.) all grown in tunnels. With a presence in the business for over 120 years, Rago is a family of growers with a.....

US: Ready Pac introduces new fresh cut selections

Fresh-cut fruit innovator Ready Pac announced the launch of new ready-to-serve fresh-cut fruit products that began shipping this fall. The new items feature seasonal fruits rarely – if ever – seen in the fresh-cut produce category, including pears, oranges and kumquats. “To my knowledge, Ready Pac is the.....

Photo report

Fourth edition of Fruit Attraction Madrid well attended

Last week for the fourth time the Fruit Attraction was held in Madrid. Last year the exhibition covered two halls but this year it had grown significantly with an extra hall. There were also plenty of visitors to the tradefair. On Wednesday and Thursday the halls were packed.Photoreports:Fruit Attraction.....

How to slow down the browning and softening of fresh-cut banana

Texture and color are two of the most noticeable quality parameters of fresh-cut fruits and vegetables and that may change during the storage.Many studies have demonstrated the efficacy of calcium compounds application by dipping in maintaining the firmness of fresh-cut apple, pear, banana and strawberry......

Fresh-cut pineapple: high-pressure argon and nitrogen to improve shelf-life

Fresh-cut fruits are very perishable produce and have shorter shelf-life than intact produce, because ethylene production, respiratory activity, enzymatic and non-enzymatic browning, tissue softening and leakage are stimulated by fresh-cut processing. The shelf-life of fresh-cut fruit is very limited (2-3.....

Choosing the right mango for the right product

With over a thousand different varieties of mangoes to choose from, selecting the right variety for mango products can be a daunting task. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), explores the impact that processing has on the flavor and texture of.....

Ozonated water in the sanitization of fresh-cut green pepper

A research group of the University of Campinas (Brazil) has assessed the sanitization efficacy of ozonated water during fresh-cut green pepper processing. The green pepper is a popular vegetable in Brazil, and it is mainly consumed raw in salads, for this reason the sanitization of fresh pepper is.....

How to enhance the shelf-life of fresh-cut broccoli raab

Broccoli raab (Brassica rapa L.) is a typical Italian vegetable, extensively cultivated in southern Italy, and especially in Puglia and Campania regions. The edible portion is represented by the young and tender leaves and by the immature heads, which have a pleasant, light-bitter taste and are eaten.....

Packaging strategies for fresh-cut melon

In the last few years, the consumption of fresh-cut products has grown rapidly as a result of the consumer trend. Several studies have been conducted to find techniques for preventing the detrimental phenomena in ready-to-use products, which are fresh produce minimally processed. Among these techniques,.....

Denmark: Fresh cut consortium find shelf life solutions

The Innovation Consortium For Product Designed Packaging of Fresh Fruit and Vegetables (Innovationskonsortium for Produkttilpasset pakning af frisk frugt og grønt) is a Danish consortium that has been carrying out research and development into factors affecting the quality and shelf life of fresh fruit and.....

How to make life difficult for bacterial pathogens in the fresh-cut produce

Some researchers of University of Foggia (Italy) published in 2009 a review on chemical, physical, and biological stress factors that can inhibit the microbial growth, especially bacterial pathogens survival, on minimally processed food.Among the bacterial pathogens, the most common on fresh produce are.....