Giancarlo Colelli, Professor at the University of Foggia (Italy), answered the question on the impact of processing line equipment on fresh-cut quality. The equipment of processing lines varies according to the type of product. It can consist both of simple tools, such as knives, tables, and tanks, used for fresh-cut fruit and of fully automated lines for fresh-cut salads. The quality of fresh-cut is significantly influenced by the equipment used, which should be selected and designed according to the type of raw material to be processed. The professor has reported few examples. As regards the cutting, the amount of direct and indirect mechanical damage due to trimming, peeling, shredding, slicing, and dicing operations depends on the proper sharpness of the cutting tool, an improper management of this phase can result in a rapid browning of cut surface, translucency, loss of turgor and texture, juice leakage. Adopting innovative materials, such as ceramics, and technologies (water-jet cutting) can reduce the negative effect of mechanical damage.
As regards the washing, this phase is important to reduce the microbial load of the produce. Choosing the most effective washing configuration (sanitizers, water amount, water temperature, washing time, etc.) according to the type of produce can improve the safety and prolong the shelf-life. After washing phase, the drying operation follows. The excess water should be removed from the fresh-cut product before packaging to prevent rapid microbial development and enzymatic processes that deteriorate the product quality. Drying phase is a critical issue in order to maintain quality and reduce microbial growth. Actually, the equipments used are: 1) various types of spin-dryers, they are very efficient but can potentially cause a mechanical damage, 2) tunnels with different configurations, they are effective and ensure better operation conditions compared to spin-dryers.
Ultimately, there are foreign-body detection equipments. Generally, the raw material coming from the field contains objects, such as insects, soil particles, plastic pieces, etc., that should be removed during processing. Specific equipments are used, such as perforated cylinders, adhering tapes, vision systems, to detect foreign bodies. These equipments make the difference in reducing the potential number of complains. The equipment can affect the quality and the shelf-life of fresh-cut product.
The innovation plays a key role in improving both plant automation and application flexibility, whose feasibility depends on their impact on the product.
Jeff Brecht, Professor at University of Gainsville (Florida, USA), has answered to the question on which are the main factors that affect the shelf-life of fresh-cut products. The shelf-life of a product is referred to the time required by a fresh-cut product to lose the quality properties, such as freshness, firmness, texture, colour, aroma, and nutritional value, to an unacceptable level. The shelf-life should allow the distribution and marketing of each specific product. There are several factors that contribute to maintain the best quality of fresh-cut product. These factors are the maturity stage, the sharpness of cutting tools, proper postharvest management, temperature control along the whole chain (= cold chain), the proper use of modified atmosphere packaging (MAP). When all these factors are properly addressed, quality and safety are maintained and shelf-life is guaranteed.
Jeff Brandenburg, Consultant of The JSB Group (MA, USA), has answered to the question on the impact of packaging on the quality of fresh-cut product. The MAP is one of the technologies to improve and to prolong the shelf-life. MAP, when combined with proper postharvest handling practices and temperature control management, can affect positively both quality and shelf-life of fresh-cut product. The lack of temperature control compromises the effectiveness of the packaging system. The aim of the packaging is to create inside the package an atmosphere, which slows the produce respiration resulting in quality deterioration delay. MAP is a combination of O2 and CO2 within the package, the combination varies according to the produce. By reducing O2 concentration below 10%, the respiration rate of many fresh fruit and vegetables decreases, thus also the senescence and the oxidative browning reactions are reduced. By increasing CO2 concentration, carbonic acid is produced by CO2 dissolving in water, this acidifying reaction has a direct antimicrobial effect. For this reason, a proper MAP design can reduce respiration rate, minimize browning reaction, and retard microbial growth.
David Gombas, Senior Vice President of Food Safety and Tecnology (United Fresh Produce Association, Washington, USA) has answered to the question on the expiring date for quality of fresh-cut product on retail level. The label on the package is used to instruct retail handlers and consumers about temperature recommendations to preserve quality and safety of the product. The expiration date on the package should assist the retail handlers to remove the old products from the shelf and ensure the consumer to have only fresh products. The expiration date should assist the consumer to avoid product that may be missed by retail handlers or that may be missed in the home refrigerator by the consumer. After expiring date, the quality of the product is not acceptable. When the main factors (described before by the other experts) affecting the final quality and the shelf-life of the fresh-cut product are properly managed, any fresh-cut product should achieve at least five days shelf-life.
At the end, Adel Kader, Emeritus Professor at University of Davis (California, USA) has answered to the question on where a company interested in fresh-cut sector can find information to start the business. The Professor has listed some useful addresses which are following reported. 1. http://ucce.ucdavis.edu/files/datastore/234-2115.pdf
2. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm064458.htm
3. http://postharvest.ucdavis.edu/yellowpages/?maincat=40
4. http://postharvest.ucdavis.edu/files/93535.pdf
5. http://www.agraria.unifg.it/en/Departments/PrIME/Course-Schedule/322/
6. http://www.ba.ars.usda.gov/hb66/147freshcutvegetables.pdf
7. http://www.ba.ars.usda.gov/hb66/146freshcutfruits.pdf
8. http://www.wiley.com/WileyCDA/WileyTitle/productCd-0813812747.html
9. http://www.crcpress.com/product/isbn/9781420071214