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Jan Narciso and Anne Plotto

A comparison of sanitizers for fresh-cut mango (Mangifera indica cv. Keitt) was made. Mangos were obtained from a farm in Homestead, Fla., and stored at 15 °C until processed. Before cutting, fruit were dipped in solutions of either sodium hypochlorite (NaOCl) (200 ppm) or peroxyacetic acid (100 ppm). The cut pieces were dipped in acidified sodium chlorite (NaClO2) (200 ppm, pH 2.6) or dilute peroxyacetic acid (50 ppm) for 30 seconds. Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5 °C for 21 days. Samples in the clamshells were tested for changes in microbial stability and for quality parameters every 7 days. Results showed that even though the fruit slices were sanitized after cutting, cut fruit microbial populations were related to the method of whole fruit sanitation. After 15-21 days in storage at 5 °C, cut slices from whole fruit sanitized with peroxyacetic acid that were subsequently treated with dilute peroxyacetic acid or acidified NaClO2 had less contamination [<1 colony-forming unit (cfu) per gram] than samples cut from whole fruit sanitized with NaOCl (<1000 to 3700 cfu/g). These data demonstrate that the method of whole fruit sanitation plays a role in determining the cleanliness of the cut fruit. These sanitizer systems (peroxyacetic acid on whole fruit followed by peroxyacetic acid or acidified NaClO2 on cut slices) effectively reduced microbial growth and kept microbial counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from NaOCl-treated whole fruit.

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John R. Stommel, Mary J. Camp, Judith M. Dumm, Kathleen G. Haynes, Yaguang Luo, and Anne Marie Schoevaars

Fresh pepper fruit that are sliced and/or diced are referred to as fresh-cut products. Pepper and other minimally processed fresh-cut vegetables have been used primarily in food service sales and to a lesser extent in retail markets ( Lamikanra

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Peter M.A. Toivonen

The potential impact of 1-methylcyclopropene (1-MCP) in fresh-cut fruits and vegetables has been documented only in the last several years. This article explores what is now known about 1-MCP and its effect on quality in fresh-cut products in the

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Muharrem Ergun, Donald J. Huber, Jiwon Jeong, and Jerry A. Bartz

The purpose of the present study was to investigate the role of ethylene action, via use of the ethylene antagonist 1-methylcyclopropene (1-MCP), on the senescence and quality of fresh-cut ripe papaya (Carica papaya L. `Sunrise Solo') fruit. Ripe papaya fruit were treated with 2.5 μL·L-1 1-MCP and immediately processed into fresh-cut slices or left intact. At 2-day intervals over 10 days at 5 °C, continuously stored slices were monitored for ethylene production, firmness, electrolyte leakage, color, sensory changes, and pathogen incidence. Slices freshly prepared from intact fruit stored under identical conditions were measured similarly. Ethylene production did not differ significantly between the treatments, although production rates were slightly but consistently higher in slices from intact control compared with intact 1-MCP-treated fruit. Mesocarp firmness of continuously stored slices and slices from fruit stored intact was significantly retained by 1-MCP. Firmness of continuously stored slices from 1-MCP-treated fruit declined 50% compared with 75% for control slices. Firmness of fresh-cut slices prepared from intact control and 1-MCP-treated fruit at each sampling interval declined 26% and 15%, respectively. Electrolyte leakage remained low and changed little in slices freshly prepared from fruit stored intact. Leakage from continuously stored papaya slices increased after 4 days, and after 6 days controls increased significantly compared with stored slices derived from papaya fruit initially treated with the ethylene antagonist. The flesh color of continuously stored slices or slices prepared from fruit stored intact was influenced by 1-MCP only during the later periods of storage. Microbial counts in stored slices or slices prepared at each sampling were generally unaffected by 1-MCP. Informal sensory analysis indicated that the edible shelf life was 6 days in stored slices from 1-MCP-treated fruit compared with 2 to 3 days for stored slices from control fruit.

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Xuetong Fan and Kimberly J.B. Sokorai

and spinach to enhance microbial safety at doses not exceeding 4 kGy. Either whole lettuce or fresh-cut lettuce is allowed to be treated with radiation. Irradiation is ideally applied after packaging to prevent post-process contamination. However, the

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Ji Gang Kim, Yaguang Luo, Robert A. Saftner, and Kenneth C. Gross

of fresh-cut lettuce. Use of a company name or product by the USDA does not imply approval or recommendation of the product to the exclusion of others that also may be suitable.

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Chien Wang, Korakot Chanjirakul, Shiow Wang, and Jingtair Siriphanich

Poster Session 8—Postharvest: MCP/Ethylene/Fresh Cut 18 July 2005, 1:15–2:00 p.m. Poster Hall–Ballroom E/F

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Ting Min, Li-Fang Niu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

With the increasing interest in healthy and nutritious diets, and continuing changes in consumer lifestyles, the consumption of fresh-cut fruits and vegetables has become increasingly popular ( Chen et al., 2016 ; Sipahi et al., 2013 ). However

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Yukari Murakami, Yoshihiko Ozaki, and Hidemi Izumi

Peeling is a necessary process for the production of fresh-cut products. Chemical or mechanical peeling is the most common method for peeling of fruits and vegetables. However, these methods often lead to potential loss and damage of flesh and

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Ting Min, Jun Xie, Yang Yi, Wenfu Hou, Youwei Ai, and Hongxun Wang

., 2012 ; Xu et al., 2011 ). Fresh-cut lotus root slices have received increasing attention because they are extremely convenient and highly edible ( He et al., 2017 ; Sun et al., 2015 ; Zhang et al., 2013 ). However, it is well known that enzymatic