Handling and processing of fresh-cut leafy vegetables
Leafy vegetables are a well-recognized source of minerals, vitamins, and dietary fiber. The demand of fresh produce has increased markedly in the last years. Survival and growth of foodborne pathogens on leafy vegetables and internalization of cells are threat to the health of consumers. Detection and control of foodborne pathogens are most important task for leafy vegetable. Extensive research has been conducted in the area of wash and chlorination. In addition, alternative sanitation practices and equipment are being investigated. Packaging and temperature are critical parameters for maintaining the quality and shelf life of fresh-cut leafy vegetables. MAP is beneficial for retaining the integrity of epidermal tissue and thus maintaining resistance to spoilage microorganisms. Temperature management is single most useful technique to minimize the effects of wounding and microbial growth in fresh-cut leafy vegetables, and is the necessary procedure to maintain the fresh quality of produce. Quality evaluation and improvement, which can guarantee the produce quality for both industry and consumer, attracts more and more new advanced techniques to reduce labor cost and enhance nutrition.
Zheng, S., Wang, Q. and Zuo, J. (2021). Handling and processing of fresh-cut leafy vegetables. Acta Hortic. 1319, 123-130
fresh leafy vegetable, sanitation, processing, packaging, quality