II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life

Issues in ensuring safety of fresh-cut produce

1-MCP before and after processing of fresh-cut produce: from science evidence to technology transfer

The impact of raw material selection for fresh-cut quality - with carrots as an example

Assessment of the vitamin C content in selected baby leafy species over the season

Importance of seed quality for the fresh cut chain

Growing radish (Raphanus sativus var. radicula) in plug trays in a floating system

Exogenous application of polyamines influences fruit quality of 'Zaferani' peach

Impact of climate change and global trends on the microbial quality of leafy greens

The floating growing system can assure a low microbial contamination of baby leaf vegetables at harvest

Emerging soil-borne and foliar diseases on leafy vegetables for fresh-cut production in northern Italy

Influence of controlled atmospheres and antioxidants on enzymatic browning and shelf life of fresh-cut persimmon 'Rojo Brillante'

Fresh-cut fruit industry in Malaysia: status and challenges

Optimising packaging conditions of fresh-cut nectarine

Fresh-cut apple: effect of CaCl₂ dips on firmness and quality

Factors affecting the quality of fresh-cut sweet cherry

Potentiality of mint leaves as a ready-to-use product: postharvest evaluation

Effect of inclusion of ethylene absorbent to the quality of the fresh-cut jackfruit stored at 10°C

Hot water treatment after harvest preserves nutritional quality of spinach during storage

Fresh-cut chain for soilless grown 'Mara des Bois' strawberries: the cutting process reduces the shelf-life of the produce

Effect of modified atmosphere packaging in minimally fresh industrially processed Batavia lettuce

Changes in quality of cut vegetable mixes during the storage

Antioxidant activity of fresh cut green and dried spices

The comparison of gooseberry biochemical composition in different ripening stages

Edible coatings with antioxidant properties for fresh-cut 'Conference' pear

Microbiological quality of enzymatically peeled persimmon fruit for fresh-cut slices

Effects of surface coating treatments on the quality of washed fresh ginseng during marketing

Effects of MAP conditions on the quality of washed fresh ginseng during storage

Screening of various anti-browning agents for apple slices

Market life of diced red onion subjected to modified atmosphere packaging and antimicrobial dips

The effect of sweeteners and inhibitors on the quality of fresh-cut pear slices after freezing

Quality maintenance of fresh-cut apple salad by using different anti-browning agents

Changes in physical-chemical parameters in minimally processed faba bean (Vicia faba L.)

Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica)

Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging

Volatile profile of fresh-cut 'Rocha' pear under various temperatures and oxygen levels

Use of UV-C radiation and ozonated water for the reduction of microbial load of minimally processed melon

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

Postharvest quality of whole and fresh-cut pomegranates cultivated under deficit irrigation

Effect of nitrogen fertilizer level on quality and shelf-life of fresh cut Swiss chard

Quality and shelf-life of minimally processed cauliflower

Cutting and temperature of preservation effect on the physiological activity and quality of fresh cut 'Packham's Triumph' and 'Shinco' pears

Effect of calcium and anti-browning agents on total phenols and antioxidant capability of 'Packham's Triumph' pears packed in modified atmosphere

Effect of alternative sanitizers on functional parameters of watercress leaves (Nasturtium officinale) stored under modified atmosphere

Alternative sanitation techniques applied to minimally fresh industrially processed cherry and plum salad

Modified atmosphere affected marketability of peeled cactus pear

Browning of fresh-cut lettuce as affected by preprocessing storage and heat treatments

Effects of packaging on shelf-life and quality of minimally processed fennel

Quality changes of lamb's lettuce during postharvest storage

Yeasts and Listeria monocytogenes inactivation after ultra-high pressure treatments of smoothies at various temperatures

Firmness behaviour of sliced tomato

Translucency in cut tomatoes

Emerging sanitizing techniques on inoculated fresh-cut Bimi® broccoli

The impact of proportion of different cut-fruits on respiration rate of fruit salad

Respiration rate and changes in composition of volatiles during short-term storage of minimally processed root vegetables

Electrochemical disinfection of process wash water for the fresh-cut industry

Microbiological and qualitative aspects of minimally processed pomegranate seeds

Effect of hot water treatments on quality of fresh-cut muskmelon fruit (Cucumis melo L.) 'Honeyworld'

Effect of type of fertilization and maturity on quality of fresh-cut red and yellow peppers (Capsicum annuum L.)

Cutting shape, film and storage temperature affect the shelf-life of fresh-cut pumpkin

Mixing and dipping fresh-cut 'Gala Brookfield' and 'Granny Smith' apples

Shelf-life of minimally processed table grapes packed in snack-size containers

Effect of controlled atmosphere and temperature on the quality maintenance of minimally processed 'Galia' melon

Effects of heat treatment and various browning inhibitors on the quality of fresh-cut burdock

Screening of various anti-browning agents in lotus root and burdock and consumers' acceptance

Influence of aeration of the nutrient solution on quality changes of two baby leaf lettuce cultivars grown in a floating system at harvest and during shelf-life as fresh-cut product

Analysis of commercially available packages of fresh-cut fruits

Survey conducted by a consumer organization for the presence of bacterial and viral pathogens on high risk fresh produce from the Belgian market

Connecting fresh-cut chain actors, from seed to produce - a European perspective