IV International Conference on Fresh-Cut Produce: Maintaining Quality and Safety

Management of preharvest and postharvest factors related to quality and safety aspects of leafy vegetables

Recent developments in fresh-cut produce packaging

Postharvest intervention technologies to enhance microbial safety of fresh and fresh-cut produce

Transcriptional profile changes and quality maintenance of fresh-cut produce

UPLC-QTOF-MS metabolomics reveals biomarkers related to browning susceptibility of fresh-cut lettuce

Browning of fresh-cut produce: influencing factors and control technologies

Minimizing quality deterioration of fresh-cut baby spinach by retrofitting refrigerated retail display cases with doors

Monitoring the effect of cutting blade sharpness on quality of fresh-cut product

Monitoring and control of wash water sanitation

Antimicrobial effect of methyl-β-cyclodextrin- curcumin complex as a potential food preservative

γ-Aminobutyric acid (GABA) concentrations in relation to antioxidants in fresh-cut fruits and vegetables

Biofortification with micronutrients to enhance the nutrition of fresh-cut produce: a review

Effects of low temperature on browning and NAC gene expression of fresh cut lotus root

Handling and processing of fresh-cut leafy vegetables

Innovative mechanization schemes for leafy greens integrating flame treatments, minimum tillage and residue removal to improve sustainability

Application of chitosan-gelatin active film with ethyl pyruvate on quality of fresh-cut pitaya fruit

Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries

Browning inhibition on fresh-cut potatoes by high voltage electrostatic field (HVEF) pre-treatment

Effects of soaking and cutting wound on the water status and sensory quality of garlic clove

Ensuring the safety of fresh-cut produce using electrolyzed oxidizing water

Explanation of laws and regulations on fresh-cut fruits and vegetables

Pre-cut hot water treatment inhibited the browning of fresh-cut eggplant

Pre-cut hot water treatment can inhibit the browning of fresh-cut apple by regulating phenylpropanoid pathway metabolism

Ginger essential oil incorporated into chitosan edible coating for shelf-life extension and quality retention of fresh-cut sweet potatoes (Ipomoea batatas (L.) Lam.)

Improving pomegranate fruit quality by short-term hypobaric treatment combined with modified atmosphere packaging storage

Operating conditions for microwave application throughout production process to reduce microbial load of fresh-cut apples

Optimizing modified atmosphere packaging for fresh-cut broccoli raab (Brassica rapa L.)

Risk analysis and risk evaluation index system construction for the production and marketing chain of fruits and vegetables in China

Wild wall rocket (Diplotaxis erucoides L.) leaves functionality and postharvest quality as affected by cut and cold storage

Effects of cultivar, temperature and cutting method on the quality of fresh-cut ginger

The effect of pre-storage short-term hypobaric treatment, combined with modified atmosphere packaging storage on fresh quality of kiwifruit

The quality changes and shelf-life of fresh-cut Iceberg lettuce treated by ultrasound and modified atmosphere packages