List of Contents

Cooling, storage, and cold chain management
Effects of pre-harvest factors on quality of leafy greens
Environmental impact and LCA assesment of fresh-cut products
Equipments for fresh-cut salads and fruits processing lines
Food safety and situation management
Foreign body detection
Fresh-cut regulatory issues in main EU countries
From the field: common practices of fertilization and plant protection
Handling and processing considerations: leafy vegetables
Impact of modified atmospheres on product quality and storage life
Impact of temperature and modified atmospheres on product quality and storage life
Innovative and mild technologies for minimally processing of -fruit & vegetables: HPP, PEF, etc.
Logistics and distribution for fresh-cut produce
Microbiological testing and Implications for fresh-cut products
Modified atmosphere packaging: plastic film technology and selection
Molecular approach to quality and safety
New packaging materials for fresh-cut fruits & vegetables: bioplastics, active, smart
Nutritional quality of fresh-cut produce
Physiology and biochemistry of fresh-cut products
Plant and worker sanitation
Predicting quality in fresh-cut products
Processing plant design
Sensorial quality of fresh-cut products
Spoilage and pathogenic organisms: biology and control
Stress induction and secondary metabolism in plant tissue
Technology of fresh-cut produce: unit operations
Treatments to maintain product quality
Volatile impact on sensory quality of fresh-cut produce
Water management in fresh-cut operations
Water Sanitation: use of chlorine and alternatives

Future R&D needs in fresh-cut products