scholarly journals Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

2017 ◽  
Author(s):  
Francisco Artés-Hernández ◽  
Ginés Benito Martínez-Hernández ◽  
Encarna Aguayo ◽  
Perla A. Gómez ◽  
Francisco Artés
Keyword(s):  
Fruit And Vegetables ◽  
Fresh Cut

Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables

2017 ◽  
Vol 59 ◽  
pp. 87-96 ◽  
Author(s):  
Antonio Baselice ◽  
Francesca Colantuoni ◽  
Daniel A. Lass ◽  
Gianluca Nardone ◽  
Antonio Stasi
Keyword(s):  
Fruit And Vegetables ◽  
Fresh Cut

Antioxidant contents of pre‐packed fresh‐cut versus whole fruit and vegetables

2010 ◽  
Vol 112 (8) ◽  
pp. 797-810 ◽  
Author(s):  
Umezuruike Linus Opara ◽  
Majeed R. Al‐Ani
Keyword(s):  
Fruit And Vegetables ◽  
Fresh Cut

Dietitians’ Attitudes, Perceptions, and Usage Patterns For Fresh-cut Fruit and Vegetables

2008 ◽  
Vol 69 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Katherine A. Sanford ◽  
Elizabeth M. Johnston ◽  
Jennifer L. Porter ◽  
Judith Lowe ◽  
Debra M. Oxby
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Fresh Produce ◽  
Cost Benefit ◽  
Fruit And Vegetables ◽  
Nutrient Value ◽  
Vegetable Products ◽  
Usage Patterns ◽  
Fresh Cut ◽  
Nutrition Educators

Purpose: New fresh-cut fruit and vegetable products are being developed worldwide. Nutrition educators’ perceptions of these products were studied. Methods: Professional dietitians in Nova Scotia were asked to complete a questionnaire on their use of fresh-cut produce. The questionnaire also elicited their attitudes and perceptions about the convenience, taste/quality, nutrition/health benefits, cost, and safety of fresh-cut fruit and vegetables. Results: Sixty-three percent of respondents reported eating five to six servings of fruit and vegetables a day. This group most frequently consumed fresh-cut fruit as snacks or dessert, and vegetables in stir-fry dishes or salads or cooked with meals. In general, fresh-cut fruit and vegetables were perceived as convenient, safe, and nutritious. While approximately 50% of participants felt fresh-cut produce did not differ in taste from whole fresh produce, almost the same number considered whole fresh produce superior in taste. Conclusions: Dietitians have a generally positive perception of fresh-cut products; however, there is uncertainty about the nutritional value, cost/benefit, and use of the products. Dietitians require more information on the nutrient value of these products and on suggested alternative uses. Attention should be paid to developing fresh-cut products that have good sensory quality.

scholarly journals Extending and measuring the quality of fresh-cut fruit and vegetables: a review

2007 ◽  
Vol 18 (7) ◽  
pp. 373-386 ◽  
Author(s):  
D. Rico ◽  
A.B. Martín-Diana ◽  
J.M. Barat ◽  
C. Barry-Ryan
Keyword(s):  
Fruit And Vegetables ◽  
Fresh Cut

Sustainable Processing of Fresh-Cut Fruit and Vegetables

2013 ◽  
pp. 219-268 ◽  
Author(s):  
Francisco Artés-Hernández ◽  
Perla A. Gómez ◽  
Encarna Aguayo ◽  
Alejandro Tomás-Callejas ◽  
Francisco Artés
Keyword(s):  
Fruit And Vegetables ◽  
Fresh Cut

Technologies in Fresh-Cut Fruit and Vegetables

2014 ◽  
pp. 79-103 ◽  
Author(s):  
G. R. Velderrain-Rodríguez ◽  
A. E. Quirós-Sauceda ◽  
G. A. González Aguilar ◽  
Mohammed Wasim Siddiqui ◽  
J. F. Ayala Zavala
Keyword(s):  
Fruit And Vegetables ◽  
Fresh Cut
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