Abstract
More than 20 different kinds of fruits and vegetables are sold as ‘minimally processed’ or ‘fresh-cut’ produce. The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as ‘any fresh fruit or vegetable or any combination thereof that has been physically altered from its original form, but remains in a fresh state’. Because of the importance of packaging to fresh-cuts and with the growth of this product category, it may be time to include packaging in that definition.
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