Fresh-cut Vegetables Research Articles

Application of saponins extract from food byproducts for the removal of pesticide residues in fruits and vegetables

Vegetables and fruits may contain pesticides, leading to several health complications after long-term exposure. The food byproducts of soybean and camellia seed cake contain abundant saponins but are poorly utilized. This study aimed to investigate the capacity of soybean byproduct-extracted saponins (SBE) and camellia seed cake-extracted saponins (CSE) to remove pesticide residues in fruits and vegetables. Total saponin contents of soybean byproducts and camellia seed cake were 40.32 ± 1.50 mg/g and 216.49 ± 0.79 mg/g, respectively. Pesticide residues in field-sprayed fruits and vegetables were significantly dislodged by 0.1 mg/mL SBE- or CSE-assisted aeration washing processes compared to tap water and commercial detergent cleaning products. The results indicate that aeration combined with SBE or CSE is an effective technique for removing pesticide residues. In conclusion, these results provide compelling evidence that SBE and CSE are eco-friendly for washing pesticide residues off, and may be suitable for applying the fresh-cut vegetables and fruits industry.

Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables

Phenolic compounds are secondary metabolites and widely distributed in higher plants. When plants are subjected to injury stress, the rapid synthesis of more phenols is induced to result in injury defense response for wound healing and repair. Fresh-cut fruits and vegetables undergo substantial mechanical injury caused by pre-preparations such as peeling, coring, cutting and slicing. These processing operations lead to activate the biosynthesis of phenolic compounds as secondary metabolite. Phenolic compounds are important sources of antioxidant activity in fresh-cut fruits and vegetables. The wound-induced biosynthesis and accumulation of phenolic compounds in fresh-cut fruits and vegetables have been widely reported in recent years. This article provides a brief overview of research published over the last decade on the phenolic compounds and antioxidant activity in fresh-cut fruits and vegetables. It is suggested that fresh-cut processing as mechanical wounding stress can be used as an effective way to improve the nutritional composition and function of fresh-cut produces.

Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques

Increasing urbanization, changes in life style and involvement of more women into jobs has forced to find out easy way to get safe and nutritious foods. Fresh cut (FC) vegetables and fruits may satisfy these demands as healthy alternatives. FC processing gives additional value to fresh fruits and vegetables in terms of convenience, fresh, nutritious, and time saving. Therefore, the objective is to investigate the effect of different types of modified atmosphere packaging (MAP) and vacuum packaging during storage at low temperature on postharvest quality of FC cauliflower. Washed and surface water free cauliflower pieces were packed into different packaging techniques like i. without packaging (control); ii. polypropylene (PP) box iii. Styrofoam tray wrapped with cling film; iv. 1% perforated low density polyethylene (LDPE); v. sealed LDPE; vi. vacuum LDPE. After packaging, all samples were stored at refrigerator (4±1°C and 50±5% RH). The effectiveness of the packaging in extending shelf life with quality was evaluated by determining respiration rate, firmness, weight loss, external colour, ascorbic acid , total soluble solid (TSS), titratable acidity, pH, total sugar, reducing sugar, yeast, mould, total bacterial count (TBC) and sensory quality. At 10th day of storage, sensory quality in case of overall acceptability, control/unpacked FC cauliflower secured 4.4 scores that indicate unacceptable by the consumer's preference, while more than 8 (like very much to like extremely) scores were obtained by all type of packed FC cauliflowers. However, vacuum packed FC cauliflower obtained 7.5 scores (like moderately to like very much) whereas rest of the packaged FC cauliflowers scored around 4 (unacceptable) at 20th day of storage in case of overall acceptability.

H2S in Horticultural Plants: Endogenous Detection by an Electrochemical Sensor, Emission by a Gas Detector, and Its Correlation with L-Cysteine Desulfhydrase (LCD) Activity.

H2S has acquired great attention in plant research because it has signaling functions under physiological and stress conditions. However, the direct detection of endogenous H2S and its potential emission is still a challenge in higher plants. In order to achieve a comparative analysis of the content of H2S among different plants with agronomical and nutritional interest including pepper fruits, broccoli, ginger, and different members of the genus Allium such as garlic, leek, Welsh and purple onion, the endogenous H2S and its emission was determined using an ion-selective microelectrode and a specific gas detector, respectively. The data show that endogenous H2S content range from pmol to μmol H2S · g−1 fresh weight whereas the H2S emission of fresh-cut vegetables was only detected in the different species of the genus Allium with a maximum of 9 ppm in garlic cloves. Additionally, the activity and isozymes of the L-cysteine desulfhydrase (LCD) were analyzed, which is one of the main enzymatic sources of H2S, where the different species of the genus Allium showed the highest activities. Using non-denaturing gel electrophoresis, the data indicated the presence of up to nine different LCD isozymes from one in ginger to four in onion, leek, and broccoli. In summary, the data indicate a correlation between higher LCD activity with the endogenous H2S content and its emission in the analyzed horticultural species. Furthermore, the high content of endogenous H2S in the Allium species supports the recognized benefits for human health, which are associated with its consumption.

Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation

The aim of this work was to develop an edible packaging material with good performance that can be used for fresh-cut vegetables preservation. The xanthan (XG)-hydroxypropyl methylcellulose (HPMC)-tea polyphenols (TP) composite film (XHT) was prepared by adding TP to the composite film-forming solution of XG and HPMC. At optimum TP dosage of 6% (XHT6), the tensile strength and elongation at break were at the maximum. The antioxidant activity and antibacterial properties were also enhanced, demonstrated good inhibitory ability to Staphylococcus aureus. After 8 days, the amount of Vitamin C that was retained by XHT6 was 127.81% and 7.83% higher than unpackaged and XHT0, respectively. Additionally, the MDA content in green peppers were 39.16% and 78.87% higher than that of unpackaged and XHT0, respectively. Practical applications of XHT films in preserving fresh-cut bell peppers had also shown positive results, making it possible as potential food packaging.

Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit.

In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables.

Application of Edible Coating to Fresh-cut and Minimally-processed Vegetables: A Review

Edible films and coatings based on natural ingredients attract much interest today as an efficient, safe and ecologic approach for food products’ quality and shelf-life enhancement. Edible films and coatings protect food from mechanical and microbial damage, reduce moisture and volatiles escape, inhibit biochemical deterioration processes and improve food appearance, as well as enhance the products’ nutritional value. Advanced edible films and coatings can also serve as a matrix for the delivery of active agents such as natural antimicrobials, nutraceuticals, antibrowning agents and natural flavor and aroma compounds. For this purpose nano technology-based approaches can be exploited. The vegetables are more amenable crops for fresh-cut and minimally processed market that renders ready-to-cook produce that saves the time of today’s engaged life. The cut surface of the cut vegetables is prone to loss of weight, moisture and nutrients though packed. This review deals with the application of the edible coating to the fresh-cut and minimally-processed vegetables to serve purpose increasing shelf-life by reducing the post-harvest losses. Various methods and materials employed in the edible coating of vegetables are also discussed in this review.

Inactivation of Shigella flexneri by 405-nm Light-Emitting Diode Treatment and Possible Mechanism of Action.

Shigella flexneri, a common Gram-negative foodborne pathogen, is widely distributed in fresh-cut fruits and vegetables, unpasteurized milk, and food processing environments. The aims of this study were to evaluate the antibacterial effects of 405-nm light-emitting diode (LED) treatment on S. flexneri and to investigate the possible mechanism. The results showed that LED irradiation (360 min) reduced the number of S. flexneri in phosphate-buffered saline by 3.29 log colony-forming unit (CFU)/mL (initial bacterial count: 6.81 log CFU/mL). The cells in reconstituted infant formula, cells on fresh-cut carrot slices, and biofilm-associated cells on stainless steel surfaces were reduced by 1.83 log CFU/mL, 7.00 log CFU/cm2, and 4.35 log CFU/cm2 following LED treatment for 360, 120, and 120 min, respectively. LED treatment damaged both DNA and cell wall of S. flexneri and changed cell morphology and cell membrane permeability. In addition, LED treatment decreased total cell protein concentration of S. flexneri. These results indicated that 405-nm LED treatment effectively controlled S. flexneri contamination of foods and food contact surfaces and that the bacterial inactivation may be the result of damage to multiple cellular components. These findings highlight the potential of LED technology in controlling S. flexneri during food processing, storage, and preparation.

Synergistic effect of UV-C LED irradiation and PLA/PBAT-based antimicrobial packaging film on fresh-cut vegetables

The combined use of ultraviolet-C light-emitting diodes (UV–C LED) irradiation and antimicrobial packaging film was used to secure the safety of fresh-cut vegetables. The antimicrobial packaging film was prepared by adding grapefruit seed extract (GSE) and zinc oxide nanoparticles (ZnO) to a blend film of poly(lactide) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT). The GSE and ZnO added film (PLA/PBAT/GSE/ZnO film) showed moderate antioxidant activity of about 36.3% and 21.9% in the ABTS and DPPH methods, respectively, and exhibited strong antibacterial activity against Enterohemorrhagic Escherichia coli (EHEC) and Staphylococcus aureus. The UV-C LED treatment reduced EHEC by 0.47, 0.55, and 0.61 Log CFU/g and S. aureus by 0.46, 0.39, and 0.33 Log CFU/g of fresh-cut onion, cabbage, and carrot, respectively. The combined UV-C LED irradiation and antimicrobial packaging showed a significant synergistic effect in reducing the bacteria during storage. After 7 days of storage at 10 °C, it showed 2.02, 2.82, and 2.06 log CFU/g lower E. coli, and 1.59, 1.77, and 1.47 log CFU/g lower S. aureus in onion, cabbage, and carrot, respectively, than the control group. The combined use of UV-C LED and antimicrobial packaging has a high potential to extend the shelf life of fresh-cut vegetables without heat treatment or the addition of chemical preservatives.

An in‐depth review of novel cold plasma technology for fresh‐cut produce

Fresh-cut fruits and vegetables refer to edible commodities that are free from large-scale and typical traditional processing operations. However, maintaining their nutritional value and microbiological integrity is challenging. The processing operations such as peeling, cutting, and trimming done in the fresh-cut industry can trigger deteriorative reactions such as tissue softening and enzymatic browning. As a countermeasure, cold plasma technology has emerged as an innovation for minimal processing of several edible foods including fresh-cut produce. Cold plasma may be generated using a variety of technologies, including microwave frequencies, infrared frequencies, radio-wave frequencies, dielectric barrier discharge, and plasma jet devices. This review enlightens the effects of cold plasma on fresh-cut produce from physicochemical and organoleptic aspects. Although cold plasma technology has proven to be beneficial for fresh-cut fruits and vegetables, several aspects, including its impact on nutrition and flavor, need to be investigated further. Novelty impact statement Cold plasma, being one of the most advanced and safest of techniques, has been extensively discussed with reference to different types, techniques, and operational parameters used in various studies. This review highlights non-thermal novelties in the processing and preservation of fresh-cut produce. The effects of cold plasma technology on the physicochemical attributes, organoleptic characteristics, and shelf life of fresh-cut fruits and vegetables have been reviewed.

Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

Fresh-cut fruits and vegetables are prone to browning which leads to quality decline, low acceptability, and food waste. Therefore, it is of great importance to study and alleviate the browning of fresh-cut fruits and vegetables. Plant extracts, rich in bioactive compounds like polyphenols, flavonoids, terpenes, and other active ingredients, exhibit high antioxidant and anti-browning ability. Many traditional physical and chemical methods have been used to prevent browning and were considered to cause high safety risk, off-flavor, and nutrients loss. As an alternative, plant extracts are strongly preferred due to their natural and safe nature. This review systematically summarizes the most recently reported plant extracts on browning inhibition of fresh-cut fruits and vegetables. It elaborates the type, anti-browning ability, extraction, and application techniques of plant extracts on fresh-cut fruits and vegetables. Moreover, the anti-browning mechanism is emphasized. This review provides new insight into the browning control of fresh-cut fruits and vegetables. Novelty impact statement Plant extracts exhibited a potent browning inhibition on fresh-cut fruits and vegetables. They have a wide range of sources, rich bioactive components, low safety risk, less impact on product quality, and higher consumer acceptance compared with the chemical anti-browning agents. The application of plant extracts combined with new extraction techniques has a promising effect on browning inhibition and shelf-life extension of fresh-cut fruits and vegetables. The action mechanism and prospect of plant extracts on browning inhibition of fresh-cut fruits and vegetables are the main focus in this area.

Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli

Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut floret (QF) and shredded floret (FS)) and four storage stages (0, 1, 2 and 3 day(s)) were designed to detect the bacterial diversity in broccoli. Results showed that the quantity and growth of microorganisms in fresh-cut broccoli were positively correlated with the intensity of fresh-cut damage, and the 97 strains isolated using 16S rRNA gene sequences were mainly classified into four phyla: Proteobacteria, Actinobacteria, Bacteroidetes and Firmicutes. The predominant phylum was Proteobacteria, dominated by Pseudomonas spp. and Acinetobacter spp. Four representative strains of different species were selected to analyze their spoilage potential on fresh-cut broccoli. Pseudomonas spp. had great impacts on the corruption of broccoli, which affected fresh-cut broccoli by metabolizing to produce nitrite and consuming nutrition. Moreover, Comamonas spp. and Acinetobacter spp. also affected the quality of broccoli, but received little attention previously. This study provides a reference for precise bacteriostasis and preservation of fresh-cut vegetables such as broccoli.

Fresh-Cut Salads: Consumer Acceptance and Quality Parameter Evolution during Storage in Domestic Refrigerators

Ready-to-eat fresh-cut salads (RTESs) are fresh-cut vegetables that have been minimally processed and remain alive until consumption. A survey with 297 respondents was performed, showing that most respondents consumed RTESs composed of various vegetables once or twice a week. The most important items for consumers’ RTESs purchasing intention were the expiration date and the absence of exudates and brown and dehydrated leaves, while after storage in domestic refrigerators, the most important item for consumption refusal was the presence of strange odours. On the other hand, among the non-consumers of RTESs, the most important reason for not buying this kind of produce was the use of plastic packaging. Microbiological analysis of RTESs (composed of corn salads, radicchio and escarole leaves) showed that moulds, yeasts and psychrophilic aerobic microflora remained unchanged from buying to the expiration date, while increases occurred in mesophilic aerobic microflora, although all of them were within safety levels for consumption even after 4 days of the expiration date. Finally, total phenolics and antioxidant activity were higher in corn salads followed by radicchio and escarole leaves, and generally, no significant changes occurred in the bioactive compounds of RTESs during storage in domestic refrigerators.

Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage

Twenty types of fruits and vegetables representing a broad range of fresh produce categories were assessed for the growth potential and growth kinetics of Listeria monocytogenes under conditions reflecting commercial practices for storage and distribution and conditions reflecting sustained temperature abuse. Whole and fresh-cut produce was obtained from various commercial sources and inoculated with L. monocytogenes strains to evaluate the survival and growth for up to 25 days, depending on the projected commercial storage or retail shelf life for each commodity. The L.monocytogenes populations showed a sustained decline on all tested whole fruits, including avocado, blueberry, grape, mango, peach, green pepper, and tomato. Under “normal” storage conditions (defined as those reflective of common commercial practices), significant L. monocytogenes growth was only observed on fresh-cut cantaloupe (∼0.8 log) and fresh-cut mango (∼0.6 log). Exposure to temperature abuse conditions did not change the overall trends of L. monocytogenes survival on the whole fruits but did result in significant growth on several fresh-cut products, including celery, cauliflower, mango, onion, romaine lettuce, and cantaloupe. After inoculation on certain products (e.g., fresh-cut carrot and whole peach), L. monocytogenes seemed to lose cultivability rapidly but did retain viability as determined by the maintenance of cell membrane integrity.

Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China

Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing). In this study, environmental surfaces belonging to these three zones were sampled during food processing in a fresh-cut vegetables (FVs) processing facility located in Beijing, China. Bacterial loads in terms of aerobic plate count and coliform count were evaluated by culture-dependent techniques. The profile and diversity of bacterial community in these three zones were investigated by high-throughput sequencing. Zone 1 showed similar microbiota and predominated by Pseudomonas and Acinetobacter, while the predominant genera on Zone 2 or 3 were quite varied among different processing steps. The SourceTracker analysis showed that most of the bacteria (above 80%) on surfaces were from unknown sources, while sorting and disinfection & cleaning steps contributed equally to the bacterial community of cutting areas. Microbial association network analysis revealed strong positive interactions of Comamonas and Janthinobacterium with Myroides and Serratia, respectively, whereas Pseudomonas showed no significant correlation with other genera. The function of microbial communities was predicted based on BugBase 16S rRNA database, and the results indicated that the proportions of potential biofilm-forming bacteria were above 70% in all samples, and species of Pseudomonas, Comamonas, Chryseobacterium and Janthinobacterium were opportunistic pathogens or spoilage bacteria. This study evaluated the bacteria risks including bacterial load, composition, as well as potential bacterial interaction, function and microbial transfer on food processing surfaces, which will facilitate our better understanding on the cross-contaminations and preventions of harmful microorganism in FVs processing industry.

Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper

Riboflavin (vitamin B2) generally is recognized as a safe (GRAS) additive. It is used in food to fortify products with low natural content or compensate for the possible vitamin losses during processing. In this work, we studied the effect of pre-storage riboflavin dips on the quality maintenance of fresh-cut pepper (Capsicum annum L). We initially tested the efficacy of different riboflavin concentrations (0, control; 1; 10 and 100 μmol L−1) to reduce spoilage in fresh-cut green sweet pepper sticks (5 × 1 cm). Treatments with 100 μmol L−1 riboflavin effectively controlled pepper spoilage and were therefore selected for further evaluation along with refrigerated storage. Riboflavin dips reduced soft-rot decay incidence and severity and prevented the increase in electrolyte leakage, and respiration during storage. Riboflavin treatments preserved textural properties by preventing tissue hardness, stiffness, and resistance to bend losses. Treated peppers also presented lower yeasts and molds and aerobic mesophilic bacteria counts. Finally, riboflavin-dips improved antioxidant and phenolics retention without alterations in color, weight loss, sugar, or organic acids. Taken together, results show, for the first time, that riboflavin may be used as a postharvest preservative agent to extend the shelf-life of fresh-cut vegetables.

Multispectral Wavebands Selection for the Detection of Potential Foreign Materials in Fresh-Cut Vegetables.

Ensuring the quality of fresh-cut vegetables is the greatest challenge for the food industry and is equally as important to consumers (and their health). Several investigations have proven the necessity of advanced technology for detecting foreign materials (FMs) in fresh-cut vegetables. In this study, the possibility of using near infrared spectral analysis as a potential technique was investigated to identify various types of FMs in seven common fresh-cut vegetables by selecting important wavebands. Various waveband selection methods, such as the weighted regression coefficient (WRC), variable importance in projection (VIP), sequential feature selection (SFS), successive projection algorithm (SPA), and interval PLS (iPLS), were used to investigate the optimal multispectral wavebands to classify the FMs and vegetables. The application of selected wavebands was further tested using NIR imaging, and the results showed good potentiality by identifying 99 out of 107 FMs. The results indicate the high applicability of the multispectral NIR imaging technique to detect FMs in fresh-cut vegetables for industrial application.

Microbial Safety, Visual Quality and Consumers’ Perception of Minimally- Processed Ready-to-eat Salad Vegetables Prepared and Stored at Room and Refrigeration Temperature

Raw salad vegetables are evaluated for the consumer’s perceptions on taking ready to eat fresh cut-vegetables and the effectiveness of some non-chlorine disinfectants [peracetic acid (PAA), shell powder (SP) and hydrogen peroxide (H2O2)] in improving the microbial safety, quality and shelf life of ready to eat fresh-cut vegetables (lettuce, carrot and cucumber) at ambient and refrigeration temperature. Consumer’s perception study results identified three clusters of consumers, whose preferences are related to purchasing styles and socio-demographic variables.The overall positive attitude of consumers was evident towards convenience, taste and appearance, but safety and health benefit attributes get importance while buying the ready to eat fresh-cut vegetables.The microbiological and visual observation result demonstrated that, all the non-chlorine sanitizers used were able to decrease the bacterial population in fresh-cut vegetables initially; however, microbial population increases or remain constant or decrease depending on the types of vegetables, storage temperature and duration. In addition, among the wash-sanitizers, PAA and H2O2 showed better microbial reduction for fresh-cut lettuce, and cucumber, and SP showed better microbial reduction for fresh-cut carrot. Irrespective of sanitizer treatment refrigerated storage showed better visual quality, microbial safety and shelf life of fresh-cut produce. Therefore, this study results suggested that washing fresh-cut vegetables with produce specific sanitizer and stored at refrigerated temperature keep the quality of fresh-cut produce better compared to ambient storage. Bangladesh J Microbiol, Volume 38, Number 2, December 2021, pp 51-62

Use of aqueous ozone rinsing to improve the disinfection efficacy and shorten the processing time of ultrasound-assisted washing of fresh produce

In minimal processing industry, chlorine is widely used in the disinfection process and ultrasound (US) increases the disinfection efficacy of chlorine and reduces the cross-contamination incidence during washing. Tap water (TW), which has no disinfection effect, is generally used to rinse off sanitizer residues on the surface of disinfected fresh-cut vegetables. In this study, aqueous ozone (AO), a low-cost and residue-free sanitizer, was used to replace TW rinsing in combination with US (28 kHz)–chlorine (free chlorine [FC] at 10 ppm, a concentration recommended for industrial use) for the disinfection of fresh-cut lettuce as a model. US–chlorine (40 s) + 2.0 ppm AO (60 s) treatment resulted in browning spots on lettuce surface at the end of storage. In contrast, US–chlorine (40 s) + 1.0 ppm AO (60 s) did not lead to deterioration of the sensory quality (sensory crispness, color, and flavor) and a change in total color difference, and the activities of browning-related enzymes were significantly lower. Moreover, US–chlorine (40 s) + 1.0 ppm of AO (60 s) treatment led to significantly lower counts of Escherichia coli O157:H7, Salmonella Typhimurium, aerobic mesophilic (AMC), and molds and yeasts (M&Y) on days 0–7 than US–chlorine (60 s) + TW (60 s) and single 1.0 ppm AO (120 s) treatments, suggesting that AO provided an additional disinfection effect over TW, while reducing the overall processing time by 20 s. Cell membrane permeability analysis (alkaline phosphatase, protein, nucleotide, and adenosine triphosphate leakage) showed that the combination with 1.0 ppm AO caused more severe cell membrane damage in E. coli O157:H7 and S. Typhimurium, explaining the higher disinfection efficacy. 16S rRNA sequencing revealed that following US–chlorine (40 s) + 1.0 ppm of AO (60 s) treatment, Massilia and Acinetobacter had higher relative abundances (RAs) on day 7 than after US–chlorine (60 s) + TW (60 s) treatment, whereas the RAs of Escherichia–Shigella was significantly lower, indicating that the former treatment has a superior capacity in maintaining a stable microbial composition. This explains from an ecological point of view why US–chlorine (40 s) + 1.0 ppm of AO (60 s) led to the lowest AMC and M&Y counts during storage. The study results provide evidence that AO has potential as an alternative to TW rinsing to increase the disinfection efficacy of US–chlorine.

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and, in that way, may contribute to improve the nutritional status of the general population. On the other hand, over the last few years increasing concerns have been raised regarding the environmental impact of the fresh-cut industry, human health risks from exposure to disinfection by-products found in fresh-cut products and chlorine-based disinfection treatments during produce processing. This review provides a comprehensive view of the main interlinked aspects related to food safety and environmental impact of processing of fresh-cut vegetables. Advantages and downsides of the mainstream disinfection strategy, based on the use of chlorine-related disinfecting agents, along with some alternative treatments close to a wide commercial application, are discussed. Limitation in the application of these strategies to processing of organic fresh-cut produce are also highlighted, examining the specific environmental and food safety problems in the organic sector. Areas where lack of available information hinders at present a clear understanding of priorities of research and action are pointed out. Innovative conceptual tools are proposed to address these multiple and interlinking issues and to overcome limitations of currently available technologies. A comprehensive and multidisciplinary approach is suggested to move toward a more safe and environmentally sustainable production of fresh-cut products.