Affecting Factors and Possible Mechanisms of Quality Deterioration in Fresh-cut Fruits and Vegetables

Abstract

Abstract: Fresh-cut fruits and vegetables are products that is freshly cut, washed, packaged and maintained in fresh state through refrigeration. Rapid quality deterioration during storage is the major problem affecting the shelf life of fresh-cut fruits and vegetables. In this paper, the factors accelerating quality deterioration are comprehensively reviewed. Meanwhile, the possible mechanisms underlying quality deterioration of fresh-cut fruits and vegetables are also discussed with the aim of providing a theoretical basis for the development and application of new preservative techniques in fresh-cut products.

Key words: fresh-cut fruits and vegetables, quality deterioration, physiological and biochemical, mechanisms

CLC Number:

TS255

References

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