Reducing mechanical damage induced by fresh-cut processing
Alessia Incardona [Department of Agriculture, Food, Natural resources, and Engineering (DAFNE), University of Foggia]Danial Fatchurrahman [Department of Agriculture, Food, Natural resources, and Engineering (DAFNE), University of Foggia, Italy]Maria Luisa Amodio [Department of Agriculture, Food, Natural resources, and Engineering (DAFNE), University of Foggia, Italy]Giancarlo Colelli [Department of Agriculture, Food, Natural resources, and Engineering (DAFNE), University of Foggia, Italy]
Fresh-cut processing induces mechanical damage on produce, mainly during cutting procedures. This review discusses the biochemical, physiological and morphological responses of the freshcut products as a result of processing. In addition, strategies to limit the effect of wounding stress before, during and after the cutting process are discussed. The described approaches can be a valid contribution to the current fresh-cut industry to produce quality fresh-cut products by implementing the optimal technologies, including heat treatment, ethylene inhibition, atmosphere modification and blade sharpening, during cutting operations in order to minimize the effects of mechanical damage.
DOI: 10.26353/j.itahort/2022.3.0124
Keywords: wounding stress, post-harvest, fresh-cut, cutting, physiochemical effects, innovative strategies