**3. Quality of fresh cut fruits**

Quality is a combination of characteristics that determines the value of produce to the consumer. Fresh produce is expected by the consumer without any defects having optimum maturity, physicochemical characteristic and must be in fresh condition. The condition of fresh vegetable and fruits relates to their sensory quality, general appearance, nutritional quality and flavor [11]. Overall quality characteristics impacting the fresh cut fruits and vegetables are compiled in **Figure 1**. Consumers judge the quality of vegetables and fruits on the basis of their appearance and firmness (external attributes). Important aspect to be considered during the preservation of fresh cut produce is tissue color and control of surface browning and discoloration. Polyphenol oxidase (PPO) is the enzyme is responsible for the oxidative browning of the surfaces

**Figure 1.**

*Quality characteristics of fresh cut fruits and vegetables.*

#### *Fresh Cut Fruits and Vegetables Disinfection Pretreatment: A Novel Approach to Extend Fresh… DOI: http://dx.doi.org/10.5772/intechopen.107525*

of fresh cut produces. In this reaction, phenolic compounds present in the fruits and vegetables get converted into dark colored compound in the presence of oxygen after coming in contact with environmental conditions. Extent of browning varies by growing conditions, cultivator and commodity characteristics. Several researches have been done to reduce the PPO-mediated discoloration. Usually a simple visual, appraisal of appearance and quality, hopefully objective is desired. A detailed scale to analyze the color quality of both fresh cut and whole fruit is also followed [12]. Consumer often buys the product for the first time based on appearance or impulse. Apart from this, other intrinsic factors such as texture and flavor also plays role in determining the quality. Flavor is comprised of aroma and taste which mainly relates to sugar, acids, salts, bitter compounds and volatile components. Flavor in fruits and vegetables arises from numerous biosynthetic pathway and wide range of aldehydes, alcohols, esters, ketones, lactones, sulfur and nitrogen containing compounds.

Volatile compounds play major contribution to impact the aroma in fruits such as banana, apple, pear, guava, papaya, strawberry and melon. During the storage of fresh cut produces, flavor losses that act as the direct consequence of senescence. Flavor changes occur during the storage of fresh cut fruits and vegetables may affect the consumerpreferability towards buying of fresh cuts. Consumer generally considers flavor as the most important attribute for fruits and vegetables, but textural defect in interaction of flavor also responsible for the consumer rejection. Texture comprises of both mechanical and structural properties of the food, as well as sensory component in mouth and hand, all of which can be measured by several nondestructive and destructive instruments or objective method [13]. Subsequent purchases by consumers are, however, depends upon their eating experience (taste, aroma experience attribute or texture intrinsic).

Other quality parameters like nutritional and safety attributes also influence consumer decisions on making repeated purchases of the commodity. Fruits with highest quality should be used for the processing of fresh cut commodities. Fruits and vegetables act as the major source of vitamins, fibers, minerals and carbohydrate. There are certain metabolites such as anthocyanins, phenolic acids and flavonoids are obtained from fruits and vegetables which plays integral part in human metabolism and also assumed to beneficial for human health due to its biological properties including antiviral, anti-inflammatory, antibacterial, antioxidant function [14]. These above mentioned components are considered to be highly beneficial in curing certain diseases such as coronary heart diseases, osteoporosis, stroke, and hypertension. Daily intake of 400 g of fruits and vegetables is recommended by the world Health Organization in 2003 [15]. Processing of raw fruits and vegetables results in alteration of nutrients. After cutting of the fresh fruits and vegetable, the antioxidant capacity of the produce may increase (celery, carrot, parsnip, potato, white cabbage, sweet potato) [16] or decrease (potato, melon, zucchini, cabbage) during storage. Carotene and Vitamin C content decrease very little during short term storage of fresh cut fruits [17]. However, Vitamin C and ascorbic acid content usually decreases after cutting, especially during long term storage [18]. Safety is also the major component for maintaining the quality aspect of fresh produces. Safe food should be free from physical, chemical and biological hazards. Physical hazard include glass, stones, plastic, hair, jewelry and metals which may be intentionally or unintentionally get into the produce during the production process. Chemical hazards include natural substances for, e.g., mycotoxins, alkaloids, allergens and enzyme inhibitors, chemicals like pesticides and toxic elements like lead, arsenic, zinc, and cadmium. These elements affect the human health more rapidly as compared to biological hazards. This chemical

hazard enters into the fruits and vegetable during production process and postharvest handling. Biological hazards are caused by the pathogenic microorganisms. These microorganisms cause intoxication and food borne infections when consumed. Microbial population which may be insufficient to cause food spoilage but may be sufficient to cause illness in human beings on consumption of fresh produces. Thus, the fresh cut vegetable and fruits which seems perfect in appearance is not guaranteed to be microbiologically safe. These pathogenic microorganisms may contaminate the fruits and vegetables through irrigated water, soil, badly treated manure, sewage and poor worker hygiene or through poor postharvest handlings. There are many factors that impact on the quality of fresh cut produce is described below:
