**4. Factors impacting quality of fresh produce**

Factors impacting fresh produce may be categorized as physical, chemical or microbiological factors (**Figure 2**). The quality of the fruits is influenced at various stages from growing to harvesting and even during storage. The quality of the produce before its harvesting is influenced by the genotype, road stock, climate, cultivars, cultural practices, maturity and ripening [19]. So, it is essential to choose the appropriate cultivars to assure the quality characteristics of the fruit destined for fresh cut processing. Climatic conditions and cultural practices also affect the nutritional quality of the fresh produce. The growing season and location influence

**Figure 2.** *Factors involved in quality loss of fresh cut fruits.*

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

the level of carotene, riboflavin, ascorbic acid and other nutrients. Low light intensity results in the low levels of ascorbic acid in the plant tissues. Heavy rainfall results in mechanical damage to fruits which make them prone to be attacked by the microorganisms. Agricultural practices like trimming and pruning increases the crop load and size of the fruit. Nutrient composition of the soil has an immediate impact on the fruit texture [20], taste and appearance. Gayán et al. [21] studied that deficiency of calcium in soil will result in tissue softening after harvest. Contamination of the produce starts right from the fields which results in outbreak of food borne illness [22]. Use of raw manure to edible crops and contaminated water can transfer pathogens to the crop resulting in diseases. Harvest techniques also affects the fresh produce quality. Maturity of fresh fruits at the time of harvest directly effect on texture. Immature fruit contain insoluble pectic substances of high molecular weight known as protopectin. On ripening of fruit, these pectin polymer decreases and water soluble pectin are formed. This pectin imparts the characteristic textural changes in the fruit leading to a soft and mushy consistency [23]. Over ripened fruits are generally susceptible to damage during cutting and thus, are not suitable for fresh cut processing. For the fresh cut produce, fruits are harvested at the optimum maturity stage in order to ensure the best eating quality produce. Fruits like banana, guava and papaya continue to ripen even after harvest by exposing them to ethylene. Fruits like pineapple, litches, oranges and muskmelon are harvested mature because no ripening and flavor development occurs after harvest. Fresh produce quality and safety is affected by the post harvestmanagement factors. Management of storage conditions like relative humidity and temperature and handling of the produce influence the quality after harvesting. Temperature, relative humidity, the composition of the gaseous environment influence respiratory and physiological processes. Chemical and microbial contamination compromises the safety of fresh produce. Microbial contamination can be transmitted through improper cultural practices, through contact with unclean surfaces and soil, unhygienic working conditions composition of gases in environment and physical or mechanical damage to the produce. Loss of vitamin C accelerates by the mechanical injury and can and can increase the susceptibility to spoil by the microorganisms. Proper handling is required after harvesting to avoid physical and mechanical injury and the avoidance of microbiological and chemical contamination. Vegetables and fruits must be stored under optimal relative humidity and temperature conditions. Ethylene sensitive green leafy vegetables, watermelons, herbs must be stored separated from high ethylene producers like peaches, tomatoes.

Apart from all the risk factors microbiological safety is the major concern in the fresh cut industries. Many factors may be involved in the epidemiology of the produce associated diseases. In case of fresh cut produce risk can be divided into two categories. First one deals with the conditions or factors contaminating fresh produce with the microorganism during cultivation or harvesting [24]. These include use of contaminated water for irrigation, poor agricultural practices, and use of chemical sprays in irrigation water, application of improperly composted manure and lack of training and good personal hygiene among the workers. The second category of microbial risk is at the cutting and slicing operations in the industry. Internal tissue of the fruit is generally free from the comtamination due to waxy and outer peel. However, cutting and slicing breaks the physical barrier and allows the juices to come out from the internal tissue on the surface of the fruit. This juice contains nutrients which accelerate the growth of microorganism. Surface exposure results in the growth of many potential contaminants and pathogens on cut surfaces [25]. Microbiological risk factors have been determined by the researchers and include the following:

several pathogens (e.g., *Listeria monocytogenes* and *Aeromonas hydrophila*) are psychotropic and can grow at temperatures used to store the fresh cut produce, there is no kill step(like cooking) in the process to eliminate the potential microorganism, the longer shelf life (0–14 days) which is common, due to sophisticated packaging and good temperature control may provide sufficient time for pathogen to grow. Modified atmosphere may inhibit the growth of spoilage organism, but certain organism like *Listeria monocytogenes*, survive and thrive under such conditions [26].

Quality of fresh cut can be maintained between the harvesting and processing. Fruits are harvested when they reach maturity. Methods of harvesting, extent of handling, temperature, storage time influence the quality of fresh produce. Trained labour should be employed so as to prevent the produce from the damage. Fruit and vegetables which are damaged by the insects, animals or by any other physical damage are not fit for the production of fresh cut produce as these are more susceptible to microbial contamination. Fresh produce should be handled properly to assure the safety and quality. Pre cooling of harvested produce is done to reduce the field heat, reduces the impact of ethylene on ethylene sensitive produce, prevent wilting, prevent the quality loss by suppressing respiration and enzymatic degradation, and slow down the microbial activity.

In the preparation of the fresh cut produce highest priority is given to the safety the product. Washing of raw fruits and vegetables eliminate number of pathogens but fail to eliminate human pathogen. So, it is essential to evict the pathogen on produce with various physical and chemical treatments supported by food safety programmes including Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMPs), Good Agricultural Practices (GAPs).
