**7. Future trend in processing of fresh cut fruits and vegetables**

In last few years there is revolution in fresh cut industry. Stepping of women into the jobs cause radical change in the lifestyle and very less time is left for the preparation of meal for the whole family. Industrial kitchen have to prepare food for large number of people with limited number of labour. Moreover, consumers are becoming more health conscious as a result there is change in their food choices and prefer fresh and convenient product. This scenario created a challenges as well as opportunity for products into the market like fresh cut fruits and vegetables as a way to increase consumption of vegetables and fruits. Fresh cut product results in greater demand among the consumer for quality appearance, convenience and healthy nutrition. Various fresh cut products are already present in the market boosting and attracting consumers. Minimally processed food occupy special place in the market and is one of the major growing segment in the food industry. Being organic, these products stand out from rest of the products. Fresh cut salads mixes are fastest growing categories growing at the rate of 200% over the past 3 years.

Due to the raw materials diversity, processing conditions and packaging systems used in the production of fresh-cut products, it is impossible to institute a one-size fits-all approach to attain microbial safety. Rather, the producer has to vigilantly consider an extensive variety of factors and hurdles—quality of raw material, hygienic conditions, storage temperature, water content, acidity, modified atmosphere conditions—in formative ways to control microbial growth. Through the potential selection and combination of these factors, the producer is able to concluding the optimum shelf life of the product and ensures safe products for end consumers. Hence, safety and sanitation are the top priority parameters for fresh-cut processors. New design essentials of processing equipment are a critical part of this uninterrupted evolution of food safety and sanitation. These elements aid the plant managers to implement cleaning practices more effectively.

The high influence placed on hygienic design of fresh-cut processing facility and equipments is a new trend now days. Since microorganisms are ever-present and mutate incessantly by adapting to different types of disinfectants and sanitizers, it is extremely important to develop vibrant sanitary protocols to control microbial contamination efficiently. To all stakeholders in the fresh-cuts industry (from regulators to processors to equipment manufacturers), equipment designed with hygienic goals in mind is fast becoming an area of primary concern. For this reason, sanitation design and protocols will continue to develop that organizations need to apply collective knowledge and advanced engineering to create safer and more proficient processes. Organizations such as UFPA (United Fresh Produce Association), PMA (Produce Marketing Association) and the USDA offer plant owners and managers information on what to look for in processing equipment that will best suit their needs within a plant. These organizations also offer important guidance to manufacturers to continually grow and develop their easy-to-clean designs. Maximizing use of the knowledge base is the best way to maintain the advance in safety and sanitation process in the fresh-cut industry. Additionally, the industry and its organizations are operational with equipment manufacturers to establish sanitary equipment design guidance in a proactive effort to offer basic flowcharts, and checklists to help in the evaluation of effective sanitary design attributes. The FDA, moreover, is focusing on the cleanability of processing equipment during strengthened inspections of food processing facilities.
