Fresh-Cut Vegetables

Wounds inflicted during the preparation of fresh-cut vegetables promote many physical and physiological changes that hasten loss of product quality (Brecht 1995, Saltveit 1997). Foremost among these are the removal of the protective epidermal layer and exposure of internal cells. These changes not only facilitate water loss but also provide easy entry for microbial pathogens and chemical contaminants. Packaging or application of edible films can lessen water loss by maintaining a high RH near the cut surface and providing a physical barrier that protects the product from contamination.