Fresh-cut fruits and vegetables: scope in developing countries and approaches to improve quality and safety

Abstract

Consumption of fresh-cut fruit and vegetable is expanding worldwide mainly due to convenience in use and their health goodness like decrease in the threat of cardiovascular disorders and cancer. There is a rapid expansion of demand of these commodities attributable to the busy lifestyle and improved procuring capacity of the customer. Now with the rising awareness of consumers with these kinds of commodities, advance study is necessary to extend ample techniques to processors in an effort to promise safety even though retaining the sensory and nutritional aspects of the end products. To ensure consumer’s acceptability and achievement of the product it is crucial to study and also maintain certain key factors of fresh-cut fruit and vegetable produce i.e., texture, flavor, color, and the nutritive value. So, considering the enormous possibility and advantages of fresh-cut products, this paper provides an informative review on various methods to enhance the serviceable life and curtail the threat of intoxication while consumption.