115 5 Factors Affecting Sensory Quality of Fresh-Cut Produce John C. Beaulieu 5.1 INTRODUCTION Fresh-cut produce is the fastest growing food category in U.S. supermarkets. Sales trends for fresh-cut salads clearly indicate that consumers will pay for fresh-cut pro- duce, if quality and convenience are perceived to be better than or equal to uncut product. The most important driving force behind fresh-cut product purchases is convenience (Ragaert et al., 2004). Due to commercial dificulties in testing prod- uct quality, it is often assumed that “if it looks good, it tastes good.” Unfortunately, CONTENTS 5.1 Introduction .................................................................................................. 115 5.2 Fresh-Cut Fruit and Vegetable Quality Components ................................... 116 5.2.1 Color and Appearance ...................................................................... 117 5.2.2 Sensorial Aspects.............................................................................. 117 5.2.2.1 Flavor and Aroma .............................................................. 117 5.2.2.2 Texture ............................................................................... 118 5.2.3 Nutritional Content ........................................................................... 119 5.3 Factors and Agents Affecting Fresh-Cut Sensory Quality ........................... 120 5.3.1 Whole Fruit or Precutting Treatments .............................................. 121 5.3.2 Maturity ............................................................................................ 122 5.3.3 Processing Treatments ...................................................................... 123 5.3.3.1 Antibrowning and Firmness Retention .............................. 125 5.3.3.2 Ripening Inhibition ............................................................ 126 5.3.3.3 Edible Coatings and Dips .................................................. 128 5.3.4 Volatile and Sensory Oddities and Diffusional Considerations ....... 130 5.3.5 Packaging and Storage...................................................................... 131 5.3.5.1 Fruits .................................................................................. 133 5.3.5.2 Vegetables and Salads ........................................................ 134 5.3.6 Combined or Synergistic Quality Retention Treatments .................. 135 5.4 Conclusions and Future Directions............................................................... 135 References .............................................................................................................. 136 © 2011 by Taylor and Francis Group, LLC