University of California

Fresh-cut Workshop-Binder

Fresh-cut Products Maintaining Quality & Safety (2014)
 
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Stock #HS10; $175.00/copy

Editor/Compiler: Marita Cantwell, 2014. Publication includes a 477 page binder, 4 separately-bound publications in a portfolio and a flash drive containing PDF files of all binder documents.

Description: Annual workshop's instructional materials including Binder, Portfolio with 4 separately-bound titles, and a flash drive.This binder includes lecture notes, demonstration handouts and the first page of each referenced publication included on the flash drive.

The 2014 edition of this publication is the course material from the Fresh-cut Products: Maintaining Quality and Safety workshop held at UC Davis, September 23-25, 2014. Instructors included Diane Barrett, Jeff Brandenburg, Jeff Brecht, Christine Bruhn, Marita Cantwell, Mike Scott, Roberta Cook, Rudi Groppe, Deirdre Holcroft, Karan Khurana, Elizabeth Mitcham, Florence Negre-Zakharov, Anne Plotto, Mikal Saltveit, Trevor Suslow, and Jim Thompson.

Table of Contents

(B=Both Binder & Pen Drive; P= Pen Drive; S=Separately Bound Publication)
  
Section 1 PROGRAM, INSTRUCTORS, INFORMATION SOURCES   
 a.  Workshop Schedule (B)  
 b.  Speakers and Contact Information (B)
 c.  Introduction & Information Sources (B)  
    
Section 2 FRESH-CUT INDUSTRY MARKETING AND REGULATIONS    
 a.  Trends in Marketing Fresh Produce & Fresh-cut Products: Roberta Cook slides (B)  
 b.  Image of Fresh-cut 2012 United (P)
 c.  Eye on Economics Consumption BluePrints article Cook2011 (P) 
 d.  Food Safety and the E.coli outbreak associated with Spinach (Calvin et al, 2008) (P) 
 e.  Identifying Consumer Trends Produce 2011PMA/Hartman Group (P)
 f.   Consumer Attitudes Packaging PMA2011 (P)
 g.  Health and Increased F&V Consumption NAP2010 (P)
 h.  Healthy Eating Trends PMA2009 (P) 
 i.  Berry and Lettuce Marketing Forces Cook2011 (P)
 j.   Forces affecting US growers and marketers Cook2011 (P)
 k.  Lettuce/Leafy greens sector Cook 2012 (P) 
 l.  Freshcut update PMA 2014 (P)
    
Section 3 QUALITY FACTORS   
 a. Freshcut Quality and Nutrition Marita Cantwell slides (B)  
 b. Preharvest Factors and Freshcut. Deirdre Holcroft slides (B)  
 c. Quality Rating Scales Kader & Cantwell et al 2010 (P) 
 d. Freshcut products Factors Affecting Quality Safety Francis et al2012 (P)
 e. Freshcut Color Flavor Texture Nutrition review Barrett et al 2010 (P) 
 f. Fresh produce biochemical quality factors Fellman2013 (P) 
 g. Flavor loss of freshcuts Forney 2008 (P)
 h. USDA Shipping Point & Market Inspection Instructions (P)
 j. Methods for determining quality Mitcham et al2003 (P)
 i. Harvest maturity leafy vegetables. Gil2012 (P) 
 j. Methods Determine Quality Fresh Produce Mitcham etal2003 (P)
 k. Flavor quality perspective article Kader 2008 (P) 
 L. Modeling fresh-cut melon shelflife Amodio et al2013 (P)
 m. Failure criteria reject cut lettuce Ares et al2008 (P)
 n. Nutritional quality fresh-cut fruits and vegetables Review, Gil and Kader 2008 (P)
 o. Freshcut Fruits vitamin content Gil and Kader 2006 (P)
 p. Carotenoids endive spinach maturity season Azevedo et al2005 (P)
 q. Minimal processing and bioactives tomatoes Odriozola-Serrano et al2008 (P)
 r. QTLs for shelflife lettuce biophysical properties Zhang et al2007 (P)
 s. Genetic variation shelflife salad cut lettuce Hayes and Liu2008 (P)
 t. Agronomic factors and lettuce quality Hilton2009 (P)
 u. Irrigation deficit excess and freshcut lettuce quality Gil2012 (P)
 v. Quality cut lettuces from soil and soilless production Selma2012 (P)
 w. Irrigation termination and lettuce for salad Fonseca2006 (P)
 x. Vegetable freshcut water management review Gil2013 (P)
 y. Water management romaine quality Luna et al2013 (P)
 z. PRODUCT DEMO quality and temperature of various fresh-cut products (P)
    
Section 4 SENSORY & CONSUMER EVALUATION   
 a. Flavor and Aroma Biology: Florence Negre-Zakharov slides (B)
 b. Sensory Evaluation of Fresh and Fresh-cut Produce. Anne Plotto slides (B)
 c. Consumer Perceptions Freshcut. Christine Bruhn slides (B) 
 d. Consumer Perceptions of Fresh-cut Products (vegetables) (P) 
 e. Sensory quick descriptive methods Valentin2012 (P)
 f. Better fruits vegetables through sensory analysis Bartoshuk and Klee2013 (P)
 g. Apples freshness perception consumer. Lund2006 (P)
 h. CATA strawberry breeding. Lado2010 (P)
 i.  Comparing ranking and descriptive Rodrigue 2000 (P)
 j.  Sensory quality index strawberries Ares2009 (P)
 k. Eating quality standards apples.  Harker2008 (P)
 L. Flash profiling dairy products. Delarue2004 (P)
 m. Fruit quality consumer apple review. Harker2003 (P)
 n. Freshcut potato sanitation and sensory Beltran2005 (P)
 o. Practical Analysis Flavor Fragrance. Margarias2011 (P)
 p. Perspective Flavor and quality. Kader2008 (P)
 q. Survival analysis fruit ripening.  Garitta2008 (P)
 r. Choice increases veg  intake children Rohlfs Dominguez2013 (P)
 s. Blueberries MAP sensory Rosenfeld1999 (P)
 t. Peach consumer liking Delgado2013 (P)
 u. Retailer activity shaping food choice Dawson2013 (P)
 v. Pomegranate sensory. Koppel2010 (P)
 w. Sensory apple juice Cliff2000 (P)
 x. Taste Perception Proto Magazine article, Delude 2012 (P)
 y. Sensory leafy greens. Talavera-Bianchi2010 (P) 
 z. Sensory orange juice Perez-Cacho2009 (P) 
 za. Sensory tomatoes. Hongsoongnern2009 (P)
 zb. Shelflife survival analysis accelerated storage Hough2006 (P)
 zc. Chemosensory genes polymorphism Hayes2013 (P)
 zd. 1MCP tomato sensory Cliff2009 (P)
 ze.  Hednic general and hedonic 9point scale. Kalva and Sims2014 (P)
 zf.  Sensory demonstration. Anne Plotto slides (B)
 zg. Chi-square formula (B)
    
Section 5 FRESH-CUT PRODUCT BIOLOGY   
 a. Fresh-cut Biology:  Mikal Saltveit slides (B)
 b. Special treatments for fresh-cuts. Diane Barrett slides (B)
 c. Fresh-cut cell integrity and translucency. Jeff Brecht slides (B)
 d. Postharvest biology overview.  Kader 2002 (P)
 e. Ethylene Biology and Control (P)
 f. Ethylene effects  Saltveit 2004 (P)
 g. Freshcut physiology preparation handling Cantwell&Suslow2002 (P)
 h. Fresh-cut microbiology and physiological deterioration review Ragaert2007  (P)
 i.  Fresh-cut Vegetables and Fruits Review Brecht et al 2004 (P)
 j. Freshcut biochemical bases quality changes Toivonen & Brummel 2008 (P)
 k. Inhibition enzymatic browning on fresh-cut vegetables and fruits Laurila1998 (P)
 L. Discoloration raw and processed vegetables review Adams and Brown 2007 (P)
 m. Preservation treatments for fresh-cut fruits and vegetables Garcia and Barrett 2002  (P)
 n. Enzymatic browning and its control He and Luo2007 (P)
 o. Freshcut fruits veg abiotic stress Hodges and Toivonen2008 (P)
 p. Respiration freshcut produce time-temp model Waghmare2013 (P)
 q. Fruit freshcut respiration mxitres prediction Edelenbos2014 (P)
 r. Coatings minimally processed fruits vegs Dea et al 2012 (P)
 s. Edible films freshcut review Valencia-Chamorro2011 (P)
 t. Heat treatments quality fresh and freshcut produce Fallik2013 (P)
 u. Postharvest and trends biotechnology Pech2014 (P) 
   
Section 6 PRODUCT PREPARATION & EQUIPMENT    
 a. Fresh-cut Equipment Selection: Rudi Groppe slides (B)
 b. Equipment for fresh-cut fruits: Rudi Groppe slides (B)
 c. Sanitary Plant Design: Rudi Groppe slides (B)
 d. Fresh-cut Produce Preparation (Gorny and Thompson) (P)
 e. Reportable Food Registry FDA (P)
 f. Fresh-cut Magazine 2014 Buyers’ Guide (S)
 g. Guide US Food Regulatory System2009 (P)
 h. Freshcut leafy damage centrifuge and imaging Luo etal2003 (P)
 i. Centrifugation spinach Pirovani etal2003 (P)
 j. Spinach defects vision system Lunadei etal2012 (P)
 k. Processing freshcut tropical fruits and vegetables FAO2010 (P)
    
Section 7 FRESH-CUT PRODUCTS & TEMPERATURE   
 a. Temperature Management and Cooling: Jim Thompson slides (P)
 b. Produce Traceability: Mike Scott and Ray Connelly slides (P)
 c. Transportation and distribution: Jeff Brecht slides (P)
 d. Fresh-Cut Product Handling Guidelines  (IFPA & PMA) (P)
 e. Land transportation LeBlanc2005 (P)
 f. Transportation overview Vigneault etal2009 (P)
 g. Blackberry Case Study Intelliflex2012 (P)
 h. Distribution freshcut Ecoli McKellar et al 2012 (P)
 i. Quality safety sustainability food distribution Akkerman2010 (P)
 j. Sanitary transportation FDA guidance 2010 (P)
 k. FSMA proposed rule sanitary transportation2014 (P)
 l. Food traceability global comparison Charlebois2014 (P)
 m. Commercial Cooling Manual (S)
 n. Refrigerated Trailer Transport of Perishable Products (S)
 o. Air Transport of Perishable Products (S)
    
Section 8 MODIFIED ATMOSPHERES & PACKAGING   
 a. Introduction to Modified Atmospheres: Jeff Brecht slides (B)
 b. Packaging Film Technology: Jeff Brandenburg slides (B) 
 c. New Packaging Concepts: Jeff Brandenburg slides (B)
 d. Controlled and modified atmospheres, an introduction  Zagory (P)
 e. MA and CA packaging technology Brandenburg&Zagory 2009 chapter (P)
 f. MAP for freshcut produce Toivonen etal2009 chapter (P)
 g. Modified atmospheres and freshcut fruits Martin-Belloso2006 (P)
 h. Packaging Design for Fresh-cut Produce (P)
 i. Modified humidity packaging Rodov et al 2010 (P)
 j. Freshcut packaging high relative humidity review Ayala2008 (P)
 k. Packaging foods active intelligent review Pereira2012 (P)
 l. MAP basis for active packaging Beaudry (no date) (P)
 m. Modified atmospheres packaging. Chapter 8 Thomson2010 (P)
 n. MAP design software Mahajan 2007 (P)
 o. Modeling respiration rates for MAP  Fonseca etal2002 (P)
 p. Predictive modeling package design Jacxens et al2002 (P)
 q. Advances food packaging review Kour et al2013 (P)
 r. MAP Basics Mir and Beaudry2004 (P)
 s. Condensation and plastic packaging Linke and Geyer2013 (P)
 t. FreshCut magazine MAP article Brandenburg2014 (P)
 u. Packaging and packaging reduction. Van Sluisveld and Worell2013 (P)
 v. Packaging and Print media article 2013 (P)
 w. Packaging and transpiration strawberry Sousa-Gallagher et al2013 (P)
 x. Perforated MAP strawberry Xanthopoulos et al2012 (P)
 y. New printing inks Zvonkina et al 2014 (P)
    
Section 9 FRESH-CUT PRODUCT MICROBIAL SAFETY   
 a. Microbial food safety and FSMA update. David Gombas slides (B)
 b. Prerequisite Programs Preventive Controls. Trevor Suslow slides (B)
 c. Microbial Testing Considerations: Trevor Suslow slides (B) 
 d. FSMA Produce Safety webpage  (P)
 e. FDA Guide Minimize Microbial Food Safety Hazards Fresh-cut  June 2009 (P)
 f. USDA QTV (Qualified Through Verification) Program for Fresh-cut  2012 (P)
 g. Food Safety Guidelines for Fresh-Cut Industry (IFPA) (P)
 h. Leafy Green Marketing agreement 2013 (P)
 i. Key Points of Control & Management of Microbial Food Safety. Suslow (P)
 j. Melons: Key Points…. Management Microbial Food Safety.  Suslow. (P)
 k. Commodity Specific Food Safety Guidelines: Lettuce and Leafy Greens (P)
 l. Commodity Specific Food Safety Guidelines Melons 2013 (P)
 m  Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain (P)
 n. Field Cored Lettuce Best Practices NFPA/IFPA/UFFVA document (P)
 o. Fresh-cut Produce Re-Wash Recommendations CDHS 2006 (P)
 p. Recommendations Handling Leafy Greens by Retail and Consumers 2007 (P)
 q. Center Produce Safety Key Learnings Research Symposium 2014 (P)
 r. Bacteria enhance Salmonella survival Posa et al 2013 (P)
 s. Food safety fresh produce review2011 (P)
 t. Detection of Salmonella in large volumes water McEgan2012 (P)
 u. Decontamination methods freshcut review Devlieghere2008 (P)
 w. Produce Safety Alliance Documents Dec2011 (P)
 x. Methods to reduce pathogens freshcut Parish2003 (P)
 y. Modified Moore Swabs irrigation water Sbodio2013 (P)
 z. Preharvest risk factors.  Suslow et al2003 (P)
 za. Protocols irrigation water Harris et al. 2012 (P)
 zb. Romaine lettuce microbial profile Rastogi et al2013 (P)
 zc. Root update assessment Salmonella field conditions Lopez2012 (P)
 zd. Surrogates and indicators review. Busta et al2003 (P)
 ze. Survival Ecoli leafy greens postharvest. Tomas et al2011 (P)
 zf. Food safety policy overview USDA 2011 (P)
 zg. FSMA overview PMA2013 (P)
 zh. Irrigation water standards. Suslow (P)
 Zi. Microbial testing white paper UFPA (P)
    
Section 10 SANITATION & DISINFECTION   
 a. Water Disinfection management:  Karan Khurana slides (B)
 b. Postharvest Chlorination Suslow (P)
 c. Water Disinfection: Calculating Dose Values (P)
 d. Ozone applications for postharvest disinfection. Suslow2004 (P)
 e. Using Oxidation Reduction Potential (ORP) Monitoring and Control. Suslow2004 (P)
 f. Guidelines Controlling Listeria in Packing and Fresh-cut Operations. Suslow 2000 (P)
 g. Listeria postharvest hints. Suslow 2013 (P)
 h. Ozonated water efficacy three products Xu2014 (P)
 i. Chlorine-based sanitizers stability Waters2014 (P)
 j. Chlorine demand estimating Suslow 2013 (P)
 h. Irradiation fruits and vegetables, Food Tech article 2008 (P)
 k. Inactivation Salmonella water chlorine dioxide Lopez etal2012 (P)
 l. Chlorine dioxide chlorine efficacy red chard. Tomas et al. 2012 (P)
 m. Tomato dump tank chlorine dioxide.  Tomas et al2012 (P)
 n. Food Irradiation Guide GMA2009 (P)
 o. Irradiation fruits vegs FoodTechnology2008 (P)
 p. Irradiation and freshcut product quality safety Fan2013 (P)
    
Section 11 FRESH-CUT PRODUCT REQUIREMENTS: VEGETABLES   
 a.  Lettuce, Spinach, Leafy Green. Marita Cantwell slides (B) 
 b.  Broccoli, Cauliflower, Celery, Mushroom, Beans Peas. Marita Cantwell slides (B)
 c.  Tomato and Pepper. Marita Cantwell slides (B)
 d.  Potato, Carrot, Onion, Garlic.  Marita Cantwell slides (B)
 e.  Sweetcorn, Cucumber, Squash.  Jeff Brecht slides (B)
 f.  Nutritional quality vegetables review JFS2008 (P)
 g. Fresh-cut Vegetables by Barth, Zhuang & Saltveit.  USDA Handbook 66 (P)
 h. Leaf senescence review Lim et al2007 (P)
 i. Pepper freshcut red ozone chlorine and quality Horvitz 2012 (P)
 j. Tomato translucency Lana et al2006 (P)
 k. Tomato damage and consequences for sliced product Buccheri and Cantwell2014 (P)
 L. Eggplant freshcut ascorbic low O2 Li et al2014 (P)
 m. Pumpkin freshcut treatments storage conditions Amodio et al2010 (P)
 n. Artichoke high CO2 la Zazzera etal2012 (P)
 o. Artichoke image analysis browning Amodio etal2012 (P)
 p. Baby leaf lettuces characterized Gil2012 (P)
 q. Broccoli raab 1MCP Cefola etal2010 (P)
 r.  Broccoli raab modified atmospheres Cefola etal2010 (P)
 s.  Lettuce baby leaf deterioration Wagstaff2007 (P)
 t.  Lettuce cell walls shelflife. Wagstaff etal2010 (P)
 u. Lettuce cut quality sanitizer surfactant Salgado Luo2014 (P)
 v.  same as reference 11u
 w.Lettuce bronwing control phytoncide (pine) Kong2014 (P)
 x. Lettuce mechanical properties postharvest Newman etal2005 (P)
 y.Lettuce romaine cut lowO2 light Gil group2011 (P)
 z. Lettuce salad quality nondestructive O2 monitoring Hempel2013 (P)
 za. Lettuce freshcut microbial growth and phenolic content Barrios and Saltveit2013 (P)
 zb. Spinach quality and nitrogen fertilization Gutierrez etal2013 (P)
 zc. Spinach MAP offodors Tudela et al2013 (P)
 zd. Cabbage Chinese freshcut production conditions Scuderi 2013 (P)
 ze. Lotus root browning control statistical process Jiang2014 (P)
 zf.  Potato freshcut browning control treatments. Ma et al2010 (P)
 zg. Reference list for fresh-cut vegetables 2014 update (P)
    
Section 12 FRESH-CUT PRODUCT REQUIREMENTS: FRUITS    
 a. Ripening fruits for fresh-cut: Beth Mitcham slides (B)
 b. Apple and pear. Beth Mitcham slides (B)
 c. Peach and nectarine. Deirdre Holcroft and Adel Kader slides (B)
 d. Mango, pineapple, banana,  citrus. Jeff Brecht  slides (B)
 e. Kiwifruit, pomegranate, berries. Deirdre Holcroft and Adel Kader slides (B)
 f. Melon.  Marita Cantwell slides (B)
 g. Fruit maturity, ripening and quality relationships. Kader 1999 (P)
 h. Fresh-cut Fruits by Beaulieu and Gorny. USDA Handbook 66. (P)
 i. Freshcut fruit preservation emerging technologies review2010 (P)
 j. Apples varieties for freshcut Altisent2014 (P)
 k. Surface decontamination apples UVC light Manzoocco et al2011 (P)
 l. Sensory quality freshcut apples 1MCP. Siddiq et al2014 (P)
 m. Pear freshcut PPO browning pH additives Almedia group2014 (P)
 n. Pear Blanquilla freshcut and 1MCP. Arias etal2009 (P)
 o. Pomegranate arils combined effects Artes2013 (P)
 p. Freshcut mango report to Mango Board. Barrett et al. 2012 (P)
 q. mango freshcut calcium salts texture sensory Mgamchuachit etal2014 (P)
 r. Melon freshcut maturity Beaulieu2007 (P)
 s. Melon cantaloupe storage and freshcut micro and quality Munira etal2013 (P)
 t. Melon freshcut temperature sensory Lamikanra2011 (P)
 u. Nectarine varieties for freshcut Nogales-Delgado et al2014 (P)
 v. Suitability nectarine cultivars for freshcut Bordonaba et al2014 (P)
 w. Nectarine freshcut preservatives and MAP. Cefola etal2014 (P)
 x. Pomegranate arils automated inspection. Blasco et al2008 (P)
 y. Pomegranate arils shelflife quality. Lopez-Rubira et al2005 (P)
 z. Reference List for Fresh-cut Fruits including Melons (P)

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