I have not worked with fresh-cut sweet potatoes, but I think your assumption that this is sap or latex is correct.

Since cut fruit are held at low temperatures, further ripening is retarded.  However, there may be some softening and other changes but these will simply occur more slowly than they would duri

As with many postharvest issues, there is no one single solution.  In this case, lettuce variety selection, maturity at harvest, pre-process handing and cooling, processing line conditions (te

The US Food and Drug Administration (FDA) issued on April 7th to the food industry regarding food labeling.  This guidance is a summary ()  of the required statements that must appear on

If you want to prevent enzymatic browning, you can use an anti-browning agent, the whiteness is more a question of dehydration.

The most important factor in delaying browning of fresh-cut mango is temperature and the optimal temperature range is 2 to 5C (36 to 41F).

In the absence of performing forensic microbiology; an educated guess leads me to suggest that the core issue is sub-optimal cleaning and process sanitation.

I have only done one study where we separated the components and determined respiration rates and shelf-life of individual types of leafy greens. Here is a link to the paper from that study.

Water loss from fresh cut fruits results in liquid form (due to juice leakage from the vacuoles of the damaged cells) and in vapor form (due to vapor pressure difference between the cells and their

We have done some storage tests on packaged lettuce products. The modified atmospheres that develop in the bags to maintain visual appearance may cause the development of off-odors.