Overview of the European Fresh-cut Produce Industry

Introduction History of Fresh-cut Fruits and Vegetables in Europe Development and Statistics General Processing Conditions Forward-Only Movement Separation of the Trimming Room, the Washing Room, and the Packing Room Temperature Control Airflow Wastes Cleaning Equipment, Material, and Utensils Sanitation Hygienic Procedure for Operators Chlorinating Distribution Conditions: Chill Chain and Sell-by-Date Unit Operations Raw Materials Harvesting Quality Assessment Trimming Slicing and Shredding . Prewashing Washing with Chlorinated Water Draining Weighing and Packing Conclusion New Products Fresh-cut Fruits Vegetable Mixes 3 TX307_frame_C03.fm Page 21 Monday, December 17, 2001 11:49 AM