สำนักงานราชบัณฑิตยสภา

สายชล เกตุษา 115 วารสารราชบัณฑิตยสภา ปีที่ ๔๐ ฉบับที่ ๑ ม.ค.-มี.ค. ๒๕๕๘ Abstract Fresh-cut of Fruits and Vegetables Saichol Ketsa Associate Fellow of the Academy of Science, The Royal Society, Thailand Nowadays life in the city is totally different from the past because people have limited time and residence. Under this circumstance has led them to find out fresh fruits and vegetables for their consumption with least preparation and convenience. Fresh-cut produce can be eaten freshly and no cooking is required before consumption. Fresh-cut fruits and vegetables are their choice and become increasingly popular. Not all fruits and vegetables can be prepared for fresh-cut produce. Produce for fresh-cut fruits and vegetables must be fresh and the preparation has to be done under the hygienic condition to prevent microorganism contamination for safety of consumers. Therefore, the whole process from the first step until the last step must incorporate GAP (Good Agriculture Practices), EuroGAP (European Good Agriculture Practices), Codex and HAACP (Hazard Analysis Critical Control Point) into the production line to make sure all fresh-cut fruits and vegetables are safety for consumers. The consumers must also consider the freshness and decay of the fresh-cut fruits and vegetables before buying them. Keywords : fresh-cut of fruits and vegetables, freshness, browning, contamination