The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non- traditional and off-season fruits and vegetables. Topics included are: ¾ Introduction to food safety and quality ¾ Food safety of fresh fruits and vegetables Microbiological hazards in fresh fruits and vegetables – Meeting Report 1 1. Introduction The role of fresh fruits and vegetables in nutrition and healthy diets is well recognized and in recent years many countries have undertaken various initiatives to encourage consumers to eat more of these products. QUALITY PARAMETERS FOR EXPORTING OF FRIUTS. Quality parameters include appearance, texture, flavor, and nutritive value. Dehydration allows for long term storage of fruits thus allowing preservation of vitamins and other nutrients of fresh fruits and vegetables that are critical for human health (Cadenas and Packer, 2002). 9 depicts the accuracy of different defect detection applied for quality analysis of fruits and vegetables. 1 Fresh-Cut Fruits and Vegetables: Aspects of Physiology, Preparation and Handling that Affect Quality MARITA CANTWELL AND TREVOR SUSLOW Fresh-cut or minimally processed products are also referred to as "lightly processed," "partially processed," At the time of technological and edible maturity of fruit, their maturity parameters were measured, the content of organic acids, sugars and sorbitol was determined as well as the content of individual phenolic substances, total phenols However, it would be the responsibility of … Quality and Food Safety by, Department of Pomology, University of California, Davis. available commercially. Fresh Fruits and Vegetables Fruits and vegetables are a major source of macronutrients such as Table 6 illustrates the quality analysis of fruits and vegetables based on different defect detection technique employed by different researchers. Quality attributes of fruits and vegetables such as appearance, colour, aroma, taste drive the decision of consumers to buy a product. 1) Mango Maturity indices: A joint publication of UC Post harvest Outreach Program and Punjab Horticultural Post harvest technology Centre, USAID/ACE Google Scholar was to find whether the parameters of inner quality of apple fruit changed during storage. Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers iv Additional Resources Part I. Foodborne Disease and Fresh Produce • Table 1 – Pathogens Associated with Fresh Fruits and Vegetables .Res-2 • Table 2 – Outbreaks of Foodborne Disease Associated with USE OF THIS MANUAL The information presented includes: Principles – science-based information regarding elements of produce safety and quality. We systematically reviewed the available published evidence from experimental studies on the impact of environmental changes on yields and nutritional quality of (nonstaple) vegetables and legumes and found that environmental change would have a negative impact on yields without suitable responses from the agricultural sector. The review was commissioned by the Canned Food Alliance and prepared by faculty of the University of California Center for Excellence in Fruit & Vegetable Quality (see sidebar). Kitinoja L, Gorny J (1998) Post-harvest technology for fruits and vegetables Produce marketers: economic opportunities. 17.0 Dehydrated Fruits and Vegetables 51 18.0 Pickles 55 19.0 Table Olives 55 20.0 Dried Fruits and Vegetables 55 References 56 Note: The test methods given in the manuals are validated/ standardized test methods. • Quality indices consist of a combination of visual appearance, texture & flavor. Internal quality factors such as maturity, sugar content, acidity, oil content, and internal defects, however, are difficult to evaluate. 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