Journal articles: 'Fresh cut produce systems'

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Fouayzi, Hassan, Julie A. Caswell, and Neal H. Hooker. "Motivations of Fresh-Cut Produce Firms to Implement Quality Management Systems." Review of Agricultural Economics 28, no. 1 (March 2006): 132–46. http://dx.doi.org/10.1111/j.1467-9353.2006.00277.x.

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Toivonen, Peter M. A. "Application of 1-Methylcyclopropene in Fresh-cut/Minimal Processing Systems." HortScience 43, no. 1 (February 2008): 102–5. http://dx.doi.org/10.21273/hortsci.43.1.102.

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The application of 1-methylcyclopropene (1-MCP) in fresh-cut processing systems has been approached in three ways: 1) treatment of freshly harvested crop before longer-term storage after which the product is processed, 2) treatment of whole product just before processing, or 3) treatment of fresh-cut product immediately after processing. Results in the literature to date are quite variable in terms of whether 1-MCP treatment provides a benefit, no effect, or a negative effect on shelf life and quality retention of fresh-cut product. There are a number factors that impact the nature and extent of response to 1-MCP by fresh product and these include, but are not limited to, temperature of storage for fresh-cut product, condition of raw product, type of fruit or vegetable, cultivar, harvest maturity, duration of storage before cutting, and the 1-MCP treatment approach. A critical analysis, using existing published and unpublished data, provides a preliminary assessment of the impact of some of these factors. This analysis is intended to provide some insight into important considerations on the use of 1-MCP in fresh-cut processing systems and will guide researchers in considering experimental parameters for future work.

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Ahmad, Iftikhar, Muhammad Behzad Rafiq, Awais Ahmad, Muhammad Qasim, and Bilal Abdullah. "Optimal planting systems for cut gladiolus and stock production." Ornamental Horticulture 23, no. 3 (October 2, 2017): 345. http://dx.doi.org/10.14295/oh.v23i3.1107.

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A study was conducted to elucidate the effect of different planting systems, videlicet (viz.) flat, ridge, and raised bed system on growth, yield and quality of gladiolus and stock. Corms of ‘Rose Supreme’ and ‘White Prosperity’ gladiolus and seedlings of ‘Cheerful White’, ‘Lucinda Dark Rose Double’ and ‘Lucinda Dark Rose Single’ stock were planted on different planting systems in individual experiments for each species. Gladiolus had similar good quality production irrespective of planting systems with numerical superiority of ridge planting, which produced longer stems with higher stem fresh weight, but delayed corm sprouting by ca. 1 d compared to raised bed or flat planting system. Among cultivars, ‘Rose Supreme’ produced higher number of florets per spike, taller stems with longer spikes, higher fresh weight of stems and higher number of cormels than ‘White Prosperity’. Stock plants grown on flat beds produced stems with greater stem length, leaf area and fresh weight of stems compared to ridge or raised bed planting systems. Plants grown on ridges produced the highest stem diameter, number of leaves per plant, total leaf chlorophyll contents, and number of flowers per spike. ‘Cheerful White’ and ‘Lucinda Dark Rose Double’ performed best by producing good quality stems in shorter period compared to ‘Lucinda Dark Rose Single’. In summary, gladiolus should be grown on ridges, while stock may be planted on flat beds for higher yields of better quality flowers.

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Howard, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (June 1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.

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Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.

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Leskovar, D. I., L. A. Stein, and F. J. Dainello. "279 Planting Systems Influence Growth Dynamics and Quality of Fresh Market Spinach." HortScience 35, no. 3 (June 2000): 439C—439. http://dx.doi.org/10.21273/hortsci.35.3.439c.

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This study was conducted to determine the effect of within-row plant spacing and mulching on growth, quality, and yield of an experimental semi-savoy spinach (Spinacia oleracea L.) genotype `Ark-310' to produce a high-quality fresh-market product. Spinach transplants were established in the field on 13 Nov. 1995 and 3 Dec. 1997. Within-row spacings were 15 and 25 cm, and mulching treatments were bare-soil and black polyethylene mulch. Plants were destructively sampled weekly (1996) or bi-weekly (1998) for leaf area (LA), leaf number, leaf dry weight (LDW); and root dry weight (RDW) measurements. Plants grown on plastic mulch at 25-cm spacing had the greater LA, LDW, and RDW than when grown at 15-cm spacing on mulch or bare-soil. Leaf number and specific leaf area (LA/LDW) were less affected by either spacing or mulching. The amount of soil on harvested leaves was lowest on plants grown on plastic mulch in both years. In one year, total yields (MT/ha) were 42% higher when plant spacing decreased from 25 cm to 15 cm, while mulch increased yields by 20 %, a response that was independent of plant spacing. These effects were not evident in the year with higher rainfall. It appears that for a root-cut or loose leaf spinach, yield efficiency and product cleanliness of `Ark 310' spinach may be further improved by combining high plant density with efficient irrigation and fertilization programs under mulch and drip.

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Tzamalis, P. G., D. B. Panagiotakos, and E. H. Drosinos. "A ‘best practice score’ for the assessment of food quality and safety management systems in fresh-cut produce sector." Food Control 63 (May 2016): 179–86. http://dx.doi.org/10.1016/j.foodcont.2015.11.011.

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CAI, SHIYU, RANDY W. WOROBO, and ABIGAIL B. SNYDER. "Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products." Journal of Food Protection 82, no. 8 (July 23, 2019): 1423–32. http://dx.doi.org/10.4315/0362-028x.jfp-18-576.

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ABSTRACT Psychrotolerant growth of Listeria monocytogenes in ready-to-eat (RTE) foods increases the risk to food safety, particularly when spoilage does not occur prior to L. monocytogenes growth of >1 log CFU/g. The purpose of this study was to evaluate the relative rates of quality deterioration and L. monocytogenes growth in six product systems (tomatoes, apples, fresh-cut cantaloupe, fresh-cut lettuce, baby spinach, and commercially processed turkey slices) under various conditions of refrigeration temperatures, atmospheres, and quality. Cantaloupe and spinach leaves supported >1 log CFU/g growth of L. monocytogenes before product spoilage at both 4 and 9°C. In some cases, conditions that improved microbial quality by extending shelf life also allowed L. monocytogenes growth of >1 log CFU/g before deterioration due to microbial spoilage. For example, storage with modified atmosphere packaging enhanced L. monocytogenes growth relative to spoilage microbiota in lettuce leaves (1.0-log increase 7 days before spoilage). In contrast, the use of secondary quality produce (i.e., apples, tomatoes, and lettuce with physical damage) reduced shelf life and, consequently, limited the time for L. monocytogenes proliferation. Therefore, spoilage cannot be considered a fail-safe indicator or proxy for limitation of shelf life across refrigerated RTE products.

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LARSON, ANN E., and ERIC A. JOHNSON. "Evaluation of Botulinal Toxin Production in Packaged Fresh-Cut Cantaloupe and Honeydew Melons." Journal of Food Protection 62, no. 8 (August 1, 1999): 948–52. http://dx.doi.org/10.4315/0362-028x-62.8.948.

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The ability of Clostridium botulinum to produce toxin on cubed, packaged melons was investigated relative to microbial spoilage at various incubation temperatures and in different packaging systems. Freshly cut cubes (approximately 2.5 cm3) of cantaloupe and honeydew melons were surface inoculated with a 10 strain mixture of proteolytic and nonproteolytic spores of C. botulinum (10 to 15 cubes per package; approximately 100 total spores per package). To initially evaluate toxin production and spoilage in a passively modified atmosphere, melon cubes were loosely packaged in air in polyethylene pouches, sealed, and incubated at 7 or 15°C for up to 21 days. At various sampling intervals, samples were tested for headspace oxygen and carbon dioxide levels, pH, presence of botulinal toxin, aerobic and anaerobic plate counts, and counts of yeasts and molds. During incubation, headspace oxygen levels decreased, headspace carbon dioxide levels increased, aerobic and anaerobic plate counts increased, and the pH remained constant or decreased slightly. Botulinal toxin was not detected in any cantaloupe samples or in honeydew samples incubated at 7°C. Botulinal toxin was detected in some honeydew samples at 15°C after 9 days of incubation, but the toxic honeydews were severely spoiled and considered organoleptically unacceptable. A similar second experiment was performed in which half of the melon cubes were treated with UV light to inactivate vegetative organisms before packaging, and these were incubated at 7, 15, or 27°C. In this second experiment, toxin production occurred in the UV-treated samples at 15°C with gross spoilage and at 27°C with only marginal spoilage. These data indicate that inhibition of spoilage organisms with UV light could result in botulinal toxin formation in packaged melons before overt spoilage.

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Gribbe, Stella, Gesche Blume-Werry, and John Couwenberg. "Digital, Three-Dimensional Visualization of Root Systems in Peat." Soil Systems 4, no. 1 (February 29, 2020): 13. http://dx.doi.org/10.3390/soilsystems4010013.

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Belowground plant structures are inherently difficult to observe in the field. Sedge peat that mainly consists of partly decayed roots and rhizomes offers a particularly challenging soil matrix to study (live) plant roots. To obtain information on belowground plant morphology, research commonly relies on rhizotrons, excavations, or computerized tomography scans (CT). However, all of these methods have certain limitations. For example, CT scans of peat cores cannot sharply distinguish between plant material and water, and rhizotrons do not provide a 3D structure of the root system. Here, we developed a low-cost approach for 3D visualization of the root system in peat monoliths. Two large diameter (20 cm) peat cores were extracted, frozen and two smaller peat monoliths (47 × 6.5 × 13 cm) were taken from each core. Slices of 0.5 mm or 1 mm were cut from one of the frozen monoliths, respectively, using a paper block cutter and the freshly cut surface of the monolith was photographed after each cut. A 3D model of the fresh (live) roots and rhizomes was reconstructed from the resulting images of the thinner slices based on computerized image analysis, including preprocessing, filtering, segmentation and 3D visualization using the open-source software Fiji, Drishti, and Ilastik. Digital volume measurements on the models produced similar data as manual washing out of roots from the adjacent peat monoliths. The constructed 3D models provide valuable insight into the three-dimensional structure of the root system in the peat matrix.

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Harrison, Mike, and Peter Herlihy. "Controlled Atmosphere Systems for Marine Vessels." Marine Technology and SNAME News 32, no. 02 (April 1, 1995): 147–50. http://dx.doi.org/10.5957/mt1.1995.32.2.147.

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Controlled atmosphere (CA) preservation of perishable fruit and vegetables represents new opportunities for today's reefer operators. This technology affords the carrier an efficient and economical method of introducing and maintaining a low oxygen atmosphere that, when used in conjunction with temperature control, can significantly enhance the preservation of fruit and vegetables. Improved product quality, new markets, and reduced product losses are benefits realized through the use of hollow fiber membrane air separation technology. Seasonal products, which may be unavailable because of the transit time of shipping, are now a reality for operators utilizing this technology. High-value products such as fresh cut flowers, previously dedicated to air freight, may be a natural extension of the technology. The authors' company is a wholly owned subsidiary of The Dow Chemical Company. Generon supplies hollow fiber membrane systems for the on-site generation of gaseous nitrogen. In 1992 the company provided turnkey design and installation services of controlled atmosphere systems for three fully refrigerated containerships operated by the Great White Fleet. These ABS-classed vessels were the first of their type to fully utilize controlled atmosphere technology for the improved quality and reduction of perishable losses.

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Bredmose, Niels B. "Growth, Flowering, and Postharvest Performance of Single-stemmed Rose (Rosa hybrida L.) Plants in Response to Light Quantum Integral and Plant Population Density." Journal of the American Society for Horticultural Science 123, no. 4 (July 1998): 569–76. http://dx.doi.org/10.21273/jashs.123.4.569.

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The cut rose, grown as a single-stemmed crop, resembles a potted plant and can be adapted to transportable bench systems. Potentially, this cultivation method could increase control of rose development, flexibility of production and produce, and automation of difficult or laborious cultural operations. Synchronous growth and flowering is considered important. The effects of increased quantum irradiation integral and plant density on shoot growth, fresh biomass production, and bloom quality were studied as single-stemmed rose plants (Rosa hybrida L.) `Kordapa' Lambada, `Tanettahn' Manhattan Blue, `Tanorelav' Red Velvet, and `Sweet Promise' Sonia grown under 20 hours photoperiods at 23 °C average air temperature. Plants were grown in rockwool cubes on ebb and flood benches irrigated with a complete nutrient solution, and were supplied with carbon dioxide at 1000 μmol·mol-1. Increased the daily quantum integral from 17.8 to 21.0 mol·m-2·d-1 increased fresh biomass efficiency, stem diameter, and specific fresh mass while number of nodes, number of five-leaflet-leaves, plastochron value, and stem length at anthesis decreased. Fresh mass at anthesis was not affected by the treatments. Increasing plant population density from 100 to 178 plants/m2 increased stem length at visible flower bud, and reduced both fresh biomass efficiency and specific fresh mass. These effects are suggested to be related to assimilate supply and translocation, and light perception of the roses. High quantum integral slightly reduced flower diameter but in general, quantum integral or plant density did not affect bloom quality or vase life. Use of preservative floral solution generally improved rose flower diameter and vase life. In Lambada increased light quantum integral prolonged vase life, but use of preservative solution did not. The cultivars Sonia and Red Velvet required 19 to 20 days from cutting/planting until onset of bud growth, 29 to 34 days until visible flower bud, and 39 to 49 days until anthesis. Red Velvet roses were ≈60 cm long at anthesis, and had larger stem diameter and growth rate, accumulated more fresh biomass, were most efficient producing fresh biomass, and had higher specific fresh mass among the cultivars. Light quantum integral is suggested to be used as a means to synchronize single-stemmed rose plant development.

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Wang, Bin, H. Baldassarre, J. Pierson, F. Cote, K. M. Rao, and C. N. Karatzas. "The in vitro and in vivo development of goat embryos produced by intracytoplasmic sperm injection using tail-cut spermatozoa." Zygote 11, no. 3 (August 2003): 219–27. http://dx.doi.org/10.1017/s0967199403002260.

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The objective of this study was to assess the efficacy of a novel intracytoplasmic sperm injection (ICSI) procedure, as well as the in vitro and in vivo developmental competence of goat embryos produced by ICSI. Oocyte-cumulus complexes recovered by LOPU from donors stimulated with gonadotrophins were matured in vitro. Fresh goat semen was used for ICSI following Percoll gradient washing. Tail-cut spermatozoa were microinjected into the ooplasm of goat oocytes using a piezo micropipette-driving system (PiezoDrill). In order to assess developmental competence, the ICSI-derived zygotes were cultured in one of two media systems (mTALP-mKSOM vs G1.3-G2.3) for in vitro development or were transferred into recipients for full-term development. The results suggest that cutting sperm tails using the oocyte-holding pipette coupled with the PiezoDrill is an efficient approach for goat ICSI in terms of oocyte survival, pronuclear development and initial cleavage. The mTALP-mKSOM culture system was more suitable for in vitro development of ICSI-derived goat embryos than G1.3-G2.3. This first report of full-term development of an ICSI-derived goat embryo suggests that ICSI can be applied to assisted reproduction in goats.

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Palumbo, Michela, Bernardo Pace, Maria Cefola, Francesco Fabiano Montesano, Francesco Serio, Giancarlo Colelli, and Giovanni Attolico. "Self-Configuring CVS to Discriminate Rocket Leaves According to Cultivation Practices and to Correctly Attribute Visual Quality Level." Agronomy 11, no. 7 (July 1, 2021): 1353. http://dx.doi.org/10.3390/agronomy11071353.

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Computer Vision Systems (CVS) represent a contactless and non-destructive tool to evaluate and monitor the quality of fruits and vegetables. This research paper proposes an innovative CVS, using a Random Forest model to automatically select the relevant features for classification, thereby avoiding their choice through a cumbersome and error-prone work of human designers. Moreover, three color correction techniques were evaluated and compared, in terms of classification performance to identify the best solution to provide consistent color measurements. The proposed CVS was applied to fresh-cut rocket, produced under greenhouse soilless cultivation conditions differing for the irrigation management strategy and the fertilization level. The first aim of this study was to objectively estimate the quality levels (QL) occurring during storage. The second aim was to non-destructively, and in a contactless manner, identify the cultivation approach using the digital images of the obtained product. The proposed CVS achieved an accuracy of about 95% in QL assessment and about 65–70% in the discrimination of the cultivation approach.

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Vangsness, C. Thomas, John D. Polousky, Andrew B. Parkinson, and Thomas P. Hedman. "Radiofrequency Thermal Effects on the Human Meniscus: An in Vitro Study of Systems with Monopolar and Bipolar Electrodes." American Journal of Sports Medicine 31, no. 2 (March 2003): 253–56. http://dx.doi.org/10.1177/03635465030310021601.

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Background: No data exist on the cutting efficiency of monopolar versus bipolar radiofrequency energy application systems on human meniscal tissue. Purpose: To compare the effects of monopolar and bipolar thermal energy systems on human meniscal tissue. Study Design: Controlled laboratory study. Methods: Fresh-frozen menisci were cut in cross-section into 180 pie-shaped specimens. A specially designed jig was used to consistently apply radiofrequency energy to the tissue under a constant 30-g force. Three different systems were tested at the low, middle, and high ranges, with application times of 1 and 3 seconds. Thermal effects were measured by image analysis microscopy. Results: No significant differences in thermal effects were found with respect to energy output for each system. Both the individual system tested and the application time had statistically significant effects on thermal damage, with the individual system tested having a greater effect. The mean depths of thermal change produced by the Mitek (bipolar) device were 564 and 648 μm at 1 and 3 seconds applications, respectively. The Arthrocare device (bipolar) produced depths of 1444 and 1697 μm at 1 and 3 seconds. The Oratec device (monopolar) produced depths of 895 and 1057 μm, respectively. Conclusions: A differential thermal effect was created in the meniscal tissue by three commercially available radiofrequency systems. Within the parameters of the experiment, all three systems limited thermal damage to a depth of less than 2 mm. The results appeared to depend more on the particular system used, not whether it had monopolar or bipolar electrodes. Clinical Relevance: These data imply reasonably safe (less than 2 mm) thermal changes in the meniscus after radiofrequency energy application from these three systems.

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Koo, Jae Wuk, Ji Hee Han, Sang Ho Lee, Jin Sik Sohn, and June Seok Choi. "Development of Nano-Carbon Bucky-Paper Membranes for Membrane Distillation." Materials Science Forum 724 (June 2012): 408–11. http://dx.doi.org/10.4028/www.scientific.net/msf.724.408.

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Membrane distillation (MD) is a special evaporation process to produce fresh water from seawater or contaminated water using membranes. MD has advantages over other evaporation technologies such as multi-stage flash vaporization (MSF) and multi-effect distillation (MED) due to its relatively low energy requirements, allowing the use of solar energy as its heat source. Nevertheless, lack of membrane materials for MD process hinders its practical implementation for desalination and water treatment. In this study, membranes made of carbon nanotube (CNT) are presented for MD. Flat sheet hydrophobic membranes made of polyvinylidene fluoride (PVDF) were selected as supports for bucky-paper membranes, allowing formation of CNT bucky-paper without chemical reactions. Laboratory-scale systems were used to evaluate their potential and performance in direct contact MD. Water permeability and salt rejection were analyzed for each case. D.I water and synthetic feed water were used for the lab-scale tests. It was demonstrated that the physical immobilization of CNT on a hydrophobic membrane changed led to an increase in vapor permeability while improving salt rejection.

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Watada, Alley E., and Ling Qi. "Quality of fresh-cut produce." Postharvest Biology and Technology 15, no. 3 (March 1999): 201–5. http://dx.doi.org/10.1016/s0925-5214(98)00085-4.

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Fanjaniaina, M. L., J. Larvy Delarivière, P. Salgado, E. Tillard, L. Rabeharisoa, and T. Becquer. "Biomass harvesting leads to soil acidification: a study of mixed crop–livestock farming systems in Madagascar." Crop and Pasture Science 72, no. 3 (2021): 236. http://dx.doi.org/10.1071/cp20499.

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Soil acidification and declining fertility are widespread in sub‐Saharan Africa. Nutrient depletion is mainly related to nutrient mining driven by biomass removal without replenishment of nutrients through use of fertilisers. Concomitant acidification is due to the high ash alkalinity of harvested biomass. We determined the nutrient content and ash alkalinity of biomass of the main crops produced in smallholder mixed crop–livestock farming systems in the Malagasy Highlands of Madagascar and calculated the soil acidification/alkalinisation occurring through biomass transfer. Samples of rice and forage were collected from 70 rice plots and 91 cultivated forage plots, and 70 manure samples were collected from farms. Nutrient exports induced by crop harvesting resulted in annual losses of 57 kg nitrogen (N), 6 kg (phosphorus) P and 33 kg potassium (K) ha–1 for rice (grain + straw), and 31–51 kg N, 8–9 kg P and 29–57 kg K ha–1 for each forage cut (with three cuts per year on average). The ash alkalinity of samples, calculated as the difference between cation and anion contents, was 49–100 cmolc kg–1 for forage crops, 31 cmolc kg–1 for rice straw, and only 4 cmolc kg–1 for rice grains. Biomass removal caused a loss of nutrients and an increase in soil acidity. Owing to low nutrient retention efficiency during the handling and storage of manure, the traditional input of manure at 5 t fresh matter ha–1 is insufficient to balance nutrient and alkalinity losses in Malagasy mixed crop–livestock farming systems. Maintaining productive and sustainable mixed crop–livestock farming systems requires greater attention to ensuring a nutrient balance at both plot and farm levels.

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Nicola, S., E. Fontana, C. Torassa, and J. Hoeberechts. "FRESH-CUT PRODUCE: POSTHARVEST CRITICAL ISSUES." Acta Horticulturae, no. 712 (June 2006): 223–30. http://dx.doi.org/10.17660/actahortic.2006.712.23.

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von Cossel, Moritz. "How to Reintroduce Arable Crops after Growing Perennial Wild Plant Species Such as Common Tansy (Tanacetum vulgare L.) for Biogas Production." Energies 15, no. 12 (June 16, 2022): 4380. http://dx.doi.org/10.3390/en15124380.

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The cultivation of perennial wild plant mixtures (WPMs) is becoming increasingly important in Germany for providing sustainably produced bioenergy. However, perennial energy cropping systems always raise the question of how to reclaim the land for arable crops. This study examined this issue by looking at how a former WPM area was returned to arable cropping for an organic farm. From 2013 to 2018, the WPM area was harvested annually in the autumn. From 2019 to 2020, it was co-managed with the surrounding land as a semi-intensive grassland under a three-cut regime. The area was then ploughed in the spring of 2021 to grow silage maize. Weeds were controlled mechanically once. Nevertheless, the perennial wild plant species grew vigorously, with common tansy (Tanacetum vulgare L.) standing out with a total fresh matter share of 29.0%. This maize–WPM mixture achieved a dry matter yield of 15.5 ± 5.5 Mg ha−1, which was notably but not significantly (p < 0.05) lower than that of silage maize growing next to the former WPM area (23.4 ± 5.5 Mg ha−1). After silage maize, winter wheat was sown in the autumn of 2021 and further regrowth of common tansy was observed in the spring of 2022. Yield and quality effects must therefore be given special consideration in the first arable crop following WPM cultivation.

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Yu, Heyao, Zhihong Lin, Michael S. Lin, Jack A. Neal, and Sujata A. Sirsat. "Consumers’ Knowledge and Handling Practices Associated with Fresh-Cut Produce in the United States." Foods 11, no. 14 (July 21, 2022): 2167. http://dx.doi.org/10.3390/foods11142167.

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Previous studies have shown that three factors influence fresh-cut produce safety from farm to fork: (1) post-harvest practices in processing facilities, (2) employees’ handling practices in retail facilities, and (3) consumers’ handling practices in domestic kitchens or cooking facilities. However, few studies have examined consumers’ food safety knowledge, risk perceptions, and their handling practices associated with fresh-cut produce. To fill this gap, the present study conducted a nationwide survey to assess U.S. consumers’ food safety knowledge, practices, and risk perception associated with fresh-cut produce among various demographic groups and investigated factors influencing consumers’ food safety practices related to fresh-cut produce. The results showed that consumers lack the knowledge and safe handling practices toward fresh-cut produce regarding storage hierarchy, surface cleaning and sanitizing, and time and temperature control of fresh-cut produce. The men and millennial consumers exhibit a lower level of safe fresh-cut produce handling practices. In addition, a significant interaction was observed between food safety knowledge and risk perceptions on consumers’ fresh-cut produce handling practices, such that food safety knowledge can transfer to practice more effectively for consumers with high levels of risk perception. The results can be utilized to design effective consumer food safety education tools for targeted audiences.

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Almenar, E. "Recent developments in fresh-cut produce packaging." Acta Horticulturae, no. 1319 (August 2021): 13–26. http://dx.doi.org/10.17660/actahortic.2021.1319.2.

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Wooster, Jeffrey J. "New Resins For Fresh-Cut Produce Packaging." Journal of Plastic Film & Sheeting 14, no. 1 (January 1998): 76–89. http://dx.doi.org/10.1177/875608799801400107.

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Bagheri, Hadi, and Sepideh Abbaszadeh. "Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce." Journal of Food Quality 2020 (December 7, 2020): 1–8. http://dx.doi.org/10.1155/2020/8866369.

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In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.

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Sanford, Katherine A., Elizabeth M. Johnston, Jennifer L. Porter, Judith Lowe, and Debra M. Oxby. "Dietitians’ Attitudes, Perceptions, and Usage Patterns For Fresh-cut Fruit and Vegetables." Canadian Journal of Dietetic Practice and Research 69, no. 1 (March 2008): 7–13. http://dx.doi.org/10.3148/69.1.2008.7.

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Purpose: New fresh-cut fruit and vegetable products are being developed worldwide. Nutrition educators’ perceptions of these products were studied. Methods: Professional dietitians in Nova Scotia were asked to complete a questionnaire on their use of fresh-cut produce. The questionnaire also elicited their attitudes and perceptions about the convenience, taste/quality, nutrition/health benefits, cost, and safety of fresh-cut fruit and vegetables. Results: Sixty-three percent of respondents reported eating five to six servings of fruit and vegetables a day. This group most frequently consumed fresh-cut fruit as snacks or dessert, and vegetables in stir-fry dishes or salads or cooked with meals. In general, fresh-cut fruit and vegetables were perceived as convenient, safe, and nutritious. While approximately 50% of participants felt fresh-cut produce did not differ in taste from whole fresh produce, almost the same number considered whole fresh produce superior in taste. Conclusions: Dietitians have a generally positive perception of fresh-cut products; however, there is uncertainty about the nutritional value, cost/benefit, and use of the products. Dietitians require more information on the nutrient value of these products and on suggested alternative uses. Attention should be paid to developing fresh-cut products that have good sensory quality.

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Harris, L. J., J. N. Farber, L. R. Beuchat, M. E. Parish, T. V. Suslow, E. H. Garrett, and F. F. Busta. "Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 78–141. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00031.x.

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Parish, M. E., L. R. Beuchat, T. V. Suslow, L. J. Harris, E. H. Garrett, J. N. Farber, and F. F. Busta. "Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 161–73. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00033.x.

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Wenzhong Hu and Yueming Jiang. "Quality attributes and control of fresh-cut produce." Stewart Postharvest Review 3, no. 2 (2007): 1–9. http://dx.doi.org/10.2212/spr.2007.2.3.

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Kim, Myung-Ji, and Chan-Ick Cheigh. "Microbiological contamination of fresh-cut produce in Korea." Food Science and Biotechnology 31, no. 1 (December 16, 2021): 79–87. http://dx.doi.org/10.1007/s10068-021-01014-7.

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29

O’Beirne, D. "Issues in ensuring safety of fresh-cut produce." Acta Horticulturae, no. 1209 (August 2018): 1–10. http://dx.doi.org/10.17660/actahortic.2018.1209.1.

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30

Chen, Xi, and Yen-Con Hung. "Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties." Postharvest Biology and Technology 120 (October 2016): 10–15. http://dx.doi.org/10.1016/j.postharvbio.2016.05.007.

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31

Uddin, Md Nazim, Sharmin Zaman, Ashfaq Aziz, Kazutaka Yamamoto, Yohiko Nakaura, and Md Latiful Bari. "Microbial Safety, Visual Quality and Consumers’ Perception of Minimally- Processed Ready-to-eat Salad Vegetables Prepared and Stored at Room and Refrigeration Temperature." Bangladesh Journal of Microbiology 38, no. 2 (February 6, 2022): 51–62. http://dx.doi.org/10.3329/bjm.v38i2.58103.

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Raw salad vegetables are evaluated for the consumer’s perceptions on taking ready to eat fresh cut-vegetables and the effectiveness of some non-chlorine disinfectants [peracetic acid (PAA), shell powder (SP) and hydrogen peroxide (H2O2)] in improving the microbial safety, quality and shelf life of ready to eat fresh-cut vegetables (lettuce, carrot and cucumber) at ambient and refrigeration temperature. Consumer’s perception study results identified three clusters of consumers, whose preferences are related to purchasing styles and socio-demographic variables.The overall positive attitude of consumers was evident towards convenience, taste and appearance, but safety and health benefit attributes get importance while buying the ready to eat fresh-cut vegetables.The microbiological and visual observation result demonstrated that, all the non-chlorine sanitizers used were able to decrease the bacterial population in fresh-cut vegetables initially; however, microbial population increases or remain constant or decrease depending on the types of vegetables, storage temperature and duration. In addition, among the wash-sanitizers, PAA and H2O2 showed better microbial reduction for fresh-cut lettuce, and cucumber, and SP showed better microbial reduction for fresh-cut carrot. Irrespective of sanitizer treatment refrigerated storage showed better visual quality, microbial safety and shelf life of fresh-cut produce. Therefore, this study results suggested that washing fresh-cut vegetables with produce specific sanitizer and stored at refrigerated temperature keep the quality of fresh-cut produce better compared to ambient storage. Bangladesh J Microbiol, Volume 38, Number 2, December 2021, pp 51-62

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Izumi, H. "DEVELOPMENT OF TECHNOLOGIES FOR SAFE FRESH AND FRESH-CUT PRODUCE IN JAPAN." Acta Horticulturae, no. 875 (October 2010): 229–36. http://dx.doi.org/10.17660/actahortic.2010.875.28.

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He, Qiang, and Yaguang Luo. "Enzymatic browning and its control in fresh-cut produce." Stewart Postharvest Review 3, no. 6 (December 1, 2007): 1–7. http://dx.doi.org/10.2212/spr.2007.6.16.

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He, Qiang, and Yaguang Luo. "Enzymatic browning and its control in fresh-cut produce." Stewart Postharvest Review 3, no. 6 (December 1, 2007): 1–7. http://dx.doi.org/10.2212/spr.2007.6.3.

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35

Hurst, W. C. "QUALITY ASSURANCE AND SAFETY CONSIDERATION FOR FRESH-CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 115–22. http://dx.doi.org/10.17660/actahortic.2007.746.13.

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Forney, C. F. "NEW INNOVATIONS IN THE PACKAGING OF FRESH-CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 53–60. http://dx.doi.org/10.17660/actahortic.2007.746.5.

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37

Francis, G. A., A. Gallone, G. J. Nychas, J. N. Sofos, G. Colelli, M. L. Amodio, and G. Spano. "Factors Affecting Quality and Safety of Fresh-Cut Produce." Critical Reviews in Food Science and Nutrition 52, no. 7 (July 2012): 595–610. http://dx.doi.org/10.1080/10408398.2010.503685.

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Jo, Mi-Jin, A.-Ram Jeong, Hyun-Jung Kim, Na-Ri Lee, Se-Wook Oh, Yun-Ji Kim, Hyang-Sook Chun, and Min-Seon Koo. "Microbiological Quality of Fresh-Cut Produce and Organic Vegetables." Korean Journal of Food Science and Technology 43, no. 1 (February 28, 2011): 91–97. http://dx.doi.org/10.9721/kjfst.2011.43.1.091.

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GONZALEZ, ROLANDO J., YAGUANG LUO, SAUL RUIZ-CRUZ, and JAMES L. McEVOY. "Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions†." Journal of Food Protection 67, no. 11 (November 1, 2004): 2375–80. http://dx.doi.org/10.4315/0362-028x-67.11.2375.

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Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the commercial processing conditions is needed to maintain microbial safety of fresh-cut produce. This study evaluated the efficacy of Escherichia coli O157:H7 reduction on fresh-cut carrots using new and traditional sanitizers with tap water and fresh-cut processing water scenarios. Fresh-cut carrot shreds inoculated with E. coli O157:H7 were washed in sanitizer solutions including 200 ppm chlorine, citric acid–based sanitizer (Pro-San), 80 ppm peroxyacetic acid-based sanitizer (Tsunami 100), and 1,000 ppm acidified sodium chlorite (SANOVA) prepared in fresh tap water or simulated processing water with a chemical oxygen demand level of approximately 3,500 mg/liter. Samples were packaged and stored at 5°C. Microbial analyses performed at days 0, 7, and 14 indicate that the organic load in the process water significantly affected the efficacy of chlorine on pathogen removal and was especially evident on samples tested during storage. Acidified sodium chlorite provided a strong pathogen reduction even under process water conditions with up to a 5.25-log reduction when compared with the no-wash control. E. coli O157:H7 was not recovered on acidified sodium chlorite–treated samples during the entire 14 days of storage, even following an enrichment step. These results suggest that acidified sodium chlorite holds considerable promise as an alternative sanitizer of fresh-cut produce.

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Carter, Christy T., and Catherine M. Grieve. "Growth and Nutrition of Two Cultivars of Zinnia elegans Under Saline Conditions." HortScience 45, no. 7 (July 2010): 1058–63. http://dx.doi.org/10.21273/hortsci.45.7.1058.

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Zinnia elegans, because of its economic value and the hardiness of its wild relatives, was selected as a potential salt-tolerant cut flower crop to grow in greenhouse systems using recycled agricultural wastewater. Using recycled wastewater for irrigation of cut flowers provides an alternative to high-quality water. This is especially important in coastal and inland growing regions of California where competition for high-quality water is increasing between urban and agricultural users and provides economic and environmental benefits because groundwater contamination is reduced or even prevented. A completely randomized design was used to determine the effects of water ionic composition and salinity on the growth and leaf mineral composition of Zinnia elegans. Two cultivars (Benary's Giant Salmon Rose and Benary's Giant Golden Yellow) were grown under irrigation with two different water ionic compositions mimicking dilutions of sea water (SWD) and concentrations of Colorado River water (CRW) at increasing salinity levels with electrical conductivities of 2.5 (control), 4.0, 6.0, 8.0, and 10.0 dS·m−1 in greenhouse sand tanks in Riverside, CA. Leaf mineral concentrations were determined for calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), chlorine (Cl), total sulfur (S), and total phosphorus (P). At harvest, final plant measurements included time to flowering, stem length, stem diameter (recorded at the soil line), internode length (recorded at the middle of the stem), inflorescence diameter, ray length, plant shoot fresh weight, number of leaves per plant, and number of shoots per plant. For both cultivars, plant tissue concentrations of Mg, Cl, Na, and total S increased as salinity increased in the irrigation water. Conversely, plant tissue concentrations of Ca, K, and total P decreased as salinity increased in the irrigation water. Both cultivars demonstrated high selectivity for K over Na as salinity increased in CRW and SWD with ‘Golden Yellow’ demonstrating a higher selectivity than ‘Salmon Rose’. Additionally, measured growth parameters tended to decrease as salinity increased in both irrigation water types for both cultivars. Stem lengths of 79 cm and 51 cm were found for ‘Salmon Rose' growing in 10 dS·m−1 in concentrations of CRW and SWD, respectively. ‘Golden Yellow' produced stem lengths of 74 cm and 46 cm in 10 dS·m−1 in response to concentrations of CRW and SWD, respectively. Inflorescence diameters of both cultivars approximated 8.0 cm at the highest salinity for both water types. Although significant differences were found, the minimum of 46 cm indicates that marketable flowers can be produced using both water types at least as high as 10 dS·m−1.

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Fan, X., S. Mukhopadhyay, and T. Jin. "Postharvest intervention technologies to enhance microbial safety of fresh and fresh-cut produce." Acta Horticulturae, no. 1319 (August 2021): 27–36. http://dx.doi.org/10.17660/actahortic.2021.1319.3.

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42

Sivakumar, Dharini, and Elazar Fallik. "Influence of Heat Treatments on Quality Retention of Fresh and Fresh-Cut Produce." Food Reviews International 29, no. 3 (July 3, 2013): 294–320. http://dx.doi.org/10.1080/87559129.2013.790048.

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43

Casas, Diego E., Rosine Manishimwe, Savannah J. Forgey, Keelyn E. Hanlon, Markus F. Miller, Mindy M. Brashears, and Marcos X. Sanchez-Plata. "Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage." Foods 10, no. 6 (June 17, 2021): 1403. http://dx.doi.org/10.3390/foods10061403.

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As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.

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Cui, Siqi, Xiaolu Yu, Ya Chen, Jianli Zhang, and Guangmin Liu. "Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli." Applied Sciences 12, no. 7 (March 25, 2022): 3370. http://dx.doi.org/10.3390/app12073370.

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Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut floret (QF) and shredded floret (FS)) and four storage stages (0, 1, 2 and 3 day(s)) were designed to detect the bacterial diversity in broccoli. Results showed that the quantity and growth of microorganisms in fresh-cut broccoli were positively correlated with the intensity of fresh-cut damage, and the 97 strains isolated using 16S rRNA gene sequences were mainly classified into four phyla: Proteobacteria, Actinobacteria, Bacteroidetes and Firmicutes. The predominant phylum was Proteobacteria, dominated by Pseudomonas spp. and Acinetobacter spp. Four representative strains of different species were selected to analyze their spoilage potential on fresh-cut broccoli. Pseudomonas spp. had great impacts on the corruption of broccoli, which affected fresh-cut broccoli by metabolizing to produce nitrite and consuming nutrition. Moreover, Comamonas spp. and Acinetobacter spp. also affected the quality of broccoli, but received little attention previously. This study provides a reference for precise bacteriostasis and preservation of fresh-cut vegetables such as broccoli.

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Narciso, Jan, and Anne Plotto. "A Comparison of Sanitation Systems for Fresh-cut Mango." HortTechnology 15, no. 4 (January 2005): 837–42. http://dx.doi.org/10.21273/horttech.15.4.0837.

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A comparison of sanitizers for fresh-cut mango (Mangifera indica cv. Keitt) was made. Mangos were obtained from a farm in Homestead, Fla., and stored at 15 °C until processed. Before cutting, fruit were dipped in solutions of either sodium hypochlorite (NaOCl) (200 ppm) or peroxyacetic acid (100 ppm). The cut pieces were dipped in acidified sodium chlorite (NaClO2) (200 ppm, pH 2.6) or dilute peroxyacetic acid (50 ppm) for 30 seconds. Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5 °C for 21 days. Samples in the clamshells were tested for changes in microbial stability and for quality parameters every 7 days. Results showed that even though the fruit slices were sanitized after cutting, cut fruit microbial populations were related to the method of whole fruit sanitation. After 15-21 days in storage at 5 °C, cut slices from whole fruit sanitized with peroxyacetic acid that were subsequently treated with dilute peroxyacetic acid or acidified NaClO2 had less contamination [<1 colony-forming unit (cfu) per gram] than samples cut from whole fruit sanitized with NaOCl (<1000 to 3700 cfu/g). These data demonstrate that the method of whole fruit sanitation plays a role in determining the cleanliness of the cut fruit. These sanitizer systems (peroxyacetic acid on whole fruit followed by peroxyacetic acid or acidified NaClO2 on cut slices) effectively reduced microbial growth and kept microbial counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from NaOCl-treated whole fruit.

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Ceccanti, Costanza, Marco Landi, Luca Incrocci, Alberto Pardossi, and Lucia Guidi. "Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce." Horticulturae 6, no. 1 (January 9, 2020): 4. http://dx.doi.org/10.3390/horticulturae6010004.

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Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk-traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh-cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: The first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh-cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 °C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a “new” fresh-cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers.

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Spissu, Ylenia, Antonio Barberis, Guy D’hallewin, Germano Orrù, Alessandra Scano, Gavina Rita Serra, Milo Pinna, Cristian Pinna, Salvatore Marceddu, and Pier Andrea Serra. "An Ascorbate Bluetooth© Analyzer for Quality Control of Fresh-Cut Parsley Supply Chain." Antioxidants 10, no. 9 (September 17, 2021): 1485. http://dx.doi.org/10.3390/antiox10091485.

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This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28 °C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at −2 °C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce.

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Artés, F., P. Gómez, F. Artés-Hernández, E. Aguayo, and V. Escalona. "IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE." Acta Horticulturae, no. 746 (August 2007): 245–58. http://dx.doi.org/10.17660/actahortic.2007.746.27.

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Ferrante, A. "Transcriptional profile changes and quality maintenance of fresh-cut produce." Acta Horticulturae, no. 1319 (August 2021): 37–42. http://dx.doi.org/10.17660/actahortic.2021.1319.4.

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Dong, T., and Q. Wang. "Browning of fresh-cut produce: influencing factors and control technologies." Acta Horticulturae, no. 1319 (August 2021): 47–58. http://dx.doi.org/10.17660/actahortic.2021.1319.6.

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Journal articles on the topic 'Fresh cut produce systems'

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