Fresh produce processing is a new, emerging industry offering nutritious, convenient products with fresh-like qualities. Since the method of preservation involves refrigeration without blanching, the challenge for produce processors is to provide a safe product with extended shelf life. Sanitary guidelines must be developed to encompass both processing plants and employees. Microbiological parameters should be established within which the processor must operate to ensure safety during distribution of these products to consumers. Processing yields must be improved for sustained growth of the industry. Better waste management must be implemented for compliance with state and federal environmental standards. Research is needed in the area of packaged product quality. Specifically, gas evolution, surface discolorations, and pest infestation problems must be addressed for these products to remain competitive in the marketplace. Educational programs are needed to combat complacency among employees concerning temperature abuse during transportation, wholesale and retail storage.

Jumbo and medium sized summer onions (ANilrm cepa) of three cultivars were stored at 1, 4, 21°C for 6 months. Medium yellow onions held best at 1'C; jumbo sizes showed lowest losses at 4 and 21'C. Highest losses occurred in white onions. Major losses were due to decay. Sprouting occurred after 3 months at 4°C; none was observed at 1°C. Pungency increased and sugar decreased at 4 and 21°C; onions remained dormant at 1°C. Changes in quality parameters were factors of size and cultivar and may influence sprouting and decay over storage. Weight loss was an index to onion size change. Sprouting increased on reconditioning onions. Medium yellow Grano onions stored best on transfer to higher temperatures.

Quality characteristics of fresh-market tomatoes were monitored throughout the postharvest handlin g system to dcterminc the nature and extent ofcolor and firmness changes at component handling steps.Greatest changes in hue and chroma were observed during simulated warehouse ripening and storate (12.5"C). Greatest changes in color value (lightness) and firmness were noted during simulated retail ripening and storafc (21°C). Tomatoes harvested ;It carlier stages of maturity tended to maintain firmness longer and remained lifhter its the hue changed from pink to red than those harvested at later stages. Shipping of tomatoes at the 'pink' stage or beyond requires modification of handling techniques to slow ripening starting at the packinghouse.

The development and control of respiratory pathways in slices of plant storage organs, p. 421-466. In: G. Kahl (ed.). Biochemistry of wounded tissues. Walter deGruyter & Co., Berlin. Lipton, W.J. 1975. Controlled atmospheres for fresh vegetables and fruits-Why and when, p. 130-143. In: N.F. Haard and D.F. Salunkhe (eds.). Postharvest biology and handling of fruits and vegetables. AVI, Westport, Conn.

A hedonic price function is developed for estimating the implicit prices for selected quality characteristics of fresh tomatoes at three points in the marketing season. The estimation of this function, proposed as a method of evaluating changes in the post-harvest system, is accomplished using a flexible functional form. Those quality characteristics that most affect the price of tomatoes can help determine the economic feasibility of alternative handling techniques or new technologies.