As this is written, the participants in the Fresh-cut Products:  Maintaining Quality & Storage Workshop are engaged in a very dynamic and interactive sensory demonstration about Fresh-cut Products’ Shelf-life.  Using all their senses, participants visit tables of various products, and try to guess the length of storage, controlled atmospheres used (if any), and temperature of storage. It can be surprising what a degree’s or a day’s difference can make.  Dr. Marita Cantwell, workshop coordinator, is already talking about several ideas she has about how to make the 2010 Fresh-cut Workshop even better.

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