Assessment of innovative, industrially applicable processing and sanitizing methods for the production of fresh-cut lettuce and chicory

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In Europe, the trend towards convenience food, reflected in the rapidly growing demand for fresh-cut vegetable products, will most likely continue in the future. In view of recent outbreaks of foodborne diseases associated with fresh-cut vegetables, and in order to meet the increasing quality expectations by the consumers, further improvement of food safety and quality of such perishable products is of utmost relevance. To achieve this goal, each single step in the production chain from „farm to fork“ has to be considered. The primary goal of this thesis was the comprehensive assessment of innovative, industrially applicable processing methods during post-harvest fresh-cut lettuce and chicory production aiming at improving the sensory, microbiological and physiological quality. Lettuce and chicory processing should be performed on pilot plant scale under operating conditions mimicking industrial practice.