Guidelines for Safe Handling and Refrigeration of Fresh Cut Fruit

Fresh‑cut fruit sold in stores and prepared at home must be kept at low temperatures and handled with strict hygiene to prevent microbial growth. Fruits should be selected for quality, washed whole before cutting, and stored at ≤ 6 °C. After washing, a brief dip in approved food‑grade bleach solution (no longer than five minutes) can reduce pathogens, followed by thorough rinsing and refrigeration.

Certain summer fruits such as peaches, nectarines, plums and mangoes are sensitive to cold. Storing them in the coldest part of a fridge can cause cold‑damage, leading to mushy texture and loss of flavor. Use a fridge drawer with controlled humidity and a milder temperature (around 3 °C) for these fruits, avoid over‑filling the drawer, and keep ripe and green pieces separate to limit ethylene‑induced ripening.