The contribution of fresh-cut products to the health benefits associated to the global consumption of F&V is retained if it is possible to assume that the operations involved in fresh-cut production process do not substantially alter the nutritional value of the freshly harvested product. A lot of studies have been carried out on the effects of processing and storage on the content of vitamins and bioactive phytochemicals in fresh-cut products, focusing on different species, cultivars, treatment and storage conditions ( Gil and Kader, 2008; Barrett et al., 2010). Partly due to the great heterogeneity of the evaluated species and conditions, it is difficult to draw general conclusions about the effects of processing on the content of vitamins and phytochemicals in fresh-cut products. Contradictory results have been reported even in the case of different studies dealing with the same vegetable species subjected to similar treatments ( De Ancos et al., 2011). Moreover, most of these experimental results were obtained in laboratory experimental settings that were often poorly representative of real industrial processing conditions. In any case, it deserves to be highlighted that the health benefits attributed to the consumption of fresh F&V are not exclusively related to the content of vitamins and phytochemicals. A very important role is generally attributed also to other constituents, such as minerals and, most importantly, dietary fiber, which are expected to be negligibly affected by the processing and storage conditions of fresh-cut products. For instance, there is strong evidence that protection conferred by most plant-based foods against many chronic diseases is linked to the associated intake of dietary fiber ( The Nordic Council, 2012). Moreover, the same health protection is significantly due to the low energy density and physico-chemical properties of plant-based foods, which can contribute to weight maintenance, while obesity and excessive body fat are established risk factors for most chronic diseases ( Bes-Rastrollo et al., 2006; Boeing et al., 2012). Thus, the low energy intake and the intake of dietary fiber seem to play a major role in the health benefits associated to F&V consumption. On the contrary, it is not certain that the occurrence of a minor, though statistically significant, difference in the content of some phytochemical compound might always make a big difference. Based on all these remarks, it seems reasonable to assume, as a first approximation, that nutritional value and health-related properties of fresh-cut products, considered as a whole, are not substantially different than those of the non-processed fresh counterparts. On the contrary, significant differences between fresh-cut F&V and the corresponding non-processed fresh products arise on the side of food safety ( Gil et al., 2011; Gil and Allende, 2018) and environmental sustainability of the whole production process ( Fusi et al., 2016) and are associated to the processing phase. Processing of Fresh-Cut Vegetables: the Crucial Step of Washing/Disinfection

Kamruzzaman, M., & Sun, D. W. ( 2016). Introduction to hyperspectral imaging technology. In Computer vision technology for food quality evaluation (pp. 111– 139). Academic Press. Donis-González, I., Guyer, D., & Lu, R. ( 2016). Postharvest assessment of undesirable fibrous tissue (choking hazard) in fresh processing carrots using Vis/NIR hyperspectral images. Paper presented at the III International Conference on fresh-cut produce: Maintaining quality and safety 1141. Tunny, S. S., Amanah, H. Z., Faqeerzada, M. A., Wakholi, C., Kim, M. S., Baek, I., & Cho, B. K. ( 2022). Multispectral wavebands selection for the detection of potential foreign materials in fresh-cut vegetables. Sensors (Basel), 22( 5), 1775. https://doi.org/10.3390/s22051775Ravikanth, L., Jayas, D. S., White, N. D. G., Fields, P. G., & Sun, D.-W. ( 2016). Extraction of spectral information from hyperspectral data and application of hyperspectral imaging for food and agricultural products. Food and Bioprocess Technology, 10( 1), 1– 33. https://doi.org/10.1007/s11947-016-1817-8 Remember to dilute the liquid fertilizer to at least one-third of its strength to protect your already fragile grass from getting chemical burns. Always water the grass first to hydrate it, then pour fertilizer over the whole lawn as evenly as possible. – Lawn Care During Frost

This means that mid-spring to late summer is when you will carry out the most mowing without any damage. If your region receives harsh cold winters, watch the weather forecast from mid-fall onwards . The time of the day when you cut grass is of utmost importance as well.

Jiang, Y., Ge, H., & Zhang, Y. ( 2019). Detection of foreign bodies in grain with terahertz reflection imaging. Optik, 181, 1130– 1138. https://doi.org/10.1016/j.ijleo.2018.12.066

Lee, H., Everard, C. D., Kang, S., Cho, B.-K., Chao, K., Chan, D. E., & Kim, M. S. ( 2014). Multispectral fluorescence imaging for detection of bovine faeces on Romaine lettuce and baby spinach leaves. Biosystems Engineering, 127, 125– 134. https://doi.org/10.1016/j.biosystemseng.2014.08.019Hussain, A., Pu, H., & Sun, D.-W. ( 2018). Innovative nondestructive imaging techniques for ripening and maturity of fruits—A review of recent applications. Trends in Food Science & Technology, 72, 144– 152. https://doi.org/10.1016/j.tifs.2017.12.010 Cho, B. K. ( 2021). Application of spectral imaging for safety inspection of fresh cut vegetables. IOP Conference Series: Earth and Environmental Science, 686( 1), 012001. https://doi.org/10.1088/1755-1315/686/1/012001 Some, meanwhile, criticized barbers who “fight” the texture of your hair. It’s as if the fresh-cut problem could be explained any number of ways, depending on experience. Yang, Y. C., Sun, D. W., Wang, N. N., & Xie, A. ( 2015). Real-time evaluation of polyphenol oxidase (PPO) activity in lychee pericarp based on weighted combination of spectral data and image features as determined by fuzzy neural network. Talanta, 139, 198– 207. https://doi.org/10.1016/j.talanta.2015.02.014