A method of preparing fresh produce comprises a processing step in which unprepared fresh produce is prepared for consumption 34, 35 a surface treatment is applied 41 a rapid cooling process performed 42 and the treated fresh produce is packaged 51. The processing step includes at least one of peeling 34, slicing 35 and chunking and is performed before at least one of the steps of applying a surface treatment 41 and performing the rapid cooling process 42. From the initial processing step on the unprepared fresh produce to the packaging step, the fresh produce remains in a temperature controlled environment in which the temperature is below 5oC. Also disclosed, is a processing line configured to process fresh produce by the method previously described. The advantage is an increase in shelf life of the fresh produce with no changes in quality characteristics such as texture, colour or flavour.
