High power/short time microwave treatments could be used to improve quality and safety of high-convenience fresh produce by delaying quality losses and reducing microbial load,while still staying fresh.Microwave as a postharvest treatment has not yet been largely studied.In the present work preliminary results on physiological and microbial quality of using mild microwaves on fresh-cut products are reported.Several power/time combination were tested on carrot slices and,subsequently,Central Composite Design (CCD) experiments were run on fresh-cut carrots,apples and potatoes in order to better evaluate the impact of various microwaving levels on produce quality.As microwave sources a household oven with a glass turntable was used.