Emerging Technologies for Food Processing, 2nd Edition

Chapter 31

Minimal Processing of Fresh Fruit, Vegetables, and Juices

Francisco Artés¹,  and Ana Allende^2     1Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Cartagena, Murcia, Spain     ²Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Murcia, Spain

Abstract

This chapter summarizes the conventional and emerging techniques for the fresh-cut industry to maintain quality and guarantee the safety of plant-derived commodities to satisfy consumer demand. The main spoilage changes that affect minimally processed fresh fruit and vegetables (MPFVs) and how the processing techniques solve these problems are reviewed. Alternative technologies ...