Fruits and vegetables are essential components of a human healthy diet and there are considerable evidences of the nutritional benefits associated with the regular consumption of fresh fruits and vegetables (Goodburn & Wallace, 2013; Maffei et al., 2013). Consequently, nowadays, there is a growing interest in healthy diets, which increased consumption of vegetables and caused an expansion of the market for minimally processed vegetables. These products meet the needs of their consumers because of changes in the human lifestyle and its tendency to convenience and spending less time on preparing food (Gurler et al., 2015; Santos et al., 2012). Minimally processed vegetables can be obtained from the fresh products through selection, washing, peeling, cutting or slicing, sanitization, rinsing, drying and packaging (Gurler et al., 2015; Onternational Fresh-cut Produce Association, 2015; Tresseler et al., 2009). These products are defined as any fresh vegetable or combinations of them that has been physically altered from its original form, but remains in a fresh state, in order to preserve its nutritional and sensory properties (