Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Abstract

Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization; use of antimicrobial edible films and coatings; and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

“…Pumpkin consumers seem to appreciate when the vegetable is minimally processed (peeled, cut, and refrigerated), although they may not know the name of the applied technology. However, some of the advantages of processing are ease of preparation of food with nutritional values and sensory attributes, such as flavor, aroma, texture, and taste (Jideani et al, 2017).…”

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

“…In recent years, the technological progress in food industry and consumer demand for a healthy lifestyle have led to a rise in the production and consumption of fresh produce, specially minimally processed pre-cut fruits and vegetables. In this regard, the fresh-cut industry has experienced a faster growth rate than other sectors of the fruit and vegetable market [ 1 ]. Particularly, packaged lettuce accounts for about 50% the fresh-cut market volume [ 2 ].…”

Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation

“…This is because of the microbial contamination, which can broadly account for the different microbes, physiological disorders, and physical injuries. Applying edible coatings combined with cold storage is one of the potential possible methods to increase the shelf life of fruits (Jideani, Anyasi, Mchau, Udoro, & Onipe, ). Fresh‐cut carrots are widely used in cold dishes and salads (Vargas, Chiralt, Albors, & González‐Martínez, ).…”