Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

Abstract

Minimally processed vegetable products are defined as ready-toeat or ready-to-use foods in culinary preparations that have undergone one or a few basic procedures, such as washing, sanitization, elimination of nonedible portions such as peels and seeds, and cutting (Graca et al., 2020;Monteiro et al., 2016;Padrón-Mederos et al., 2020). Although minimal processing has become a method to add value and encourage the consumption of vegetable foods, maintaining the sensory and nutritional quality and the freshness of these products is a technological challenge for the industry (Rodriguez-Arzuaga et al., 2020;Simões et al., 2020). Minimally processed fruits and vegetables (MPFVs) deteriorate more easily than intact fruits and vegetables because the mechanical damage caused by cutting and peeling compromises the integrity of their cells and imposes stress on their tissues. Damage to cells culminates in an increased rate of biochemical and physiological changes and makes plant tissues more susceptible to microbial growth, which together may result in changes in color, flavor, aroma, and texture (Denoya