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Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

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Minimally Processed Refrigerated Fruits & Vegetables

Abstract

In recent years there has been a rapid expansion in the sale of prepacked/precut fresh fruits and vegetables in North America and in Europe. Because the tissue integrity of these products has been altered during processing, they are more perishable than the original raw materials (Rolle and Chism 1987; Shewfelt 1986). Like whole fruits and vegetables, minimally processed refrigerated (MPR) produce deteriorates after harvesting due to physiological aging and microbial spoilage. Injury stresses (Figures 6-1 and 6-2) caused by processing also result in cellular decompartmentalization or derealization of enzymes and substrates which leads to various biochemical deteriorations such as browning, off-flavors, and texture breakdown (Varoquaux 1987). Moreover, peeling and cutting facilitate primary infection of the plant tissues by epiphytic and phy-topathogenic microorganisms.

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  1. Patrick Varoquaux
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  2. Robert C. Wiley
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  1. Department of Food Science and Technology, 1122 Holzapfel Hall, 20742, College Park, MD, USA

    Robert C. Wiley

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Varoquaux, P., Wiley, R.C. (1994). Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables. In: Wiley, R.C. (eds) Minimally Processed Refrigerated Fruits & Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2393-2_6

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