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Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

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Minimally Processed Refrigerated Fruits and Vegetables

Part of the book series: Food Engineering Series ((FSES))

Abstract

The nutritional value, phytochemical quality, sensory quality, safety quality, and spoilage of minimally processed, fresh-cut fruits and vegetables are related to physiological (due to enzymatic and metabolic activity of the living plant tissue) and microbial activities ( due to proliferation of microorganisms). Processing fresh fruits and vegetables removes the natural protection of the epidermis and destroys the internal compartmentalization that separates enzymes from substrates. Consequently, plant tissues suffer physical damages that make them much more perishable than when the original product is intact. In addition, processing results in a stress response by the produce characterized by an increased respiration rate (wound respiration) and ethylene production, leading to faster metabolic rates; changes in metabolic rates and damage of the plant tissue lead to exposure to air, desiccation (transpiration), and accumulation of enzymes with substrates, all leading to quality degradation. Proper processing and packaging minimize changes and quality loss with increased shelf-life.

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Authors and Affiliations

  1. Ministère de l’Agriculture, INRA Station de Technologie des Produits Végétaux, Avignon, France

    Patrick Varoquaux

  2. Department Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD, USA

    Robert C. Wiley

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Correspondence to Patrick Varoquaux .

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  1. Mogan International Research Center, Gölbaşı Ankara, Turkey

    Fatih Yildiz

  2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA

    Robert C. Wiley

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Varoquaux, P., Wiley, R.C. (2017). Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables. In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_5

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