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The Hurdle Concept in Fruit Processing

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Fruit Preservation

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

Abstract

Today, and increasingly more often, humans tend to eat healthy diets that include an increase in the intake of fruits and vegetables as their beneficial effects on health have been evidenced. The produce industry is faced with an ever-increasing demand for fresh-likeness, convenience, and “health” in foods with the minimally processed fruit sector becoming one of its fastest growing segments. The trend for mildly preserved fruits comes with the combined preservation/hurdle technology as the principle in designing the overall treatment. Targeted application of the hurdle concept has aimed to improving quality and safety of fruit products at the farm level, and in the whole and fresh-cut minimally processed fruit industry.

The objectives of this chapter were: (1) to revise some basic aspects of the hurdle concept, (2) to present a panoramic view of recent combinations of traditional and novel stressors explored for the conservation of tropical and subtropical fruits and their subproducts, and (3) to point out some areas of study to fully exploit the potential of the hurdle concept in the design and optimization of preservation techniques.

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Acknowledgments

The authors want to thank the support from Universidad de Buenos Aires, CONICET and ANPCyT–BID from Argentina, from the Universidad de Las Americas, Puebla, and CONACyT from Mexico, and from Universidad Central de Venezuela from Venezuela.

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Authors and Affiliations

  1. Universidad de Buenos Aires, Buenos Aires, Argentina

    Stella Maris Alzamora & Sandra Norma Guerrero

  2. Universidad de las Americas—Puebla, Cholula, Puebla, Mexico

    Aurelio López-Malo

  3. Universidad Central de Venezuela, Caracas, Venezuela

    María Soledad Tapia

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  1. Stella Maris Alzamora
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  2. Aurelio López-Malo
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  3. Sandra Norma Guerrero
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  4. María Soledad Tapia
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Editors and Affiliations

  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Amauri Rosenthal

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Alzamora, S.M., López-Malo, A., Guerrero, S.N., Tapia, M.S. (2018). The Hurdle Concept in Fruit Processing. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_5

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