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Preservation Methods for 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

New and old methods needed to provide safety and satisfactory shelf life for MPR foods. The hurdle technology suggested to include heating, aw control, chilling, pH control, O/R potential, preservatives, and competitive flora, to preserve MPR produce without disrupting tissue integrity in the final product. The hurdle concept must be carefully applied to MPR fruits and vegetables, and the issue is still subject to much research and governmental regulation. Selected hurdles must maintain safety and like-fresh quality and extend shelf life of whole, clean, safe foods.

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  1. Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD, 20742-5611, USA

    Robert C. Wiley

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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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Wiley, R.C. (2017). Preservation Methods for 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_6

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