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Food Science and Technology International
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Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables

F. Artés

Postharvest and Refrigeration Group, Technical University of Cartagena. Paseo Alfonso X 48, 30203 Cartagena, Murcia, Spain, fr.artes{at}upct.es

P.A. Gómez

Postharvest and Refrigeration Group, Technical University of Cartagena. Paseo Alfonso X 48, 30203 Cartagena, Murcia, Spain

F. Artés-Hernández

Postharvest and Refrigeration Group, Technical University of Cartagena. Paseo Alfonso X 48, 30203 Cartagena, Murcia, Spain

Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest growing sub-sector of the food industry with still a high potential of growth world wide. The practical advantages and convenience they provide to consumers undoubtedly favour this fact. However, because of their specific ways of preparation, MFP plant foods are highly perishable. To minimise this, they must be elaborated following strict control procedures in order to avoid quality loss, assuring food safety to consumers. The most common physical, physiological and microbial causes of deterioration that involve the preparation of these kind of products as well as the main procedures used to avoid undesirable changes are described in this review.

Key Words: fresh-cut • fruits • vegetables • mechanical damage • browning • discoloration • off-flavours • off-odours • texture • pithiness • translucency • chilling injury • modified atmosphere packaging

Food Science and Technology International, Vol. 13, No. 3, 177-188 (2007)
DOI: 10.1177/1082013207079610
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