Minimal Processing of Fruits

Food are biological systems, in which microbiological growth and enzymatic and chemical reactions are constantly taking place causing deterioration and quality losses. These unwanted phenomena must be controlled in order to preserve fruits for longer times. Despite the health benefits provided by fresh fruits, they could be a vehicle for foodborne diseases. In addition, the enzymatic activity, microbiological contamination, and nutrient losses are higher in chopped, cut, sliced, or peeled fruit products. The utilization of adequate posthandling techniques to assure the safety of produce is necessary. Washing and sanitization are the first operations applied to decrease the microbial loads of fresh fruits; nevertheless, the use of sanitizers in fresh-cut fruits is not enough to obtain safe products. A reduction of microbial load is obtained, but an additional preservation factor or preservation method is required to extend their shelf-life. In this way, the application of minimal processing technologies to extend shelf-life of produce, while maintaining the fresh-like state, is relevant. Methods such as refrigeration, the use of natural preservatives, edible coating, irradiation, UV, pulsed light, ultrasound, high hydrostatic pressure, controlled and modified atmospheres may help to maintain the quality of fresh-cut fruits after disinfection.