FTPT 301

Processing Technology of Fruits &

L – 10
Minimal Processing of Fruits & Vegetables
 Minimal Processing of Fruits and Vegetables
In the fresh produce (especially in fruits and vegetables) industry, minimally processed
products, also called ready-to-use, fresh-cut or pre-cut produce have been defined as fruits
or vegetables that have been trimmed, peeled and/or cut into a fully usable product, which
is subsequently packaged to offer consumers high nutrition, convenience and flavour while
maintaining freshness
Some examples of fresh-cut fruits and
vegetables are as follows:
• Fresh-cut fruits: melon chunks and slices;
cored and sliced pineapple; apple wedges
treated with antibrowning preservatives;
peeled citrus fruits and segments; de-capped
strawberry; de-stemmed and washed grapes;
sliced kiwifruits, and fruit salads, etc.
• Fresh-cut vegetables: shredded lettuce,
shredded and diced cabbage, washed and
trimmed spinach, peeled “baby” carrots,
cauliflower and broccoli florets, sliced or
diced tomatoes, peeled and sliced potatoes,
snapped green beans, trimmed green onions,
cleaned and diced onions, and mixed salads,
etc. Fresh-cut herbs are also marketed
widely.
Harvesting: Proper plucking with all sanitary measures should be adopted to minimize the
bruising effect or any kind of contamination .
Receiving at processing facility: Complete quality assurance check up should be done at
processing facility.
Precooling: chilled water baths, forced air cooling, vacuum cooling and packing with ice-
water mixtures can be adopted. FIFO policy required for managing stock rotation.
Washing: For vegetables, following parameters may be used for the wash water:
temperature (0-5°C), pH (4.5-5.5), chlorine concentration (50-100 ppm), Oxidation
reduction potential (650-750 mV). During the washing process any defective produce must
be removed and discarded.
Peeling, trimming and deseeding: Several kinds of equipments being used for peeling,
trimming and deseeding of MPFV which includes knives for small scale, abrasive peelers
and automatic trimmers for large scale.
Rinsing of pre-cut fruits and vegetables: It is recommended that only water of the highest
quality be used for the final rinse of pre-cut fruits and vegetables. Many use chloride as
disinfectant along with acid in order to maintain a pH range of 4.5-5.5 for proper action of
chloride.
Dipping: Produce can be optionally dipped in a solution of an acidulant/antioxidant blend
consisting of a combination of ascorbic acid/citric acid for example, or in an anti-softening
agent such as calcium chloride.
Drying: After dipping, there is need to remove the liquid associated with the produce,
prior to packaging, otherwise, it would create a mould and other microbial growth and
texture deterioration problems.
Packaging and labeling: Packaging facilitates the delivery of fresh-cut products of good
quality to the consumer and also protects products from physical damage and prevents
physical and microbiological contamination. Various techniques are used for packaging of
MPFV such as MAP, CAP. Generally, packaging formats for fresh-cut fruits and vegetables
includes plastic bags, thermoformed containers with film overwraps and rigid plastic
containers. In addition, other packaging films used includes perforated, thin, low density
polyethylene (LDPE), monolayer polyvinylchloride (PVC) and ethylene vinyl acetate.
Key Requirements of MPFV
• Good quality raw materials (correct cultivar variety, correct cultivation, harvesting and
storage conditions)
• Strict hygiene and good manufacturing practices, use of hazard analysis and critical
control point principles
• Low temperatures during processing
• Careful cleaning and/or washing before and after peeling
• God quality water (sensory, microbiology, pH) for washing
• Use of mild additives in washing water for disinfection or the prevention of browning
• Gentle spin drying following washing
• Gentle peeling
• Gentle cutting, slicing and/or shredding
• Correct packaging materials and packaging methods.
• Correct temperature and humidity during distribution and retailing
 Effect of Minimal Processing on Fruits and Vegetables
In an ideal case, minimal processing can be also considered as ―invisible processing. The
microbiological, sensory and nutritional shelf life of minimally processed vegetables or fruit
should be at least 4-7 days, but preferably even longer, up to 21 days depending on the
market; the loss of ascorbic acid and carotenes is the main limiting factor of nutritional
quality.
They deteriorate because of physiological ageing, biochemical changes and microbial
spoilage, which may result in degradation of the colour, texture and flavour of the produce.
1. Physiological changes: It includes several kinds of changes such as increase in
respiration, browning, ethylene production, water loss, microbial degradation etc.
Wounding of the fruit tissue by cutting also increases ethylene production and
stimulates respiration and phenolic metabolism. Phenylalanine ammonia lyase (PAL),
an enzyme that catalyses the formation of phenolic compounds, is stimulated by
ethylene production. Phenolic compounds in turn serve as substrates for
polyphenoloxidase enzymes which, in the presence of oxygen, eventually lead to the
formation of complex brown polymers.
2. Physical and biochemical changes:
• Ethylene production: The ethylene production in MPFV increases as time progress.
It may enhance ripening and softening of fruits which lead to senescence, wounding
and chilling injury. This stress induced ethylene production causes chlorophylls loss
and yellowing of green stem and vegetables.
• Respiration rate: The shelf life of MPFV is inversely proportional to the increase in
respiration rate (physiological) and ethylene production (biochemical). Higher
respiration rate leads to ageing of products by using energy during oxidation-
reduction processes.
• Colour: Browning or surface darkening is one of the main physiological effects of
fresh-cut processing and leads to quality loss in fresh-cut produce. Polyphenol
oxidase is a vital enzyme considered regarding damage of minimal processed fruits
which causes browning.
• Flavour and odour: Key components of flavour in fresh fruits are sweetness, acidity,
astringency and bitterness. Many flavour and aroma components are lost in fresh-
cut fruits through enzymatic reactions brought about by cutting, and through the
increased respiration rates of the fruit tissue. Microbial spoilage also contributes to
flavour degradation in fresh-cut products.
packaging, otherwise, it would create a mould and other microbial growth and texture
deterioration problems.
Packaging and labeling: Packaging facilitates the delivery of fresh-cut products of good
quality to the consumer.
Good Manufacturing Practices for Minimal Processing of Fruits and Vegetables
• Minimizing mechanical damage and microbial contamination during cutting
• Minimizing transfer of contamination during washing operations
• Temperature management during processing operations
• Post-cutting treatments designed to extend the shelf-life of fresh-cut products: It may
be chemical or physical.
• Acidification: Preventing activity of enzymes
• Reducing agents
• Natural antimicrobials
• Firming agents
• MAP
• CAP
• Heat processing