![]() It is made more so, as the operations involved in preparing fresh-cut products damage the integrity of the cells, promotes contact between enzymes and substrates, increases the entry of microorganisms and creates stress conditions on the fresh-cut produce. This makes it unavoidable that their overall quality diminishes during processing and storage. Fresh-cut fruits and vegetables (FFV) are products partially prepared and which require no additional preparation for their use. The importance of fresh-cut produce lies in its major characteristics of freshness, convenience, nutrient retention and sensory quality while providing extended shelf life. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.Īccording to the International Fresh-Cut Produce Association (IFPA), fresh-cut fruit and vegetable products (FFVP) are defined as fruits or vegetables that have been trimmed, peeled or cut into a 100% usable product which has been packaged to offer consumers high nutrition and flavour while still maintaining its freshness. ![]() FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. ![]() Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization use of antimicrobial edible films and coatings and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. ![]() Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. ![]()
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