Lightly processed fruits and vegetables

Physicochemical Changes and Treatments for Lightly Processed Fruits and Vegetables... 

It is not uncommon to find that a treatment which enhances the stability of one quality factor causes another factor to become unacceptable. A chemical additive, such as calcium chloride, may improve the textural quality of a fruit product, but it can also produce unacceptable flavors. Blanching, to inactivate enzymes that cause darkening, destroys the fresh-like textural quality that is desired in lightly processed fruits and vegetables. 

Discoloration of lightly processed fruits and vegetables is often the factor that determines their shelf-life. Enzyme catalyzed reactions which convert phenolic compounds to brown melanins are the main causes of discoloration of lightly processed fruits and vegetables. When products are peeled, cut, or otherwise injured, cellular compartmentation is lost, enzymes and substrates come in contact with each other, and discoloration occurs (10). The products of these reactions may also produce off-flavors, but the appearance is usually unacceptable at... 

Cameron, A. C., Talasila, P. C., Joles, D.J. (1995). Predicting the film permeability needs for modified atmosphere packaging of lightly processed fruits and vegetables. HortScience Vol. 30, pp. 25-34. 

Baldwin, E. A., Nispero-Carriedo, M. 0. Baker, R. A. (1995). Edible coatings for lightly processed fruits and vegetables. Hort Sci., 30(1), 35-38. 

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