Vegetables and fruits processing

Lessin, W.J., Catigani, G.L., and Schwartz, S.J., Quantification of ds-trans isomers of provitamin A carotenoids in fresh and processed fruits and vegetables, J. Agric. Food Chem., 45, 3728, 1997. 

Toxicity of Spray Residue of Fresh and Processed Fruits and Vegetables... 

Bioassay with mosquito larvae for the detection of insecticide residues in fresh and processed fruits and vegetables is feasible, subject to the limitation that the untreated natural product is in itself nontoxic to the larvae at the dilutions tested. 

Breidt, F. and Fleming, H.P. (1997) Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables . Food Technology, 51, 44-. ... 

Seymour, I.J., Burfoot, D., Smith, R.L., Cox, L.A. and Lockwood, A. (2002) Ultrasound decontamination of minimally processed fruits and vegetables . International Journal of Food Science and Technology, 37, 547-557. 

Consumer acceptance of fresh and processed fruits and vegetables is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer s initial perception of fruit and vegetable quality. Lycopene is the principal carotene in tomato fruit that imparts color. Analytical and sensory... 

Table 11.1. Retention of bioactive compounds in minimally processed fruit and vegetable products treated with nonthermal preservation technologies...

Lin D and Zhao Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehen Rev Food Sci Food Saf 6 60-75. 

Martinez A, Diaz RV and Tapia MS. 2000. Microbial Ecology of Spoilage and Pathogenic Flora Associated to Fruits and Vegetables. In Alzamora SM, Tapia MA and Lopez-Malo A, editors. Minimally Processed Fruits and Vegetables, Fundamental Aspect and Applications. Maryland Aspen, pp. 43-62. 

Osmotic dehydration, both at atmospheric pressure or preceded by the application of subatmospheric pressure for a short time, has been proposed in the production of minimally processed fruits and vegetables, which are convenient, ready-to-eat, high-moisture but ambient stable foods. The consumer prefers minimally processed foods, as these foods have appealing fresh-like characteristics and thus superior sensory quality. However, at the same time, these foods must be microbiologically safe and stable. These somewhat conflicting goals are achievable by the application of... 

Tapia, M.S. and Welti-Chanes, J. 2002. Approaches for safety assessment of minimally processed fruits and vegetables. In Engineering and Food for the 21st Century (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), pp. 671-695. CRC Press, Boca Raton, FL. 

Annex II hsts foodstuffs that may not contain added colours unless these are expressly permitted by other annexes or they are present because of legitimate carry-over in an ingredient. The list includes unprocessed foods and processed foods that would not be expected to contain colours, also some processed foods hsted in subsequent annexes which may contain only a few colours. The list includes bottled waters, milk, cream, oils and fats, eggs and egg products, flour, bread, pasta, sugar, processed fruit and vegetables, extra jam, coffee and tea and preparations of these, salt, honey, certain spirits, and wine covered by Regulation (EEC) No. 822/87. 

Many factors affect the volatile composition of fruit and vegetables, e.g. genetics, maturity, growing conditions and postharvest handling. Furthermore, preparation of the fruits and vegetables for consumption and the method for isolation of volatile compounds may change the volatile profile and key aroma compounds compared to non-processed fruits and vegetables. 

The flavour of fruits and vegetables is a very important aspect of quality. This review has focused on the most important aroma compounds in fruits and vegetables of moderate climate and demonstrated that a wide variety of volatile compounds are formed naturally in the products or after processing that influence the aroma and flavour of fresh and processed fruits and vegetables. 

Dougherty. R.H. "Future Prospects for Processed Fruit and Vegetable Products, Food Technology. 124 (May 1990). 

In nature, carotenoids exist primarily in the all-trans configuration, but significant amounts of cis isomeric forms have been found in fresh vegetables (10-12). The main cis isomers of /3-carotene that have been found in fresh and processed fruits and vegetables are 13-cis and 9-cis, which have vitamin A activities relative to all-tran.v-/3-carotene of 53% and 38%, respectively (13). A third isomer, 15-ci.v-/3-carotene, has also been reported to occur in several fruits and vegetables (12). The structures of these three isomers are shown in Fig. 3. With asymmetrical carotenoids, such as a-carotene and /3-cryptoxanthin, the number of theoretically possible cis isomers... 

Fresh and processed fruits and vegetables Homogenize pureed tissue with water, CaC03, and Celite. Extract with MeOH, filter. Extract filter cake with Polymeric C,0 5 /zm 250 X 4.6 mm MeOH/MTBE, 89 11 All-/ra/w-a -carotene, all-trans-fi-c arotene (separated from their cis iso- Vis 410 nm 12... 

Native pectin esterases can be used for protecting and improving the texture and firmness of several processed fruits and vegetables these include apple slices (53), canned tomatoes (54), cauliflower (55), carrots (56), potatoes (56), beans (57) and peas (91). 

Stella M. Alzamora, Maria S. Tapia, and Aurelio EbpeL-Ma o,Minimally Processed Fruits and Vegetables Fundamental Aspects and Applications (2000)... 

The physical and mechanical properties indicate that edible hlms have a potential application in agricultural and biomedical helds. The potential applications of edible him for commercial application to extend shelf- life and improve microbial safety in whole and minimally processed fruits and vegetables as well as poultry meat and sea food products seems promising. Furthermore, these edible hlms can be tailored to incorporate antimicrobials, antioxidants, phytonutrients, nutraceuticals, nutrients, havor, colors, and food additives. These areas need extensive research. 

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