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Abstract

This paper covers an exhaustive review on advances in minimal processing of fruits and vegetables. The review includes an exclusive discussion on production chain of minimally processed products from raw material selection to its consumption with different aspects including food safety issues. The intent is to provide a level of understanding that can be used to underpin future research directions in order to resolve existing issues that limit fresh-cut quality and shelf life.
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... Chakraborty et al., 2007;Chattopadhyay et al., 2013;Pruthi et al., 1980;Chauhan, 1983;Anand etal.,1993;Siddiqui et al., 2014, Chilli Kour et al., 1989 Bitter gourd BG-14, C-96, Meghna Canning, beverages Kalra et al., 1983, Satkar et al., 2013Sheela and Sruthi, 2014 Bottle Morton and Dowling (1987), Chakraborty et al., 2011, Thokchom andMandal 2017 Cashew apple Amrutha, Anakkayam-1, Dharasree, V5 Candy and tutty frutty Suman, 2005 Different fruits and vegetables -Fresh cut Siddiqui et al., 2011aSiddiqui et al., , 2011b Even when a variety possess all the requisite criteria for processing, it would not be considered as suitable unless large and regular supplies are made available. An important processing centre or a factory cannot be planned just to rely on seasonal gluts; although it can take care of the gluts it will not run economically unless regular supplies are guaranteed. ...
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Fruits and vegetables are among the healthiest foods for mankind as they are considered nutritional and functional powerhouses for well-balanced diets that supplies vitamins, minerals, dietary fiber, selenium, folate and polyphenolics (carotenoids and flavonoids) along with antioxidants, glucosinolates and thiosulfides. Their inclusions in the daily diet have been strongly associated with adding variation, colour, flavour, immunity and phyto-nutriceuticals present in them are responsible for mitigating some dreaded diseases. Most of them are highly perishable commodities that may only have a shelf life of few days or hours. Some of them are only grown in particular regions of the world, often for very short season, and transportation of the fresh commodity to distant markets may result in tremendous postharvest losses. For centuries, storage and processing technologies have been utilized to transform these perishable commodities into safe, delicious and stable products. With increasing urbanization, rise in middle class purchasing power, change in food habits, nuclear family structure, increasing women empowerment and limiting the practice of making processed products in households, develops an increasing demands for factory made processed products across the world. Majority of fruits and vegetables could be utilized properly curtailing the wastage especially during peak harvest season and enhance domestic or international markets by appropriate value addition processes. The use of new ‘advanced’ processing methods being potential in retaining the nutritional as well as all other quality attributes of fruits and vegetables as such and with additional health values offers interesting growth opportunities for the food industry.
... 2010). The Characteristics of the raw fruit are important considering the processing steps and final product (Siddiqui et al., 2011;Siddiqui, 2012). Size is less important for processing , but it is important for fresh consumption. ...
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Processing tomato is an important agricultural crop worldwide suffering from genetic erosion due to a severe genetic diversity reduction and domestication hindrance. In Tunisia, some old underutilized tomato cultivars are increasingly being considered as genetic resources and are marginally used by small farmers constituting a real safety valve for the sustainability of the processing tomato value chain. Those tomato cultivars differ in their biometric, processing and functional quality attributes. Therefore, there is an increasing interest to examine their performances for processing and fresh market quality improvement. Recently, there was also a particular focus on improving the quality of fresh fruit via the introgression of high-pigment genes in processing tomato in order to obtain a high quality processed products. The results are important as large differences are highlighted and the main traits affecting tomato quality are also reported and clearly discussed. This suggest that maintaining of the existing genetic pools among cultivated tomato is as important as creating novel hybrids.
... For MP fruit and vegetables are fresh fruit and vegetables processed to increase their functionality without greatly changing their fresh-like properties [4]. For this type of food, the most used processes are washing, cutting, mixing, and packaging [5]. ...
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Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two different household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants offered more money in general than the medium-high income (MI) participants. However, the offers of the two preparations (soup and salad) did not show significant differences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no difference between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.
... Nevertheless, color is one of the most important sensory attributes that greatly influence consumer perception and can lead to rejection [23] or acceptance of the product. If the color is not attractive and of acceptable quality, the consumer is less likely to purchase it, regardless of its excellent flavor, taste, or other quality attributes [24]. ...
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This study investigated the effects of brine solution pre-treatment and addition of calamansi juice extract on oyster mushroom kropek sensory and physicochemical (pH, color, moisture, water activity) properties. Results revealed, that the pre-treatment and addition of calamansi juice extract significantly affected (p<0.05) the appearance (3.44 ±1.43-5.21 ±1.71), salty taste (3.35 ±2.29-4.92 ±2.17), sour taste (2.51 ±1.98-5.42 ±2.51), and spicy taste (2.98 ±2.35-4.56 ±2.60) of the kropek. The acceptability test also revealed a significant difference (p<0.05) on product appearance (7.09 ±1.22-7.47 ±1.46) and overall acceptability (6.40 ±1.18-7.18 ±1.07). Although, in terms of consumer preference, no differences were noted among sample ranks (p>0.05). However, treatment 1 was chosen as the most preferred since it had the lowest rank among samples, hence was subjected to laboratory tests along with the control. Physicochemical tests revealed a significant decrease (p<0.05) in the pH of both raw (6.17 ±0.02-4.17 ±.01) and cooked (7.01 ±0.02-5.44 ±0.02) kropek with the increased amount of calamansi juice extract. Also, color parameters such as L* (67.03 ±0.84-71.60 ±1.04), a* (5.63 ±0.55-9.30 ±0.36), b* (21.90 ±0.62-24.07 ± 0.55) and Hue° (1.20 ±0.01-1.32 ±0.02) values were affected significantly. Generally, the increase in brine solution and calamansi juice extract resulted in a lighter color (red-yellow), as displayed by treatment 4 (15% brine and 20ml calamansi juice extract), although treatment 3 (15% brine and 20ml calamansi juice extract) exhibited darker color. Nevertheless, the moisture content (1.08 ±0.07-1.13 ±0.35) and water activity (0.53 ±0.09-0.54 ±0.01) of the most preferred sample and the control were considered low and not significantly different (p>0.05), indicating longer shelf stability. Therefore, results of this study are important as they give baseline information about the effect of pre-treatment and addition of calamansi juice extract on product key parameters that would help solve problems during its processing, preservation, storage, distribution, and even food consumption. However, it is recommended that further studies may be conducted, particularly in terms of the correlation of some physicochemical properties with the results of sensory tests.
... Traditionally this vegetable is marketed as a whole fruit, and other forms such as sauce (Ha and Thuy, 2020), ketchup (Wohner et al., 2020), peeled tomatoes (De Sio et al., 2018), seed oil (Giuffrè et al., 2017) and peels (Grassino et al., 2020). Also, currently there is a demand for more convenient and ready-to-eat products, being a market opportunity in the fresh produce segment (Siddiqui et al., 2011). In that sense, one of the innovative vegetable marketing options is minimally processed (MP) vegetables (Linus and Al-Ani, 2010). ...
Article
The tomato minimally processed (MP) is a value-added alternative for whole fruits into the market. However, this type of product has a short shelf life. It is considered that the application of heat treatment and the modification of the atmosphere prolong the shelf life of MP vegetables. The objective of this study was to evaluate the effect of the application of heat treatment (HT) by immersion in water at 10, 40 and 55 °C before cutting, combined with atmospheres of 5% O2 + 5 and 10% CO2 and air as control, on sensory, microbial, functional parameters for 12 days at 5 °C. For 5 min, fruit were immersed into water at different temperatures, 24 h before cutting. Later the fruit was cut in slices and placed in plastic trays and stored under different atmospheres. In both trials weight loss, color, firmness, soluble solids, titratable acidity, total phenols, antioxidant capacity, ethylene production, respiratory activity, microbial counts and sensory parameters were evaluated. The results showed that HT at 55 °C and a storage in 5% O2 + 10% CO2 decreased respiratory activity, ethylene production and firmness losses. On the contrary, total phenols and antioxidant capacity increased in the first 3 days of storage. Slices treated with HT at 10 °C and stored in air atmosphere showed the lowest visual appearance and texture and the highest translucency scores. Slices stored in atmospheres of 5% O2 and 10% CO2 had the lowest mesophilic bacteria, psychrophilic bacteria, enterobacteria, mold and yeast counts for 9 days at 5 °C. Therefore, high HT temperature of 55 °C used with 5% O2 and 10% CO2 keep the tomato slices in good condition for 9 days.
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