Fresh-cut fruit and vegetables.
Gil M. I., Kader A. A.
Author Affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Dept. Food Science and Technology, CEBAS-CSIC 30100, Campus de Espinardo, Murcia, Spain.
: 475-504
Abstract : This chapter focuses on the effect of minimal processing operations and postharvest storage on the antioxidant constituents and other bioactive constituents (health-promoting constituents) of fruits and vegetables. Unit operations (size reduction, washing, packaging and storing) affecting the quality of fresh-cut fruit and vegetables are described. Pre- and post-cutting treatments (modified atmosphere packaging, sanitizers, antioxidants and firmness retention preservatives) affecting the health-promoting constituents of fresh-cut fruit and vegetables are outlined. The consequences of cutting on the health-promoting constituents of specific fresh-cut fruits (apple, citrus fruits, kiwifruit, mango, melon, pear, persimmon, pineapple, stone fruits, strawberry and tomato) and vegetables (Allium, carrots, celery, crucifers, leafy salads, lettuce, peppers, potato and spinach) are discussed.