ABSTRACT
A variety of fresh, conveniently packaged, minimally processed products, also known as fresh-cut products, are available on the market in response to consumer demand for ready-to-eat food worldwide. The majority of these products are leafy vegetables, whereas in a more minor sector, there is a diffusion of fresh-cut fruits. Minimal processing operations affect the sensory and nutritional attributes of these products. The physiology of minimally processed products comprises respiration, transpiration, hormonal imbalance, and ethylene production, as well as enzymatic activities related to oxidation, loss of pigments, and discoloration. The respiration of leafy vegetables continues after harvest. The rate of respiration in minimally processed products is influenced by physical or mechanical stresses, maturity stage, temperature, and atmosphere composition. Metabolic activity increases due to the mixing of intracellular and intercellular enzymes and substrates, and also contributes to textural changes during and after processing.
