ABSTRACT
Consumer demand for minimally processed products is continually on the rise due to the fresh-like property and convenience they offer. Minimal processing imposes mechanical injury to the fruit and vegetable tissues and accelerates the process of deterioration. One of the major problems in minimal processing is the browning in cut surface of fruit and vegetables. Control of browning in minimally processed products assumes greater significance because product appearance and color are important factors in the decision to purchase and consume. This chapter covers the ways and means to reduce and slow down the process of browning in minimally processed fruit and vegetables.
