ABSTRACT
Mi n i m a l l y processed fruits and vegetables are able to maintain their fresh-like state from the study of their physiology, which involves wounded tissue. Minimal types of processing, such as abrasion, peeling, slic ing, chopping, or shredding, differ from traditional thermal processing in that the tissue remains viable or “ fresh’ ’ during subsequent handling (Rolle and Chism, 1987; Miller, 1992; King and Bolin, 1989). The behavior of fresh fruits and vegetable tissue includes increased respiration, ethylene production, and other chemical and physical effects, such as oxidative browning reactions, lipid oxidation, and water loss. Therefore, minimizing these deteriorative effects will result in increased shelf life and greater maintenance of appearance, flavor, and nutritional quality (Brecht, 1995).
