ABSTRACT
Co n s u m e r demand for fresh fruits and vegetables, as well as convenience and safety of consumption, is promoting interest in a minimally processed product with fresh-like qualities. Such products vary widely according to the characteristics of the unprocessed commodities and forms for consumption. Minimally processed foods are usually raw tissues that remain viable after minimal processing. Physiological and biochemical changes in minimally processed foods may occur at faster rates than in intact raw commodities due to the tissue damage (Brecht, 1995; Huxsoll et al., 1989; Watada et al., 1990; Shewfelt, 1987).
