ABSTRACT
Minimal processing of fruits and vegetables encompasses technologies that do not significantly alter their fresh-like attributes. Examples include industrial processes such as washing, sorting, cutting, trimming, slicing, and dicing. Minimal processing technologies for fruits and vegetables involve boundaries extending from raw material production to the consumer. Within this context, a product may be reduced in size and weight by cutting or trimming, it may undergo a certain amount of physiological change due to ripening or senescence, and packaging or other convenience-related alterations may increase its value.
