ABSTRACT
The consumption of fresh and minimally processed vegetables is increasing as consumers strive to eat healthy diets and benefit from the year-round availability of these products, which until recently were considered to be seasonal. Global trade in fruits and vegetables, and changing horticultural practices have enabled this year-round abundance to be possible, as well as adding new varieties of fresh produce to the market. During the last few decades, pre-prepared minimally processed fruits and vegetables have become popular world-wide. These products include pre-washed pre-cut salads, chopped crudites, sprouted seeds (for example, mungbeans and alfalfa), grated vegetables, prepared fruit salads, or fruit combinations. Most of these products are generally eaten without further processing. Some products are packed under modified atmospheric conditions to provide extension of shelf-life with respect to acceptability of product quality and safety.
