Negative Effects of Processing on Fruits and Vegetables
Different processing techniques such as drying, curing, pickling, fermentation, etc., have been practiced worldwide for preserving the quality, improving the shelf life, and for ensuring the availability of fruits and vegetables beyond the season. Despite of these advantages, processing such as peeling, trimming, blanching, and thermal methods have been observed to have a deleterious effects on the nutritive value, sensory properties, and on the phytochemicals content of processed food products compared with their fresh counterparts. Vitamins, minerals, antioxidants, and color profile of foods especially vegetables were reduced significantly after the processing treatments. Therefore, this chapter creates awareness about negative effects of different processing methods on fruits and vegetables commodities.