ABSTRACT
Minimally processed fruit and vegetables possess fresh-like quality characteristics of flavor, texture, color, and aroma, and these are convenient to use. The minimal processing of fruit and vegetables generally involves washing, peeling, slicing, or shredding before packaging and storage at low temperatures. Minimal processing of raw fruit and vegetables should serve two purposes. The first purpose is the importance of freshness of the products with nutrition quality and convenience of use. Second, product should have a shelf life sufficient to make distribution feasible within the region of consumption. Harvested fruits and vegetables may be intentionally or unintentionally exposed to biologically active levels of ethylene, and both endogenous and exogenous sources of ethylene contribute to its biological activity. Various approaches are being used to control the undesirable physiological changes that adversely affect quality of minimally processed products. The natural protection offered by the peel/skin of fruit is generally lost due to peeling, cutting, and slicing operations on minimally processed products.
