ABSTRACT
Vegetables ...................................................................................................202 5.6 Application of Antimicrobial Compounds During the Storage of Fruits and
Vegetables ...................................................................................................204 Concluding Remarks .............................................................................................208 Keywords ..............................................................................................................209 References .............................................................................................................209
Nowadays, the increased awareness of diet and health, is leading to a greater consumption of fruits and vegetables around the world (Zheng et al., 2013). In this context, consumer tends to include in their diet foods considered rich sources of essential nutrients, such as vitamins and minerals. In order that, several studies have asserted that fruits and vegetables, mainly fruits and vegetables, are rich source of a broad variety of essential nutrients and bioactive compounds related to human health and well-being (Haminiuk et al., 2012; Dembitsky et al., 2011; Joshipura et al., 1999; Sommerburg et al., 1998; Kaur and Kapoor, 2001). Hence, following this global trend in healthy diets, food industry promotes the intake of fresh fruits and vegetables to deliver or provide to human diet a broad variety of bioactive compounds, especially antioxidants like phenolic compounds (PC) or carotenoids.
