Fruits are the most consumable fresh product in the world, investigations about its qualities have shown that fruits are generally high in fiber, water, vitamin C, and sugars, although this latter varies widely from traces as in lime, to 61 percent of the fresh weight of the date (Hulme, 1970). Fruits also contain various phytochemicals that do not yet have an RDA/RDI (Recommended Dietary Allowance/Reference Daily Intake respectively) listing under most nutritional factsheets and disease prevention. Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular diseases (especially coronary heart disease), stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging (Liu, 2003). Known the benefits of fruit intake, is almost mandatory its consumption, and therefore are fresh products most demanded by the population. There are three important aspects that conforms the quality of fresh product: (1) sensorial quality, that includes aroma, firmness, color; (2) safety, including pathogens and deteriorative microorganisms; and (3) nutritional value, that includes content and bioavailability of bioactive compounds. These quality properties cannot be improved after harvest, only maintained.