Abstract:
Even though food industry employs various processing and preservation
methods still there is an enormous peak season postharvest loss of fruits and vegetables.
Minimal processing is a very effective method of minimizing postharvest loss at a lower cost.
Peeled and sliced fruits and vegetables, cleaned and packed leafy vegetables are some of
popular minimally processed products. Cleaning, pealing, slicing, shredding, cooling and
modified atmospheric packaging are some of common processes in this industry. Controlling
ethylene production and respiration, maintaining proper sanitary conditions, best suited
packaging and proper storage are the key factors affecting quality and shelf life of the products
as increased respiration and ethylene production, enzymatic browning, increased microbial
susceptibility are the main challenges of the industry. Freshness and ease of preparation are the
most preferable qualities of these products which has led to its popularity. This review includes
a summary of key physiological changes of minimally processed fruits and vegetables and
some modern processing techniques used in industry to improve quality and shelf life of
minimally processed products.
