Recent advancement in minimal processing of fruits and vegetables: A Review

Amity Institute of Horticulture Studies & Research, Amity University, Noida, 201301

^* Corresponding author’s Email: sjayarajan@amity.edu

Abstract

Minimal processing is the fastest growing industry. The consumption of minimally processed foods has increased worldwide due to changing consumer attitudes towards fresh, healthy and convenient foods. In today’s busy world, MPFV is an ideal food because it does not require additional requirements and provides a variety of minerals and vitamins necessary for human health. These new market trends have increased the need for the industry to explore new ideas to increase shelf life of the produce. The application of oil based nanoemulsions to minimally processed fruits and vegetables, used as cleaning or disinfecting agents, or added to food coatings, has been shown to significantly improve the microbiological quality and safety of minimally processed f&v. The antibacterial properties of essential oils reduce microbial activity, keeping the food fresh without compromising its quality. Other technologies, such as MAP on small-scale processors, can also play an important role. There are several strategies that can be implemented with the goal of reducing the rate of deterioration of fresh cut crops. The several new emerging technologies, are intelligent packaging, sensors, films, and modified atmosphere.