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Introduction to Minimally Processed Refrigerated Fruits and Vegetables

  • Robert C. Wiley

Abstract

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly developing class of MPR foods. These convenience foods are being produced by unique applications of the basic and food sciences and their supporting technologies and engineering. MPR fruits and vegetables have attracted the interest of many facets of the food industry including such diverse areas as food manufacturers, retail food stores (deli departments), restaurants, carry-out establishments, and commissary units. Much of the developmental work in this field is now being carried out in western Europe, Japan, and the United States in response to strong consumer demand, both individual and institutional, for new types of like-fresh high-quality convenience foods. The purpose of MPR foods is to deliver to the consumer a like-fresh fruit or vegetable product with an extended shelf-life and at the same time ensure food safety and maintain sound nutritional and sensory quality. MPR fruits and vegetables received their original impetus from institutional users but retail applications are gaining favor and are expected to expand rapidly.

Keywords

Vegetable Product Modify Atmosphere Packaging Freeze Food Cold Preservation Postharvest Handling 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Robert C. Wiley

There are no affiliations available

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