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Fresh-Cut Fruits

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Minimally Processed Refrigerated Fruits and Vegetables

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Fresh-cut fruits have become popular because they meet the consumer demand for convenient ready-to-eat foods with fresh-like quality as well as for the health benefits associated with their consumption. Fresh-cut fruits are characterized by a shorter shelf life than their whole counterparts, because a large and usually damaged surface area from peeling and cutting results in a higher respiration, ethylene and transpiration rates and a greater possibility of enzymatic and microbial deterioration. These changes are usually accompanied by cut surface browning, loss of firmness, typical aroma and vitamin as well as off-flavor development, surface desiccation, decay and a shorter shelf life of fresh-cut fruits. This chapter aims to review the published scientific information related to extend the shelf life while maintaining nutritional, sensory and microbial quality of commercially available some of important fresh-cut fruits for a time adequate to allow distribution and marketing. Several commodities, although botanically fruits (e.g., cucumber, pepper and tomato), will not be covered since they are commonly classified with salads, as vegetables.

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Abbreviations

1-MCP:

1-Methylcyclopropene

4-HR:

4-Hexylresorcinol

AsA:

Ascorbic Acid

Ca:

Calcium

CA:

Controlled Atmosphere

CI:

Chilling Injury

CitA:

Citric Acid

CMC:

Carboxymethyl Cellulose

CO2 :

Carbon Dioxide

DBD:

Double Barrier Discharge

GSH:

Glutathione

HW:

Hot Water

iso-AsA:

Isoascorbic Acid

MA:

Modified Atmosphere

MAP:

Modified Atmosphere Packaging

N2 :

Nitrogen

N2O:

Nitrous Oxide

Na:

Sodium

NAC:

N-Acetyl-Cysteine

O2 :

Oxygen

PE:

Polyethylene

PET:

Polyethylene Terephthalate

PP:

Polypropylene

PPO:

Polyphenol Oxidase

PVC:

Polyvinyl Chloride

RH:

Relative Humidity

SSC:

Soluble Solid Content

US:

United States

UV-C:

Ultraviolet-C

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  1. Department of Horticulture, Mustafa Kemal University, Antakya, Hatay, Turkey

    Elif Çandır

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    Robert C. Wiley

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Çandır, E. (2017). Fresh-Cut Fruits. In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_9

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