Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

摘要: The nutritional value, phytochemical quality, sensory safety and spoilage of minimally processed, fresh-cut fruits vegetables are related to physiological (due enzymatic metabolic activity the living plant tissue) microbial activities ( due proliferation microorganisms). Processing fresh removes natural protection epidermis destroys internal compartmentalization that separates enzymes from substrates. Consequently, tissues suffer physical damages make them much more perishable than when original product is intact. In addition, processing results in a stress response by produce characterized an increased respiration rate (wound respiration) ethylene production, leading faster rates; changes rates damage tissue lead exposure air, desiccation (transpiration), accumulation with substrates, all quality degradation. Proper packaging minimize loss shelf-life.