Introduction to Processed Fruits

In this work, a novel coating strategy able to prolonge the shelf-life of fresh-cut kiwi is proposed and the effectiveness of the procedure was evaluated over a period of 15 days in order to propose innovative minimally processed fruits as ready-to-eat.

Uses of plant parts as traditional medicine and processed fruits seemed comparatively low in all the three regions.

A new biotechnology has been developed for the preparation of medicinal food products from the crop of capers (buds, flowers, fruits), canned food from enzymatically processed fruits, bread, using activated yeast, prepared from flowers and buds of capers.

Thus, this study proposed a fuzzy based algorithm to determine the percentage of preservatives in processed fruits.

In the case of export of processed fruits and vegetables by quantity, Cucumber and Gherkins (Prepared & Preserved) have shown a negative growth rate (-2.

Key findings and conclusions The efficacy of cold plasma as a mild, yet effective non thermal technique in inactivating pathogenic microorganisms while maintaining the quality of fresh and minimally processed fruits and vegetables and extending their shelf life is summarized and reviewed.

The uvilla is a fruit that expands in the agricultural field of Ecuador; this fruit is marketed fresh and a minimum percentage in processed fruits such as jam, puree and frozen pulp.

Certainly, to date there is no scientific evidence that SARS‐CoV‐2 might be transmitted by a contact with, or the ingestion of contaminated fresh or minimally processed fruits and vegetables.

Minimally processed fruits and vegetables (MPFV) are among the most developing branches of the food industry.

The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.

The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others.

Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial.

Modified atmosphere packaging (MAP) has been used broadly in the last years to maintain the quality of processed fruits and showed optimal results, in spite of the possible problems caused by the depletion of O2 and corresponding accumulation of CO2 in the package.

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle.

Edible coatings are already being used to enhance the quality of minimally processed fruits.

Western blot analysis showed relative thaumatin II stability at salting; its content in processed fruits was 62-83% of the initial level depend from studied line.

This review aims to highlight the application of Aloe vera gel coating alone or together with other functional compounds in order to extend postharvest shelf life and preservation quality of fresh and minimally processed fruits and vegetables.

Background: Plant-based diets are defined as an eating pattern focused on the consumption of unprocessed fruits, vegetables, nuts, whole grains, oils, and beans.

Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables.

The consumption of fresh or RTE fruits is increasing every year and Listeria monocytogenes has been identified on raw or minimally processed fruits.

nigrum essential oils can be used on minimally processed fruits and prolong their shelf life.

In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.

98 for preserved vegetables, beverages and spices and processed fruits have the highest Fic (0.

On the other hand, processed fruits play an important role in the healthy eating of consumers.

Owning to the increase in the world population as well as the consumer's awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased.

This chapter describes the benefits and the constraints of these green technologies and compares them with conventional technologies for the microbial reduction and shelf-life extension of a range of foods, including fresh minimally processed fruits and vegetables, fish, and meat products.

We identified and simultaneously quantified 6 highly polar compounds (glyphosate, aminomethyl phosphonic acid (AMPA), phosphonic acid, fosetyl-Al, chlorate, and perchlorate) in 83 processed fruits and vegetables as well as 15 infant foods.

In addition, the use of plant-based materials in film coating applied to minimally processed fruits and vegetables attracts the consumers and increases the confidence in products.

The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period.

Minimally processed fruits and vegetables are economically important commodities due to convenience, and healthiness, etc.

The cold chain of frozen products complies with the eight supermarkets and refrigerated storage in large portions of supermarkets is inefficient for minimally processed fruits, vegetables and veggies, meat, cold cuts, 522 Nuvolari et al.

Mulberries are consumed either freshly or as processed fruits and are traditionally used to tackle several diseases, especially type II diabetes.

The current review provides an overview of the current knowledge and recent findings on the use of US, alone or in combination with other mild physical technologies or chemical agents, to reduce microbial loads, and to better retain their quality attributes including color and texture, as well as the content of bioactive compounds such as antioxidant, phenolic compounds, or vitamins of minimally processed fruits and vegetables.

Minimally processed fruits are an alternative to dairy products to deliver probiotics.

This research may provide an effective way to decrease the softening of thermally processed fruits and vegetables.

Besides beverages, jams, and pulps, the literature on exotic fruits brings reports on various other products, like structured fruits, dried fruits, ice creams added with fruits, minimally processed fruits, marmalades, etc.

Type of product layout seen from the clustering of departments, each department producing products such as bakery and pastry department that produces only bread and pastry and fruits department only produces processed fruits and other divisions that manufacture products as per division.

This finding can possibly suggest new application for ethylene during fruit processing or in processed fruits.

This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits.

The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have grown rapidly in the last years as a result of consumer attitudes change due to their increasing use in prepared mixed salad for fresh, healthy and convenient food.

The development of edible coatings is an interesting strategy to reduce the use of conventional packaging materials and extend the shelf life of minimally processed fruits.

Fresh and processed fruits represent a large segment in the nutritional and functional food sector and are highly popular among the health-conscious consumers.

The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

The development of new edible coatings (ECs) with improved functionality and performance for fresh and minimally processed fruits and vegetables is one of the challenges of the postharvest industry.

When possible, we have ranked fruits according to the international NOVA classification as un-/minimally processed, processed (mainly with added sugars), and ultra-processed fruits.

A wide variety of minimally processed fruits and vegetables has been developed in order to respond to the increasing consumers’ demands for ready-to-eat and ready-to-use fruits and vegetables products.

The application of pretreatments before to convective drying improves the textural characteristics of minimally processed fruits.

The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period.

The demand for minimally processed fruits has grown worldwide due to the practicality and maintenance of the freshness of these foods.