Minimally Processed Refrigerated Fruits & Vegetables, 1994

The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man­ ufacture, storage, distribution and marketing of minimally pro­ cessed refrigerated (MPR) fruits and vegetables. The overall func­ tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom­ panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand­ point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi­ crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.

1 Introduction to Minimally Processed Refrigerated Fruits and Vegetables.- Definitions of MPR Fruits and Vegetables.- Approach to Studying MPR Fruits and Vegetables.- 2 Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables.- Major Unit Operations of MPR Fruits and Vegetables.- Distribution and Utilization of MPR Fruits and Vegetables.- 3 Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables.- Mircobiological and Enzyme Considerations to Prevent Spoilage of MPR Fruits and Vegetables.- Heat Preservation.- Chemical Preservation/Preservatives.- Gas and Controlled/Modified Atmosphere Preservation.- Cold Preservation.- Preservation Using Irradiation.- Reduction of Water Activity (a?).- Oxidation—Reduction Potential.- Preservation by Combined Methods.- 4 Packaging of Minimally Processed Fruits and Vegetables.- Requirements of a Package or Packaging Materials.- Parameters of Produce Quality Loss.- Methods Available for Control of Produce Quality.- Modified Atmosphere Packaging of Fresh and Minimally Processed Produce.- Factors That Influence MAP Induced Atmosphere Within Sealed MA Packages of Produce.- Polymeric Film Permeability.- Polymeric Films Used for MA Packaging of MPR Products.- Moisture Vapor Transmission Rate for MAP of Fresh and Minimally Processed Produce.- Selection of MA Packaging Materials.- Non-Plastic Components of MA Plastic Packaging Material.- Safety Considerations Relevant to MAP of Fresh and Minimally Processed Produce.- Packaging Requirements for Shipping and Distribution of Fresh and Minimally Processed MAP Produce.- Conclusions.- 5 Some Biological and Physical Principles Underlying Modified Atmosphere Packaging.- Biological Responses of Plant Tissues to Low O2 and/or HighCO2.- Determination of Gas Diffusivities in Plant Tissues.- Modeling for Appropriate Gas Environment in Modifying Atmosphere Packaging.- Concluding Remarks.- 6 Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables.- Mechanisms of Quality Deterioration.- Effects of Processing and Marketing Techniques on Quality.- Conclusions and Further Directions.- 7 Microbiological Spoilage and Pathogens in Minimally Processed Refrigerated Fruits and Vegetables.- Importance of Microbiology.- Mircobiology of Minimally Processed Produce.- Factors Which Affect Microbiology.- Spoilage.- Safety.- Summary and Conclusion.- 8 Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes.- Maturity and Cultivar Effects.- Transportation and Marketing Conditions.- Initial Preparation.- Controlled and Modified Atmosphere and Refrigerated Storage.- Irradiation.- Edible Films.- Summary.- 9 Regulatory Issues Associated with Minimally Processed Refrigerated Foods.- Microbiological Hazards of Minimally Processed Refrigerated Foods as Related to Outbreaks of Various Pathogens.- Regulatory and Labeling Issues Associated with Minimally Processed Foods.- Industry Initiatives.- Conclusion.

'At last! The long-awaited book on basic principles to support the burgeoning minimally processed industry has arrived... the book provides the first collection of definitive information on the topic. Belongs on the shelf of anyone working to improve the availability, convenience, quality, and safety of fresh fruits and vegetables.'Food Technology, November 1995'An excellent book for scientists, professors, and students who are interested in or associated with lightly processed fruits and vegetables. It should he on the bookshelves of those involved in these products.'HortScience, February 1995'An eminently readable compilation of current information in the area of one of the most rapidly growing segments of the food industry. The consistency of style and level of expertise by each of the authors is another fine point about this book readable for newcomers and easily applicable to active researchers in the fieldecommended.'Journal of Food Quality, 1996