Minimally Processed Refrigerated Fruits & Vegetables

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.