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Lightly Processed Fruits and Vegetables

1995; American Society for Horticultural Science; Volume: 30; Issue: 1 Linguagem: Inglês

10.21273/hortsci.30.1.13

2327-9834

Jacqueline K. Burns, Jeffrey K. Brecht, William C. Hurst, Arthur C. Cameron, P. Chowdary Talasila, Dennis W. Joles, Elizabeth Baldwin, Myrna O. Nisperos‐Carriedo, Robert A. Baker, W. R. Romig,

Potato Plant Research

processing operations such as cutting, slicing, shredding, peeling, trimming, coring, and the like.LP fruits and vegetables are, of course, living plant tissues that usually receive washing, sanitation/preservation treatment, or both before being packaged for refrigerated distribution and marketing.Many synonyms are used for the term "lightly processed," including minimally processed (MP), partially processed, and fresh processed.LP produce is also referred to as precut, preprepared, cut prepared, convenience, fresh-cut, and value-added produce (Cantwell, 1992).Many forms of LP produce are prepared, packaged, and marketed in the United States (Table 1), but the table does not list nearly all of the items available.Numerous pre-and postprocessing factors influence retention of high quality or marketable "shelf life" of LP vegetables.Gertmenian (1992) estimates the average refrigerated (0.6 to 3.3C) shelf lives of LP vegetables to be as short as 5 days [for jicama (Pachyrhizus erosus L. Urban) sticks and sliced mushrooms (Agaricus sp.)] to as long as 18 days (for cleaned and cored crisphead lettuce).Whole or unprocessed fresh fruit and vegetable shelf life at -1 to 4C ranges from 1 to 5 days for strawberry (Fragaria chiloensis L. Duchesne x F. virginiana Duchesne) to 8 to 30 weeks for apples and pears (Pyrus communis L.) (Wills et al., 1989). TOOLS USED FOR MARKETING LP FRUITS AND VEGETABLES Temperature controlBecause a high level of sensory quality is a requisite for successfully marketing LP fruits and vegetables, maintaining the product at the proper temperature immediately after harvest, throughout distribution, and up to consumption is the most important marketing goal; Gertmenian (1992) identified temperature maintenance as the primary marketing tool.