ABSTRACT
In recent years, the demand for high-quality fruit and vegetables has increased considerably around the world due to the health consciousness of consumers. Minimally processed fruit and vegetables (MPFV) possess fresh-like quality characteristics of flavor, texture, color, and aroma, and these are convenient to use [1]. Other terms used for the minimally processed produce are fresh-cut, lightly processed, partially processed, fresh processed, and pre-prepared. MPFVs are also important to the foodservice industry, such as restaurants and catering companies, as they offer many advantages (i.e. convenience, low cost, savings in labor, and high hygiene levels) over traditional products. Despite its popularity, the production of minimally processed products is limited due to their rapid deterioration and senescence (natural aging leading to death of the tissues). Hence minimally processed produce is more perishable than its unprocessed raw materials [2], since nutrients are easily available to the microorganisms, and reactants are more prone to interact with each other.
