MINIMALLY PROCESSING OF FRUITS AND

VEGETABLES

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 Minimally processing of fruits and vegetables

Introduction
The present day nuclear families
needs ready to cook and ready to eat
foods because of paucity of time.
Consumer is more health and quality
conscious and more averse to
chemical preservatives.
Newer methods of processing are
being tried to suit the changing needs
of the consumers.
Minimally processing can provide fresh
and quality products through a hurdle
approach.

Reason is expenses, labour and

hygiene to individual as well as
catering industry.
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 Minimally processing of fruits and vegetables

Minimally Processing is Different from Conventional Processing

Conventional processing methods extend

the shelf life of fruits and vegetables
longer than minimally processed produce.

Minimally processing renders produce

highly perishable, requiring chilled
storage to ensure reasonable shelf life.

No heat is applied to maintain fresh

like characters.

Canning, dehydration and freezing are the

example of conventional processing.

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 Minimally processing of fruits and vegetables

Factors Affecting Quality

Main factors affecting quality of minimally processed produce are

harvesting operations,
raw material,
preparation procedures
trimming,
cutting,
peeling,
shredding, and
processing conditions
Good Manufacturing Practices,

packaging and storage.

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 Minimally processing of fruits and vegetables

General Processing of Minimally Processed Product

Good quality raw materials (correct variety, correct cultivation, and
harvesting, and storage conditions.

Strict hygiene and good manufacturing practices use of

hazard analysis and critical control point principles.

Low temperatures during processing.

Careful cleaning and/or washing before and after

peeling.

Good quality water (sensory, microbiology,

pH) for washing.

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 Minimally processing of fruits and vegetables

General Processing of Minimally Processed Product

Use of mild additives in washing water for disinfection for the
prevention of browning.

Gentle spin drying following washing.

Gentle peeling.

Gentle cutting, slicing and/or shredding.

Correct packaging materials and packaging

methods.

Correct temperature and humidity during

distribution and retailing.

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 Minimally processing of fruits and vegetables

Fruits and Vegetables for Minimal Processing

peeled and chilled vegetable packaged peeled and cored

sliced peach, snack mixed pineapple; fresh
potatoes; mango, such as carrot salads; sauces; peeled
shredded melon and celery cleaned and citrus fruits; and
lettuce and and other sticks diced microwaveable
cabbage; fruit and onions; fresh vegetable
washed and slices; cauliflower trays
trimmed and broccoli
spinach; florets;

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 Minimally processing of fruits and vegetables

Fruits and Vegetables for Minimal Processing

Mango slices Grape whole Potato slices

Fruits cocktail also be minimally processed

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 Minimally processing of fruits and vegetables

Fresh sliced strawberry processing

1.Cultivar selection - Parjaro

2.Harvest - Hand or mechanical at full bright red or pink

3.Precooling - Rapid forced air or hydro precooling at

7oC (8min to 2hr.)

4.Field processing - Wash to remove sand, separate berry

5.Transportation - To packing house with dry ice (0oC)

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 Minimally processing of fruits and vegetables

Fresh sliced strawberry processing

6.Sorting and grading - Defectives and colour sorting,
small or large

7.Processing - Slicing - quarter, water washing to

remove exudates, dip in CaCl2 solution & spin-drying

8.Packaging - CA-12% CO2, 2%O2: 95% RH, 0oC , 500g, 1kg,

5kg

9.Storage at Warehouse - 95%RH, 0oC, Standard Pallets, Max.7

Days.

10.Storage & Display at Retail Display Cabinet 1 day at 18-

20oC

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Minimally processing of fruits and vegetables

Source: (Wiley, 1994)

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Minimally processing of fruits and vegetables

Source: (Wiley, 1994)

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Minimally processing of fruits and vegetables

Source: (Wiley, 1994)

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 Minimally processing of fruits and vegetables
Let Us Sum Up
Change in family system has brought changes in
the needs of the consumers.
Minimally processing is a technique to
provide ready to cook and ready to eat.
Cut, sliced, shredded or juice form but fresh like
characteristics requiring chilled storage to
ensure a reasonable life.

Conventional processing methods extend the

shelf life of fruits and vegetables longer than
minimally processed produce.

Factors affecting quality and freshness are harvesting

operations, raw material, preparation procedures trimming,
cutting, peeling, shredding, and processing conditions and Good
Manufacturing Practices, packaging and storage.
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