Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

The nutritional value, phytochemical quality, sensory quality, safety quality, and spoilage of minimally processed, fresh-cut fruits and vegetables are related to physiological (due to enzymatic and metabolic activity of the living plant tissue) and microbial activities ( due to proliferation of microorganisms). Processing fresh fruits and vegetables removes the natural protection of the epidermis and destroys the internal compartmentalization that separates enzymes from substrates. Consequently, plant tissues suffer physical damages that make them much more perishable than when the original product is intact. In addition, processing results in a stress response by the produce characterized by an increased respiration rate (wound respiration) and ethylene production, leading to faster metabolic rates; changes in metabolic rates and damage of the plant tissue lead to exposure to air, desiccation (transpiration), and accumulation of enzymes with substrates, all leading to quality degradation. Proper processing and packaging minimize changes and quality loss with increased shelf-life.