Conservation technologies of minimally processed fruits and vegetables

Abstract

Minimally processed products are demanded by a growing market because consumers are looking for value-added products and ready to eat, but their marketing is limited by a short life and rapid deterioration of their components due to damage tissue processing operations, this affect the sensory quality of the final product mainly due to enzymatic, biochemical changes and microbial growth. Consequently, there is a need to find alternatives for the conservation of fresh-cut fruits and vegetables, alowing to reduce to a minimum the changes occurring in plant tissue. Among the alternatives that have been proposed, they are: The application of antimicrobial and antioxidants agents, calcium, edible coatings and packaging under modified atmospheres. Therefore, the aim of this review is to present an overview of available technologies with the potential to be used by the Colombian agricultural industry for the conservation of minimally processed fruits and vegetables, so that you will give added value to our products and access to new markets.