Fruits and Fruit Processing

FONTANA, A.R.; MONASTERIO, R.P.

Advances in Food Science and Nutrition - Volume 2

Wiley-Scrivener

Año: 2014; p. 133 - 151

Fruits and vegetables include a miscellaneous group of plant foods that vary significantly in content of energy and nutrients. Fruits are essential components of a balanced human diet, representing a good source of macro- and micronutrients such as sugars, vitamins, minerals, organic acids, water soluble pigments dietary fiber, and phytochemicals. There are many nutritionals similarities between fruits and vegetables, but there is one important difference with respect to conservation, the most fruits are more acidic than the majority of vegetables. In this chapter, a discussion about fruit and fruit processing strategies for extend the shelf life is presented. In this sense, traditional and modern techniques are showed, including low temperature, modified and controlled atmosphere storage, modified atmosphere packaging, edible coatings, heat treatment, drying and modern preservation methods with minimal processing