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Minimal Fresh Processing of Vegetables, Fruits and Juices

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 C H A P T E R

31
Minimal Processing of Fresh
Fruit, Vegetables, and Juices
Francisco Artés 1, Ana Allende 2
1
Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena,
Cartagena, Murcia, Spain; 2Research Group on Quality, Safety and Bioactivity of Plant Foods,
Food Science and Technology Department, CEBAS-CSIC, Murcia, Spain

31.1 INTRODUCTION Minimally processed fresh fruit and vegetables (MPFVs)

There is an increase in fresh fruit and vegetable con-
sumption around the world that is mainly motivated
by the recommendations made by different organiza-
tions, such as the World Health Organization, the Food
and Agricultural Organization, the US Department of
Agriculture, and the European Food and Safety Author-
ity, etc., because of their healthy properties (Allende
et al., 2006; Warriner et al., 2009). Fruits and vegetables
are important sources of a wide range of vital micronu-
trients, phytochemicals (e.g., anthocyanins and other
phenolic compounds), and fiber of great importance
from the human nutritional point of view (Tomás-
Barberán and Gil, 2008). In fact, human nutritional
research has increasingly shown that a well-balanced
diet that is rich in fruits and vegetables promotes good
health, may reduce the risk of certain diseases, and pro-
tects against cancers and chronic illnesses (Meng and
Doyle, 2002; CAC, 2010). Advances in agronomic
handling, processing, preservation, distribution, and
marketing technologies have enabled the produce in-
dustry to supply nearly all types of high quality fresh
fruits and vegetables to those who desire and are willing
to purchase them year-round. This also allows the agri-
food industry to provide consumers with new and a
more differentiated food product assortment (Gil and
Allende, 2012). However, despite the benefits derived
from eating raw fruits and vegetables, safety is still an
issue of concern (Lynch et al., 2009). In the European
Union (EU), in 2009 and 2010, respectively, 4.4% and
10% of foodborne verified outbreaks were linked to the
consumption of vegetables, fruits, berries, juices, and
the products thereof (EFSA, 2013).
are commonly defined as any fruit and vegetable that
has been subjected to different processing steps (e.g.,
peeling, trimming, cutting, washing, disinfection,
rinsing, etc.) to obtain a fully edible product while
providing convenience and functionality to consumers
and ensuring food safety. These commodities contain
exclusively natural ingredients, and are bagged or pre-
packed in polymeric films able to generate optimal
modified atmosphere packaging (MAP) conditions, and
they are kept under chilling until consumption. MPFVs
have similar characteristics to the whole original fruit
or vegetable, and they usually need no further process-
ing before use, offering advantages for consumers
because, in addition to convenience, they have high
quality and they produce little waste at a reasonable
price. However, although conventional food-
processing methods extend the shelf life of fruits and
vegetables, the minimal processing to which fruits
and vegetables are submitted renders the products
highly perishable, requiring chilled storage to ensure
a reasonable shelf life. The preparation of MPFVs
causes damage to plant tissue in which the natural pro-
tective layers are eliminated, promoting many physical
and physiological disorders that accelerate produce
decay, reduce shelf life compared with the intact fruits
and vegetables, and provide an easy entry for microbial
pathogens and chemical contaminants (Allende et al.,
2004a; Artés and Allende, 2005a; Artés, 2000a; Artés
et al., 2007, 2009, 2011, 2012; Kader, 2010).
The deterioration of MPFVs occurs mainly due to
further physiological aging, biochemical changes, and
microbial spoilage, which result from changes in respi-
ration, ethylene (C2H4) emission, transpiration, and

Emerging Technologies for Food Processing 583

http://dx.doi.org/10.1016/B978-0-12-411479-1.00031-0 Copyright © 2014 Elsevier Ltd. All rights reserved.
584 31. MINIMAL PROCESSING OF FRESH FRUIT, VEGETABLES, AND JUICES
enzymatic activity of the living tissues after processing
(Nguyen-the and Carlin, 1994; Ahvenainen, 1996).
Many of the compositional changes influence the
MPFVs’ color, texture, flavor, and nutritive values, lead-
ing to an irreversible loss of quality. The main spoilage
changes affecting MPFV are discoloration, off-flavors,
softening (loss of crispness or juiciness), and water
loss. Therefore, sensory quality can never improve dur-
ing further storage; instead, the quality can only be
retained or its deterioration can be slowed down (Artés,
2000a; Willocx, 1995; Jacxsens, 2002). To slow down dete-
rioration, storage temperature is the single most impor-
tant factor affecting the spoilage of MPFVs. However,
there are many other preservation techniques used by
the MPFV or fresh-cut industry, such as antioxidants,
sanitizers, and MAP, as well as good manufacturing
and handling practices in well-designed factories (Artés
et al., 2009; Artés and Artés-Hernández, 2003; Willocx,
1995). In addition to providing food products with the
right sensorial and microbial quality, the industry needs
to achieve a high nutritional value (Soliva-Fortuny and
Martı́n-Belloso, 2003). Nevertheless, the fresh-cut indus-
try is currently seeking alternative or secondary techniques
to maintain most of the fresh quality attributes, storage
stability, and safety of MPFVs while extending their
shelf life, although long shelf life is no longer the most
important selling argument with the market trends to-
ward more fresh-like products (Gil and Allende, 2012;
Jacxsens, 2002). For example, the use of edible coatings
in combination with antibrowning agents to maintain
fresh-cut pears’ color has been proposed (Oms-Oliu
et al., 2008).
For producers, handlers, shippers, fresh-cut proces-
sors, foodservice, retailers, regulatory agencies, and the
consumers of perishable, edible, fresh-processed com-
modities, there should be no doubts that prevention
and rigorous microbial food safety are critical concerns
of the food industry (Sapers, 2001; Suslow, 2002). The
contamination of fresh produce with human pathogens
appears to be of low probability but of potentially high
consequence, because of the few cases of illness associ-
ated with raw fruit and vegetables compared with those
with food of animal origin (Suslow, 2002).
The most important fresh produce food safety issues
for the European fresh produce market are bacterial path-
ogens, viruses, and pesticides residues (Van Boxstael
et al., 2013). In the past, the contamination of fresh
produce within human pathogens appeared to be of
low probability. However, from 2008 to 2011, there was
an increase in the numbers of reported outbreaks,
hospitalizations, and deaths associated with fresh fruit
and vegetables. These foods have the potential to be
associated with large outbreaks, as seen in 2011 associ-
ated with VTEC O104 in Germany and France (EFSA,
2013). Cold-adapted psychrotrophic food-spoiled (e.g.,
VI. MINIMAL PROCESSING
Pseudomonas spp. or Micrococcus spp.) and food-poisoning
(e.g., Listeria monocytogenes or Yersinia enterocolitica)
bacteria remain a concern because they possess cold-
adapted proteins and membrane lipids that facilitate
growth at the chilling temperatures applied for extending
shelf life (Nguyen-the and Carlin, 1994; Russell, 2002).
However, a Scientific Opinion published by the EFSA
(2013) has reported that the five top-ranking groups of
food/pathogen combinations were Salmonella spp. with
leafy greens eaten raw as salads, with bulb and stem veg-
etables, and with tomatoes and melons as well as patho-
genic Escherichia coli with fresh pods, legumes, or grains.
Production of safe fruit and vegetables includes the use of
Good Agricultural Practices (GAPs), Good Hygienic
Practices (GHPs), and systematized environmental sani-
tation such as Sanitation Standard Operating Procedures
(SSOPs), which aim at preventing contamination with
pathogens (Artés, 2004; CAC, 2003; IFPA, 2001). Thus,
the primary production of fruits and vegetables should
not be performed in growing fields where the presence
of pathogens would lead to an intolerable level of such
microorganisms in the final seed crop, and efforts should
aim at avoiding the introduction of pathogens in the field
and in the crop (EFSA, 2011). In addition, the production
of safe foods includes screening materials entering the
food chain, suppressing microbial growth, and reducing
or removing the microbial load by processing and
preventing postprocessing contamination (Artés and
Allende, 2005).
Research on alternative or emerging sanitizing technolo-
gies was initially focused on process design, product char-
acteristics, and the kinetics of microbial inactivation, but
it is clear that their success also depends on a good under-
standing of the physiological responses of microorgan-
isms to stresses imposed during food preservation
(Lado and Yousef, 2002). In addition, the emergence of
microorganisms resistant to conventional preservation
techniques (freezing, thermal treatments, etc.) increases
the need of developing new techniques to inhibit un-
wanted microbial growth as microorganisms adapt to
survive in the presence of previously effective methods
of control (EFSA, 2008). Only a few of these conventional
preservation methods are applicable to MPFVs, such as
chemical treatments (e.g., antioxidants, chlorination, anti-
microbial solutions, acidulants, etc.), MAP storage, and
mild heat (40e50 C) treatments (Artés and Allende,
2005; Artés-Hernández et al., 2010). Therefore, many
nonconventional methods, such as ultraviolet-C (UV-C)
light, cold plasma, pulsed electric fields (PEFs), magnetic
fields, high-intensity pulsed light, high hydrostatic pres-
sure (HHP), alternative disinfection techniques, antimi-
crobials of natural origin, and new edible coatings have
being investigated. However, in most cases, the safety
of these foods is based on the application of a combina-
tion of various treatments, taking advantage of the
 31.2 FACTORS AND PROCESSING OPERATIONS THAT AFFECT THE QUALITY OF MINIMALLY PROCESSED PLANT FOODS 585
synergisms of the different preservation hurdles close up and preparation and the increasing demand for high-
and following the principle of the “hurdle effect” quality produce. Currently, it is obvious that modern
or “hurdle technology” (Carlin and Nguyen-the, 1997; processing factories require raw materials of high qual-
Leistner and Gould, 2002). Ross et al. (2003) pointed out ity, homogeneity, and stable characteristics fulfilling
that a good understanding of the modes of action of specific conditions for their specific use. Only a few ex-
each individual treatment is crucial for selecting effective ceptions to this general rule can be considered and are
antimicrobial combinations. mainly related to external defects in fruits or
vegetables.
To achieve best results in this industrial activity, the
31.2 FACTORS AND PROCESSING plant raw materials must be carefully chosen regarding
OPERATIONS THAT AFFECT THE their ability to support the different processing steps.
QUALITY OF MINIMALLY PROCESSED For example, the “processability,” which is the ability to
PLANT FOODS withstand these processing operations, can be affected
by the tissue moisture content (Clarkson et al., 2003;
The quality and safety of MPFVs depend on many Medina et al., 2012). To ensure the safety and quality of
factors, including those also affecting the quality and all incoming raw materials, implementation of a quality
safety of intact fruit and vegetables (e.g., GAPs and management standard has been recommended as a basis
GHPs) and specific factors such as handling procedures; for an agreement between the supplier and the MPFV
the quality of process wash water; processing technolo- manufacturer. Those steps during production in which
gies; packaging methods and materials; and transporta- control and/or reduction of microbial hazards could be
tion, processing, storage, distribution, and retail sale possible might permit implementation of Hazard Anal-
temperatures. The most common factors influencing ysis and Critical Control Point (HACCP) systems for haz-
the shelf life and safety of MPFVs are summarized in ard prevention and control. Thus, based on the HACCP
Figure 31.1. The distribution chain of food products is principle, control of critical points is strongly recommen-
generally composed of many different steps in storage ded (Artés et al., 2007). However, it should also be taken
and transportation up until consumption, and trace- into account that HACCP as such is not valid for primary
ability is a key concept (Allende et al., 2004a). production because no interventions currently exist to
reduce pathogens to an acceptable level or to completely
eliminate them (EFSA, 2011; Gil et al., 2013).
31.2.1 Plant Material The fundamental principle underlying the quality of
fresh fruits and vegetables is that they are living tissue
The fresh-cut industry began minimal processing as a showing a physiological response to minimal processing
salvage operation to use off-grade and second-harvest procedures and to postprocessing handling and treat-
products, but it was soon recognized that high- ments (Toivonen and DeEll, 2002). Respiratory activity is
quality raw materials were required because of the a metabolic process that provides the energy for a plant
increased perishability caused by product handling cell to stay alive and develop physiological and
biochemical processes. Several factors affect the respira-
tion rate of the product, such as the type and maturity
• DehydrataƟon • Spoilage stage, the kind of processing, and storage conditions
• Decay • Pathogens (Fonseca et al., 2002; Gorris and Peppelenbos, 1999;
Martı́nez et al., 2005; Martı́nez-Sánchez et al., 2008). Cut-
ting fruits and vegetables for processing provokes a
Mechanical Microbial
wound stress response, and compared with those of the
damage growth
intact product, the respiration rate and C2H4 emission
are commonly increased, and undesirable enzymatic re-
actions are stimulated that result in browning (Brecht,
1995; Martı́nez et al., 2005). In addition, when MPFVs
Biochemical Physiological
are stored under MAP, the respiratory activity of plant
changes ageing
tissues is slowed down by decreasing the available O2
• Surface browning • DehydrataƟon
• SoŌening • Increasing: - RespiraƟon rate as a consequence of the reduction of overall metabolic
• Loss of texture - Ethylene producƟon activity. MAP depends on the interaction between the
• Loss of appearance respiration rate of the commodity and the permeability
FIGURE 31.1 Factors that affect the MPFVs’ decay and shelf life.
characteristics of the film for a specific mass and pack-
(For a color version of this figure, the reader is referred to the online age surface area (Artés, 2000b; Artés et al., 2006; Kader,
version of this book.) 1989; Majan et al., 2006; Martı́nez-Sánchez et al., 2011).

VI. MINIMAL PROCESSING

586 31. MINIMAL PROCESSING OF FRESH FRUIT, VEGETABLES, AND JUICES
C2H4 has numerous effects on the growth, develop-
ment, and storage life of many fruits and vegetables,
and it affects attributes that contribute to appearance
(Saltveit, 1999). As expected, the introduction of
improved cultural practices, cultivars, harvest and
handling methods, postharvest treatments, and pack-
aging influences the effect of C2H4 on MPFVs. Many ac-
tions can be taken to mitigate the effects of C2H4 on
plant tissues, such as reducing metabolism by keeping
the exposed tissue at its lowest recommended storage
temperature and/or O2 levels. In addition, C2H4
action can be blocked by some compounds, including
carbon dioxide (CO2) and 1-methylcyclopropene
(1-MCP) (Saltveit, 2004). 1-MCP acts as an inhibitor of
C2H4 reception and provides commercial potential to
control C2H4-dependent processes; however, it was
found that 1-MCP is not as effective for leafy tissues
as it is for floral organs. Toivonen (2008) reported that
the literature with regard to the use of 1-MCP in MPFVs
does not provide any clear conclusions, except that
respiration and C2H4 production are nearly always
affected in climacteric and nonclimacteric produce.
The variability in response could be apportioned to
cultivar, maturity, temperature, or other differences
among reports. In fact, the more promising use of
1-MCP seems to involve the co-application of other
treatments or suitable atmospheres to achieve treat-
ment response synergies leading to reliable overall
quality and shelf life improvement.
The browning of fresh fruits and vegetables is an
ever-present problem during postharvest handling, pro-
cessing, and storage. It is one of the major causes of qual-
ity loss and very often is the factor limiting the shelf life
and marketability of MPFVs. This phenomenon can be
due to enzymatic and nonenzymatic reactions. Enzy-
matic browning requires different components: enzymes
such as polyphenol oxidase (PPO) and peroxidase, a sub-
strate, and co-substrates such as O2 and hydrogen
peroxide (H2O2). The disorder takes place at the cut sur-
face of fruits and vegetables because of the decompart-
mentation that occurs when cells are broken, allowing
substrates and oxidizers to come in contact. Given the
deleterious effects of PPO activity upon the sensory
FIGURE 31.2 Unit operations that can provide opportunities for cross-contamination. (For a color version of this figure, the reader is referred
to the online version of this book.)
VI. MINIMAL PROCESSING
and nutritional quality of MPFVs, it is not surprising
that considerable research has been devoted to inhibit
the activity of this enzyme (Artés et al., 1998, 2007; Gil
and Allende, 2012).
31.2.2 Processing Line, Distribution,
and Storage Conditions
31.2.2.1 Processing Line
Minimal processing operations involve the application
of several unit operations (Figure 31.2) that can provide
opportunities for cross-contamination, in which a small
lot of contaminated product may be responsible for the
contamination of a large lot (IFPA, 2001; FDA/CFSAN,
2008). Prevention and sanitation become the most impor-
tant tools for keeping the microbial quality and safety of
MPFVs. All processors must comply with requirements
for GHP in accordance with this regulation, thus prevent-
ing the contamination of food. In fact, fresh-cut proces-
sors must implement procedures that are based on the
HACCP principles to effectively monitor the risks. If
properly implemented, preventive sanitation programs
such as GAPs, Good Manufacturing Practices (GMPs),
and SSOPs are likely to minimize the chance of initial
contamination and postcontamination by pathogenic bac-
teria, viruses, and parasites (Artés, 2004; EFSA, 2013;
IFPA, 2001; Tomás-Callejas et al., 2011; WGA, 2012).
The sequences of steps needed in a typical industrial
factory of MPFVs have similarities, although they
require specific and differentiated steps (Artés and
Allende 2005; Artés and Artés-Hernández, 2003). The
general unit operations and the maximum recommen-
ded temperatures for each processing step in the produc-
tion line of fresh-cut leafy vegetables are shown in
Figure 31.3. However, the most significant steps of the
processing chain (washing, cutting, disinfection, and pack-
aging) that significantly affect the final quality of the
products match up in both production lines. It should
be taken into account that once the raw material is within
the industry, all accepted products must be received in a
low-temperature controlled area, or quickly moved into
a cold room at the appropriate temperature, or moved
 31.2 FACTORS AND PROCESSING OPERATIONS THAT AFFECT THE QUALITY OF MINIMALLY PROCESSED PLANT FOODS 587

Maximum FIGURE 31.3 General unit operations in

recommended a processing plant of MPFVs and the
maximum recommended temperatures for
temperature
each processing step. (For a color version of
this figure, the reader is referred to the online
Harvesting
HARVESTING 25-–30
25- 30ºC
ºC version of this book.)

Transport
TRANSPORT 10 ºC

PrecoolingAND
PRECOOLING andCHILLING
chilling storage
STORAGE 5 ºC

Manual
MANUAL selection AND
SELECTION and classification
CLASSIFICATION 10 ºC
DirtyAREA
area

Whole
WHOLE product WASHING
PRODUCT washing 10 ºC
DIRTY

Cooling
COOLIING 5 ºC

Trimming
TRIMMING operation
OPERATION 10 ºC

DisinfectionWASHING
DISINFECTION washing 5 ºC

Rinsing
RINSING 5 ºC

Dewatering and
DEWATERING ANDspin
SPINdrying
DRYING 10 ºC
Clean AREA
area

WeightAND
WEIGHT and OPTIONAL
optional mixing
MIXING 10 ºC
CLEAN

Active or pasive modified atmosphere packaging 10 ºC

ACTIVE OR PASIVE MODIFIED ATMOSPHERE PACKAGING

Wholesale
WHOLESALE COLDcold storage and
STORAGE ANDquality
QUALITYcontrol
CONTROL 00–1ºC
–1 ºC

Cold
COLD transport and
TRANSPORT ANDdistribution
DISTRIBUTION 5 ºC

RetailCOLD
cold storage 5 ºC
RETAIL STORAGE

5 ºC
Consumer
CONSUMER

directly to the processing room. If a plant product
exhibits signs of chemical or physical contamination or
other defects, then interventions should focus on the
use of equipment for the grading, trimming, and selec-
tion of raw materials to eliminate damaged, spoiled, or
potentially hazardous product (FDA/CFSAN, 2008).
The following steps will vary depending on the type of
commodity to be minimally processed (Artés and
Allende, 2005; Artés and Artés-Hernández, 2003).
31.2.2.1.1 WHOLE PRODUCT WASHING
The first step in the minimal fresh processing of fruits
is generally washing of the whole fruit to eliminate
unwanted dirt, pesticide residues, plant debris,
soil, insects, and foreign matter and to slow down the
enzymatic discoloration reactions (Soliva-Fortuny and
Martı́n-Belloso, 2003), as indicated in Figure 31.3. Tap
water or sodium or calcium hypochlorite and other salts
are applied for the surface sanitation of fruits.
Sodium hypochlorite (NaClO) is the most widely
used salt used for the surface sanitation of fruits.
Although it is more efficient at low pH levels, values be-
tween 6 and 7.5 should be selected to reduce the risk of
corrosion of metallic processing equipment (Beuchat,
2000). However, many researchers have demonstrated
that after pathogens have infected their host, none of

VI. MINIMAL PROCESSING

588 31. MINIMAL PROCESSING OF FRESH FRUIT, VEGETABLES, AND JUICES
the available disinfection techniques are very effective
(Gil et al., 2013).
31.2.2.1.2 PEELING AND CUTTING
The peeling and cutting steps constitute a critical point
in the processing line hygiene, and the equipment used
in this process needs to be cleaned, disinfected, and
sharpened at regular intervals every working day to
avoid the build-up of organic residues and to reduce
damage caused to the product (CAC, 2003; FDA/
CFSAN, 2008). Cutting and peeling appears to have a
dramatic effect on the nutritional value, overall quality,
safety, and shelf life of MPFVs (Aguayo et al., 2004;
Ahvenainen, 2000; Artés, 2000a; Barry-Ryan and
O’Beirne, 1999; Simoes et al., 2009). Many different
peeling machines are available, but peeling is normally
accomplished by hand, mechanically, chemically, or in
high-pressure steam peelers. Several methods are able
for cutting, grating, chopping, shredding, slicing, or
chipping fresh produce into pieces of various shapes
and sizes (Allende et al., 2004a).
31.2.2.1.3 WASHING AND DISINFECTION
Washing is a critical part of any plant produce prepa-
ration process because MPFVs are commonly sold as
“ready-to-eat” (Sapers, 2001). In fact, washing and disin-
fection are the only steps in the production chain in
which a reduction in the microbial load including poten-
tial pathogens can be obtained. Published efficacy data
indicate that washing is not capable of reducing the mi-
crobial population on produce by more than 90 to 99%d
reductions that are insufficient to ensure microbiological
safety. MPFV producers often incorrectly assume that
chemicals are used to sanitize fruits or vegetables; how-
ever, sanitizers are primarily used to maintain the bacte-
riological quality of the water rather than the produce
(Brackett, 1999; Zagory, 1999). Many reviews have
recently summarized the limiting factors of washing
and disinfection technologies (Artés et al., 2011; Gil
et al., 2009; Goodburn and Wallace, 2013; Olaimat and
Holley, 2012). Washing can be achieved very simply by
spraying with potable water, although it generally in-
volves the immersion of product in chilled (1e10  C),
sanitized water in a bath or wash tanks usually contain-
ing approximately 50 ppm of free chlorine, acidified
with approximately 150e200 ppm of citric acid to keep
pH values between 6.5 and 7.5 for optimum efficacy.
However, modern aeration “jacuzzi” washing systems
generally consist of three separate washing stages and
three tanks. The first of these tanks aims to eliminate
general field dirt and debris. The microbiological load
of this wash water increases rapidly; therefore, proper
water management is implemented by filtration and
refreshing the water, respecting the product-to-water ra-
tio, and application of a disinfecting agent to keep the
VI. MINIMAL PROCESSING
microbial load of the water at a lower level (López-Gál-
vez et al., 2010; Holvoet et al., 2011). In the second tank,
the microbiological load is further decreased, but the
most important function is to minimize cross-
contamination during the wash and chill process (Luo
et al., 2011). The sanitation of the product takes place
in the second tank, where the water is treated with an
agent that is designed to prevent cross-contamination
during washing (FAO, 2008). The last stage before pack-
aging should be the rinsing step, which requires very
low doses of disinfecting agent to achieve good results.
Many studies have been performed on the use of san-
itizers, but in the EU there is still discussion about their
use, and each member state needs to approve this (EC
852, 2004). Among sanitizers, ease of use and relatively
low cost mean that chlorine is still the most widely
used option as a disinfection agent able to prevent path-
ogen cross-contamination of produce during washing
(López-Gálvez et al., 2009; Luo et al., 2011). Recent studies
have evidenced that low (5e20 ppm) free chlorine levels
are enough to avoid cross-contamination in wash water
containing high loads of organic matter (Gómez-López
et al., 2013a). One of the main disadvantages associated
with the use of chlorine or chlorine-based sanitizers is
the potential generation of trihalomethanes (THMs),
which has become one of the main concerns for re-
searchers, industry, and regulatory agencies. In fact, these
negative aspects have induced some European countries
(e.g., Germany, the Netherlands, Denmark, Switzerland,
and Belgium) to forbid the use of chlorine for the disinfec-
tion of MPFVs (Artés et al., 2011). However, only scarce
information is known about the actual THM formation
in process wash water and in the final product to estab-
lish the real risks associated with it. Recent studies have
reported that total THM levels of the process wash water
treated with NaClO were slightly over the authorized
limit fixed by the legislation of the EU and the US Envi-
ronmental Protection Agency (100 and 80 mg/l, respec-
tively) for drinking water. In addition, the THM levels
in the vegetable tissue were below the detection limit
(Gómez-López et al., 2013b). Therefore, chlorine-based
sanitizers, used under optimal conditions, should not
represent a high risk of THM formation.
The use of chlorinated water has also raised questions
because many microorganisms exhibit resistance to
chlorine treatments, even when used at low concentra-
tion; chlorine may cause taste and odor defects in treated
products; there are risks of health hazards to workers
because of the toxicity of chlorine; and there are prob-
lems due to the disposal of waste chlorinated water
(Dychdala, 1991; Nguyen-the and Carlin, 1994; Simons
and Sanguansri, 1997; Singh et al., 2002). For more
than 15 years, the fresh-cut industry has been investi-
gating alternative disinfection agents such as chlorine
dioxide (ClO2), organic acids, H2O2, quaternary
 31.3 EMERGING TECHNOLOGIES FOR KEEPING THE MICROBIAL AND SENSORY QUALITY OF MPFVS
ammonium compounds, trisodium phosphate, sucrose
esters, iodine compounds, alcohols, anionic and
nonionic surface-active agents, aldehydes, phosphoric
acids, cysteine, methyl jasmonate, and bioflavonoids.
Physical methods that have been proved to prevent
cross-contamination in process wash water include ul-
trasound, high pressure, high-intensity electric field
pulses, ultraviolet radiation, radio-frequency, and
ionizing radiation.
The most common method used to control enzymatic
browning in MPFVs is the addition of reducing agents to
the washing solution. This prevents browning by
reducing the quinones back to their parent o-diphenols,
and the compounds used include sulfites and ascorbic
acid, which act as PPO inhibitors and antimicrobial
agents. In addition, some antioxidants can be used in
washing to avoid browning, but only a few chemicals
are allowed in the EU (Artés and Allende, 2005).
31.2.2.1.4 DEWATERING
The next critical processing operation is dewatering
(Figure 31.3). Drying or dewatering of wet surfaces must
be performed carefully to avoid damage to the plant tis-
sues, reducing the product moisture content, and
removal of cell leakage that can support microbial
growth (Simons and Sanguansri, 1997; Soliva-Fortuny
and Martı́n Belloso, 2003). Dewatering systems include
draining devices, gentle removal with cheesecloth, cen-
trifugal spin driers, vibrating racks, rotating conveyors,
hydrosieves, forced air, and spinless drying tunnels. The
high centrifugal force not only removes water, but it also
cracks and crushes the tissues (Ahvenainen, 2000). The
time and speed of centrifugation, or alternative dewater-
ing systems, are key parameters to be adjusted for each
product. To reduce tissue damage and consequently mi-
crobial deterioration in leafy vegetables that are too deli-
cate to withstand centrifugation, forced chilled air
injected over a perforated conveyor belt that transports
the product, or air-bed conveyors, are in widespread
use across Europe and the United States, although their
efficiency to dry high volumes should be optimized
(Artés and Artés-Hernández, 2003; Turatti, 2011).
Between the drying and packaging steps, it could be
interesting to study the possible use of techniques
already applied in clean room technology by fitting a
filtered air system able to ensure the presence of fewer
than 70 particles with a diameter greater than 5 mm
and fewer than 10,000 particles with a diameter greater
than 0.5 mm (Artés and Artés-Hernández, 2003; Artés
et al., 2007; Havet and Hennequin, 1999). However, the
efficiency of this approach has not been widely
researched, and some initial results showed that the
benefits are still unclear (Silveira et al., 2010).
VI. MINIMAL PROCESSING
589
31.2.2.2 Packaging, Distribution, and Storage
Conditions
Virtually all MPFV products are refrigerated under
MAP to achieve the needed commercial shelf life. MAP
consists of the alteration of the gaseous environment
that results from produce respiration (passive MAP) or
from the addition or removal of gases from packages
(active MAP) combined with the gas permeability of the
film package to reach the optimal O2 and CO2 levels for
a specific mass of product and package area (Artés,
2000b; Artés et al., 2006; Gorris and Peppelenbos, 1992).
MAP has the potential to extend the shelf life of MPFVs,
mainly by limiting the oxidation processes and the prolif-
eration of aerobic spoilage microorganisms. However, it
is well known that temperature is the most important envi-
ronmental factor that influences the deterioration rate of
commodities. The marketing temperature recommended
for MAP of MPFVs is between 0  C and 5  C, but these
products are often kept at 10e12  C, an abusive tempera-
ture, in display cabinets (Oliveira et al., 2010). Thus, the
design and selection of the appropriate polymeric film
for trays or bowls as well as for sealing is crucial (Artés
et al., 2006; Artés and Artés-Hernández, 2003; Martı́nez-
Sánchez et al., 2011).
Some negative effects related to the use of MAP have
been reported. Among them, the risks of water condensa-
tion within packages due to temperature fluctuations or
the impossibility to act externally on the gas composition
within packages, except by changing the temperature or
by perforating the film, are relevant (Artés et al., 2006).
31.3 EMERGING TECHNOLOGIES
FOR KEEPING THE MICROBIAL AND
SENSORY QUALITY OF MPFVS
The emphasis on healthier and fresh-like fruit and vege-
table products has shifted from using traditional methods
of preservation to using minimal processing techniques
that retain the nutritional and sensory quality while
ensuring the safety of these products (Rico et al., 2007).
Minimal processing techniques are usually milder in
response to the demands of consumers for higher quality,
more convenient foods that are less heavily processed. It
should be clear that the best way to ensure the microbial
and sensory quality of MPFVs relies on refrigerated stor-
age and distribution. However, the combination of chill-
ing and subinhibitory preservation techniques could
prolong their shelf life while ensuring safety.
31.3.1 Disinfection
Chlorinated agents are commonly used for water
disinfection and MPFV sanitization. However, because
590 31. MINIMAL PROCESSING OF FRESH FRUIT, VEGETABLES, AND JUICES
of potential safety issues, a strong effort is being made in
the search for alternatives to the use of chlorine for
MPFV sanitization with two main objectives: (1) finding
a more effective sanitizer and (2) avoiding the risks asso-
ciated with chlorination byproducts. Some alternatives
to sanitizing agents are ozone (O3), ClO2, peroxyacetic
acid (w90e100 ppm), H2O2, organic acids (acetic, lactic,
citric, malic, sorbic, and propionic acids at 300e500 mg/
ml), electrolyzed water, radio-frequency, hot water treat-
ments, UV-C radiation, and intense light pulses. Howev-
er, after several years of research, only a few of these
promising emerging techniques are being currently
applied in the fresh-cut industry. In fact, most of the
emerging techniques recognized as potential eco-
innovative alternatives still need to be tested under com-
mercial processing conditions (Artés et al., 2009, 2011).
Among all of the probable alternatives, ClO2, peroxyace-
tic acid, heat shock, O3, and UV-C, alone or combined,
have already been used by the fresh-cut industry,
although with some limitations. In fact, all of these
options are efficient in maintaining the quality of the
process wash water, but other problems such as corro-
sion or operator safety are of concern (Abadias et al.,
2011; Artés et al., 2011; Gil et al., 2009; López-Galvez
et al., 2010). However, up to now, chlorine seems to be
the most efficient and cheapest option to maintain the
quality of process wash water with little or no effect
on the THM accumulation (Gómez-López et al., 2013;
Van Haute et al., 2013).
31.3.2 Other Emerging Techniques
31.3.2.1 Biocontrol
The use of natural microbiota and/or their antimicro-
bial products as a biopreservation technique seems to be
promising (Allende et al., 2007a). However, it should be
taken into account that the use of protective cultures
should only be considered as a supplement to GMPs
and not as a substitute for the proper handling and pack-
aging of MPFVs. The native microbiota established on
food may have inhibitory properties against contami-
nating foodborne pathogens; therefore, via competition
or antibiosis, they function as a hurdle to pathogen
growth and survival (Alegre et al., 2013). Lactic acid bac-
teria have been used for centuries for the fermentative
preservation of many foods, and some attempts have
been made to use them for the preservation of MPFVs
(Carlin and Nguyen-the, 1997; Allende et al., 2007a).
For example, Trias et al. (2008) found five strains of lactic
acid bacteria that were able to inhibit L. monocytogenes
and Salmonella typhimurium in apple wounds. More
recently, Abadias et al. (2009) and Alegre et al. (2013)
found that the application of the Candida sake in apple
wounds and Pseudomonas graminis in fresh-cut apple
VI. MINIMAL PROCESSING
reduced E. coli growth. Therefore, there is evidence
that supports the potential use of the natural microbiota
of fruits and vegetables as bioprotective agents against
foodborne pathogens.
31.3.2.2 Intense Light Pulses
Intense light pulses are an emerging technique for the
decontamination of food surfaces and are approved by
the US Food and Drug Administration. Intense light
pulses could be capable of sanitizing MPFVs at an in-
dustrial scale (Artés-Hernández et al., 2010). It seems
that intense light pulses induce structural changes in mi-
crobial DNA that are comparable to the effect caused by
continuous ultraviolet sources, but other mechanisms
seem to be involved (Takeshita et al., 2003). Intense light
pulses were able to kill microorganisms by using short
(85 ns to 0.3 ms), high frequency pulses (0.45e15 Hz)
or 3e551 J/pulses of an intense broad spectrum rich in
UV-C light (Gómez-López et al., 2005). Because the
decontamination effect seems to be dependent on light
absorption by microorganisms, certain food components
could also absorb the effective wavelengths and
decrease the efficiency of the method (Artés et al., 2009).
31.3.2.3 Novel Map
MAP is widely used to maintain the quality of MPFVs
(Ahvenainen, 1996; Artés, 2000a,b, 2004; Gorris and
Peppelenbos, 1992; Kader, 1986). Typical atmospheres
are in the range of 0.5e5 kPa O2 and 3e10 kPa CO2. How-
ever, novel MAP technologies that allow for an extension
of shelf life are still much demanded by producers and
distributors. It has been suggested that atmospheres
enriched with noble gases such as argon, or with
superatmospheric O2, might be more effective than the con-
ventional low O2 (N2-enriched atmospheres) for control-
ling enzymatic browning (Day, 2000; O’Beirne et al.,
2011). However, conflicting results have been published.
It seems that in produce, the effectiveness of noble gas
enrichment in slowing produce deterioration is due to
its ability to inhibit enzymatic oxidase activity, whereas
neither CO2 nor N2 is efficient at depressing oxidase ac-
tivity (O’Beirne et al., 2011). The use of superatmospheric
O2 has been reported to inhibit enzymatic discoloration,
microbial growth, and anaerobic respiration in a range
of MPFVs (Allende et al., 2002, 2004b, 2007b; Gómez
et al., 2006; Jacxsens et al., 2001; Kader and Ben-
Yehoshua, 2000; Maghoumi et al., 2013; Martı́nez-
Hernández et al., 2013; Oms-Oliu et al., 2008; Tomás-Call-
ejas et al., 2012). In addition, high O2 combined with high
CO2 improves the microbial and sensory quality of
MPFVs such as fresh-cut peppers (Conesa et al., 2007a).
The potential antimicrobial benefits of nitrous oxide
(N2O)-enriched atmospheres in MAP has been studied
recently (Artés et al., 2009). It has been found that N2O
extended the shelf life of some MPFVs. Using this
 31.4 EMERGING TECHNOLOGIES FOR MINIMALLY PROCESSED FRESH FRUIT JUICES
treatment, apple and kiwifruit slices kept their quality for
up to 12 days at 4  C packed under MAP with decreased
O2 and increased CO2 levels (both at 5 kPa) balanced with
N2O (Rocculi et al., 2004, 2005). Also, N2O-enriched MAP
was found to be useful for keeping the quality of fresh-cut
spinach leaves for longer than conventional passive and
superatmospheric MAP (Rodrı́guez et al., 2010).
However, the results for the inhibition of enzymatic
browning achieved in vivo with high O2 or argon-
enriched atmospheres are often contradictory. In general,
the results suggest that the benefits of argon- or O2-
enriched atmospheres may be relatively small (O’Beirne
et al., 2011). Many authors have described the antimicro-
bial activity of CO2 and its use in MAP. CO2 is the most
important component of gas mixtures applied to MPFVs
because of its antimicrobial activity. This is due to the in-
crease of the lag phase and the generation time of
spoilage microorganisms and the formation of carbonic
acid, which possibly lowers the pH of the food to bacte-
riostatic levels (Artés, 2004; Devlieghere et al., 1997; Gor-
ris and Peppelenbos, 1992).
The development of new packaging materials will
allow for avoidance of anaerobic conditions and a reduc-
tion in respiration rate, C2H4 emission, and browning;
weight loss to longer maintain the fresh properties of
MPFVs; attenuating undesirable changes in sensory
quality; and controlling microbial growth (Artés, 2004).
This is known as “active” or “smart” packaging, and it re-
sponds actively to changes in the food package. As an
example, smart packaging can now include materials
designed to absorb or emit chemicals during storage,
thereby maintaining a preferred environment within
the package that maximizes product quality and shelf
life (Ohlsson, 2000). Therefore, the use of nonconven-
tional MAP combined with antimicrobials, moisture ab-
sorbers, and edible films, or those films fitted with porous
substrates covered with side-chain crystallizable poly-
mers or with an O2 emitter and/or CO2 or C2H4 scav-
enging devices, will also have many potential
applications.
31.3.2.4 Innovative Combinations
Fruits presented for direct consumption as peeled,
cut, and packaged or in salads have become increasingly
attractive to consumers. In parallel, unpasteurized fresh
fruit juices obtained by pressing or squeezing are also
being consumed in larger quantities. This is well related
to the high vitamin and low calorie content with the ac-
curate sensory quality of fresh-cut fruits and natural jui-
ces as suitable components of any healthy diet. Thus,
blends of both kinds of fresh products could be of inter-
est to consumers. In this way, the combination of fresh-
cut melon with several commercial fruit juices and nat-
ural mild heat-treated melon juices has been evaluated.
The new products were of good quality, having higher
VI. MINIMAL PROCESSING
591
added value than single fresh-cut melon (Silveira et al.,
2013).
31.3.2.5 Genetic Engineering Technology
The use of genetic engineering to develop more pro-
ductive and more resistant plant foods is relatively well
known. This technology is commonly used to introduce
desirable attributes such as improved color, aroma, fla-
vor, and taste into different fruit and vegetable prod-
ucts. In fact, the first transgenic product introduced as
a food commodity was a tomato with reduced polyga-
lacturonase activity. Although huge advances in these
techniques took place in the last decade, there is still
a lack of published information about the development
of genetically modified fruit and vegetables that have
overcome some relevant problems of postharvest sci-
ence, such as chilling injury resistance, longer shelf
life, or pathogen resistance. However, differences in
chilling acclimation between leaves and fruits at the
molecular level (Weiss and Egea-Cortines, 2009) have
been identified, indicating the importance of specific
tissue studies. Moreover, biochemical aspects are
differentially affected by chilling injury, such as the
synthesis of sugars, organic acids, and antioxidants or
glutathione (Gómez et al., 2009). Concerning pathways
involved in the control of ripening and postharvest-
related traits, the identification of expansins and C2H4
receptors (Brummell et al., 1999; Kevany et al., 2007)
as candidate genes for improving these aspects re-
quires further validation in various crops. Therefore,
much more effort should be applied in this area, and
advances in functional genomics should bring candi-
date genes to light (Artés, 2004).
31.4 EMERGING TECHNOLOGIES
FOR MINIMALLY PROCESSED
FRESH FRUIT JUICES
The market for unpasteurized fruit and vegetable jui-
ces has increased over the past few years because of
characteristics such as freshness, high vitamin content,
low calorie contribution, and good nutritional quality
(Raybaudi-Massilia et al., 2009). Minimally processed
fresh fruit juices have low acidity (pH > 4.6) and high
water activity (aw > 0.85), which allow for the growth
of various pathogenic microorganisms that can be
controlled through pasteurization. However, traditional
thermal treatments adversely affect the sensory and
nutritional properties of foods (Pilavtepe-Celik, 2013;
Wolbang et al., 2008). The development of emerging
technologies that use a lower temperature than tradi-
tional heat treatment and guarantee a final food product
that preserves as much as possible the fresh properties
of the fruit juices is still needed. A mild preservation
592 31. MINIMAL PROCESSING OF FRESH FRUIT, VEGETABLES, AND JUICES

treatment (generally heat) combined with chilling to The physical parameters include the temperature of
maintain flavor and nutritional properties is required processing and storage, water activity, pH, the redox
(Oey et al., 2008). potential of the product, etc., and the chemical and
The emergence of novel spoilage microorganisms in biochemical parameters include antimicrobial, antioxi-
juices also poses a new challenge for the correct preser- dant, bactericide, etc. These parameters can be controlled
vation of these food products. Fruit juices have been at levels that can inhibit or inactivate the microbial load to
considered for many years to be susceptible to spoilage produce safe products (Oey et al., 2008). Among the
only by yeast, molds, and lactic acid bacteria. Their emerging technologies, PEFs and HHP have been imple-
acidic pH, lower than 4.0 in most cases, was considered mented by industry.
sufficient to prevent the growth of almost all spore-
forming microorganisms. This fact has allowed the
fruit beverage industry to apply a hot-fill-hold process 31.4.1 Pulsed Electric Fields
to pasteurize these products. However, in the last few
PEF processing is an emerging and very promising
years, more spoilage incidents of fresh fruit juices
nonthermal technology for the pasteurization of pump-
have been reported. Most of these incidents have
able foods (Soliva-Fortuny et al., 2009). Several institu-
been related to spore-forming thermoacidophilic
tions are now involved in the task of transferring and
microorganisms. Spoilage caused by this kind of micro-
scaling up PEF technology to the industrial level for
organism is difficult to detect. The juice appears normal
the pasteurization of pumpable products (Huang and
or has light sediment and no gas is produced. The only
Wang, 2009). As an example, the adoption of PEFs for
evidence of the alteration is often a “medicinal” or
the commercial nonthermal pasteurization of fruit juices
“phenolic” off-flavor (Walls and Chuyate, 1988). For
has been implemented by Genesis Juices, Oregon,
instance, the genus Alicyclobacillus has a pH range for
United States (Zhao et al., 2012). PEFs are able to reduce
growth of 2.0e7.0 and is able to grow in a temperature
the microbial population of refrigerated fruit juices, such
range of 20e71  C. In particular, Alicyclobacillus acido-
as apple (Evrendilek et al., 1999) or orange and carrot
caldarius will easily survive any heat treatment
juice (Rodrigo et al., 2001). At the same time, this tech-
currently applied in the industry to process fruit juices.
nology induces sublethal damage to bacteria, which
Moreover, the extremely high heat resistance of this
causes a significant delay in their ability to grow and
microorganism makes the design of any heat treatment
spoil the product. It was demonstrated that 35 pulses
to inactivate the spores impossible because it would
in an electric field of approximately 35 kV/cm applied
also damage the quality of the food. Fortunately, the
to fresh orange juice reduced the microbial growth by
high minimum growth temperature of this microor-
5 log unit cfu/g without modifying the nutrient compo-
ganism makes it improbable that it will cause spoilage
sition or the sensory properties of the product. In addi-
in pasteurized acid foods such as fruit juices. However,
tion, the shelf life of the orange juice processed with
after storage of such foods for long periods at high tem-
PEFs was extended to 14 days whereas the untreated
perature, which can be reached in hot weather climates,
juice was not acceptable after four days of storage. How-
the growth of surviving microorganisms in the juices
ever, to prevent spoilage of orange-carrot juice, it is
could be possible (Palop et al., 2000).
necessary to combine an efficient PEF treatment with
The emerging technologies used to pasteurize MPFV
chilling during distribution and storage, and to guar-
juices include HHP, PEFs, oscillating magnetic fields,
antee low initial counts of contaminating bacteria in
intense light pulses, irradiation, ultrasonication, or com-
fresh-squeezed juice (Selma et al., 2004). In addition,
binations of these methods (Liao et al., 2010). This sec-
more research is needed to understand the effects of
tion will briefly summarize the most relevant emerging
thermal effects, temperature peaks, and other side ef-
technologies used in fresh fruit juices, but it does not
fects occurring with PEF treatment on the microbial
pretend to be a review of all of them, because they are
and enzymatic inactivation and food components
extensively discussed in different chapters in this book.
(Zhao et al., 2012).
The use of membrane disrupting preservation tech-
niques (e.g., ultrasound, high pressure, or PEFs) is based
on their potentially synergistic effects with chill storage
or mild heat treatment (Russell, 2002). However, there is
31.4.2 High Hydrostatic Pressure
a safety concern about these new technologies because it The application of HHP to the processing of food prod-
is necessary to inactivate and control the spoilage and ucts consists of a pressure treatment in the range of
pathogenic microorganisms that may be present in these 4000e9000 atm. One of the most important benefits
products. It is well known that these preservation of this emerging technique is that the plastic package of
methods are physical and chemical hurdles that can be the product is filled with the fruit juice and is then sub-
adjusted to guarantee the safety of the food products. jected to a pressure of approximately 4000e6000 atm for

VI. MINIMAL PROCESSING

 REFERENCES
1e30 min. Therefore, it is easy to avoid contamination of
the product after packaging (Barbosa-Cánovas et al.,
1998). HHP treatment could help to preserve the nutri-
tional value and sensory properties of fresh juices because
of its limited effect on the covalent bonds of low
molecular mass compounds such as color and flavor
compounds, and vitamins (Oey et al., 2008) while control-
ling microbial growth.
Several authors have recently reviewed the effect of
HHP treatment on the nutritional, sensory, and micro-
bial quality of MPFV juices (Pilavtepe-Celik, 2013;
Oey et al., 2008). They generally conclude that HHP is
capable of securing the freshness, nutritional value,
and sensory properties of low-acid juices and that it
can be considered as an alternative to thermal heat
treatment for MPFV juices used alone or in combina-
tion with traditional techniques because of its limited
adverse effect. However, more work is needed to deter-
mine the effect of HHP on the survival of pathogenic
microorganisms.
31.5 CONCLUSIONS
Consumers increasingly perceive fresh food as
healthier than heat-treated food, which motivates a gen-
eral search for new MPFVs. However, despite the bene-
fits derived from eating fresh foods, safety is still an
issue of concern because of a wide range of documented
cases of contaminated fresh fruits and vegetables as well
as unpasteurized fruit juices, which have caused large
outbreaks of microbial infections.
MPFVs are very perishable products. They are highly
susceptible to deterioration, and the minimal processing
reduces shelf life, leading to additional quality losses.
Therefore, processed produce is in fact more sensitive
to disorders than the original produce. Many factors
affect the shelf life and microbial quality of raw pre-
pared fruits and vegetables, including GAPs, GHPs,
and SSOPs during harvesting and handling; the quality
of the wash water, processing technologies, packaging
methods, and materials; and the processing, storage,
transportation, distribution, and retail sale tempera-
tures. Common practices consist of protecting the pro-
duce from damage caused by poor handling or
machinery, foreign body contamination, and/or pest
infestation.
The traditional processing of this kind of product
usually consists of a sequence of simple operations
(trimming, peeling, cutting, washing/disinfection, dry-
ing, and packaging). The extension of the shelf life
generally depends on a combination of correct chilling
treatment throughout the entire chill chain, dips in anti-
browning solution, optimal MAP conditions, and GMPs
and GHPs. However, the minimal fresh processing
VI. MINIMAL PROCESSING
593
industry is currently seeking alternative or secondary
technologies to maintain most of the fresh attributes,
storage stability, and, above all, the safety of MPFVs
while extending their shelf life.
Many of the conventional preservation methods that
ensure the safety of plant food products (e.g., high tem-
peratures) are not applicable to MPFVs, and only a few
traditional techniques (e.g., chemical treatments, chill-
ing, and MAP) can be used. For these reasons, the devel-
opment of emerging processing techniques and the
application of the hurdle concept represent good options
for this type of food industry. According to the hurdle
theory, preservation treatments combined at lower indi-
vidual intensities have additive or even synergistic anti-
microbial effects whereas their effect on the sensory and
nutritive properties of the food is minimized. Therefore,
preservation techniques are becoming milder in
response to the demands of consumers for higher qual-
ity, more convenient foods that are less heavily pro-
cessed and preserved and less reliant on chemical
preservatives.
Several nonconventional methods are now being
investigated, and some of the most important tech-
niques that can be applied to maintain the overall qual-
ity of MPFVs are H2O2, O3, ClO2, acidic electrolyzed water,
and mild heat water treatments; UV-C radiation; biocon-
trol; novel MAP under high O2 or nonconventional gas
mixtures (N2O, noble gases, etc.), alone or combined;
and genetic engineering technologies. All of these tech-
niques help the fresh-cut industry to develop safer and
healthier plant products to fulfill consumer demand.
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