Republic of the Philippines

DAVAO DEL NORTE STATE COLLEGE

New Visayas, Panabo City, Davao del Norte, Philippines 8105
INSTITUTE OF AQUATIC AND APPLIED SCIENCES

FST 212: Food Processing I

PROCESSING TREATMENTS AND STORAGE OF MINIMALLY PROCESSED
FRUITS AND VEGETABLES

I. Introduction
In food preservation, an increase in the severity of the process usually decreases
the quality of the treated food. Consumers are looking beyond the taste and texture of foods
and beverages and are asking for safe, healthy, and high-quality foods. In addition, consumers
and fast-food establishments require convenience products, for reasons of either cost or labor.
Therefore, minimally processed (MP) foods are preferred. These must have characteristics of
freshness or ‘just been made’ and must be microbiologically safe and stable. The minimal
processing of foods has two purposes: to maintain and deliver fresh products conveniently
without losing its nutritional quality and to ensure that the product has a sufficient shelf life to
allow distribution to intended consumers.
Bacteria can grow while you store your produce, so it’s best to wash produce
right before you use it. Additionally, washing fruits and vegetables before you store them can
make them spoil faster. Fresh produce can harbor bacteria, fungi, and other microbes along
with trace amounts of chemicals. Fortunately, there are steps you can take to help improve the
safety of fruits and vegetables.Fresh produce can harbor bacteria, fungi, and other microbes
along with trace amounts of chemicals. Fortunately, there are steps you can take to help
improve the safety of fruits and vegetables.
Minimal processing is an optimized design for preserving foods in the aspects
nutritional, safety and sensory quality without the use of synthetic additives. Recently, the
concept of “minimal processing” of foods has ascended to higher levels because of consumers.
In response to consumers increasingly demand of natural and fresh-like foods minimal
processing technologies like ozone treatment, chlorine treatment etc., are used to delay the
oxidation of products.
In this exercise, different commodities were tested amd used as a washing
solution prior to the storage of freshly cut and peeled fruits and vegetables. Color, aroma, and
texture were also tested after being stored for several days to cite the differences.

II. Objectives:

At the end of the laboratory exercise, the students are expected to:

1. Perform the appropriate sanitation procedures for minimal processing of fruits and vegetables;
2. Evaluate the effect of using different washing solutions on the quality of a stored minimally processed
product; and
3. Determine important measures to inhibit enzymatic browning in minimally processed fruits and
vegetables.

III. Materials

Peeler/Knives Bowls (mixing bowls) Colander

Chopping board Basin Packaging materials
Styro containersCling wrap Refrigerator
Papaya. Carrots

IV. Procedure:

Washing and disinfection of materials:

1. Every materials used were washed with soap and rinsed.

2. Three teaspoons of sodium metabisulfite was dilluted in one gallon of distilled

water.
3. All materials were rinsed with this solution.

4. After being washed with sodium metabisulfite solution, all materials were then
tinsed with running water.

Washing, peeling, and grating of fruits and vegetables.

1. Fresh papaya and carrots were washed thoroughly woth running water until no
dirt was visible.

2. These were then peeled by a clean peeler.

3. Papaya and carrot were then grated.

4. Each these were divided into six groups.

Secondary washing

1. For secondary washing, five variationss were used.

i. control (no washing)

ii. 0.5% citric acid

iii. 0.01% chlorine solution

iv. cold water

v. hot water

vi. pineapple juice

2. The first group of carrot amd papaya were not washed to serve as the control
group.

3. The second group was washed and soaked in a 0.5% citric acid solution for five
minutes.0.5% citric acid solution was prepared by crushing 500 mg of ascorbic acid
tablet and mixed with one liter of distilled water.
 4. The third group was washed and soaked in a 0.01% chlorine solution for five
minutes. This solution was made by dropping 3 drops of zonrox into a liter of
distilled water.

5. The fourth group was washed amd soaked in a cold water for five minutes. The
cold water was approximately 5 degrees celsius.

6. The fifth group of papaya and carrot was washed and soaked in a hot water for
two minutes only.

7. The last group was washed and soaked in a pineapple juice for five minutes.

Packaging and storage

1. Every after washing and soaking, each of thhe fruits and vegetables were drained
amd dripped out in a strainer until no water is dripping.

2. Washed carrots and papaya were then separately placed in a styro container.

3. These styro containers were then wrapped with cling wrap.

4. After being wrapped, each of these containers were labeled for identification.

5. These were then stored in a refrigerator with 5°C within five days.

Evaluation

1. After five days, these containers were opemed and examined for the changes
happened after storage.

V. Results and Discussions

Minimal processing technology involves cleaning, washing, trimming, coring, slicing

and shredding of fruits and vegetables. But first of all, selecting a good quality of fruit and
vegetable is a must. The carrot and papaya that had been choosed were fresh and were free
bruises as shown in figures 1 and 2. Good quality of produce is a good amd the best one to be
processed and stored for it will also give a desirable result of stored and processed correctly.
 First washing was made in order to eliminate dirts, impurities and chemicals that
may be found in the produce. Washing is designed to remove dirt and dust and some
pesticides, and to detach bugs so it is a necessity that first washing should be done. Second
washing was made after papaya and carrots were peeled and grated. The second washing
comes into five variations. Each group of carrot and papaya were washed and soaked in these
different variations.
 These were then packed in a styro container as shown in figure 3 and wrapped
with cling wrap in order to protect the produce from undesirable microorganisms from getting
inside the it. These styro containers were stored in the refrigerator with 5°C because Lower
temperatures slow respiration rates and the ripening and senescence processes, which
prolongs the storage life of fruits and vegetables. Low temperatures also slow the growth of
pathogenic fungi which cause spoilage of fruits and vegetables in storage. Figure 4 shows fresh
cuts of fruits and vegetables before storage.

Parameters Control 0.5% citric 0.01% Cold Water Hot Water Pineapple
(No washing) acid chlorine juice
solution
Color:
before storage Bright greenish- Bright Bright Bright Bright Bright
white greenish- greenish- greenish-
 white greenish- white greenish- white
white white
degree of 5 3 2 1 3 3
browning after
storage (rating
scale of 1 to 5: 5
- excessive
browning; 1 -
least browning)
Aroma: (rate as: Very good Very good Very good Very good Very good Very good
very good, fairly
good, bad)
 before storage

◾after storage Bad Fairly good Fairly good Very good Bad Bad
Texture: (rate Acceptable Acceptable Acceptable Acceptable Acceptable Acceptable
as: acceptable,
neither
acceptable nor
unacceptable,
unacceptable)

◾before storage
◾After storage Unacceptable Acceptable Neither Acceptable Neither Unacceptab
acceptable acceptable le
nor nor
unaccepta unacceptabl
ble e
Table 1. Descriptive evaluation of papaya after storage.

Parameters Control 0.5% citric 0.01% Cold Water Hot Water Pineapple
 (No washing) acid chlorine juice
solution
Color:

before storage Bright orange Bright orange Bright Bright Bright Bright
orange orange orange orange

degree of 5 3 2 1 3 3
browning after
storage (rating
scale of 1 to 5: 5
- excessive
browning; 1 -
least browning)
Aroma: (rate as: Very good Very good Very good Very good Very good Very good
very good, fairly
good, bad)

before storage

◾after storage Bad Fairly good Fairly good Very good Bad Bad
Texture: (rate Acceptable Acceptable Acceptable Acceptable Acceptable Acceptable
as: acceptable,
neither
acceptable nor
unacceptable,
unacceptable)

◾before storage
◾After storage Unacceptable Acceptable Neither Acceptable Neither Unacceptabl
acceptable acceptable e
nor nor
unaccepta unacceptabl
ble e
Table 2.Descriptive evaluation of carrots after storage.

Tables 1 and 2 shows the results after being stored within five days. Changes in color,
odor and textures were observed. Papaya and carrots that were washed and soaked in cold water and
0.5% citric acid solution were observed to have good end results after storage having less browning on its
surface. Fresh fruit and vegetables normally keep enzymes trapped in their tissues. However when the
fruit is sliced, or squashed, or when the fruit or vegetable begins to break down with age, the enzymes
come into contact with oxygen in the air. This causes the fruit to turn brown. The browning can be slowed
down by preventing the enzyme from working properly.

In the control group, no washing was made resulting to some of the cells became opened
up to the air. The enzyme polyphenol oxidase then has access to oxygen in the air and a reaction occurs,
which results in the fruit or vegetable turning brown and undesirable changes in its aroma and texture.
Browning was observed as showed in figure 5.
 The second variation was washing the produce in a 0.5% citric acid solution. The layer of
acidic water helps limit the access of oxygen to the cell surfaces, but oxygen can still get through. This
means that browning will still occur, but at a much slower rate. Citric acid contains an acid which can stop
enzymes working properly as enzymes often work best at a certain pH. It also affects the aroma amd
textures of thr fruits and vegetables. This results in a acceptable quality in terms of texture and aroma due
to the acidulated water as shown in figure 6.

In the third variation, chlorine solution was used as washing solution. Slight browning was
observed within the fruits and vegetables being stored. Chlorine solution were used to disinfect and remove
undesirable microorganisms that can cause deterioration of mininally processed fruits and vegetables. Only
slight browning have been observed as showm in figure 7. Also, changes ina aroma and texture was
present.
 The fourth variation was with the use cold water to be washed on the fruits and vegetables.
The cold water reduces contact with oxygen and prevents enzymatic browning.The layer of water helps
limit the access of oxygen to the cell surfaces, resulting to less browning of the minimally
processed papaya and carrots. Hood quality has been obtained after storage and less browning
was observed as shown in figure 8.
 On the fifth variation, freshly-cut carrots and papaya were soaked and washed
with hot water. Short heat treatment to the fruit or vegetable in order to destroy or inactivate
enzymes which gave less browning to the stored carrots and papaya. Less browning was also
observed and changes to aroma and texture appeared as shown in figure 9.
 The last variation was the use of pineapple juice. Pineapple juice is used as a dipping
solution for cut fresh fruits because its high sulfur content retards color changes. It also contains citric acid
which slows the chemical reaction. Thisade a little browning to the fruits and vegetables as shown in figure
10.
 Washing before peeling amd after slicing was an essential way to maintain the quality of
minimally processed fruits and vegetables. Through this process, deterioration and degradation can be
slow down.

Questions:

1. Why is it necessary to wash minimally processed fruits and vegetables after peeling and cutting?
Washing minimally processed fruits and vegetables is necessary after peeling and cutting
because it maintains the quality of the end product. Washing after peeling and cutting removes
microbes and tissue fluid, thus reducing microbial growth and enzymatic oxidation during subsequent
storage.
2. Why is it preferable to use a good quality and cold water (5 0C) for washing minimally processed fruits
and vegetables?

Wash water should be cold in order to prevent the entrance of microorganism

and can also loosen sand and dirt. Cold water also keeps the produce very crisp and fresh, and
to achieve a sufficient shelf-life and microbial safety.

3. What measures may be used to inhibit enzymatic browning in peeled and sliced fruits and vegetables?
Coating them with an acidic juice such as lemon, orange or pineapple juice cam prevent
enzymatic browning. Another method to prevent browning is to mix them with acidic fruits.
4. What happened to the color of green vegetables after minimal processing? Explain its mechanism.
The green colored vegetables turns yellow. It is because of the destruction and
degradation of chlorophyll. Chlorophyll, the pigment responsible for the characteristic green colour of
several fruit and vegetables, can degrade to undesirable grey-brown compounds such as pheophorbide
and pheophytin. This degradation is mediated by acid and the enzyme chlorophyllase.

VI. Conclusions

At the end of the activity, the students were able to perform sanitation
procedures for minimal processing of fruits and vegetables in a way that all materials were
disinfected and cleansed well before being used as well as the fruits and vegetables to be used.
Fresh cut fruits and vegetables can deteriorate and degrade after being picked since their
respiration continue after that. Properly conducting an appropriate sanitation procedures is
bery crucial since if not properly done, contamination to minimally processed fruits and
vegetables might be possible, giving a bad end product that would probably not consumable
and acceptable in terms of quality aspects.

Washing fresh cuts of fruits and vegetables is an effective way of protecting it

from deterioration within the storage period. Using different kinds of washing solution in
washing the fruits and vegetables have also different effects on its quality, color, aroma amd
texture after storage. Different variations have react differently to the fresh cuts based on what
they were made of. Acidic solutions have made the minimally processed fruits and vegetables
to have less browning. Cold water also made these minimally processed fruits and vegetables to
have maintained its fresh quality.

In order to inhibit browning to mininally processed fruits and vegetables,

measures like washing and using well-sanitized tools and equipments must br considered.
Washing fresh cuts in an acidic water can maintain its quality and so with blanching and cold
water treatment will do so. When fruit is dropped, the cells at the place of impact are damaged
and exposed to oxygen inside the fruit causing it to turn brown. Enzymatic browning can also be
observed in seafood such as shrimp, crab, and spiny lobster. Enzymatic browning while not
harmful can just make the affected fruit or vegetable less appealing to eat. Luckily there are
ways to prevent or delay the browning. Preventing enzymatic browning on fruits. Brushing the
surface of fruit with the juice from citrus fruits such as lemons, limes, grapefruits and oranges,
you can prevent unsightly browning. There many ways to inhibit enzymatic browning, also
having a cold storage would also delays the enzymatic browning to minimally processed fruits
and vegetables.

VII. References

E. (2016, April 27). How to Prevent Enzymatic Browning. Eat at Texas Tech.
https://www.google.com/amp/s/eatattexastech.wordpress.com/2016/04/27/how-to-
prevent-enzymatic-browning/amp/

Fruit and vegetables: enzymic browning. (2019, July 17). IFST.

https://www.ifst.org/lovefoodlovescience/resources/fruit-and-vegetables-enzymic-
browning

Wiley, R. C. (n.d.). Introduction to Minimally Processed Refrigerated Fruits and Vegetables.

SpringerLink. https://link.springer.com/chapter/10.1007/978-1-4615-2393-2_1

the Healthline Editorial Team. (2017, September 14). Fruit and Vegetable Safety. Healthline.
https://www.healthline.com/health/food-safety-fruits-vegetables