FT 212: Food Processing I

PROCESSING TREATMENTS AND STORAGE OF MINIMALLY PROCESSED

FRUITS AND VEGETABLES

Introduction

Minimally processed fruits and vegetables are subjected to mild treatments and are intended to last for a
specific period of time prior to its consumption. Different unit operations are done to extend shelf life and maintain
the freshness, nutritional and sensory quality of the products. As is it not subjected to extreme processing conditions, it
is also expected that quality changes may occur to the minimally processed products. Peeling, cutting, shredding and
similar processes often transformed fruits and vegetables from a stable commodity to highly perishable. Cut food surfaces
are exposed to air and provides ideal conditions for microbial contamination. Because they are not heat treated,
minimally processed foods have to be handled and stored properly. It is preferable that it is stored at refrigerated
temperature, at 50C to achieve a sufficient shelf-life and microbial safety.

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.

Materials:

Assorted vegetables (each group may choose from the different type of fruits and vegetables)
carrots and green mango eggplant and ripe jackfruit
takudo and apple squash and guava
cabbage and pineapple

Other possible fruits and vegetables:

Papaya Chinese pechay ampalaya

Peeler/Knives Bowls (mixing bowls) Colander

Chopping board Basin Refrigerator
Styro containers Cling wrap

Procedure:
1) Each group will work on their different chosen commodity to be minimally processed.
2) Start by appropriately cleaning and sanitizing the working area and processing tools.
3) Follow the standard process for minimal processing of fruits and vegetables:
a. Select a good quality raw material. Remove defective part.
 b. Carefully clean fruits and vegetables that are covered with soil, mud and sand. A second wash must be
done for these types of fruits and vegetables (Cabbage must be washed again after shredding
while carrots and similar commodities must be washed after peeling, before slicing or grating).
For second washing variations, divide each of your commodity into five and use the following
solutions:

i. control (no washing)

ii. 0.5% citric acid
iii. 0.01% chlorine solution
iv. cold water
v. hot water
vi. pineapple juice

Note: First washing must be done for all the commodities prior to peeling. Second washing will follow the
variations indicated above. Use cold water (approximately at 5 0C) for the second washing. Soak all the
commodities in each of the washing solutions for 5 minutes. For hot water treatment, soak the commodities for 1-2
minutes only.
c. Remove washing water from the products by properly allowing the water to drip through a strainer
or colander.
d. After all the dripping water is removed, packed each group of the commodity separately in a styro-
container and covered with a cling wrap. Label appropriately and store at 50C for 5 days.
4) After storage, evaluate the minimally processed commodities based on the parameters listed on the table presented
below:
 Results

Table 1. Descriptive Evaluation

Parameters Control 0.5% citric 0.01% Cold Hot Water Pineapple
(No acid chlorine Water juice
washing) solution
Color:
 before storage
 degree of browning
after storage (rating
scale of 1 to 5: 5 -
excessive
browning; 1 -
least browning)

Aroma: (rate as:

very good, fairly
good, bad)
 before storage
 after storage
Texture: (rate as:
acceptable, neither
acceptable nor
unacceptable,
unacceptable)
 before storage
 after storage

Questions:
1. Why is it necessary to wash minimally processed fruits and vegetables after peeling and cutting?
2. Why is it preferable to use a good quality and cold water (50C) for washing minimally processed fruits and
vegetables?
3. What measures may be used to inhibit enzymatic browning in peeled and sliced fruits and vegetables?
4. What happened to the color of green vegetables after minimal processing? Explain its mechanism.
5. Discuss the importance of minimal processing in the recent trends of the consumers who prefer ready- to-cook
or ready-to-eat products?
Reference:
Laurila E and Ahvenainen R. 2002. Minimal processing of fresh fruits and vegetables. In Fruit and Vegetable Processing:
Improving Quality. Jongen W (Ed). Woodhead Publishing Ltd and CRC Press LLC. pp 288-309