Abstract
Fresh-cut fruits have become popular because they meet the consumer demand for convenient ready-to-eat foods with fresh-like quality as well as for the health benefits associated with their consumption. Fresh-cut fruits are characterized by a shorter shelf life than their whole counterparts, because a large and usually damaged surface area from peeling and cutting results in a higher respiration, ethylene and transpiration rates and a greater possibility of enzymatic and microbial deterioration. These changes are usually accompanied by cut surface browning, loss of firmness, typical aroma and vitamin as well as off-flavor development, surface desiccation, decay and a shorter shelf life of fresh-cut fruits. This chapter aims to review the published scientific information related to extend the shelf life while maintaining nutritional, sensory and microbial quality of commercially available some of important fresh-cut fruits for a time adequate to allow distribution and marketing. Several commodities, although botanically fruits (e.g., cucumber, pepper and tomato), will not be covered since they are commonly classified with salads, as vegetables.
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