Abstract
Minimal processing is the fastest growing industry. The consumption of minimally processed foods has increased worldwide due to changing consumer attitudes towards fresh, healthy and convenient foods. In today’s busy world, MPFV is an ideal food because it does not require additional requirements and provides a variety of minerals and vitamins necessary for human health. These new market trends have increased the need for the industry to explore new ideas to increase shelf life of the produce. The application of oil based nanoemulsions to minimally processed fruits and vegetables, used as cleaning or disinfecting agents, or added to food coatings, has been shown to significantly improve the microbiological quality and safety of minimally processed f&v. The antibacterial properties of essential oils reduce microbial activity, keeping the food fresh without compromising its quality. Other technologies, such as MAP on small-scale processors, can also play an important role. There are several strategies that can be implemented with the goal of reducing the rate of deterioration of fresh cut crops. The several new emerging technologies, are intelligent packaging, sensors, films, and modified atmosphere.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
