Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds

Abstract

Tropical and subtropical fruit, nut, and seed consumption has increased significantly in recent years, due to the nutritional and sensory properties of fruits, nuts, and seeds and their recognized healthy attributes. Also, the growing demand for new colors and fruit flavor increases the search for new fruit varieties entering the MPR market. Through trade, the success and convenience of minimally processed refrigerated fruits combined with the interest of consumer for new taste options have made fresh-cut tropical fruits more popular. On the other hand, tropical fruit quality during storage is subject to qualitative and quantitative changes which in some cases are negative. So far, postharvest treatments and technological strategies have shown positive and promising results to improve and maintain the quality of MPR tropical fruits. Moreover, the trends in tropical fruit processing is directed to improve and maintain the bioactive components of fresh cut, as an indicator of quality in MPR produces. However, currently tropical and subtropical vegetables did not gain popularity as much as fruits.