Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

Abstract

New and old methods needed to provide safety and satisfactory shelf life for MPR foods. The hurdle technology suggested to include heating, aw control, chilling, pH control, O/R potential, preservatives, and competitive flora, to preserve MPR produce without disrupting tissue integrity in the final product. The hurdle concept must be carefully applied to MPR fruits and vegetables, and the issue is still subject to much research and governmental regulation. Selected hurdles must maintain safety and like-fresh quality and extend shelf life of whole, clean, safe foods.