tlinimally

Processed
Re'rilerated
Fnlits&Yeletables
 ltinimally
Processed
Relriaented
Fruit5&Yeaetables
Edited by
RobertC. Wiley

Springer-Science+Business Media, B.V.

© 1994 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hall in 1994
Softcover reprint of the hardcover 1st edition 1994

AII rights reserved. No part of this book may be reprinted or reprodueed or utilized
in any form or by any electronic, meehanical or other means, now known or here-
after invented, including photoeopying and recording, or by an information storage
or retrieval system, without permission in writing from the publishers.

Library of Congress Cataloging In Publieation Data

MinimalIy proeessed refrigerated fruits and vegetables / edited by

Robert C. Wiley.
p. em.
Includes bibliographical references and index.
ISBN 978-1-4613-6014-8 ISBN 978-1-4615-2393-2 (eBook)
DOI 10.1007/978-1-4615-2393-2
1. Food-Storage. 2. Vegetables-Storage. 3. Cold storage.
I. Wiley, Robert c., 1924-
TP440.M56 1994 93-40071
664' .8S-de20 CIP
British Library Cataloguing in Publication Data
 Contents

Preface , ix
Contributors List. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. xi

1 Introduction to Minimally Processed Refrigerated

Fruits and Vegetables 1
Robert C. Wiley
Definitions of MPR Fruits and Vegetables. . . . . . . . . .. 10
Approach to Studying MPR Fruits and Vegetables. .. 12

2 Initial Preparation, Handling, and Distribution

of Minimally Processed Refrigerated Fruits
and Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 15
Fatih Yildiz
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 15
Major Unit Operations of MPR Fruits
and Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 25
Distribution and Utilization of MPR Fruits and
Vegetables. . . . . .. . . . .. .. . ... .. .. . .... . .. ... . .. .. 49

3 Preservation Methods for Minimally Processed

Refrigerated Fruits and Vegetables. . . . . . . . . . . . . . . . . . .. 66
Robert C. Wiley
Introduction , 66
Mircobiological and Enzyme Considerations to
Prevent Spoilage of MPR Fruits and Vegetables ... 70
Heat Preservation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 75
Chemical Preservation/Preservatives. . . . . . . . . . . . . . .. 84
Gas and Controlled/Modified Atmosphere
Preservation 107
Cold Preservation 117
Preservation Using Irradiation 119
Reduction of Water Activity (a w ). . • • . . • • • . . . . • . . • . .. 125
Oxidation-Reduction Potential . . . . . . . . . . . . . . . . . . .. 125
Preservation by Combined Methods. . . . . . . . . . . . . . .. 127

v
vi Contents

4 Packaging of Minimally Processed Fruits and

Vegetables " 135
Donald V. Schlimme and Michael L. Rooney
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 135
Requirements of a Package or Packaging Materials. .. 136
Parameters of Produce Quality Loss . . . . . . . . . . . . . . .. 137
Methods Available for Control of Produce Quality ... 138
Modified Atmosphere Packaging of Fresh and
Minimally Processed Produce . . . . . . . . . . . . . . . . . . .. 140
Factors That Influence MAP Induced Atmosphere
Within Sealed MA Packages of Produce. . . . . . . . . .. 141
Polymeric Film Permeability 142
Polymeric Films Used for MA Packaging of MPR
Products 145
Moisture Vapor Transmission Rate for MAP of
Fresh and Minimally Processed Produce .. . . . . . . .. 158
Selection of MA Packaging Materials 160
Non-Plastic Components of MA Plastic Packaging
Material , 164
Safety Considerations Relevant to MAP of
Fresh and Minimally Processed Produce . . . . . . . . .. 166
Packaging Requirements for Shipping and
Distribution of Fresh and Minimally Processed
MAP Produce 167
Conclusions 176
5 Some Biological and Physical Principles Underlying
Modified Atmosphere Packaging , 183
Theophanes So/amos
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 183
Biological Responses of Plant Tissues to
Low O 2 and/or High CO 2 , . . . . . . . . . • . . • . , • . . . . • . 184
Determination of Gas Diffusivities in
Plant Tissues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 194
Modeling for Appropriate Gas Environment in
Modifying Atmosphere Packaging. . . . . . . . . . . . . . .. 206
Concluding Remarks . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 219
6 Biological and Biochemical Changes in Minimally
Processed Refrigerated Fruits and Vegetables 226
Patrick Varoquaux and Robert C. Wiley
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 226
Mechanisms of Quality Deterioration .. . . . . . . . . . . . .. 228
 Contents vii

Effects of Processing and Marketing Techniques on

Quality. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 233
Conclusions and Further Directions. . . . . . . . . . . . . . . .. 258
7 Microbiological Spoilage and Pathogens in Minimally
Processed Refrigerated Fruits and Vegetables 269
Robert E. Brackett
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 269
Importance of Microbiology. . . . . . . . . . . . . . . . . . . . . . .. 270
Mircobiology of Minimally Processed Produce 270
Factors Which Affect Microbiology 278
Spoilage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 291
Safety , 296
Summary and Conclusion 306
8 Nutritional Quality of Fruits and Vegetables Subject to
Minimal Processes 313
Ruth H. Matthews and Marie A. McCarthy
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 313
Maturity and Cultivar Effects 314
Transportation and Marketing Conditions. . . . . . . . . .. 315
Initial Preparation 317
Controlled and Modified Atmosphere and
Refrigerated Storage 318
Irradiation 321
Edible Films . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 322
Summary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 323
9 Regulatory Issues Associated with Minimally
Processed Refrigerated Foods 327
Dennis M. Dignan
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 327
Microbiological Hazards of Minimally Processed
Refrigerated Foods as Related to Outbreaks of
Various Pathogens 332
Regulatory and Labeling Issues Associated with
Minimally Processed Foods . . . . . . . . . . . . . . . . . . . . .. 340
Industry Initiatives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 346
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 349
Appendix 354
Index , 358
 Preface

The objective of this book is to introduce, organize, and document

the scientific, technical and practical aspects involved with the man-
ufacture, storage, distribution and marketing of minimally pro-
cessed refrigerated (MPR) fruits and vegetables. The overall func-
tion of these foods is to provide a convenient, like-fresh product for
food service and retail consumers. A high level of quality accom-
panied by superior safety are essential requisites of MPR fruits and
vegetables. Since refrigeration or chilling is essential to the quality
and safety of these food products, "refrigeration" is included in the
title of this book, i.e. MPRefrigerated fruits and vegetables.
This swiftly emerging area of processing requires organization and
unification of thinking concerning fruit and vegetable food products
which are not considered commercially sterile from a classical stand-
point. Fruits and vegetables require very special attention because
of the multitude of enzymic and respiratory factors as well as mi-
crobiological concerns which impact on the safety of low acid and
acidified vegetables and on the economic viability of high acid fruit
products of all kinds.
The name of this field, minimally processed (MP) fruits and veg-
etables, deserves attention in that there is little agreement among
processors, produce dealers and merchants and research workers
regarding the proper term for these products. Many names are used
as synonyms for MP fruits and vegetables, and these include: ready-
to-use, pre-cut, lightly processed, fresh-cut, etc; I think it behooves
the food industry to settle on a single name and agree on a standard
definition of this product. Doing so would benefit research and de-
velopment efforts, data base searches, nutritional information needs
and the like.
The term "refrigerated" as opposed to chilled foods seems to be
slightly confusing. These terms are synonymous, but probably one
or the other should be selected to avoid confusion. Although the
"chilled food" term may be easier to say than "refrigerated food,"
in the United States (US) at least, "refrigerated" may be more rec-
ognizable by consumers.
This volume is designed to serve primarily as a reference book for
those interested and involved in the minimally processed refriger-
ated or chilled fruit and vegetable industry. There has been an at-

ix
x Preface

tempt to bring together historical information available from many

fields developed long before the concept of "minimally processed"
foods was considered a viable field of endeavor. I have tried to gather
as much knowledge as possible regarding this field but realize there
is much more research and development to be completed, and that
great opportunities exist in this area of food technology. The lack
of information in certain areas has hampered the authors of some
of the chapters. If I have been able to summarize the present knowl-
edge of MPR fruits and vegetables and stimulate others to develop
this important field in a uniform and concise manner I think we will
all feel successful.
I thank all of the contributors to this volume and thank the fol-
lowing individuals for reviewing chapters: Timothy P. Lyddane,
Imperial Produce; Dr. John Y. Humber, Kraft General Foods;
Dr. Dennis C. Westhoff, University of Maryland; Dr. Harold R. Bolin,
USDA-ARS; Dr. Bernard A. Twigg, University of Maryland; Dr.
Charles A. McClurg, University of Maryland; and Dr. Charles R.
Barmore, W.R. Grace and Co. Thanks also go to Kathleen Hunt,
Robert Savoy, Lovant Hicks, David Jones, Ester Lee and all others
who read manuscripts, worked with tables and artwork for figures,
entered information and data into the computer, and generally made
this volume possible.
Finally, I thank Joy Wiley for her help and encouragement during
the time that this work was being produced.

Robert C. Wiley, September 22, 1993

 Contributors List
Robert E. Brackett
Food Safety and Quality
Enhancement Laboratory
Georgia Agricultural
Experiment Station
University of Georgia
Griffin, GA 30223-1797
Dennis M. Dignan
Chief, Regulatory Processing
and Technology Branch
HFS 617
Food and Drug Administration
Washington, DC 20204
Ruth Matthews
U.S. Department of Agriculture
Human Nutrition Information
Service
Federal Building
Hyattsville, MD 20782
Marie A. McCarthy
U.S. Department of Agriculture
Human Nutrition Information
Service
Federal Building
Hyattsville, MD 20782
Michael Rooney
Pricipal Research Scientist
CSIRO
Food Research Laboratory
Division of Food Processing
North Ryde, NSW 2113
AUSTRALIA
xi
Donald V. Schlimme
Department of Nutrition and
Food Science
University of Maryland
College Park, MD 20742-5611
Theophanes Solomos
Department of Horticulture
University of Maryland
College Park, MD 20742-5611
Patrick Varoquaux
Institut National de la
Recherche Agronomique
Center de Recherches
d'Avignon
Station de Technologie des
Products Vegetaux
Domaine Saint Paul-BP91-84143
Montfavet, FRANCE
Robert C. Wiley
Department of Food Science
and Technology
1122 Holzapfel Hall
College Park, MD 20742
Faith Yildiz
Department of Food
Engineering
Middle East Technical
University
Inonu Bulvari-Ankara
TURKEY 0-6531
 I'Iinimally
Processed
Re'rilera.ed
Fnlia&Yele.ables