Minimally Processed Refrigerated Fruits & Vegetables

378 Pages·1994·11.18 MB·English

by  Robert C. Wiley (auth.), Robert C. Wiley (eds.)

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 1s t 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 (aw). .••.. •••.. . .•. .•. .. 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 O2 and/or High CO2 , .........•..•., •....•. 184
Determination of Gas Diffusivities in
PlantTissues ................................... 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
EdibleFilms ...................................... 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
Theobjectiveofthisbookistointroduce, organize, and document
the scientific, technicaland practicalaspects involved with the man
ufacture, storage, distribution and marketing of minimally pro
cessed refrigerated (MPR) fruits and vegetables. The overall func
tion ofthese foods is to providea convenient, like-fresh product for
food service and retail consumers. A high level of quality accom
panied by superior safety are essential requisites ofMPR fruits and
vegetables. Since refrigeration or chilling is essential to the quality
and safety ofthese 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
unificationofthinking concerning fruit and vegetable food products
whichare notconsideredcommerciallysterile from aclassicalstand
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 ofthis 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 propertermfor these products. Many namesareused
assynonymsfor MPfruits and vegetables, and theseinclude: ready
to-use, pre-cut, lightly processed, fresh-cut, etc; I think it behooves
the food industry tosettleona single nameand agreeona standard
definition of this product. Doing so would benefit research and de
velopmentefforts, data basesearches, nutritionalinformation 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 volumeisdesigned to serve primarilyas a referencebookfor
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 ofendeavor. Ihave tried to gather
as much knowledge as possible regarding thisfield 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
ofthe chapters. IfIhavebeenable tosummarizethe presentknowl
edge ofMPR fruits and vegetables and stimulate others to develop
this important field ina uniformand concise mannerIthink 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 ofMaryland; 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, IthankJoy Wiley for her helpand encouragementduring
the time that this work was being produced.
Robert C. Wiley, September 22, 1993
Contributors List
Robert E. Brackett Donald V. Schlimme
Food Safety and Quality Department of Nutrition and
Enhancement Laboratory Food Science
Georgia Agricultural University of Maryland
Experiment Station College Park, MD 20742-5611
University of Georgia
Theophanes Solomos
Griffin, GA 30223-1797
Department of Horticulture
Dennis M. Dignan University of Maryland
Chief, Regulatory Processing College Park, MD 20742-5611
and Technology Branch
HFS 617 Patrick Varoquaux
Food and Drug Administration Institut National de la
Washington, DC 20204 Recherche Agronomique
Center de Recherches
Ruth Matthews
d'Avignon
U.S. Department of Agriculture
Station de Technologie des
Human Nutrition Information
Products Vegetaux
Service
Domaine Saint Paul-BP91-84143
Federal Building
Montfavet, FRANCE
Hyattsville, MD 20782
Robert C. Wiley
Marie A. McCarthy
Department ofFood Science
U.S. Department of Agriculture
and Technology
Human Nutrition Information
1122 Holzapfel Hall
Service
College Park, MD 20742
Federal Building
Hyattsville, MD 20782 Faith Yildiz
Department of Food
Michael Rooney
Engineering
Pricipal Research Scientist
Middle East Technical
CSIRO
University
Food Research Laboratory
Inonu Bulvari-Ankara
Division of Food Processing
TURKEY 0-6531
North Ryde, NSW 2113
AUSTRALIA
xi
I'Iinimally
Processed
Re'rilera.ed
Fnlia&Yele.ables