Minimal Packaging.

Topic : Minimal processing on Fruits and Vegetables.
Point to be covered:
1] Introduction
2] Minimal processing
3] Flowchart
4] Effects of minimal processing on fruits and vegetables :
physiological changes.
physical and biochemical changes.
5] Packaging
6] MAP [ modified atmospheric packaging]
7] Conclusion
Introduction :
 In the fresh produce (especially in fruits and vegetables) industry,
minimally processed products, also called ready-to-use, fresh-cut or
pre-cut produce have been defined as fruits or vegetables that have been
trimmed, peeled and/or cut into a fully usable product, which is
subsequently packaged to offer consumers high nutrition, convenience
and flavour while maintaining freshness.
 The food industry has responded to this demand with creative product
development, new production practices, innovative use of technology
and skillful marketing initiatives.
Minimal processing :
 Minimal processing of fruits and vegetables generally
involves sorting, cleaning, washing, peeling, trimming and
deseeding fresh produce and cutting it to specific size.
 Minimal processing of fruits and vegetables generally
involves sorting, cleaning, washing, peeling, trimming and
deseeding fresh produce and cutting it to specific size.
 Thus only fresh produce of good quality must be used as the
starting material in minimal processing.
Flowchart :
HARVESTING
RECEIVING
PRE COOLING
WASHING DEINFECTANT
PEELING ,TRIMING ,DESEEDING
CUTTING
DIPPING DRYING
PACKAGING AND DISTRIBUTION

Effect of minimal processing on fruits and vegetable:
 In an ideal case, minimal processing can be also considered as ―invisible

processing.
 The microbiological, sensory and nutritional shelf life of minimally

processed vegetables or fruit should be at least 4-7 days, but preferably even
longer, up to 21 days depending on the market; the loss of ascorbic acid and
carotenes is the main limiting factor of nutritional quality .
 They deteriorate because of physiological ageing, biochemical changes and

microbial spoilage, which may result in degradation of the colour, texture
and flavour of the produce.
Physiological changes:
 It
includes several kinds of changes such as increase in
respiration, browning, ethylene production, water loss,
microbial degradation etc.
 Fresh-cut processing involves cutting through the tissue of
fresh produce, thus causing major tissue disruption and the
release of enzymes that interact with substrates associated
with the fruit tissue.
 Wounding of the fruit tissue by cutting also increases
ethylene production and stimulates respiration and phenolic
metabolism.
Physical and biochemical changes:
 Ethylene production :-
The ethylene production in
MPFV increases as time
progress. It may enhance
ripening and softening of fruits
which lead to senescence,
wounding and chilling injury.
 Respiration rate:
The shelf life of MPFV is
inversely proportional to the
increase in respiration rate and
ethylene production .
 Higher respiration rate leads to
ageing of products by using
energy during oxidation-
reduction processes.
.
Packaging:
 Plasticbags (polyethylene film) are
the predominant material for fruit and
vegetable consumer packaging.
Besides the very low material costs,
automated bagging machines further
reduce packing costs. Film bags are
clear, allowing for easy inspection of
the contents, and readily accept high
quality graphics.
MAP
 Modified atmosphere packaging is a
technology appropriate to the needs of the
produce industry, particularly the precut or
minimally processed industry which is the
fastest growing sector.
 MAP is able to slow quality loss and
extend shelf life of fresh fruits and
vegetables through suppression of a
number of processes that would otherwise
deplete the tissue of their components or
hasten ripening and subsequent senescence.
CONCLUSION
From above slides and discussions we can
summarize that the minimal processing of foods
has two purposes: to maintain and deliver fresh
products conveniently without losing its
nutritional quality and to ensure that the product
has a sufficient shelf life to allow distribution to
intended consumers.
Reference
https://www.foodbuddies.in/minimal-processing-of-
fruits-and-vegetable
https://edepot.wur.nl/449768
THANK YOU

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Topic : Minimal processing on Fruits and Vegetables.

PEELING ,TRIMING ,DESEEDING

PACKAGING AND DISTRIBUTION

 In an ideal case, minimal processing can be also considered as ―invisible

 The microbiological, sensory and nutritional shelf life of minimally

 They deteriorate because of physiological ageing, biochemical changes and

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