Minimally processed fruits have become more visible in the Philippine market, whether in supermarkets or wet markets. Aside from being fresh, nutritious and inexpensive, they do not require preparation or cooking which makes them more attractive to local consumers. However, fresh-cut fruits have shorter shelf life compared to their whole, unprocessed counterparts. The damages incurred during processing promote wound-induced ethylene production that leads to rapid deterioration. These physiological changes may be accompanied by a loss of desirable fruit flavor, discoloration of the cut surface, loss of color, decay, increased rate of vitamin loss, rapid softening, shrinkage and a shorter storage […]
Archives by date
You are browsing the site archives by date.