What every consumer should know about the alterations that occur in minimally processed horticultural products

Abstract

Recently, there have been changes in food consumption patterns and consumer attitudes toward minimally processed foods (packaged salads, pre-cut fruit, among others). These foods are presented as safe in terms of phytosanitary control, in addition to being as similar as possible to fresh foods, preserving their properties and, therefore, their commercial quality. In response to this growing demand, special attention has been paid internationally to their preservation, with an emphasis on controlling disorders or alterations that impact the physiology of these products, limiting their shelf life and quality.