tlinimally Processed Re'rilerated Fnlits&Yeletables

Transcription

1 tlinimally Processed Re'rilerated Fnlits&Yeletables

2 ltinimally Processed Relriaented Fruit5&Yeaetables Edited by RobertC. Wiley Springer-Science+Business Media, B.V.

3 1994 Springer Science+Business Media Dordrecht Originally published by Chapman & Hall in 1994 Softcover reprint of the hardcover 1 st 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 hereafter 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 ISBN (ebook) DOI / Food-Storage. 2. Vegetables-Storage. 3. Cold storage. I. Wiley, Robert c., TP440.M '.8S-de20 British Library Cataloguing in Publication Data CIP

4 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 Approach to Studying MPR Fruits and Vegetables Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables Fatih Yildiz Introduction Major Unit Operations of MPR Fruits and Vegetables Distribution and Utilization of MPR Fruits and Vegetables Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables Robert C. Wiley Introduction, 66 Mircobiological and Enzyme Considerations to Prevent Spoilage of MPR Fruits and Vegetables Heat Preservation Chemical Preservation/Preservatives Gas and Controlled/Modified Atmosphere Preservation 107 Cold Preservation 117 Preservation Using Irradiation 119 Reduction of Water Activity (a w ) Oxidation-Reduction Potential Preservation by Combined Methods v

5 vi Contents 4 Packaging of Minimally Processed Fruits and Vegetables " 135 Donald V. Schlimme and Michael L. Rooney Introduction Requirements of a Package or Packaging Materials Parameters of Produce Quality Loss Methods Available for Control of Produce Quality Modified Atmosphere Packaging of Fresh and Minimally Processed Produce Factors That Influence MAP Induced Atmosphere Within Sealed MA Packages of Produce 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 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 Packaging Requirements for Shipping and Distribution of Fresh and Minimally Processed MAP Produce 167 Conclusions Some Biological and Physical Principles Underlying Modified Atmosphere Packaging, 183 Theophanes So/amos Introduction Biological Responses of Plant Tissues to Low O 2 and/or High CO 2,......, Determination of Gas Diffusivities in Plant Tissues Modeling for Appropriate Gas Environment in Modifying Atmosphere Packaging Concluding Remarks Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables 226 Patrick Varoquaux and Robert C. Wiley Introduction Mechanisms of Quality Deterioration

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

7 Preface The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the manufacture, storage, distribution and marketing of minimally processed refrigerated (MPR) fruits and vegetables. The overall function of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accompanied 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 standpoint. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as microbiological 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 vegetables, 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: readyto-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 development 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 recognizable by consumers. This volume is designed to serve primarily as a reference book for those interested and involved in the minimally processed refrigerated or chilled fruit and vegetable industry. There has been an atix

8 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 knowledge 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 following 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

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

10 I'Iinimally Processed Re'rilera.ed Fnlia&Yele.ables