MINIMAL PROCESSING OF FRUITS AND VEGETABLES Aim: To extend the shelf life of the given fruits and vegetables

by adopting minimal processing technology. Introduction: The consumer demands for fresh - like quality and convenience have given rise to the development of a new category of fruit and vegetable products which are called minimally processed(MP).Other terms used to denote these groups of products are lightly processed foods, partially processed foods, high moisture refrigerated foods, partial preservation treatment and invincible processing. Minimal processing of fruits and vegetables is intended for keeping the freshness of the product yet supplying it in a convenient form without losing its nutritional quality. Merits of minimal processing:

1. Minimal processing allows consumers to have fresh like quality fruits and
vegetables with convenience. 2. Solid waste disposal problems and demand on storage under refrigeration are reduced. 3. Supply of a variety of ready to eat items that exhibit excellent uniformity of quality and identity is available over many weeks. Demerits of minimal processing:

1. Minimal processing operations like cutting, slicing, chopping, peeling etc. cause
injuries to the plant tissues and initiate enzymatic changes. As the tissues are still living these operations cause ethylene production, respiration, accumulation of secondary metabolites and water loss from tissues and make them more susceptible to microbial spoilage.

2. Due to continued respiration and enzymatic activity, minimally processed fruits

and vegetables suffer changes in nutritional value and sensory quality like loss of texture, appearance and flavour during storage. 3. Minimally processed fruits and vegetables offer a good media for the growth of microorganisms and a number of pathogenic microorganisms are reported to grow over them.

Experiment For fruits: The selected fruit is apple and the treatment given is as follows

1. T0 (Control): Wash the apple in water, cut into small pieces and packed in
polythene bags and stored at room temperature.

2. T1 (Treatment): Wash the apple in water, cut into small pieces and soaked in
10 % sugar solution for 10 minutes. Drain the sugar solution and packed in polythene bags and stored at room temperature.

3. T2 (Treatment): Wash the apple in water, cut into small pieces and soaked in
10 % sugar solution for 10 minutes. Drain the sugar solution and packed in polythene bags and stored at refrigerator. For vegetables: The selected vegetables are given is as follows For carrot: carrot and potato and the treatment

1. T0 (Control): Wash the carrot in water, cut into small pieces and packed in
polythene bags and stored at room temperature.

2. T1 (Treatment): Wash the carrot in 1.0 per cent Tri Sodium Phosphate (TSP)
solution. Cut into small pieces and soaked in temperature. 1.0 % vinegar solution for 10 minutes. Drain the solution and packed in polythene bags and stored at room

1. T2 (Treatment): Wash the carrot in 1.0 per cent Tri Sodium Phosphate (TSP)
solution. Cut into small pieces and soaked in 1.0 % vinegar solution for 10 minutes. Drain the solution and packed in polythene bags and stored at refrigerator. For potato:

1. T0 (Control): Peel the potato and wash in water. Cut into small pieces and
packed in polythene bags and stored at room temperature.

2. T1 (Treatment): Peel the potato and wash in 1.0 per cent Tri Sodium Phosphate
(TSP) solution. Cut into small pieces and soaked in room temperature. 1.0 % citric acid solution for 10 minutes. Drain the solution and packed in polythene bags and stored at

2. T2 (Treatment): Peel the potato and wash in 1.0 per cent Tri Sodium Phosphate
(TSP) solution. Cut into small pieces and soaked in 1.0 % citric acid solution for 10 minutes. refrigerator. Observations to be recorded: Drain the solution and packed in polythene bags and stored at

Physical changes Shelf life of the product

Results: